I can finally say I’ve been to Japan to try ramen in person, and I couldn’t wait to make my own homemade version, which is this Easy Chicken Ramen Recipe.
Ramen is the trendy soup of the moment, and I think it’s become so popular on its own merits. The recipe has all the necessary ingredients to be a super comforting dish, and it also hides some very interesting and novel flavors that we succumb to without even realizing it.
Slurping a bowl of ramen is a true gastronomic experience, and if you go to Japan, don’t forget to slurp the noodles because it’s part of the ramen culture there. Are you ready to make it at home the easy way?
Is ramen really a Japanese dish? Actually, ramen is a dish of Chinese origin, introduced to Japanese culture in the 19th century.
Thanks to the refinement it underwent in Japan, it has gone from being a simple noodle soup to becoming a flagship dish of the country.
Those of us who have already tried it have fallen in love with its many nuances and the comforting sensation of enjoying a bowl of ramen. Are you eager to try it? At home, it’s become almost a weekly staple.
Chicken Ramen Easy Recipe
Preparation time: 10 min
Cooking time: 30 min
Total time: 40 min
This easy Chicken Ramen recipe has all the necessary ingredients to be a super comforting dish with very interesting flavors.
Servings: 2
Author: Fatima
Ingredients
| Category | Ingredient | Quantity |
|---|---|---|
| Broth | Chicken broth | 700 ml |
| Noodles | Soba noodles, udon noodles or other noodles | 100‑120 g |
| Mushrooms | Fresh or rehydrated shiitake mushrooms, sliced (you can use button mushrooms) | 6 |
| Vegetables | Chopped Chinese cabbage, cabbage, leek, pak choi or spinach | to taste |
| Seasonings | Fresh ginger (or ½ tsp powdered) | 3 slices |
| Soy sauce or tamari (gluten‑free) | 2‑4 tbsp | |
| Mirin (or sweet white wine if unavailable) (optional) | 2 tbsp | |
| For the eggs | Eggs | 2 |
| Soy sauce | 2 tbsp | |
| Water | 2 tbsp | |
| For the chicken | Chicken breast | 1 |
| Oil | 1 tbsp | |
| Soy sauce | 2 tbsp | |
| Chili flakes or hot paprika (optional) | ½ tsp | |
| Vegan version | Vegetable broth | 700 ml |
| Tofu cut into cubes | 180 g | |
| To serve | Finely chopped spring onion or 1 piece of leek | 1 |
| Nori seaweed | 1 piece per bowl |
Step‑by‑Step Preparation
Follow the steps in the order they appear; they may seem like a lot, but they are very quick:
BOILING THE EGGS
- Place a saucepan of water on the stove and bring it to a boil. Add the eggs. Wait for it to return to a boil, then reduce the heat slightly. Cook for 4 to 5 minutes, then remove the eggs and cool them with cold water. Peel them and set aside.
- To marinate the eggs, mix 4 tablespoons of soy sauce and 4 tablespoons of water in a glass or bowl. Add the peeled eggs, making sure they are completely submerged; if not, add more soy sauce and water. Let them marinate for 30 minutes or overnight for extra flavor. Remember to turn them occasionally so they are evenly coated.
COOK THE CHICKEN
- Marinate the chicken breasts with the soy sauce, oil and chili flakes (optional) in a bag or bowl for 30 min.
- Next, place a frying pan over high heat, add the chicken breast, and sear it for 2‑3 minutes per side. Reduce the heat to low, cover the pan, and cook for 10 minutes. Then remove from the heat and let it rest, covered, for another 5 minutes.
- Carefully, so as not to burn yourself, slice the chicken breasts into rounds about 4‑5 mm thick and set aside.
THE BROTH
- Place the chicken broth in a saucepan, add the ginger, soy sauce, and mirin (optional). Add any vegetables you like, such as cabbage, carrot, or leek, and cook briefly. Bring to a boil, then cover and simmer gently for 15 minutes, or until the other ingredients are cooked through. Set aside.
MUSHROOMS
- Sauté the shiitake mushrooms or others in a pan with a little oil for about 7‑8 minutes and set aside.
NOODLES
- Cook the noodles according to the package instructions; for ramen noodles, this usually takes 4 minutes. Drain and rinse with cold water. Divide them between 2 bowls.
ASSEMBLING THE RAMEN
- Place half the noodles, the mushrooms, and some pieces of chicken in each bowl. Fill the bowl with hot broth. Add a halved egg to each bowl. Serve with chopped fresh scallions and nori seaweed, if desired. Now you’re ready to slurp your ramen!
Nutritional Facts for Easy Chicken Ramen Bowl
| Nutrient | Amount per Serving |
|---|---|
| Serving Size | 1 bowl |
| Calories | 430 kcal |
| Carbohydrates | 42 g |
| Protein | 28 g |
| Total Fat | 17 g |
| Saturated Fat | 5 g |
| Cholesterol | 75 mg |
| Sodium | 980 mg |
| Potassium | 520 mg |
| Fiber | 3 g |
| Sugars | 5 g |
| Vitamin A | 480 IU |
| Vitamin C | 9 mg |
| Calcium | 85 mg |
| Iron | 3 mg |
Note: Nutritional values are approximate and may vary depending on the noodles, broth, vegetables, and seasonings used. Chicken ramen bowls are warm, comforting, and rich in protein and savory flavors, making them a satisfying meal option.