I perfected my Easy Ramen, a classic chicken shoyu bowl with a savory soy chicken broth, caramelized soy chicken, a ramen egg and a handy noodles guide that finally answers which noodle you should choose.
I’m kind of obsessed with this Simple Homemade Chicken Ramen because it nails comfort without being fussy. I build the bowl around rich low sodium chicken stock and caramelized boneless skin on chicken thighs for texture and depth, then let the noodles do the rest.
As a Beginner Ramen Recipe it’s forgiving so you can experiment without freaking out, but it still tastes like you tried hard. I keep messing with noodles and little tweaks and somehow every bowl comes out better than the last.
If you like bold flavor with minimal drama you might love this one.
Ingredients
- Chicken stock: Rich in protein and collagen, cozy flavor, boosts broth body and depth.
- Kombu and shiitake: Deep umami minerals and iodine, subtle sea taste, makes broth savory.
- Soy sauce: Salty fermented umami, adds depth and brown color, brings savory balance.
- Mirin: Sweet rice wine, glossy finish, gentle sweetness and mild acidity to finish.
- Chicken thighs: Juicy fatty protein, caramelizes well, gives meaty richness to bowls.
- Eggs: Creamy yolks high in protein, marinated eggs add savory sweet contrast.
- Ramen noodles: Wheat carbs for chewy bite, absorbent texture holds flavorful broth.
- Scallions: Fresh green onion brightness, vitamin kick, crunchy contrast and aroma.
- Nori: Seaweed, light mineral and umami notes, handy for salty sea taste.
- Sesame oil and seeds: Fragrant toasted oil gives aroma, seeds add nuttiness and tiny crunch.
Ingredient Quantities
- 8 cups (2 L) low sodium chicken stock or homemade stock (for broth)
- 2 to 3 pounds chicken bones or 1 whole chicken carcass (if making broth from scratch)
- 1 piece kombu (about 4 inches) and 4 dried shiitake mushrooms (for extra umami)
- 1 small yellow onion, halved (for broth)
- 2 to 3 inch piece fresh ginger, sliced (for broth)
- 6 garlic cloves, smashed (for broth)
- 1/3 cup soy sauce, shoyu style (for shoyu tare)
- 1/4 cup mirin (for tare and finishing)
- 2 tablespoons sake or dry sherry (optional, for tare)
- 1 tablespoon granulated sugar or light brown sugar (for tare)
- 1 pound boneless skin on chicken thighs (about 450 g, for caramelized soy chicken)
- 2 tablespoons soy sauce (extra for braising the chicken)
- 2 tablespoons mirin (extra for chicken glaze)
- 1 to 2 tablespoons brown sugar or honey (for chicken glaze)
- 1 tablespoon vegetable oil or neutral oil (for searing chicken)
- 4 large eggs (for ramen eggs)
- 1/2 cup soy sauce, 1/2 cup mirin and 1/4 cup water plus 1 tablespoon sugar (for egg marinade)
- 2 portions fresh ramen noodles (about 200 g) or 2 servings dried alkaline ramen noodles
- 4 scallions, thinly sliced (green parts)
- 2 sheets nori, cut into strips
- 1/2 cup menma or bamboo shoots (optional)
- 1 cup baby spinach or blanched bok choy
- 1/2 cup sweet corn kernels (optional)
- 1 tablespoon toasted sesame oil
- 1 teaspoon toasted sesame seeds
- Chili oil or rayu to taste (optional)
- Kosher salt and freshly ground black pepper to taste
How to Make this
1. Make the broth: in a large pot add 8 cups low sodium chicken stock or cover 2 to 3 pounds chicken bones / a carcass with 8 cups water, add kombu, 4 dried shiitake, halved yellow onion, sliced ginger and smashed garlic. Bring to a gentle simmer, remove kombu after 20 to 30 minutes, then simmer
1.5 to 3 hours (or 30 to 45 minutes if using store bought stock) to concentrate flavor. Strain, skim fat if needed and keep hot.
