Description

Homemade Chicken Ramen is a comforting and flavorful dish featuring tender seared chicken thighs, fresh baby bok choy, shiitake mushrooms, soft-boiled eggs, and a savory broth made with chicken stock and optional umami enhancers like dashi powder or miso paste. This recipe balances salty, savory, and fresh flavors with easy-to-find ingredients and results in delicious, restaurant-quality ramen bowls perfect for a satisfying meal.

Ingredients

Scale

Main 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)

Toppings

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

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Instructions

Prepare serving bowls and ice water: Gather 4 large bowls for serving your ramen and set them aside nearby. Fill a separate bowl with ice water and set aside to cool the eggs later.
Blanch the bok choy: Bring a large pot of water to a boil. Blanch the baby bok choy for 3 minutes, then remove and set aside. Work in batches if necessary.
Cook the noodles: In the same boiling water, cook the ramen noodles until al dente according to package instructions. Drain and divide the noodles evenly into the serving bowls.
Cook the eggs: Using the same boiling water, cook the eggs to desired doneness—8 minutes for a softer yolk or 10 minutes for a firmer yolk. After cooking, transfer eggs to the ice water bowl and stir gently to cool for about 10 minutes. Peel and set aside.
Season and sear chicken: Pour out the boiling water and rinse the pot. Return it to the stovetop over medium-high heat and add neutral oil. Season each chicken thigh with the saved ramen seasoning packets. Sear the chicken thighs for 3-4 minutes on each side until fully cooked. Remove chicken, place on a plate, and cover with foil to keep warm.
Sauté aromatics and mushrooms: In the same pot, add minced ginger and garlic and sauté until fragrant, about 1 minute. Add sliced shiitake mushrooms and cook for 2 minutes.
Make the soup base: Deglaze the pot with chicken broth. Add dashi powder or miso paste if using, then cover and simmer until mushrooms are fully cooked, about 5 minutes. Adjust seasoning with soy sauce or salt to your taste.
Assemble the bowls: Ladle about 1 ½ cups of hot soup with mushrooms over the noodles in each bowl. Slice each chicken thigh and divide among bowls. Slice each egg in half lengthwise and place one half in each bowl. Add the blanched bok choy to each bowl.
Add toppings and serve: Garnish each bowl with ⅛ cup corn, 1 teaspoon sesame seed oil, 1 teaspoon toasted sesame seeds, and sliced green onion. Mix gently and enjoy your homemade chicken ramen!

Notes

Bone-in skin-on proteins are not recommended as they take longer to cook and may become rubbery in the soup. If preferred, serve on the side.
Wash baby bok choy thoroughly by cutting in half and soaking to remove any dirt or bugs trapped between leaves.
Dashi powder and miso paste are optional but add great umami flavor. Use dashi for clearer broth and miso for a milkier texture; both can be combined for balanced flavor.
Cooking noodles separately ensures perfectly portioned bowls.
Ramen seasoning packets can be salty. Taste before use and adjust quantity accordingly; using half a packet per chicken thigh is a good caution.
Necessary kitchen equipment includes a knife, cutting board, large pot, ladle, and tongs.

Nutrition

Serving Size: 1 bowl
Calories: 480 kcal
Sugar: 4 g
Sodium: 950 mg
Fat: 18 g
Saturated Fat: 4 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 5 g
Protein: 30 g
Cholesterol: 115 mg