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Delicious Chicken Ramen is showcased as the featured image for this article.

ULTIMATE CHICKEN RAMEN RECIPE

This recipe guides you through creating a flavorful and comforting Chicken Ramen from scratch. It emphasizes homemade broth, customizable toppings, and easy-to-follow instructions for a restaurant-quality meal at home. You will learn to make a rich broth from chicken bones and aromatics, prepare the toppings, and assemble your ramen masterpiece.
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Prep Time 45 minutes
Cook Time 3 hours
Total Time 3 hours 45 minutes
Servings: 4
Course: Main Course
Cuisine: Japanese
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds chicken bones carcasses, backs, necks
  • 1 pound boneless, skinless chicken thighs or breasts
  • 1 large onion, roughly chopped
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 4 cloves garlic, smashed
  • 2- inch piece of ginger, peeled and sliced
  • 4-5 dried shiitake mushrooms
  • 1/4 cup soy sauce
  • 2 tablespoons mirin
  • 2 tablespoons sake optional
  • Salt to taste
  • Water to cover
  • 8 ounces ramen noodles fresh or dried
  • 2-4 soft-boiled eggs
  • Sliced or shredded chicken from broth
  • Sliced green onions
  • Bamboo shoots
  • Bean sprouts
  • Spinac h
  • Cor n
  • Chili oil or Sriracha optional
  • Sesame seeds

Equipment

  • Large Stockpot or Dutch Oven
  • Baking Sheet (optional)
  • fine mesh sieve
  • Cheesecloth (optional)
  • Pot
  • Bowls
  • Spoons
  • Knives
  • cutting board
  • tongs
  • Ice Bath

Method
 

  1. Preheat oven to 400°F (200°C). Spread chicken bones on a baking sheet and roast for 30-40 minutes, or until browned (optional).
  2. In a large stockpot or Dutch oven, combine chicken bones, chicken, onion, carrots, celery, garlic, ginger, and dried shiitake mushrooms.
  3. Pour in soy sauce, mirin, and sake (if using).
  4. Add enough water to cover the chicken bones and vegetables.
  5. Bring to a boil, then reduce heat to low and simmer for at least 3 hours (up to 6-8 hours for a richer broth). Skim off any foam or impurities.
  6. Strain the broth through a fine-mesh sieve lined with cheesecloth (optional) to remove solids. Discard solids.
  7. Season the broth with salt to taste.
  8. Bring a pot of water to a boil. Gently lower the eggs into the boiling water and cook for 6-7 minutes for soft-boiled eggs. Transfer eggs to an ice bath.
  9. Peel the eggs carefully and set aside.
  10. Remove chicken from broth. Slice or shred it once cooled.
  11. Slice green onions, bamboo shoots, and nori (if using). Wash and spin dry bean sprouts and spinach. Cook corn if using fresh.
  12. Cook ramen noodles according to package directions. Do not overcook.
  13. Gently reheat broth on the stovetop if needed.
  14. Divide cooked noodles among serving bowls.
  15. Ladle hot broth over the noodles.
  16. Arrange sliced chicken, soft-boiled egg (cut in half), and desired toppings on top of noodles and broth.
  17. Sprinkle with sesame seeds and a drizzle of chili oil (if using).
  18. Serve immediately and enjoy!

Notes

Don't overcook the noodles, season the broth generously, and experiment with toppings. The broth can be made 1-2 days in advance and stored in the refrigerator or frozen for later use. For a kick, add chili oil, Sriracha, or gochujang. For vegetarian ramen, omit chicken and use vegetable broth with tofu. Make the broth richer by adding butter or sesame oil. If the broth is too salty, dilute with water; if bland, add more soy sauce or mirin.