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Easy Homemade Chicken Ramen Recipe
4.9 from 240 votes

Easy Homemade Chicken Ramen Recipe

This homemade chicken ramen combines marinated chicken thighs roasted with a sweet soy glaze alongside a rich broth infused with garlic, ginger, spring onions, shiitake mushrooms, and soy sauces. The broth simmers to deepen umami flavors, and noodles are cooked separately, creating a balanced and comforting noodle soup with tender sliced chicken and flavorful toppings.

Prep Time
5 mins
Cook Time
40 mins
Additional Time
8 hrs
Total Time
45 mins
Servings: 4 servings
Calories: 658 kcal
Course: Lunch, Dinner
Cuisine: Asian, Japanese

Ingredients

Caramelized soy chicken
Marinade for the chicken
  • 30 mL mirin 2 tbsp
  • 15 mL dark soy sauce 1 tbsp, If you don't have this, you can substitute with light soy sauce but adjust for salt, or mushroom dark soy sauce
  • 15 mL soy sauce 1 tbsp, light
  • 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 2 tbsp. or 1 tbsp light soy sauce + 1 tbsp water, or mushroom dark soy sauce
Shoyu ramen
  • 4 - 5 cups chicken stock 1000 - 1180 mL. No sodium or low sodium, good quality
  • 4 spring onions trimmed and cut into 3 inch pieces, or just in half, or scallions
  • 5 cloves garlic whole cloves are fine
  • 2 inch ginger sliced, piece
  • 4 red chili pepper or 1 tbsp dried chili flakes (crushed red pepper). Omit this if you don't prefer spicy food, fresh
  • 60 mL soy sauce ¼ cup, light
  • 60 mL mirin ¼ cup
  • 8 ounces shiitake mushrooms stems trimmed and sliced, or cut in half, fresh
  • 6 pieces dried shiitake mushrooms optional. See recipe notes below.
  • 4 portions ramen noodles or about 340 g dry ramen (or 4 portions of fresh ramen noodles, dried
Regular soft boiled eggs (if you don't want to make ramen eggs)
  • 4 egg large
Steamed greens
  • 1 yu choy or any Asian greens, or spinach
  • 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 finely sliced, or scallions
  • radish sliced or bean sprouts
  • egg marinated or plain, ramen style (flavored
  • chili garlic oil

