Looking for an easy bowl of Homemade Chicken Ramen that’s brimming with flavor and can be customized to your taste? Then this is the recipe for you! 🙂
Comforting, vibrant and delicious Homemade Chicken Ramen you can make at home!
- Why this chicken ramen recipe is amazing
- How to make CLASSIC but easy Homemade Chicken Ramen (Or Chicken Shoyu Ramen)
- Other flavorings that I add to the ramen broth
- What type of noodles can I use for this homemade chicken ramen?
- How to to cook the chicken for the ramen
- Ramen toppings
- What if I can’t find some of these ingredients?
- How to cut down the cooking time when making this easy chicken ramen recipe?
I’m also sharing plenty of tips and shortcuts to help you make the PERFECT Classic Chicken Shoyu Ramen bowl, with a delicious soy sauce chicken broth, topped with caramelized soy chicken, a ramen egg and other flavorful toppings.
Recently, I’ve been on a mission every time we went on a trip, to find the best bowl of ramen that city had to offer. I’ve come across the best, and sadly the worst too, during my travels.
Both my husband and I love ramen, and since there isn’t a good place that makes it locally, we make our own at home. My Easy Pork Ramen has been a hit with my readers, but I realized that I’ve never shared my Easy Chicken Ramen recipe with you guys! So today, I’m going to fix that with this flavor-packed, easy homemade chicken ramen.
If you love classic homemade chicken ramen, that is simple to make, but you can still customize to your taste – then this chicken ramen recipe is for you! I’m going to show you how to make a delicious bowl of ramen that tastes like an authentic Shoyu Ramen bowl, plus I’ll share shortcuts to make this homemade chicken ramen even easier. The easy version of this recipe can be made in 30 minutes, and the more elaborate version (with the caramelized chicken) can take about 45 minutes.
Why this chicken ramen recipe is amazing
- This ramen soup recipe is easily adaptable to ingredients you have at home
- You can use store bought stock, but add more flavor!
- This ramen looks amazing with the laquered chicken served on the side.
- You can make this upgraded version with the chicken cooked separately, OR make it easier by cooking the chicken IN the shoyu broth.
- Top it up with a classic ramen egg that completes the authenticity of this recipe.
How to make CLASSIC but easy Homemade Chicken Ramen (Or Chicken Shoyu Ramen)
This is my favorite way to prepare homemade chicken ramen – Japanese noodles (straight or wavy!) in a delicious soy sauce chicken broth (or a Shoyu broth), topped with a jammy egg marinated in a sweet soy marinade (or a ramen egg), with flavor-packed caramelized soy chicken and vegetables!
I prefer using homemade chicken stock, but I don’t always have homemade chicken stock at hand. So I use store-bought in a pinch. To upgrade the store-bought chicken stock, I simmer it with ginger, spring onions and some chili (because we like it a little spicy).
Bring the stock to a boil over medium high heat (or high heat, depending on your stove), with all the aromatics. Then reduce heat to a medium and let it simmer to infuse all the flavors. You can increase the amount of stock if you want to cook the noodles in the broth, but I prefer to cook the noodle separately.
Why cook the noodles separately?
- You end up with a clear flavorful chicken broth.
- If you cook the noodles in the broth / stock , the starches release into the stock and make it heavier and cloudy.
- Also, you will end up consuming all that extra starch that you would otherwise wash away.
Other flavorings that I add to the ramen broth
- Soy Sauce – this is what makes the ramen broth a SHOYU RAMEN. You can leave out the soy sauce for a SHIO RAMEN base. Or add some white miso for a MISO base.
- Mirin – a classic addition to Japanese ramen that really enhances the flavor. It’s a sweet rice wine with a slight tang. Supermarkets usually sell “Aji-Mirin” which isn’t really mirin, but it works just as well.
- Garlic – I always add garlic, but because there’s ginger in the recipe, the garlic isn’t a necessity. Or you can leave out the ginger, and just add garlic. It’s up to you.
What type of noodles can I use for this homemade chicken ramen?
- Straight ramen noodles – usually this type of noodles is used with heavier broths. But I love these noodles, so I use them regularly at home.
