why make this recipe
Making Simple Homemade Chicken Ramen brings the joy of delicious, comforting food right to your kitchen. This recipe offers a quick and easy way to prepare a hearty meal that warms the soul. You can enjoy rich flavors and customize your ramen just the way you like it! Plus, it’s a great way to use simple ingredients to create something extraordinary.
how to make Simple Homemade Chicken Ramen
Ingredients
- 2 chicken breasts (boneless, skin-on)
- Kosher salt and freshly-ground black pepper, to season
- 1 Tbsp unsalted butter
- 2 tsp sesame or vegetable oil
- 2 tsp fresh ginger, minced
- 1 Tbsp fresh garlic, minced
- 3 Tbsp low-sodium soy sauce
- 2 Tbsp mirin
- 4 cups rich chicken stock
- 1 oz dried shitake mushrooms (or 1/2 cup fresh)
- 1 to 2 tsp sea salt, to taste
- 2 large eggs
- 1/2 cup scallions, sliced
- 2 (3 oz) packs dried ramen noodles
- Optional: fresh jalapeño or chili slices, for serving
Directions
- Preheat the oven to 375°F. Season the chicken with salt and pepper.
- Melt butter in a large oven-safe skillet over medium heat. Add chicken skin-side down and cook until the skin is golden, about 5-7 minutes.
- Flip the chicken and cook for another 4-5 minutes. Transfer to the oven and roast for 15-20 minutes until cooked through. Remove and cover with foil.
- In a large pot, heat oil over medium heat. Add garlic and ginger, cooking until softened.
- Stir in soy sauce and mirin, then add stock and bring to a boil. Simmer uncovered for 5 minutes.
- Add mushrooms and simmer for another 10 minutes.
- Boil eggs for 7-8 minutes, then transfer to an ice bath. Peel when cool.
- Cook ramen in boiling water for 2-3 minutes until soft.
- In bowls, divide noodles, sliced chicken, ramen broth, scallions, jalapeño, and soft-boiled eggs. Serve immediately.
how to serve Simple Homemade Chicken Ramen
Serve your ramen hot in bowls. Arrange the noodles and broth first, then top with sliced chicken, scallions, and soft-boiled eggs. If you like some heat, add fresh jalapeño or chili slices on top for extra flavor. It’s a delightful dish perfect for sharing!
how to store Simple Homemade Chicken Ramen
If you have leftovers, let the broth cool down first. Store the broth and chicken separately from the noodles in airtight containers in the fridge. Use the leftover ingredients within 2-3 days for the best taste. To reheat, warm the broth gently and cook fresh noodles just before serving.
tips to make Simple Homemade Chicken Ramen
- For deeper flavor, let the broth simmer a little longer.
- Feel free to add other vegetables like bok choy or spinach for extra nutrition.
- Experiment with various toppings like seaweed or sesame seeds to enhance the dish.
variation
You can make a vegetarian version by replacing chicken with tofu and using vegetable stock instead of chicken stock. Add any of your favorite vegetables for a hearty meal.
FAQs
1. Can I use fresh noodles instead of dried?
Yes! Fresh ramen noodles will cook quickly and add a wonderful texture to your broth.
2. What can I substitute for mirin?
If you don’t have mirin, you can use a mixture of rice vinegar and sugar as a substitute.
3. Can I freeze the broth?
Yes, the broth can be frozen for up to 3 months. Just make sure to cool it completely before transferring it to a freezer-safe container.
Simple Homemade Chicken Ramen
Ingredients
For the Chicken
- 2 pieces chicken breasts (boneless, skin-on) Seasoned with salt and pepper
- 1 Tbsp unsalted butter For cooking the chicken
- 2 tsp sesame or vegetable oil For the broth
For the Broth
- 2 tsp fresh ginger, minced Adds warmth and flavor
- 1 Tbsp fresh garlic, minced Enhances the broth flavor
- 3 Tbsp low-sodium soy sauce Season the broth
- 2 Tbsp mirin Adds sweetness
- 4 cups rich chicken stock Base for the broth
- 1 oz dried shitake mushrooms Can use 1/2 cup fresh instead
- 1 to 2 tsp sea salt Adjust to taste
For Serving
- 2 large eggs Soft boiled
- 1/2 cup scallions, sliced Garnish
- 2 packs dried ramen noodles (3 oz each) Base of the ramen
- optional fresh jalapeño or chili slices For extra spice
Instructions
Preparation
- Preheat the oven to 375°F. Season the chicken with salt and pepper.
- Melt butter in a large oven-safe skillet over medium heat. Add chicken skin-side down and cook until the skin is golden, about 5-7 minutes.
- Flip the chicken and cook for another 4-5 minutes. Transfer to the oven and roast for 15-20 minutes until cooked through. Remove and cover with foil.
Making the Broth
- In a large pot, heat oil over medium heat. Add garlic and ginger, cooking until softened.
- Stir in soy sauce and mirin, then add stock and bring to a boil. Simmer uncovered for 5 minutes.
- Add mushrooms and simmer for another 10 minutes.
Cooking the Eggs and Noodles
- Boil eggs for 7-8 minutes, then transfer to an ice bath. Peel when cool.
- Cook ramen in boiling water for 2-3 minutes until soft.
Serving
- In bowls, divide noodles, sliced chicken, ramen broth, scallions, jalapeño, and soft-boiled eggs. Serve immediately.