2. Make the shoyu tare: in a small saucepan combine 1/3 cup soy sauce, 1/4 cup mirin, 2 tablespoons sake or dry sherry (optional) and 1 tablespoon sugar. Warm until sugar dissolves, simmer 1 to 2 minutes, cool and set aside. This is your flavor base so taste and make it a little stronger than you think you need.
3. Soft boil and marinate the eggs: bring a pot of water to a boil, gently lower 4 large eggs and cook 6 to 7 minutes for jammy yolks. Shock in ice water immediately, peel carefully, then submerge eggs in a jar with 1/2 cup soy, 1/2 cup mirin, 1/4 cup water and 1 tablespoon sugar. Refrigerate 4 to 12 hours, turning occasionally for even color.
4. Caramelize and braise the chicken: season 1 lb boneless skin on chicken thighs with salt and pepper. Heat 1 tablespoon vegetable oil in a skillet skin side down and sear until golden and crisp, about 6 to 8 minutes. Add 2 tablespoons soy sauce, 2 tablespoons mirin and 1 to 2 tablespoons brown sugar or honey plus a splash of water, reduce heat and braise 10 to 15 minutes until cooked through. Remove chicken, let rest 5 minutes then slice. Reduce the pan liquid over medium high heat until sticky to glaze chicken, brush on and give a quick broil or sear to caramelize if you want extra char.
5. Prep toppings: thinly slice 4 scallions (green parts), cut 2 sheets nori into strips, drain 1/2 cup menma if using, rinse 1 cup baby spinach or prep bok choy, measure 1/2 cup sweet corn, toast 1 teaspoon sesame seeds in a dry pan and have 1 tablespoon toasted sesame oil ready.
6. Cook noodles and greens: bring a wide pot of water to a rolling boil, cook 2 portions fresh ramen (about 200 g) for 1 to 2 minutes or dried alkaline noodles 3 to 4 minutes until just tender. In the last 30 seconds drop in spinach or bok choy to blanch. Drain and rinse very briefly with hot water only if they start sticking.
7. Finish and season the broth: reheat strained broth to a simmer. For each bowl place 1 to 2 tablespoons shoyu tare in the bottom, add a splash (about 1 tablespoon) mirin if you like, then ladle 2 cups hot broth over the tare and taste, adjust with salt, pepper or more tare. Hot, vigorous broth helps emulsify fat and mouthfeel so keep it hot.
8. Assemble bowls: put cooked noodles in each bowl, pour flavored broth over them, top with sliced caramelized chicken, a halved ramen egg, blanched greens, menma, corn, scallions and nori strips.
9. Finish touches and serving: drizzle a few drops of toasted sesame oil, sprinkle toasted sesame seeds, add chili oil or rayu if you want heat. Serve immediately so noodles stay springy.
10. Quick tips: peel eggs soon after ice bath for easier peeling, rest seared chicken a few minutes before slicing so juices settle, save the strained solids for stock revives or compost, and if broth tastes flat add a teaspoon of tare or a pinch of salt at the end to brighten it up.
Equipment Needed
1. Large stock pot (8 qt) for simmering and holding broth
2. Wide pot for cooking noodles and blanching greens
3. Small saucepan for the shoyu tare and glazing sauces
4. Heavy skillet or cast iron pan for searing and braising chicken
5. Fine mesh strainer or chinois to strain broth
6. Ladle for portioning hot broth into bowls
7. Slotted spoon or spider for removing bones, kombu, mushrooms and eggs
8. Chef knife and cutting board for prep (onion, ginger, scallions, nori)
9. Measuring cups and spoons plus a jar or shallow container for marinating eggs
FAQ
Easy Homemade Chicken Ramen With Noodles Recipe Substitutions and Variations
- Chicken stock (8 cups low sodium): you can swap for low sodium vegetable stock if you want a lighter or vegetarian friendly broth, or use 4 cups store bought chicken broth plus 4 cups water and 1 tsp bouillon paste if youre low on homemade stock.
- Kombu + dried shiitake (for umami): replace with 1 to 2 tsp instant dashi granules, or use 1 tbsp mushroom powder or a splash of fish sauce for extra depth when you dont have seaweed or dried mushrooms.