- Wavy ramen noodles – these noodles work better for lighter ramen bases, such as this recipe. If you do have them, you’re more than welcome to use it for this ramen recipe.
- Instant ramen noodles – perhaps the most popular type of ramen noodles out there. I prefer not to use these, because these noodles overcook so quickly and swell up in the broth and get soggy. But you can use them for this chicken ramen recipe if you like. Just make a note to under-cook them slightly, so that they don’t get soggy in the ramen broth.
- Udon, soba, somen noodles – these are usually sold as dry noodles in supermarkets. You can use these too if you prefer.
- Fresh vs dried noodles – you can use either! If you have access to fresh ramen noodles, just make sure to cook them according to the instructions on the packet.
How to to cook the chicken for the ramen
Easy chicken vs classic chicken
For the easy version – To make this chicken ramen even easier, you can cook the chicken RIGHT IN THE BROTH, and then shred the chicken so that it gets mixed with the ramen noodles and broth.
This does save time, but personally, I much prefer to cook the chicken separately, because it adds another great layer of flavor to your ramen bowl.
For the classic version – Make the caramelized soy chicken separately. Making caramelized soy chicken is easy, and you wouldn’t believe how delicious the results are! The chicken is marinated in a soy, dark soy and mirin mix (the same marinade that I use for ramen eggs), and then grilled in the oven OR on a pan.
I find it easier to do this in the oven, because this way I can cook more chicken at the same time (extras are great for fried rice!), and it leaves the stove free for the ramen broth and noodles.
For both versions of chicken, you can use chicken thighs OR chicken breast pieces. I prefer chicken thighs, because chicken breasts dry out very easily when overcooked. Chicken thighs are more forgiving.
Ramen toppings
I could never have enough ramen toppings. But there’s only so much that your bowl can fit…
There are several classic ramen toppings and they all add great flavor to your ramen bowl. Unfortunately, they are not so easy to find here in mid-Missouri.
- Negi or chopped spring onions (green onions) – a must for any and every ramen bowl!
- Tamago or eggs – another topping that I just have to have. You can serve the eggs however you like; hard boiled, soft boiled, plain or marinated (ramen eggs – get the recipe here!).
- Sesame oil – I love adding a drizzle of sesame oil to my soy ramen (Shoyu Ramen), even if it isn’t a classic option. If I’m making Shio or Miso Ramen, then I might add a little butter instead.
- Sesame seeds – You can use white or black sesame seeds (the white stands out against the caramelized chicken, but the black will stand out against the noodles. Ultimately adding some toasted sesame seeds are little drops of flavor bombs!
- Radishes or sweet bell peppers – another topping that’s not traditional, but I like them because they add a nice crunch and sweetness to my ramen bowl.
- Mushrooms – shiitake mushrooms are my preferred choice, but I also love enoki. Adds a delicious umami flavor, and I also like how meaty they taste.
- Steamed or stir-fried greens – baby bok choy (or Shanghai bok choy), bunch spinach, water spinach, gai lan, yu choy are all excellent toppings in a ramen bowl.
- Fried chili and garlic, or fried garlic – I buy this from the store, because it’s easier and we put it on everything. Even steamed rice.
- Naruto or Kamaboko – steamed fish cake. I absolutely love this topping when I eat ramen at a restaurant, but I don’t add this when making homemade ramen.
- Nori or Furikake – sometimes I add this, sometimes I don’t. I do love furikake on my Mazemen bowl though.
- Moyashi – raw been sprouts add some sweetness to the ramen, as well as a nice crunch factor.
- Crushed red pepper – I personally like to add a few flakes of red chili pepper on top. This isn’t traditional, but a personal favorite for me!
What if I can’t find some of these ingredients?
- Soy sauce – if you don’t have soy sauce at home, you can leave it out and just season it with salt or white miso. If you’re looking for a GLUTEN FREE option, use TAMARI instead.
- Dark soy sauce – you can use regular soy sauce instead.
- Mirin – if you don’t have mirin, you should get a bottle, because it’s so good! And essential for making teriyaki.
- But if you don’t have mirin , you can use a dry sherry or dry white wine. Also you can use a little rice wine with brown sugar to mimic the sweetness too.
