Easy Homemade Chicken Ramen Recipe

Caramelized soy chicken

Marinade for the chicken

• 30 mL mirin 2 tbsp
• 15 mL dark soy sauce (or mushroom dark soy sauce) 1 tbsp, If you don't have this, you can substitute with light soy sauce but adjust for salt.
• 15 mL light soy sauce 1 tbsp
• ¼ tsp cayenne pepper
• 2 cloves garlic chopped finely
• 4 pieces chicken thighs boneless, skin off or on

Glaze for the chicken

• 2 tsp brown sugar
• 30 mL dark soy sauce (or mushroom dark soy sauce) 2 tbsp. or 1 tbsp light soy sauce + 1 tbsp water

Shoyu ramen

• 4 - 5 cups good quality chicken stock 1000 - 1180 mL. No sodium or low sodium
• 4 spring onions / scallions trimmed and cut into 3 inch pieces, or just in half
• 5 cloves garlic whole cloves are fine
• 2 inch piece of ginger sliced
• 4 fresh red chili or 1 tbsp dried chili flakes (crushed red pepper). Omit this if you don't prefer spicy food.
• 60 mL light soy sauce ¼ cup
• 60 mL mirin ¼ cup
• 8 ounces fresh shiitake mushrooms stems trimmed and sliced, or cut in half
• 6 pieces dried shiitake mushrooms optional. See recipe notes below.
• 4 portions dried ramen noodles or about 340 g dry ramen (or 4 portions of fresh ramen noodles)

Regular soft boiled eggs (if you don't want to make ramen eggs)

• 4 large eggs

Steamed greens

• 1 large bunch of yu choy OR spinach or any Asian greens
• soy sauce to taste
• sesame oil a drizzle
• 2 - 3 cloves garlic finely sliced, to taste

Ramen toppings (optional, and can be substituted with whatever you prefer)

• 4 spring onions / scallions finely sliced
• Sliced radishes or bean sprouts
• ramen eggs marinated or plain
• chili garlic oil