- Mirin (for tare and finishing): use 3 parts sake or dry sherry plus 1 part sugar, or substitute with a sweet white wine plus a pinch of sugar if mirin isnt available.
- Ramen noodles (fresh or dried alkaline): fresh egg noodles, Chinese wheat noodles, or even spaghetti can work in a pinch; for a chewier texture try udon or dried alkaline ramen if you can find it.
Pro Tips
– For a glass clear, flavorful broth chill it after straining so the fat firms up, then lift the fat off with a spoon or crack it away. If you need it clear right away, skim gently with a ladle while the surface is barely moving, dont stir or youll knock solids back in.
– Make the tare stronger than you think, then dilute to taste with the hot broth, not the other way around. If the tare ever tastes too sharp, a tiny splash of mirin or a pinch of sugar will round it out without muddying the umami.
– For perfect jammy eggs peel them right after the ice bath using a spoon to roll under the shell, and marinate them flat in a shallow dish with something to keep them submerged so the color and flavor go on evenly. If you want deeper flavor, warm the marinade briefly before cooling then add the eggs, it speeds penetration.
– To get crisp, lacquered chicken score the skin lightly and press the thigh flat while searing so it makes full contact, render the fat low and slow then add the glaze and reduce until just sticky. Rest before slicing, and if you want a bit of char finish under a hot broiler for 1 to 2 minutes but watch the sugar so it doesnt burn.
Easy Homemade Chicken Ramen With Noodles Recipe
I perfected my Easy Ramen, a classic chicken shoyu bowl with a savory soy chicken broth, caramelized soy chicken, a ramen egg and a handy noodles guide that finally answers which noodle you should choose.
2
servings
868
kcal
Equipment: 1. Large stock pot (8 qt) for simmering and holding broth
2. Wide pot for cooking noodles and blanching greens
3. Small saucepan for the shoyu tare and glazing sauces
4. Heavy skillet or cast iron pan for searing and braising chicken
5. Fine mesh strainer or chinois to strain broth
6. Ladle for portioning hot broth into bowls
7. Slotted spoon or spider for removing bones, kombu, mushrooms and eggs
8. Chef knife and cutting board for prep (onion, ginger, scallions, nori)
9. Measuring cups and spoons plus a jar or shallow container for marinating eggs
Ingredients
8 cups (2 L) low sodium chicken stock or homemade stock (for broth)
2 to 3 pounds chicken bones or 1 whole chicken carcass (if making broth from scratch)
1 piece kombu (about 4 inches) and 4 dried shiitake mushrooms (for extra umami)
1 small yellow onion, halved (for broth)
2 to 3 inch piece fresh ginger, sliced (for broth)
6 garlic cloves, smashed (for broth)
1/3 cup soy sauce, shoyu style (for shoyu tare)
1/4 cup mirin (for tare and finishing)
2 tablespoons sake or dry sherry (optional, for tare)
1 tablespoon granulated sugar or light brown sugar (for tare)
1 pound boneless skin on chicken thighs (about 450 g, for caramelized soy chicken)
2 tablespoons soy sauce (extra for braising the chicken)
2 tablespoons mirin (extra for chicken glaze)
1 to 2 tablespoons brown sugar or honey (for chicken glaze)
1 tablespoon vegetable oil or neutral oil (for searing chicken)
4 large eggs (for ramen eggs)
1/2 cup soy sauce, 1/2 cup mirin and 1/4 cup water plus 1 tablespoon sugar (for egg marinade)
2 portions fresh ramen noodles (about 200 g) or 2 servings dried alkaline ramen noodles
4 scallions, thinly sliced (green parts)
2 sheets nori, cut into strips
1/2 cup menma or bamboo shoots (optional)
1 cup baby spinach or blanched bok choy
1/2 cup sweet corn kernels (optional)
1 tablespoon toasted sesame oil
1 teaspoon toasted sesame seeds
Chili oil or rayu to taste (optional)
Kosher salt and freshly ground black pepper to taste
Directions
- Make the broth: in a large pot add 8 cups low sodium chicken stock or cover 2 to 3 pounds chicken bones / a carcass with 8 cups water, add kombu, 4 dried shiitake, halved yellow onion, sliced ginger and smashed garlic. Bring to a gentle simmer, remove kombu after 20 to 30 minutes, then simmer
- 5 to 3 hours (or 30 to 45 minutes if using store bought stock) to concentrate flavor. Strain, skim fat if needed and keep hot.