- And if you don’t have any of the toppings? You don’t really need any fancy toppings for a kick-ass chicken ramen bowl. Spring onions, a soft boiled egg and chicken will do the job just fine too!
- Feel free to add anything else you have at hand, that you like to eat. My husband usually adds peas and carrots to his chicken ramen when he takes it to work.
How to cut down the cooking time when making this easy chicken ramen recipe?
This homemade chicken ramen recipe takes about 45 minutes because I cook the chicken separately. I also prefer to cook the ramen separately as well. But here are some ways to make this recipe even faster, and cut it down to 25 – 30 minutes!
- Ready to use, store-bought chicken stock or broth eliminates one step altogether.
- Rather than adding large pieces of garlic cloves and ginger, mince or chop them finely in a spice grinder. That way you don’t need to worry about straining them out later.
- Add the chicken to the stock at the same time as the garlic, ginger and spring onions. This will allow the chicken to cook as the the stock is infused with all of the flavors. Once the chicken is cooked (about 20 minutes), you can chop or shred it and add it back to the base, along with mushrooms.
- Steam the greens in the microwave. Spinach only takes 1 minute to steam in the microwave. I add a little oil, garlic and soy sauce and steam in the microwave, and then it’s ready to be used.
- Using instant noodles will cut down on cooking time for the noodles. If I do use instant ramen, I prefer to use NongShim Shin Ramyun ramen packets or Samyang ramen packets. They are thicker and hardy, and stay nice and firm for longer.
- If you’re using dried noodles, you can increase the amount of stock (about 1/3 cup per person), and cook the noodles RIGHT IN THE BROTH too. Keep in mind though, this will make the broth more cloudy because of the released starches. This is why I prefer cooking the ramen separately.
- If you didn’t have time to make the ramen egg earlier, no worries. It only takes about 10 minutes to make an egg, that’s not marinated. Just boil water, and cook the eggs for 6 – 6.5 minutes and then they are ready to eat as soon as they are cool enough to peel. You can boil the eggs while the ramen broth is being prepared.
- If you don’t want to half boil an egg, you can just fry an egg, over easy, and serve it on top of the ramen too!
- You can also use the broth as a base, and top up the ramen with leftover rotisserie chicken (or other leftover meat). This REALLY cuts down on the time!
So there you have it. This homemade ramen is nothing if not flavor-packed! I hope you guys love this chicken ramen recipe just as much as we do! 🙂 If you are a fan of noodle recipes, then this delicious ramen is a must try!
If you liked this recipe, you may also like,
Garlic Lime Shrimp Noodle recipe
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Easy Homemade Chicken Ramen Recipe
Ingredients:
Caramelized Soy Chicken
Marinade for the chicken
- 2 tbsp mirin
- 1 tbsp dark soy sauce (Or mushroom dark soy sauce) double the amount of light soy sauce (below) if you don’t have dark soy sauce
- 1 tbsp light soy sauce
- ¼ tsp cayenne pepper
- 2 garlic cloves chopped finely
- 4 pieces of chicken thigh boneless, skin off or on
Glaze for the chicken
- 2 tsp brown sugar
- 2 tbsp dark soy sauce (or mushroom dark soy sauce) or 1 tbsp light soy sauce + 1 tbsp water
Classic Ramen
- 4 – 5 cups of good quality chicken stock preferably low sodium
- 4 stalks of spring onions trimmed and cut in half
- 4 – 5 cloves of garlic
- 2 inch piece of ginger sliced
- 4 red chili or 1 ½ tbsp dried chili flakes (crushed red pepper) omit if you don't like spicy food
- ¼ cup light soy sauce
- ¼ cup mirin
- 6 – 8 ounces shiitake mushrooms stems trimmed and sliced, or cut in half
- 12 – 13 oz dried ramen noodles or four portions (or four portions of fresh ramen noodles)
Regular soft boiled eggs (if you don’t want to make ramen eggs)
- 4 large eggs
Steamed Greens
- 2 bunches of spinach or 4 shanghai bok choy or any Asian greens
- Soy sauce
- Sesame oil
- Garlic
Ramen toppings
- 4 stalks of spring onions sliced finely
- Sliced radishes or bean sprouts
- Ramen eggs marinated or plain
- Chili garlic oil
Instructions:
Caramelized Soy Chicken
- Place all the ingredients for the chicken marinade in a bowl. Mix well to coat the chicken. If time permits, allow the chicken to marinate for at least 1 hour.
