If you’ve ever craved a bowl of soul-soothing, flavor-packed soup, you’re going to absolutely adore this Homemade Chicken Ramen Soup Recipe. It’s like a warm hug in a bowl—comforting, satisfying, and incredibly delicious. I’ve been making this recipe for years, and I still get excited every time I tuck into that savory broth loaded with tender chicken, fresh shiitake mushrooms, and perfectly chewy ramen noodles. Trust me, once you try it, you’ll want to keep this recipe in your regular rotation.
Why You’ll Love This Recipe
- Rich, Authentic Flavor: The broth is infused with garlic, ginger, and soy sauce for that classic shoyu taste that feels like it’s straight from a ramen shop.
- Versatile Ingredients: You can easily swap greens or mushrooms and adjust spice levels to your liking.
- Satisfying & Nourishing: With tender chicken, eggs, and nutrient-packed veggies, this bowl is both hearty and wholesome.
- Great for Any Skill Level: Though it looks fancy, it comes together in about 45 minutes and is perfect for an everyday dinner.
Ingredients You’ll Need
This Homemade Chicken Ramen Soup Recipe relies on ingredients you might already have in your pantry or can get easily at your local Asian market. Each component brings a depth of flavor that makes the soup truly shine.
- Mirin: Adds subtle sweetness and balances the saltiness in the broth.
- Dark and Light Soy Sauce: Using both gives complexity — dark soy for depth and light soy for saltiness.
- Cayenne Pepper: Just a touch to give the broth a gentle spicy kick without overpowering the flavor.
- Garlic (both chopped and whole cloves): Infuses the broth with that unmistakable umami aroma.
- Chicken Thighs: I prefer boneless, skin-on for juicy meat and flavor, but skin-off works too.
- Brown Sugar: Provides a sweet counterpoint to the savory soy sauce.
- Chicken Stock: Quality matters here — a good low-sodium stock is the base for a rich, clean broth.
- Spring Onions/Scallions: Fresh and sharp, they lift the whole dish.
- Ginger: Fresh sliced ginger gives that essential warming spice to the broth.
- Fresh and Dried Shiitake Mushrooms: Fresh for texture and dried for an intense mushroom flavor.
- Ramen Noodles: Look for fresh if possible, but dried works too — just avoid instant noodles.
- Eggs: Soft boiled eggs add creaminess and make the bowl extra special.
- Asian Greens (Yu Choy or Spinach): Adds color, nutrition, and a mild tender crunch.
- Soy Sauce and Sesame Oil (for finishing): To season and add rich nutty aroma when serving.
- Additional toppings like sliced radishes, bean sprouts, chili garlic oil: Optional, but they add fantastic freshness and heat.
Variations
One of the reasons I love this Homemade Chicken Ramen Soup Recipe is how easy it is to make it your own. You can easily tailor the soup to your taste buds, whether you want it spicy, milder, or packed with veggies.
- Spice it up: Sometimes I crank up the cayenne and add fresh chilies for a fiery version that my family absolutely devours.
- Vegetarian twist: Swap chicken stock for mushroom broth and omit chicken for a rich vegetarian ramen that’s equally comforting.
- Make it gluten-free: Use tamari or gluten-free soy sauce and substitute ramen noodles with rice noodles or shirataki noodles.
- Quick version: If you’re short on time, you can skip marinating the chicken and reduce simmering time; it’ll still taste amazing.
How to Make Homemade Chicken Ramen Soup Recipe
Step 1: Prepare Your Flavor Base
Start by combining your aromatics — sliced ginger, whole garlic cloves, and fresh red chilies — in your chicken stock and gently bring it to a simmer. This is the soul of your broth, so let those flavors meld beautifully for at least 15 minutes. You’ll notice the kitchen fills with this irresistible fragrant warmth that gets you excited for dinner.
Step 2: Marinate and Cook the Chicken
While the broth simmers, marinate the chicken thighs in a mix of mirin, dark soy sauce, light soy sauce, brown sugar, chopped garlic, and cayenne pepper. If you’ve got extra time, an overnight soak deepens the flavor, but even 20-30 minutes does the trick. Then, pan-sear the chicken skin-side down until caramelized and cooked through—this caramelization adds that beautiful color and umami depth.
Step 3: Add Mushrooms and Seasonings
Once your broth is flavorful, add fresh shiitake mushrooms and optional dried shiitake for an earthy punch. Stir in light soy sauce, mirin, and a touch more dark soy sauce to get that balanced salty-sweet broth. Keep it at a gentle simmer to blend all those tastes perfectly.