- Make the shoyu tare: in a small saucepan combine 1/3 cup soy sauce, 1/4 cup mirin, 2 tablespoons sake or dry sherry (optional) and 1 tablespoon sugar. Warm until sugar dissolves, simmer 1 to 2 minutes, cool and set aside. This is your flavor base so taste and make it a little stronger than you think you need.
- Soft boil and marinate the eggs: bring a pot of water to a boil, gently lower 4 large eggs and cook 6 to 7 minutes for jammy yolks. Shock in ice water immediately, peel carefully, then submerge eggs in a jar with 1/2 cup soy, 1/2 cup mirin, 1/4 cup water and 1 tablespoon sugar. Refrigerate 4 to 12 hours, turning occasionally for even color.
- Caramelize and braise the chicken: season 1 lb boneless skin on chicken thighs with salt and pepper. Heat 1 tablespoon vegetable oil in a skillet skin side down and sear until golden and crisp, about 6 to 8 minutes. Add 2 tablespoons soy sauce, 2 tablespoons mirin and 1 to 2 tablespoons brown sugar or honey plus a splash of water, reduce heat and braise 10 to 15 minutes until cooked through. Remove chicken, let rest 5 minutes then slice. Reduce the pan liquid over medium high heat until sticky to glaze chicken, brush on and give a quick broil or sear to caramelize if you want extra char.
- Prep toppings: thinly slice 4 scallions (green parts), cut 2 sheets nori into strips, drain 1/2 cup menma if using, rinse 1 cup baby spinach or prep bok choy, measure 1/2 cup sweet corn, toast 1 teaspoon sesame seeds in a dry pan and have 1 tablespoon toasted sesame oil ready.
- Cook noodles and greens: bring a wide pot of water to a rolling boil, cook 2 portions fresh ramen (about 200 g) for 1 to 2 minutes or dried alkaline noodles 3 to 4 minutes until just tender. In the last 30 seconds drop in spinach or bok choy to blanch. Drain and rinse very briefly with hot water only if they start sticking.
- Finish and season the broth: reheat strained broth to a simmer. For each bowl place 1 to 2 tablespoons shoyu tare in the bottom, add a splash (about 1 tablespoon) mirin if you like, then ladle 2 cups hot broth over the tare and taste, adjust with salt, pepper or more tare. Hot, vigorous broth helps emulsify fat and mouthfeel so keep it hot.
- Assemble bowls: put cooked noodles in each bowl, pour flavored broth over them, top with sliced caramelized chicken, a halved ramen egg, blanched greens, menma, corn, scallions and nori strips.
- Finish touches and serving: drizzle a few drops of toasted sesame oil, sprinkle toasted sesame seeds, add chili oil or rayu if you want heat. Serve immediately so noodles stay springy.
- Quick tips: peel eggs soon after ice bath for easier peeling, rest seared chicken a few minutes before slicing so juices settle, save the strained solids for stock revives or compost, and if broth tastes flat add a teaspoon of tare or a pinch of salt at the end to brighten it up.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 1400g
- Total number of serves: 2
- Calories: 868kcal
- Fat: 40g
- Saturated Fat: 8g
- Trans Fat: 0g
- Polyunsaturated: 6g
- Monounsaturated: 18g
- Cholesterol: 350mg
- Sodium: 8000mg
- Potassium: 900mg
- Carbohydrates: 80g
- Fiber: 5g
- Sugar: 12g
- Protein: 69g
- Vitamin A: 1500IU
- Vitamin C: 6mg
- Calcium: 120mg
- Iron: 5mg
