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Easy Homemade Chicken Ramen Recipe

Name: Easy Homemade Chicken Ramen Recipe
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4
Ingredients: 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; 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; 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); 4 large eggs; 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; 4 spring onions / scallions, finely sliced; slice d radishes or bean sprouts; Ramen eggs, marinated or plain; Chili garlic oil

An incredibly flavorful homemade chicken ramen with authentic flavors, but easy enough to make for dinner! Topped with caramelized soy chicken and a ramen egg. This classic shoyu chicken ramen can be made in about 45 minutes, and 30 minutes for the easier version.You also have the option of marinating the chicken and ramen eggs overnight to increase flavor. INTERMEDIATE - This is an overall easy recipe, but it does have several components. It's recommended to make each component separately the first time you make this, but afterwards, it'll be easier to multitask and make the components simultaneously. An easier version of the recipe is also included. Makes 4 servings of chicken ramen.US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results.

Prep

5 min

Cook

40 min

Total

45 min

Serves

Ingredients

Marinade For The Chicken

30 mLmirin2 tbsp
15 mLdark 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 mLlight soy sauce1 tbsp
¼ tspcayenne pepper
2 clovesgarlicchopped finely
4 pieceschicken thighsboneless, skin off or on

Glaze For The Chicken

2 tspbrown sugar
30 mLdark soy sauce (or mushroom dark soy sauce)2 tbsp. or 1 tbsp light soy sauce + 1 tbsp water

Shoyu Ramen

4 – 5 cupsgood quality chicken stock1000 – 1180 mL. No sodium or low sodium
4spring onions / scallionstrimmed and cut into 3 inch pieces, or just in half
5 clovesgarlicwhole cloves are fine
2 inchpiece of gingersliced
4fresh red chilior 1 tbsp dried chili flakes (crushed red pepper). Omit this if you don't prefer spicy food.
60 mLlight soy sauce¼ cup
60 mLmirin¼ cup
8 ouncesfresh shiitake mushroomsstems trimmed and sliced, or cut in half
6 piecesdried shiitake mushroomsoptional. See recipe notes below.
4 portionsdried ramen noodlesor 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 largeeggs

Steamed Greens

1 largebunch of yu choy OR spinachor any Asian greens
·Soy sauceto taste
·Sesame oila drizzle
2 – 3 clovesgarlicfinely sliced, to taste

Ramen Toppings (Optional, And Can be Substituted With Whatever You Prefer)

4spring onions / scallionsfinely sliced
sliced radishes or bean sprouts
·Ramen eggsmarinated or plain
·Chili garlic oil

Instructions

01
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.
02
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.
03
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).
04
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. )
05
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.
06
Slice the chicken and set aside.
07
While the caramelized soy chicken is cooking in the oven, make the ramen base.
08
Place two saucepans on the stove.
09
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.
10
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.
11
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.
12
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.
13
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.
14
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.
15
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.)
16
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.
17
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.
18
Wash the greens and cut them in half, or into sections if necessary, to separate thick stems from the leaves.
19
Place the greens in a bowl and drizzle a little soy sauce and sesame oil (and garlic) on top. Toss to combine.
20
Cover and microwave in 1 minute increments until the greens have softened, but not too wilted.
21
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.
22
Evenly divide the hot stock between the four bowls with ramen noodles.
23
Top with the steamed greens, sliced soy chicken, ramen eggs, spring onions, radishes, and other toppings you like.

Nutrition

per serving · 1 serving

Calories: 658
Protein: 31g
Carbs: 88g
Fat: 21g

Fiber: 4g
Sugar: 13g
Sat. fat: 9g
Sodium: 4123mg
Cholesterol: 172mg

Variations & swaps

Ingredient substitutions

Soy sauce – If you don’t have soy sauce at home, you can leave it out and just season it with salt or white miso. If you’re looking for a GLUTEN FREE option, use TAMARI instead.
Dark soy sauce – You can use regular soy sauce instead.
Mirin – If you don’t have mirin, you should get a bottle, because it’s so good! And essential for making teriyaki.
But if you don’t have mirin, you can use a dry sherry or dry white wine. Also, you can use a little rice wine with brown sugar tomimic the sweetness. If you want to keep it alcohol free, just omit the mirin, and add about 1/2 tbsp of brown sugar + 1/2 tbsp water, per 1 tbsp of mirin.
And if you don’t have any of the toppings? You don’t really need any fancy toppings for a kick-ass chicken ramen bowl. Spring onions, a soft-boiled egg, and chicken will do the job just fine too.
Feel free to add anything else you have at hand that you like to eat for your shoyu ramen. My husband usually adds peas and carrots to his chicken ramen when he takes it to work.

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Ingredient substitutions

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