Ultimate Chicken Ramen
A hearty, flavorful bowl of chicken ramen made with a rich broth, tender chicken, and fresh toppings. Perfect for a comforting meal at home.
Equipment
- Large pot (for the broth)
- Small saucepan (for soft-boiling eggs)
- Medium pot (for cooking noodles)
- Strainer or slotted spoon
- Ladle
Ingredients
For the Broth:
- 4 chicken thighs juicy and flavorful
- 6 cloves garlic minced
- 2 inches ginger sliced
- 1/4 cup soy sauce
- 2 tbsp miso paste
- 6 cups chicken stock or substitute with our chicken broth for enhanced flavor
- 1 tbsp sesame oil
- 2 tbsp mirin
- 2 scallions chopped, for garnish
For the Noodles and Toppings:
- 4 servings ramen noodles fresh or dried
- 4 soft-boiled eggs with creamy yolks
- 1 cup shiitake mushrooms sliced
- 1/2 cup corn sweet and tender
- 1 cup spinach blanched
- 4 nori sheets optional, for garnish
Instructions
Prepare the Broth:
- In a large pot, heat sesame oil over medium heat. Add garlic and ginger, sautéing until fragrant. Place chicken thighs skin-side down and sear until golden brown. Pour in chicken stock, soy sauce, mirin, and miso paste. Stir well and simmer for 45–60 minutes, skimming off any foam.
Soft-Boil the Eggs:
- While the broth simmers, bring a small saucepan of water to a boil. Carefully lower in the eggs and cook for 6–7 minutes. Transfer to an ice bath to stop the cooking, peel, and set aside.
- Tip: For extra flavor, marinate the peeled eggs in soy sauce and mirin for at least 30 minutes.
Cook the Noodles:
- In a medium pot, cook the ramen noodles according to package instructions. Drain and rinse briefly under cold water to stop them from overcooking.
Prepare the Toppings:
- Slice the shiitake mushrooms, chop the scallions, and blanch the spinach in boiling water for 30 seconds.
Assemble the Ramen:
- Divide the cooked noodles evenly among four bowls. Ladle the hot broth over the noodles, ensuring each bowl gets a portion of chicken. Arrange the toppings—soft-boiled eggs, mushrooms, spinach, corn, scallions, and nori—beautifully over the noodles.
Serve and Enjoy:
- Serve immediately while the broth is steaming hot.
Notes
Leftover broth can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Substitute chicken thighs with tofu or mushrooms for a vegetarian option.
Substitute chicken thighs with tofu or mushrooms for a vegetarian option.