Name: Homemade Chicken Ramen Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 large baby bok choy cut in half lengthwise, washed very well; 4 packages instant ramen noodles, flavor packets saved; 2 eggs; 1 tablespoon neutral oil; 4 boneless skinless chicken thighs, pat dry and excess fat trimmed; 1 tablespoon ginger, minced or grated; 1 tablespoon garlic, minced or grated; 4 fresh shiitake mushrooms, sliced; 6 cups chicken broth; 1-3 tablespoons soy sauce to taste; 1 teaspoon dashi powder or white miso paste (optional); ½ cup canned corn, drained or cooked fresh corn; 4 teaspoons sesame seed oil, divided; 4 teaspoons toasted sesame seeds, divided; 4 stalks green onion, green parts thinly sliced

There’s something incredibly comforting about a steaming bowl of ramen that just warms you right through. This Homemade Chicken Ramen Soup Recipe is a delightful blend of cozy broth, tender chicken, and fresh veggies that I promise you'll want to make again and again.

A dark bowl filled with layers of ramen noodles at the bottom, topped with several slices of golden-brown cooked chicken sprinkled with sesame seeds in the center, bright yellow corn on the left side, dark brown sliced mushrooms below the chicken, a halved soft-boiled egg with a bright orange yolk on the bottom right, and vibrant green bok choy nestled next to the egg on the right. Black chopsticks rest across the bowl diagonally from the bottom left to the top right. The bowl sits on a white marbled surface surrounded by whole mushrooms, a white dish with chopped green onions, a white sauce pitcher with dark sauce, tea in a clear cup, ground ginger, a white ceramic spoon, and small bowls with corn and sesame seeds. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Homemade Chicken Ramen Soup Recipe
Top Tip
How to Serve Homemade Chicken Ramen Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Homemade Chicken Ramen Soup Recipe

Why You'll Love This Recipe

I absolutely love making this Homemade Chicken Ramen Soup Recipe because it feels like a restaurant-quality meal that’s totally doable on a weeknight. Plus, everything comes together pretty quickly without sacrificing that deep, homemade flavor.

Balanced flavors: The mix of ginger, garlic, shiitake mushrooms, and chicken broth strikes the perfect savory-satisfying note.
Hands-on texture: Tender chicken thighs, crisp blanched bok choy, and soft ramen noodles make every bite exciting.
Customizable bowls: You can easily tweak the spice level, broth richness, or toppings to your heart’s content.
Quick prep: From start to finish in about 30 minutes, it’s a reliable go-to comfort food winner.

Ingredients & Why They Work

Each ingredient here is carefully chosen to build layers of flavor and texture without overwhelming the process. A quick tip—always buy fresh chicken thighs and quality chicken broth as they set the stage for this soup’s richness.

Flat lay of two large baby bok choy halves with vibrant green leaves and crisp white stalks, four whole uncracked brown eggs, four boneless skinless chicken thighs with light pink flesh, fresh minced ginger root piece, fresh garlic bulb partially peeled with a few cloves separated, four sliced shiitake mushrooms with dark brown caps and creamy stems, a small white ceramic bowl filled with golden neutral oil, a small white ceramic bowl containing a clear light golden chicken broth, a small white ceramic bowl of pale soy sauce, a small white ceramic bowl with light beige dashi powder, a small white ceramic bowl of bright yellow cooked fresh corn kernels, a small white ceramic bowl with toasted sesame seeds, four stalks of green onion with dark green thinly sliced tops, a neat nest of uncooked curly instant ramen noodles, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Baby bok choy: Adds a crisp, mild green note and beautiful color contrast when blanched just right.
Instant ramen noodles: Using the noodles but saving the seasoning packets lets you reuse flavors while controlling salt.
Eggs: Soft boiled eggs add rich creaminess and visual appeal sliced on top.
Neutral oil: Perfect for searing chicken without overpowering the other flavors.
Boneless chicken thighs: Juicy, tender, and full of flavor—key to a hearty soup.
Ginger & garlic: The dynamic duo that wakes up the broth with aromatic notes.
Fresh shiitake mushrooms: Bring earthy depth to the soup base.
Chicken broth: The soup’s soul—use good quality or homemade for best results.
Soy sauce: Adds umami and a touch of saltiness adjustable to taste.
Dashi powder or white miso paste: Optional but highly recommended, they boost umami and add complexity.
Garnishes (corn, sesame oil, sesame seeds, green onion): These add flavor bursts, texture, and freshness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love mixing up this Homemade Chicken Ramen Soup Recipe depending on my mood or what I have on hand. Feel free to add some chili oil if you’re craving a little heat or swap shiitake mushrooms for cremini if that’s what’s easier to grab.

Variation: Once, I swapped chicken thighs for shredded rotisserie chicken when I was short on time, and it worked beautifully—less searing, same great flavors.
Dietary tweaks: To lighten the broth, try using a low-sodium chicken stock and reduce soy sauce accordingly.
Seasonal switches: In cooler months, adding thinly sliced carrots or napa cabbage can boost nutrition and texture.

