This easy Chicken Ramen is made with a few simple ingredients: onions, poached egg, shitake, chicken, and a flavorful broth. The easiest, most flavorful ramen you’ll ever try, just like you would find at a restaurant. After trying this elevated ramen recipe, you’ll never want to make the store-bought version ever again!
Unless you’ve either been to or have lived in Japan, you probably hear the word “ramen” and cringe at the thought of eating a twenty-cent bag of noodles in overly salty chicken broth. I know that that food doesn’t sound all that appealing, but I’m here to tell you that traditional Japanese ramen is a completely different world than what you experienced in your college days.
In Japan, this traditional food is served on almost every street corner. The ramen shops are usually packed with people sitting around a counter slurping up fresh, hot ramen. Japanese ramen consists of ramen noodles in a broth and is traditionally topped with pork, shitake, onions, egg, bean sprouts, and a number of other combinations. And for only 700-1000 ¥ ($7-10) for a bowl of ramen, it makes for a pretty inexpensive and delicious meal after a full day of exploring temples and gardens.
If a trip to Japan isn’t exactly something in your cards right now, you can easily bring this traditional food to your own home. All you need are a few simple ingredients and you’ll be enjoying the tastes of Japan in no time. Although traditional ramen usually consists of pork, I decided to switch up this ramen recipe to use chicken instead. But, you can easily swap the ingredients for whatever suits your fancy. The best part about this recipe is that it can be made in a matter of minutes, making it a great recipe to enjoy on a busy weekday.
How to Make Homemade Chicken Ramen
- Melt butter in a frying pan. Add the chicken and cook until golden.
- In a large pot, heat oil. Add garlic and ginger and cook until fragrant. Stir in soy sauce and mirin. Add chicken broth, cover, and bring to a rapid boil. Remove the lid and simmer. Add the mushrooms. Simmer for 10 more minutes.
- Boil the eggs.
- Cook the ramen noodles (omit the seasoning). Cook noodles until soft, and divide into two bowls. Add the chicken and broth. Top with green onions, boiled egg, and salt and pepper.
It’s time to change up your ramen game with this EASY recipe. This is your excuse to finally use that bag of noodles that’s been sitting in the cupboard for who knows how long (that stuff never seems to go bad…)
You’ll also love these tasty recipes:
- Pork Tonkatsu
- Steamed Japanese Beef Buns (Nikuman)
- Shakshuka with Feta
- Garlic and Rosemary Focaccia Bread
- Cheese Grits
- German Currywurst
If you make this recipe, let me know what you think! I’d love it if you could add a star rating ★ and a comment below. Be sure to follow me on Instagram, Pinterest, and Facebook, too!
This easy Chicken Ramen is made with a few simple ingredients: onions, poached egg, shitake, chicken, and a flavorful broth. The easiest, most flavorful ramen you'll ever try, just like you would find at a restaurant. After trying this elevated ramen recipe, you'll never want to make the store-bought version ever again!
- 2 chicken breasts cut into strips
- salt and pepper
- 1 Tbsp unsalted butter
- 2 tsp sesame oil
- 1/2 tsp ground ginger
- 3 garlic cloves minced
- 3 Tbsp soy sauce
- 2 Tbsp mirin
- 4 cups chicken broth
- 1/2 cup fresh shitake mushrooms
- 2 large eggs
- 1/2 cup green onions chopped
- 2 3 oz packages dried ramen noodles
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Melt butter in a large frying pan over medium heat. Add the chicken and cook until golden brown, about 5-7 minutes. Turn the chicken over and cook for 4-5 more minutes or until thoroughly cooked. Season with salt and pepper. Place cooked chicken on a plate and set aside.
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In a large pot, heat oil over medium heat. Add garlic and ginger and cook for several minutes until fragrant. Stir in soy sauce and mirin. Cook for an additional minute. Add chicken broth, cover, and bring to a rapid boil. Remove the lid and simmer for 5 minutes. Add the mushrooms. Simmer for another 10 minutes.
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Fill a saucepan with enough water to cover two eggs. Bring to a boil. Place the cold eggs into the boiling water and reduce heat to a rapid simmer. Cook eggs for 7 minutes for a very runny yolk or 7 minutes for a more set yolk. While eggs are boiling, prepare an ice bath (a bowl of water and ice cubes). After boiling, gently place eggs in the bath. After a minute or two, peel the eggshell and slice the eggs in half, lengthwise. Set aside.
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In the same pan used for the eggs, cook the ramen noodles according to the directions on the package (omit the seasoning). Cook noodles until soft, and divide into two bowls. Add the chicken and broth. Top with green onions, boiled egg and salt and pepper. Enjoy!
Adapted from Fork Knife Swoon
If you're in a time crunch, try swapping out the chicken breasts for a few pieces of a rotisserie chicken instead.
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