Homemade Chicken Ramen
A comforting bowl of homemade ramen with tender chicken, soft-boiled eggs, and a rich savory broth.
Instructions
-
Make the Broth: Combine chicken stock, soy sauce, mirin, ginger, and smashed garlic in a large pot. Bring to a simmer and cook for 30 minutes to develop flavor. Strain and keep warm.
-
Marinate Chicken: Mix soy sauce, sesame oil, and brown sugar. Coat chicken thighs and let sit for 15 minutes.
-
Cook Chicken: Pan-fry or grill chicken thighs until cooked through, about 6-7 minutes per side. Let rest, then slice.
-
Soft-Boil Eggs: Boil eggs for exactly 6.5 minutes for a jammy yolk. Transfer to ice water, then peel and halve.
-
Cook Noodles: Cook ramen noodles according to package directions. Drain well.
-
Assemble: Divide noodles among bowls. Ladle hot broth over noodles. Arrange sliced chicken, halved eggs, nori, and green onions on top. Sprinkle with sesame seeds.
Tips for Success
- Broth Depth: For richer broth, simmer longer or add a splash of fish sauce.
- Egg Timing: 6.5 minutes gives you the perfect jammy center. Adjust for firmer yolks.
- Noodle Texture: Don’t overcook the noodles - they’ll continue to soften in the hot broth.
Chef’s Note: Add chili oil or sriracha for heat, or top with corn and butter for a paitan-style variation.
