Description
This homemade chicken ramen recipe combines tender seared chicken thighs, flavorful broth enriched with ginger, garlic, and shiitake mushrooms, and fresh baby bok choy. Served with perfectly cooked ramen noodles, soft-boiled eggs, and topped with corn, sesame oil, sesame seeds, and green onions, it’s a comforting and satisfying bowl of noodle soup perfect for a cozy meal.
Ingredients
Scale
Main Ingredients
- 2 large baby bok choy cut in half lengthwise, washed very well
- 4 packages instant ramen noodles, seasoning packets saved
- 2 eggs
- 1 tablespoon neutral oil
- 4 boneless skinless chicken thighs, patted 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 to 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
Instructions
- Prep Bowls and Ice Water: Gather 4 large bowls for serving and set them nearby. Fill a separate bowl with ice water and set aside for cooling eggs.
- Blanch Bok Choy: Bring a large pot of water to a boil. Blanch the bok choy for 2-3 minutes, then remove and set aside. Work in batches as needed.
- Cook Noodles: In the same boiling water, cook the ramen noodles until al dente. Drain noodles and divide evenly among the prepared bowls.
- Cook Eggs: Using the same boiling water, cook the eggs for 8 minutes for a soft yolk or 10 minutes for a firmer yolk. Drain eggs and immediately transfer to the ice water to cool for about 10 minutes. Peel and set aside.
- Prepare Chicken: Pour out the water from the pot, rinse, and return the pot to stovetop. Heat the neutral oil over medium-high heat. Season each chicken thigh generously with the ramen seasoning packets.
- Sear Chicken: Sear the chicken thighs in the hot oil, cooking about 3-4 minutes per side until fully cooked. Remove chicken and cover with foil to keep warm.
- Sauté Aromatics and Mushrooms: In the same pot, add ginger and garlic, sautéing for about 1 minute until fragrant. Add sliced shiitake mushrooms and cook for another 2 minutes.
- Make Broth: Pour in chicken broth, add dashi powder or miso paste if using, and bring to a simmer. Cover and simmer until mushrooms are fully cooked and flavors meld. Adjust seasoning with soy sauce or salt as needed.
- Assemble Bowls: Ladle about 1 ½ cups of the hot mushroom broth over the noodles in each bowl. Slice the chicken thighs and add to bowls. Cut eggs in half lengthwise and place one half per bowl. Add the blanched bok choy.
- Add Toppings and Serve: Garnish each bowl with ⅛ cup corn, 1 teaspoon sesame seed oil, 1 teaspoon toasted sesame seeds, and sliced green onions. Mix gently and enjoy your homemade chicken ramen!
Notes
- Avoid using bone-in or skin-on chicken as they take longer to cook and the skin can become rubbery. If preferred, serve separately rather than in the ramen.
- Cut baby bok choy in half and wash thoroughly or soak in water to remove dirt or bugs trapped inside the leaves.
- Dashi powder and miso paste are optional but add depth and umami to the broth. Use dashi powder for a clear broth, miso paste for a richer, milkier flavor, or both for complexity.
- Cooking noodles separately for each portion ensures perfectly portioned bowls and prevents noodles from sticking together.
- Ramen seasoning packets can be very salty; taste and adjust accordingly. You may use half a packet per chicken thigh if saltiness is a concern.
- Required equipment includes a knife, cutting board, large pot, ladle, and tongs.
