Description
Ultimate Chicken Ramen Noodles deliver restaurant-quality flavor at home. Tender chicken, a rich, umami-packed broth, springy noodles, and perfectly soft-boiled eggs come together in a bowl that’s impressive yet approachable. Fast, flavorful, and customizable for any taste preference.
Ingredients
4 cups chicken broth
2 packages fresh or high-quality dried ramen noodles
1 tbsp soy sauce
1 tbsp mirin
2 boneless, skin-on chicken thighs
3 cloves garlic, minced
1-inch piece ginger, grated
2 tbsp sesame oil
1 tbsp gochujang (optional)
2 soft-boiled eggs
2 green onions, sliced
1 sheet nori
Sliced bamboo shoots (canned)
Instructions
1. Pat chicken thighs dry and place skin-side down in a cold, dry pot. Cook over medium heat 8-10 minutes until skin is golden and fat is rendered. Remove chicken and set aside.
2. Add garlic and ginger to the rendered chicken fat. Sauté 60 seconds until fragrant.
3. Pour in chicken broth, soy sauce, and mirin. Return chicken thighs to the pot and simmer 20 minutes.
4. Cook noodles separately according to package directions and drain immediately.
5. Slice chicken and prepare toppings: soft-boil eggs, slice green onions, nori, and bamboo shoots.
6. Divide noodles into bowls. Ladle hot broth over noodles and top with sliced chicken, eggs, green onions, nori, and bamboo shoots.
Notes
Do not use instant flavor packets; they make the broth salty and one-dimensional.
Cook noodles separately to avoid cloudy broth.
Aim for runny yolks in eggs for authentic texture.
Rendering chicken fat is essential for deep, rich flavor.
Vegetarian option: use vegetable broth and sauté mushrooms for umami.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Simmer
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 3 g
- Sodium: 1250 mg
- Fat: 28 g
- Saturated Fat: 7 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 160 mg