Instructions

Caramelized soy chicken
    Cup of Yum
  1. Place all the ingredients for the chicken marinade in a bowl. Mix well to coat the chicken. If time permits, allow the chicken to marinate for at least 1 hour.
  2. Preheat the oven to 425°F / 218°C, and place an oven rack in the top third of your oven. Line a baking sheet with parchment paper.
  3. Place the chicken pieces on the baking sheet, skin side down (or smooth side down), evenly spaced apart. Then place the baking sheet in the preheated oven (upper third).
  4. Let the chicken roast for 15 minutes. While the chicken is cooking, mix the brown sugar and dark soy sauce for the glaze, and start making the ramen. (Please note that the cook time for the chicken will vary depending on the size and thickness of the chicken thigh pieces you are using. )
  5. After 15 minutes, flip the chicken pieces over and spoon the glaze over them. Let the chicken cook for a further 10 - 15 minutes. Then remove from the oven and let them cool down.
  6. Slice the chicken and set aside.
Ramen
  1. While the caramelized soy chicken is cooking in the oven, make the ramen base.
  2. Place two saucepans on the stove. 
  3. As an optional step, you can chop the garlic and ginger. Or you can add them whole or sliced, and strain the ramen stock to remove the large pieces of garlic and ginger later. 
  4. In one saucepan (Pot 1), place the stock, ginger, garlic, spring onions, chili (if using), soy sauce, and mirin. Stir and cover the pot. Let it come to a boil at medium high - high heat. Then lower the heat to medium and let it simmer for 20 - 25 minutes. Taste the base and add more salt if needed. 
  5. To add more flavor to the stock base, you can also add dried shiitake mushrooms to the broth. The dried mushroom will reconstitute as the stock heats up and add a lot of umami flavor to the broth.
  6. While Pot 1 is simmering, add water to the second pot (Pot 2), and bring it to a boil. Add the dried noodles to the boiling water and cook according to package directions. I prefer to cook the noodles for ONE MINUTE LESS than what's recommended on the package, since the noodles will continue to cook for a bit longer when served with hot broth. The straight ramen noodles I use here take 3 minutes to cook. Drain the noodles and divide into 4 bowls and set aside. 
  7. When the ramen base in Pot 1 has cooked for about 20 - 25 minutes, strain to remove the garlic, ginger, chili, and spring onions (or only the spring onions and chili). If you added dried mushrooms, remove these. Slice these mushrooms and set aside.
  8. Add the strained stock back into the pot and add the mushrooms (fresh and reconstituted dried mushrooms) , and let it cook for a further 5 minutes until the fresh mushrooms have softened. The ramen base is now ready. 
Ramen egg or unseasoned soft boiled egg
  1. Make ramen eggs the day before, according to this recipe. OR make regular soft boiled eggs to top your ramen bowl. (Ramen eggs need at least 2 hours to marinate.)
  2. To make regular soft boiled eggs - bring a pot of water to a boil. Lower 4 large eggs carefully into the water and cook the eggs for 6 - 6 ½ minutes.
  3. Immediately place the eggs in cool running water or an ice bath for a few minutes. Peel and set aside until ready to serve. This can be done BEFORE you cook the ramen as well.
Steamed greens
  1. Wash the greens and cut them in half, or into sections if necessary, to separate thick stems from the leaves.
  2. Place the greens in a bowl and drizzle a little soy sauce and sesame oil (and garlic) on top. Toss to combine.
  3. Cover and microwave in 1 minute increments until the greens have softened, but not too wilted.
  4. Alternatively, you can heat a non-stick pan with a little oil, and pan fry the greens with soy sauce and garlic for about 2 - 4 minutes. You can also blanche the greens in the ramen broth for about 1 minute. Remove the greens and then drizzle soy sauce, sesame oil, garlic, and toss to mix.
To serve
  1. Evenly divide the hot stock between the four bowls with ramen noodles.
  2. Top with the steamed greens, sliced soy chicken, ramen eggs, spring onions, radishes, and other toppings you like.

Notes

  • Marinate chicken for at least 1 hour or overnight for deeper flavor.
  • Chicken can be cooked directly in the broth with aromatics for a simpler method, though texture and glaze differ.
  • Add a few dried shiitake mushrooms to the stock for enhanced umami and remove them before serving, slicing the rehydrated mushrooms back into soup.
  • Fresh shiitake mushrooms can substitute dried ones; both contribute texture and flavor.
  • Use MSG sparingly to add umami without overpowering other seasonings.
  • Adjust chicken cooking times based on thigh thickness for proper doneness.

Nutrition Information

Calories 658kcal (33%) Carbohydrates 88g (29%) Protein 31g (62%) Fat 21g (32%) Saturated Fat 9g (45%) Polyunsaturated Fat 3g (18%) Monounsaturated Fat 9g (45%) Trans Fat 0.02g (1%) Cholesterol 172mg (57%) Sodium 4123mg (172%) Potassium 808mg (17%) Fiber 4g (16%) Sugar 13g (26%) Vitamin A 448IU (9%) Vitamin C 259mg (288%) Calcium 557mg (56%) Iron 9mg (50%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 658

% Daily Value*

Calories 658kcal 33%
Carbohydrates 88g 29%
Protein 31g 62%
Fat 21g 32%
Saturated Fat 9g 45%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 9g 45%
Trans Fat 0.02g 1%
Cholesterol 172mg 57%
Sodium 4123mg 172%
Potassium 808mg 17%
Fiber 4g 16%
Sugar 13g 26%
Vitamin A 448IU 9%
Vitamin C 259mg 288%
Calcium 557mg 56%
Iron 9mg 50%

* Percent Daily Values are based on a 2,000 calorie diet.