Chicken Ramen Noodle Soup Recipe


Chicken Ramen Noodle Soup is very delicious….ramen noodles can be found at most supermarkets or Asian grocery stores.

True Japanese ramen, the kind that my Honey tells me about, takes years to perfect and requires a tremendous deal of talent. I wanted to make a quick ramen noodle soup that reminded him of Japan, but that I could make using things I already had on hand.

I went for chicken but kept the rest of the ramen feel traditional: a fantastic chicken soup base with garlic, ginger, shitake mushrooms, and soy sauce, topped with fresh spring onions and a soft-boiled egg, and filled with squiggly ramen noodles and slices of luscious chicken.

A delicious broth, roasted chicken, fresh vegetables, plenty of noodles, and a soft-boiled egg make this easy homemade chicken ramen. Traditional Japanese ramen inspired, but ready in under an hour.


  • 2 chicken breasts (boneless)
  • kosher salt and freshly-ground black pepper, to season
  • 1 tbsp unsalted butter
  • 2 tsp vegetable oil
  • 2 tsp fresh ginger, minced
  • 1 tbsp fresh garlic, minced
  • 3 tbsp soy sauce
  • 2 tbsp mirin( It is a kind of rice wine similar to sake)
  • 4 cups rich chicken stock(yakhni)
  • 1 oz dried shitake mushrooms (or 1/2 cup fresh)
  • sea salt, to taste
  • 2 large eggs
  • 1/2 cup scallions(green onion), sliced
  • 2 (3 oz) packs dried remain noodel
  • optional: fresh jalapeño or chili slices,for serving


  • Cook the chicken*: Preheat the oven to 375℉. Season the chicken generously with salt and pepper.
  • Melt the butter in a large oven-safe skillet over medium heat. Add the chicken, and cook until the golden brown and releases easily from the pan, about 5-7 minutes. Flip the chicken over and cook for another 4-5 minutes, until golden.
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  • Transfer the skillet to the oven and roast for 15-20 minutes, until the chicken is cooked through. Remove from the oven, transfer the chicken to a plate and cover with foil until ready to serve.
  • Make the ramen broth: Heat the oil in a large pot over medium heat, until shimmering. Add the garlic and ginger, and cook for a few minutes until softened. Add the soy sauce and mirin(rice wine kind), and stir to combine. Cook for another minute.
  • Add the stock, cover, and bring to boil. Remove the lid, and let simmer uncovered for 5 minutes, then add the dried mushrooms. Simmer gently for another 10 minutes, and season with salt, to taste.
  • Make the soft-boiled eggs: Fill a pot with enough water to cover the eggs, and bring to a boil. Gently lower the eggs into the boiling water, and let simmer for 7 minutes (for a slightly-runny yoke).
  • Meanwhile, fill a large bowl with ice water. When the timer finishes, transfer the eggs to the ice bath to stop the cooking process. Wait at least 5 minutes, or until cool enough to handle, then carefully peel away the shell and slice in half, lengthwise. Set aside until ready to serve.
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  • Assemble the ramen bowls: Meanwhile, chop the scallions(green onion) and jalapeño (if using). Slice the chicken into thin pieces. Set aside. When the eggs finish cooking, add the remain noodel to the boiling water.
  • Cook for 2-3 minutes, until soft, then divide the noodles into two large bowls. Add the sliced chicken and the ramen broth. Top with the fresh scallions, jalapeño and the soft boiled egg. Serve immediately.

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