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
Scale
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