Step 4: Soft-Boil the Eggs and Cook Noodles
Soft-boiling your eggs is one of my favorite parts—it takes just about 6-7 minutes for that custard-like yolk. Once boiled, cool them in ice water and peel carefully. Cook your ramen noodles separately to avoid cloudiness and overcooking, then drain and set aside.
Step 5: Assemble and Garnish
Divide the noodles into bowls, ladle over the hot broth with mushrooms, sliced chicken, and your greens. Halve the eggs and gently place them on top with sliced scallions, garlic, radishes or bean sprouts, a drizzle of sesame oil, and a splash of chili garlic oil if you like some heat. This presentation always makes my family go crazy.
Pro Tips for Making Homemade Chicken Ramen Soup Recipe
- Marinate Overnight: When I marinate the chicken and eggs overnight, the flavor is unbelievably rich and the chicken stays juicy.
- Simmer Don’t Boil: I learned boiling the broth makes it cloudy and harsh-tasting, so a gentle simmer is key for clarity and clean flavor.
- Cook Noodles Separately: Keeping noodles separate until serving prevents them from getting soggy and mushy.
- Add Greens at the Last Minute: Adding Asian greens right before serving keeps them bright and crunchy instead of overcooked.
How to Serve Homemade Chicken Ramen Soup Recipe
Garnishes
I love to finish my homemade chicken ramen with sliced scallions and a drizzle of toasted sesame oil—it gives each spoonful that irresistible nutty aroma. Adding thinly sliced radishes or fresh bean sprouts provides a refreshing crunch. And don’t forget the chili garlic oil for a spicy kick—I usually have a little bowl on the side so everyone can customize their heat level.
Side Dishes
To round out the meal, I often serve simple side dishes like steamed edamame sprinkled with sea salt or a light cucumber salad with rice vinegar. These complement the rich broth beautifully and keep the whole meal balanced.
Creative Ways to Present
For special occasions, I’ve plated this ramen in rustic ceramic bowls layered with vibrant toppings arranged like a work of art: perfectly halved eggs, fan-shaped mushrooms, and bright greens on one side, chili oil drizzled in a delicate spiral. It instantly elevates your dinner and impresses guests without adding much effort.
Make Ahead and Storage
Storing Leftovers
I usually store leftover broth and chicken separately from the noodles and greens in airtight containers in the fridge. This keeps the noodles from soaking up too much liquid and getting soggy overnight. The broth and chicken stay delicious for up to 3 days.
Freezing
Freezing the broth and cooked chicken works well if you want to prep ahead. I portion the soup base into freezer-safe containers or bags (no noodles!) and freeze for up to 2 months. When you’re ready to eat, just thaw overnight in the fridge.
Reheating
When reheating, I warm up the broth and chicken gently on the stove to avoid toughening the meat, then add fresh or quickly steamed greens. I always cook fresh noodles separately and soft boil eggs right before serving because they taste best fresh.
FAQs
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Can I use chicken breast instead of thighs for this Homemade Chicken Ramen Soup Recipe?
Absolutely, you can swap chicken thighs for breasts. Just keep in mind that breasts cook faster and can dry out more easily, so watch the cooking time carefully and consider poaching gently or adding them later in the simmering process to keep them tender.
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Do I have to use dried shiitake mushrooms, or can I skip them?
Dried shiitake mushrooms add an intense, smoky umami flavor to the broth, but they’re optional. If you don’t have any on hand, fresh mushrooms alone still provide great texture and taste. Just omit or replace with another mushroom variety if preferred.
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How can I make the ramen broth less salty?
Using low-sodium or no-salt-added chicken stock is a big help. You can also adjust the amount of soy sauce and taste as you go. Adding a bit of water or unsalted stock can mellow out an overly salty broth without losing flavor.
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Can I prepare parts of this Homemade Chicken Ramen Soup Recipe ahead of time?
Yes! You can marinate the chicken and ramen eggs the day before to deepen flavors. Also, the broth can be made in advance and stored in the fridge or freezer. Assembling the entire bowl and cooking noodles is best done fresh for optimal texture.
Final Thoughts
This Homemade Chicken Ramen Soup Recipe is one of those dishes that feels special but isn’t intimidating to make. I love how the flavors develop with simple ingredients and a bit of patience, and the satisfaction of serving up a steaming bowl that my family races to finish is unbeatable. Whether it’s a cozy weeknight treat or you want to impress friends with your ramen skills, this recipe has got you covered. Give it a try, and I promise it’ll become your go-to comfort food in no time.
