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
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In a medium pot, combine chicken broth, ginger, garlic, and soy sauce. Simmer over medium heat for 15–20 minutes.
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Sear chicken thighs in a skillet with sesame oil until golden and cooked through, about 6–8 minutes per side. Shred the chicken.
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Cook ramen noodles separately in boiling water according to package directions. Drain well.
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Blanch bok choy and mushrooms in the simmering broth for 2–3 minutes until tender.
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Divide noodles among bowls, top with shredded chicken, and ladle hot broth over.
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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