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Chicken ramen is what you make when you want something cozy, slurpy, and way better than takeout. The broth is rich and savory, built from scratch and simmered to create a deep savory flavor.
Poaching the chicken right in the broth keeps it tender and juicy, so every bite soaks up that flavor. Load up your bowl with noodles and whatever toppings you like. This one’s all about comfort, your way.
Fill your bowl with noodles and whatever toppings you like. This one’s all about comfort, your way.
It’s the kind of ramen dinner that delivers a rich, flavorful broth without hours on the stove, or a takeout box in sight.
Here’s Why This Chicken Ramen Recipe Works
Built from the broth up: Sautéed aromatics and chicken stock make a base that’s rich, not muddy, and way more satisfying than instant noodles.
Easy poached chicken: Simmered right in the broth, so it stays juicy and tender and adds flavor without dirtying another pan.
Customizable and easy to prep ahead: Make the broth a day early, swap in veggies you like, and keep noodles separate until serving.
Built-to-order bowls: Everyone gets their perfect combo; more spice, extra egg, no mushrooms, so it feels personalized without extra work.
If you’re more in the mood for stir-fried noodles, my shrimp yakisoba has a quicker, saucier twist.
Ingredient Notes
Ramen noodles: Fresh, dried, or instant all work, just skip the seasoning packet. Fresh noodles have the best chew, but use what you’ve got.
Chicken stock: Go for low-sodium if possible so you can control the salt. Homemade or store-bought both work. Just choose one with good flavor.
Miso paste: White or yellow miso adds savory depth without overpowering the broth. Whisk with hot broth before adding to avoid clumps.
Soy sauce + mirin: These balance salt and sweetness in the broth. Don’t skip the mirin, it rounds things out in a subtle but important way.
Toasted sesame oil: A little goes a long way. Stir some into the broth and save a drizzle for the end for extra richness.
Chili paste or sriracha: Totally optional. Add at the end so everyone can control their own heat level.
Toppings: Mix and match based on what you like or have on hand. Classic ramen toppings like soft-boiled eggs, sautéed mushrooms, green onions, and nori add texture and flavor, but feel free to throw in quick pickles, corn, or greens like spinach or bok choy. It’s your bowl.
If you’re craving more quick, satisfying dinners, try my stir-fried beef udon noodles for something rich and chewy, or go lighter with my chicken and asparagus stir fry. Both come together fast and pack serious flavor.
Recipe Tips
Don’t rush the aromatics: Let the onion cook until golden and soft to build serious flavor at the start.
Keep the miso off a boil: Miso loses its edge when boiled or cooked at a high heat. Add it after lowering the heat to preserve its umami punch.
Prep your toppings while the chicken cooks: Sauté mushrooms, slice green onions, and peel the eggs while you wait.
Noodles last, always: Cook ramen noodles separately and toss with a little oil to keep them from sticking together.
Use what you have: Bok choy, spinach, corn, or even bean sprouts make great add-ins. Don’t feel locked into the topping list.
Jammy egg trick: Boil eggs for 6–7 minutes, then chill them in an ice bath. They’ll peel easily and keep that soft, creamy center.
Slice chicken across the grain: After resting, slice the chicken against the grain for tender bites that don’t shred or fall apart.
Serve noodles right away: Don’t let them sit in the broth too long or they’ll keep cooking and get too soft. Store noodles separately if making ahead.
Homemade Chicken Ramen
Chicken ramen doesn’t have to mean instant noodles or watered-down broth. This recipe gives you real depth, silky broth, and a stack of customizable toppings. It’s comfort food, made from scratch, and worth every slurp.
Craving something spicier? My dan dan noodles bring the heat with a savory, chili-laced sauce that’s just as comforting.
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Homemade Chicken Ramen
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Ingredients
Noodles
- 16 ramen noodles
- 1 to 2 vegetable oil
Broth
- 1 tablespoon vegetable oil
- 1 onion, sliced
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger root, grated
- 8 cups chicken stock
- 3 tablespoons soy sauce
- 2 tablespoons mirin
- 1 to 2 tablespoons miso paste, white or yellow
- 1 to 2 teaspoon toasted sesame oil, plus more for drizzling
- 1 to 2 teaspoons chili garlic sauce, or sriracha, optional
- Salt and black pepper, to taste
Chicken
- 1 ½ pounds boneless skinless chicken thighs, or chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
Toppings
- 1 cup mushrooms, sliced (shiitake or cremini)
- 3 to 5 green onions, thinly sliced
- Soft-boiled eggs, halved
- Nori strips
- Quick pickled carrots
Instructions
- Cook the noodles: Bring a pot of water to a boil and cook ramen noodles according to the package. Drain, then toss them with 1–2 teaspoons oil to keep them from sticking. Set aside.
- Start the broth: In the same pot, heat the oil over medium heat. Add the onion and cook 5–7 minutes until soft and lightly golden. Add the garlic and ginger. Cook for 1 minute.
- Pour in chicken stock, soy sauce, and mirin. Bring to a gentle simmer.
- Poach the chicken: Season chicken with salt and pepper, then lower it into the broth. Poach gently until cooked through, about 12 to 18 minutes. Remove the chicken to a plate and let it rest.
- Finish the broth: Turn the heat to low. Ladle ¼ cup of the hot broth into a small dish and whisk in the miso until smooth. Pour the miso mixture back into the pot. Add the toasted sesame oil and chili paste, if using. Taste and adjust the seasoning, then keep the broth warm over low heat while you sauté the mushrooms.
- Sauté the mushrooms: In a skillet over medium-high heat, sauté the mushrooms with a bit of oil and a pinch of salt until browned, 5–7 minutes.
- Assemble the ramen: Divide the noodles into bowls. Ladle the broth over the noodles. Slice the chicken and add it to the bowls. Top with the sautéed mushrooms, pickled carrots, and green onions. Add the soft boiled eggs, and nori then finish with a drizzle of toasted sesame oil. If you like it spicy, add a drizzle of chili paste or sriracha.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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