In Japan, ramen made from scratch is practically an artwork and a skill that takes years to perfect; from crafting the perfect ramen noodle to the ultimate full-bodied broth. Luckily, for those of us living elsewhere, you can still create a delicious “cheat” version at home using a fairly quick and simple method and easy-to-find ingredients. This flavor-packed homemade ramen recipe is easily customized to taste and is a warm, soothing, delicious, and nutritious meal.
Watch how to make it
How to make chicken ramen
While simple to make, this easy homemade ramen recipe requires preparing several elements before assembling them. Cook the chicken breast: If you don’t already have cooked chicken, first season chicken breasts with salt and pepper, brush lightly with oil, and roast in a preheated oven at 425ºF/220ºC for 15-18 minutes, or until the internal temperature reads 165ºF/75ºC. Then leave it to rest under foil until needed. Make the soft-boiled eggs: If you don’t already have ramen eggs prepared/ready to use, you can make regular soft-boiled eggs. To do so, add the eggs to boiling water and simmer for 7-8 minutes (depending on how runny you prefer the yolk). Then, immediately transfer them to an ice bath and wait at least 5 minutes before peeling the eggs and slicing them in half. Make the ramen Broth: First, clean the mushrooms if needed, mince the ginger and garlic, and slice the scallions. Then, heat the oil in a large pot over medium heat. Once hot, add the garlic and ginger and sauté for 1-2 minutes until softened. Add the soy sauce and mirin, stir well, and cook for a minute. Then pour in the chicken stock, cover, and bring to a boil before removing the lid and reducing it to a simmer for 5 minutes. Stir in the mushrooms and allow the mixture to simmer gently for 10 minutes. Cook the ramen noodles: You can cook the noodles in the same water used to boil the eggs or in fresh water. Refer to the package instructions for the cooking time (usually just 2-3 minutes). Assemble the chicken ramen bowl: First, slice the chicken. Then divide the noodles and chicken between two large bowls (or into as many portions as you are making) and pour the broth over that. Add the sliced egg halves and finally sprinkle them with the scallions and some sesame seeds. Enjoy this delicious Japanese ramen! If you try this chicken ramen soup recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
