Description
A quick and flavorful homemade ramen with tender chicken, springy noodles, and a rich broth infused with garlic, ginger, and soy sauce. This approachable recipe recreates the comfort of restaurant-style ramen in under an hour using easy-to-find ingredients.
Ingredients
6 cups chicken broth
2 boneless, skinless chicken thighs (or 1 ½ cups shredded cooked chicken)
2 cups ramen noodles (fresh or dried)
2 soft-boiled eggs, halved
2 cups baby bok choy, halved lengthwise
1 cup mushrooms, sliced
3 garlic cloves, crushed
2 inches of fresh ginger, sliced
2 tablespoons soy sauce
1 teaspoon sesame oil
2 green onions, thinly sliced
1 teaspoon toasted sesame seeds
Optional: chili oil or sriracha for heat
Instructions
In a medium pot, combine chicken broth, ginger, garlic, and soy sauce. Simmer over medium heat for 15–20 minutes.
Sear chicken thighs in a skillet with sesame oil until golden and cooked through, about 6–8 minutes per side. Shred the chicken.
Cook ramen noodles separately in boiling water according to package directions. Drain well.
Blanch bok choy and mushrooms in the simmering broth for 2–3 minutes until tender.
Divide noodles among bowls, top with shredded chicken, and ladle hot broth over.
Garnish with soft-boiled eggs, green onions, sesame seeds, and chili oil if desired.
Notes
Rotisserie chicken or leftover cooked chicken speeds up prep.
Cook noodles separately to avoid cloudy broth.
Adjust soy sauce and salt to taste for a low-sodium option.
Add extra vegetables or swap toppings based on availability.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese-American Fusion
Nutrition
- Serving Size: 1 bowl (¼ of recipe)
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 890 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 145 mg