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Easy Chicken Ramen Recipe You’ll Love

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A cozy, ultra-flavorful bowl of homemade chicken ramen featuring rich umami broth, tender roasted chicken, soft-boiled eggs, and springy noodles—ready in under an hour.

Ingredients

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  • 2 boneless, skin-on chicken breasts
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon unsalted butter
  • 2 teaspoons sesame or vegetable oil
  • 2 teaspoons fresh ginger, minced
  • 1 tablespoon fresh garlic, minced
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons mirin
  • 4 cups rich chicken stock
  • 1 ounce dried shiitake mushrooms (or 1/2 cup fresh)
  • Sea salt, to taste
  • 2 large eggs
  • 1/2 cup sliced scallions
  • 2 (3-ounce) packs dried ramen noodles
  • Optional: fresh jalapeño or red chili slices

Instructions

  1. Preheat oven to 375°F (190°C). Season chicken with salt and pepper. Melt butter in an oven-safe skillet and sear chicken skin-side down 5–7 minutes. Flip, cook 4–5 minutes, then roast 15–20 minutes until 165°F (74°C). Rest under foil.
  2. Heat oil in a pot. Sauté ginger and garlic 2–3 minutes. Stir in soy sauce and mirin, cook 1 minute. Add chicken stock, cover, boil, then simmer 5 minutes. Add mushrooms and simmer 10 minutes more. Adjust seasoning.
  3. Soft-boil eggs for 7–8 minutes, transfer to ice bath, peel, and halve.
  4. Cook ramen noodles 2–3 minutes. Divide into bowls. Slice chicken and place on top.
  5. Ladle hot broth over noodles, add mushrooms, eggs, scallions, and optional chili. Serve immediately.

Notes

Undercook noodles slightly—they continue softening in hot broth. Use high-quality chicken stock for deeper flavor. Prep toppings in advance for easier assembly.

Find it online: https://www.lylyrecipes.com/chicken-ramen/