Print
Homemade Chicken Ramen Soup Recipe
- Prep Time: 5 min
- Cook Time: 40 min
- Total Time: 45 min
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
Description
A delicious and authentic homemade chicken ramen recipe that combines flavorful shoyu broth, tender caramelized chicken thighs, fresh shiitake mushrooms, and perfectly cooked ramen noodles. This easy-to-make dish is topped with ramen eggs and fresh Asian greens for a satisfying and comforting meal, perfect for dinner or special occasions.
Ingredients
Sauce and Marinade
- 30 mL mirin (2 tbsp)
- 15 mL dark soy sauce (or mushroom dark soy sauce)
- 15 mL light soy sauce (1 tbsp)
- ¼ tsp cayenne pepper
- 2 cloves garlic (chopped finely)
- 2 tsp brown sugar
Chicken
- 4 pieces chicken thighs (boneless, skin off or on)
- 30 mL dark soy sauce (or mushroom dark soy sauce)
Broth
- 4 – 5 cups good quality chicken stock (1000 – 1180 mL, no sodium or low sodium)
- 4 spring onions / scallions (trimmed and cut into 3 inch pieces or halved)
- 5 cloves garlic (whole)
- 2 inch piece of ginger (sliced)
- 4 fresh red chili
- 60 mL light soy sauce (¼ cup)
- 60 mL mirin (¼ cup)
- 8 ounces fresh shiitake mushrooms (stems trimmed and sliced or cut in half)
- 6 pieces dried shiitake mushrooms (optional)
Noodles and Toppings
- 4 portions dried ramen noodles
- 4 large eggs
- 1 large bunch of yu choy OR spinach (or any Asian greens)
- Soy sauce (to taste)
- Sesame oil (a drizzle)
- 2 – 3 cloves garlic (finely sliced, to taste)
- 4 spring onions / scallions (finely sliced)
- Sliced radishes or bean sprouts
- Ramen eggs (marinated or plain)
- Chili garlic oil
Instructions
- Prepare Chicken Marinade: In a bowl, combine 30 mL mirin, 15 mL dark soy sauce, 15 mL light soy sauce, cayenne pepper, finely chopped garlic, and brown sugar. Mix well to create a flavorful marinade for the chicken thighs.
- Marinate Chicken: Place the chicken thighs in the marinade, ensuring they are well coated. Let them marinate for at least 15 minutes to absorb the flavors. For more intense flavor, marinate overnight in the refrigerator.
- Make the Broth: In a large pot, combine chicken stock with spring onions, whole garlic cloves, sliced ginger, fresh red chili, light soy sauce, mirin, fresh shiitake mushrooms, and dried shiitake mushrooms if using. Bring to a simmer and cook for about 20-25 minutes to develop rich, aromatic broth flavors.
- Cook Chicken: Heat a pan over medium heat and add the marinated chicken thighs. Cook each side until caramelized and cooked through, about 5-7 minutes per side. Remove from heat and slice into bite-sized pieces once slightly cooled.
- Prepare Ramen Eggs: Boil the eggs for 7 minutes for a soft yolk, then plunge into ice water to stop cooking. Peel and marinate eggs overnight in soy sauce mixture or serve plain.
- Cook Noodles and Greens: In boiling water, cook dried ramen noodles according to package instructions until al dente. During the last minute of cooking, add yu choy or spinach to blanch. Drain and set aside.
- Assemble Ramen Bowls: Divide cooked noodles and greens among serving bowls. Pour hot broth over the noodles. Top each bowl with sliced chicken, ramen eggs, sliced spring onions, garlic slices, radishes or bean sprouts, and a drizzle of sesame oil and chili garlic oil to taste.
- Final Seasoning: Adjust soy sauce or chili garlic oil according to preference before serving. Enjoy your homemade authentic chicken ramen hot!
Notes
- This recipe yields 4 servings of authentic chicken ramen with rich shoyu broth and toppings.
- Marinating chicken and eggs overnight intensifies their flavor but is optional.
- The recipe is intermediate-level due to multiple components, but each step is simple if tackled separately.
- You can omit dried shiitake mushrooms if unavailable; fresh mushrooms add great flavor.
- Use low-sodium chicken stock and soy sauces to control salt levels.
- Weight measurements provide more accuracy than volume for best results.
- For quicker preparation, you can skip marination and reduce broth simmering time but flavor may be lighter.
Nutrition
- Serving Size: 1 serving
- Calories: 658
- Sugar: 13 g
- Sodium: 4123 mg
- Fat: 21 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.02 g
- Carbohydrates: 88 g
- Fiber: 4 g
- Protein: 31 g
- Cholesterol: 172 mg