Step-by-Step: How I Make Homemade Chicken Ramen Soup Recipe

A bowl filled with light brown ramen noodles being lifted by black chopsticks, showing the noodles’ shiny and slightly wavy texture as the top layer. Below the noodles, there are slices of brown glazed cooked chicken sprinkled with white sesame seeds positioned on one side. Next to the chicken is bright yellow corn and a halved soft-boiled egg with a slightly runny orange yolk and a white outer layer. On the opposite side are dark green leafy vegetables and lightly green baby bok choy, all filled with clear broth at the bottom. The bowl is white with a speckled texture, placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepare and blanch the baby bok choy

Start by washing the baby bok choy very well—there can be hidden dirt between the leaves, so soaking and cutting lengthwise helps. Bring a large pot of water to a boil and blanch them for 2-3 minutes until just tender but still crisp. Remove and set aside.

Step 2: Cook the noodles perfectly

Using the same boiling water, cook your ramen noodles until just al dente. Don’t overcook—nobody wants mushy ramen. Drain and distribute noodles into four warm bowls to prep for assembling later.

Step 3: Soft boil your eggs to creamy perfection

Drop eggs gently into the boiling water—about 8 minutes gives a slightly soft, jammy yolk; 10 minutes for a firmer center. Immediately transfer eggs to an ice water bath to stop cooking and make peeling easy. Patience here means your eggs will shine as the perfect ramen topper.

Step 4: Sear the seasoned chicken thighs

Dry chicken thighs and coat each side with the flavor packets saved from the ramen — this locks in a salty-savory crust. Heat neutral oil in a clean pot over medium-high heat, then sear chicken thighs about 3-4 minutes per side until cooked through. Tent with foil to keep warm while you prep the broth.

Step 5: Create a fragrant mushroom and broth base

Sauté minced ginger and garlic in the same pot until fragrant—don’t rush, a minute is perfect to release their aroma. Add sliced shiitake mushrooms and cook for 2 minutes to soften. Pour in chicken broth, add dashi powder or white miso if using, then cover and simmer until mushrooms are tender and brothy goodness fills the air.

Step 6: Assemble your bowl of ramen magic

Ladle a generous 1 ½ cups of the hot mushroom broth over the noodles. Slice the seared chicken thighs and place atop each bowl, followed by halved soft-boiled eggs and blanched bok choy. Sprinkle canned corn, drizzle sesame oil, scatter toasted sesame seeds, and finish with sliced green onions. Give it a gentle stir and indulge!

Top Tip

After making this Homemade Chicken Ramen Soup Recipe several times, I’ve learned a few tricks that really lift the whole dish.

Seasoning control: Taste the ramen seasoning packets before using them; they can vary in saltiness, so adjust how much you apply to avoid overpowering the broth.
Egg peeling made easy: Adding baking soda to the boiling water or peeling eggs under running cold water made this less frustrating in my kitchen adventures.
Don’t rush the chicken sear: Let the chicken develop a nice golden crust for maximum flavor before flipping.
Fresh ingredients matter: Always get fresh green onions and mushrooms to elevate the soup’s aroma and taste—frozen won’t quite hit the mark.

How to Serve Homemade Chicken Ramen Soup Recipe

Garnishes

I always go for a scattering of green onions, toasted sesame seeds, and a small drizzle of fragrant sesame oil. Sometimes I add a pinch of chili flakes or a splash of sriracha for a fiery touch. The corn adds an unexpected pop of sweetness that balances the umami.

Side Dishes

We’re often munching on kimchi or fresh cucumber salad alongside this soup—it’s a refreshing contrast that cools the palate between warmly spiced sips. A simple side of steamed edamame also fits perfectly.

Creative Ways to Present

For special occasions, I arrange the ramen ingredients separately in a beautiful bowl—placing the chicken slices artistically, fanning out bok choy leaves, and positioning eggs just right—almost too pretty to dig in but irresistible nonetheless!

Make Ahead and Storage

Storing Leftovers

I let the broth cool, then store everything separately—the noodles can get soggy if left in broth too long. Keep chicken, broth, and veggies in sealed containers in the fridge for up to 3 days.

Freezing

Freezing broth and cooked chicken separately works well. Avoid freezing noodles since they lose texture. When you thaw the broth, add freshly cooked noodles and toppings for the best experience.

Reheating

I gently reheat broth on the stove, add warmed chicken, and cook fresh noodles to revive that ramen goodness. Fresh green onions and sesame seeds added after reheating keep the flavors vibrant.

Frequently Asked Questions:

Can I use chicken breast instead of thighs?

You can substitute chicken breast if you prefer leaner meat, but keep in mind that thighs tend to stay juicier and more flavorful when seared. If using breast, avoid overcooking to prevent dryness.

Is it necessary to use dashi powder or miso paste?

Neither is a strict requirement, but I highly recommend using one or both if you can. They add depth and umami to your broth that makes it taste more authentic and rich. If you don’t have them, a bit more soy sauce can help, but the flavor won’t be quite the same.

How do I prevent ramen noodles from getting soggy?

The key is to cook the noodles just until al dente and drain them well. Also, divide noodles into serving bowls first, then ladle hot broth over them just before eating. This minimizes the time noodles spend in liquid and keeps their texture.

Can I prepare this soup ahead of time?

Absolutely! Prepare the broth and chicken ahead, and keep noodles and toppings separate. When ready to eat, reheat the broth, add chicken, then pour over freshly cooked noodles. This keeps your ramen tasting fresh and delicious.

Final Thoughts

This Homemade Chicken Ramen Soup Recipe has become one of my go-to meals when I want something satisfying but fuss-free. It’s a bowl full of cozy flavors that impress friends and makes weeknights feel a little more special. I hope you give it a try and find it as easy and comforting as I do—nothing beats that first warm spoonful on a chilly evening!