Description
This Easy Homemade Chicken Ramen recipe features tender caramelized soy chicken, flavorful umami-rich broth, fresh shiitake mushrooms, perfectly cooked ramen noodles, and vibrant Asian greens. Ready in about 45 minutes, this comforting bowl is deliciously balanced with a savory and slightly sweet marinade, aromatic ginger-garlic broth, and customizable toppings like soft boiled eggs and chili garlic oil.
Ingredients
Chicken Marinade and Glaze
- 30 mL vinegar (2 tbsp)
- 15 mL dark soy sauce (or mushroom dark soy sauce)
- 15 mL light soy sauce (1 tbsp)
- ¼ tsp cayenne pepper
- 2 cloves garlic, finely chopped
- 4 pieces chicken thighs (boneless, skin off or on)
- 2 tsp brown sugar
- 30 mL dark soy sauce (for glaze)
Ramen Broth Base
- 4 – 5 cups good quality chicken stock (1000 – 1180 mL, no sodium or low sodium)
- 4 spring onions / scallions (trimmed and cut into 3 inch pieces, or halved)
- 5 cloves garlic (whole)
- 2 inch piece of ginger (sliced)
- 4 fresh red chili
- 60 mL light soy sauce (¼ cup)
- 30 mL vinegar (2 tbsp)
- 8 ounces fresh shiitake mushrooms (stems trimmed and sliced or halved)
- 6 pieces dried shiitake mushrooms (optional)
Noodles and Toppings
- 4 portions dried ramen noodles
- 4 large eggs
- 1 large bunch yu choy OR spinach (or any Asian greens)
- Soy sauce (to taste)
- Sesame oil (a drizzle)
- 2 – 3 cloves garlic (finely sliced, to taste)
- 4 spring onions / scallions (finely sliced)
- Sliced radishes or bean sprouts
- Ramen eggs (marinated or plain)
- Chili garlic oil
Instructions
- Prepare the Chicken Marinade: Place all ingredients for the chicken marinade (30 mL vinegar, 15 mL dark soy sauce, 15 mL light soy sauce, cayenne pepper, 2 cloves finely chopped garlic) in a bowl and mix well. Coat the chicken thighs thoroughly with the marinade. For best flavor, marinate for at least 1 hour if time allows.
- Roast the Chicken: Preheat the oven to 425°F (218°C) and position a rack in the upper third. Line a baking sheet with parchment paper. Arrange the marinated chicken thighs on the sheet, skin side or smooth side down, spaced evenly. Roast for 15 minutes.
- Prepare the Glaze: While the chicken roasts, mix 2 tsp brown sugar with 30 mL dark soy sauce to create the glaze.
- Glaze and Finish Chicken: Flip the chicken pieces after 15 minutes and spoon the glaze evenly over them. Continue roasting for another 10-15 minutes until cooked through and caramelized. Remove from oven and let cool slightly, then slice and set aside.
- Make the Ramen Broth: Place two saucepans on the stove. In the first saucepan, combine chicken stock, ginger slices, whole garlic cloves, trimmed spring onions, fresh red chili, 60 mL light soy sauce, and 30 mL vinegar. Stir, cover, and bring to a boil over medium-high heat, then reduce to medium and simmer for 20-25 minutes to develop flavor.
- Add Mushrooms to Broth: Optional: add dried shiitake mushrooms to the broth as it simmers for extra umami. Once simmered, strain the broth to remove ginger, garlic, chili, spring onions, and any dried mushrooms. Return strained stock to the pot, add fresh and reconstituted mushrooms, and simmer 5 more minutes until mushrooms soften.
- Cook the Noodles: While broth simmers, in the second saucepan bring water to a boil. Add dried ramen noodles and cook according to package instructions minus one minute (approx. 2 minutes if package suggests 3). Drain the noodles and divide into four serving bowls.
- Prepare Eggs: For ramen eggs, marinate cooked soft-boiled eggs at least 2 hours in advance. Alternatively, bring a pot of water to boil, gently lower 4 large eggs into water, and cook for 6 to 6½ minutes. Immediately chill in ice water, peel, and set aside.
- Steam or Sauté Greens: Wash and cut greens into manageable pieces. Drizzle with soy sauce, sesame oil, and sliced garlic. Cover and microwave in 1 minute increments until softened but not wilted. Alternatively, sauté greens with a little oil, soy sauce, and garlic for 2-4 minutes or blanch in ramen broth for 1 minute.
- Assemble the Ramen Bowls: Pour the hot strained ramen broth over the noodles in each bowl. Top with steamed greens, sliced soy chicken, ramen eggs, finely sliced spring onions, radishes or bean sprouts, and other desired toppings. Drizzle chili garlic oil and additional soy sauce to taste.
Notes
- Marinating the chicken for at least 1 hour enhances flavor but can be done overnight for more depth.
- Dried shiitake mushrooms add umami to the broth when reconstituted; omit if unavailable.
- Cooking noodles slightly under package time prevents overcooking when added to hot broth.
- Ramen eggs require marinating for at least 2 hours; plan ahead.
- Greens can be steamed, sautéed, or blanched depending on preference.
- Adjust spiciness by adding or omitting fresh red chili and chili garlic oil.