- Preheat oven to 425°F, and place an oven rack in the top third of your oven. Line a baking sheet with parchment paper.
- Place the chicken pieces on the baking sheet, skin side down (or smooth side down), evenly spaced apart. Then place the baking sheet in the preheated oven (upper third).
- Let the chicken roast for 15 minutes. While the chicken is cooking, mix the brown sugar and dark soy sauce for the glaze, and start making the ramen.
- After 15 minutes, flip the chicken pieces over and spoon the glaze over them. Let the chicken cook for a further 10 – 15 minutes. Then remove from the oven and let them cool down.
- Slice the chicken and set aside.
Ramen
- While the caramelized soy chicken is cooking in the oven, make the ramen base.
- Place two saucepans on the stove.
- As an optional step, you can chop the garlic and ginger. Or you can add them whole or sliced and strain the ramen stock to remove the large pieces of garlic and ginger later.
- In one saucepan (Pot 1), place the stock, ginger, garlic, spring onions, chili (if using), soy sauce and mirin. Stir and cover the pot. Let it come to a boil at medium high – high heat. Then lower the heat to medium and let it simmer for 25 minutes. Taste the base and add more soy sauce if needed.
- While Pot 1 is simmering, add water to the second pot (Pot 2), and bring it to a boil. Add the dried noodles to the boiling water, and cook according to package directions. I prefer cooking the noodles for ONE MINUTE LESS than what’s recommended on the package, as the noodles will continue to cook for a bit longer when served with hot broth. The straight ramen noodles I use here take 3 minutes to cook. Drain the noodles and divide into 4 bowls and set aside.
- When the ramen base in Pot 1 has cooked for about 20 – 25 minutes, strain to remove the garlic, ginger, chili and spring onions (or only the spring onions and chili). Add the strained stock back into the pot and add the mushrooms, and let it cook for a further 5 minutes until the mushrooms have softened. The ramen base is now ready.
Ramen Egg or Unseasoned soft boiled egg
- Make ramen eggs the day before, according to this recipe.
OR make regular soft boiled eggs to top your ramen bowl. (Ramen eggs need at least 2 hours to marinate). - To make regular soft boiled eggs – bring a pot of water to a boil. Lower 4 large eggs carefully into the water and cook the eggs for 6 – 6 ½ minutes.
- Immediately place the eggs in cool running water or an ice bath for a few minutes. Peel and set aside until ready to serve. This can be done BEFORE you cook the ramen as well.
Steamed greens
- Wash the greens, and cut them in half, or into sections if necessary (for Shanghai bok choy).
- Place the greens in a bowl and drizzle a little soy sauce and sesame oil (and garlic) on top. Toss to combine.
- Cover and microwave in 1 minute increments until the greens have softened, but not too wilted. Alternatively, you can heat a non-stick pan with a little oil, and pan fry the greens with soy sauce and garlic for about 2 – 4 minutes.
To Serve
- Evenly divide the hot stock between the four bowls with ramen noodles.
- Top with the steamed greens, sliced soy chicken, ramen eggs, spring onions, radishes and other toppings you like.
Ady B says
I have to say this is one of the tastiest meals I have ever made (and I’ve made a few!). I used a peeler to make long carrot ribbons and placed them in the bowl before pouring the broth in. Please make the ramen eggs! So delicious!!
Bryan says
The recipe was all great including having never boiled an egg, making the ramen eggs was excellent. I elected for lower sodium soy sauce for it. The only part that didn’t look right even though it still had a nice flavor was the glaze on the chicken. My chicken didn’t have that beautiful color. The soy and sugar was all liquid. The picture of your chicken looks like something with a thicker consistency like BBQ sauce was applied. The liquid was too runny for me and didn’t apply nicely.
The broth was great. I’m fortunate to have an Asian grocery down the street from me so I had access to all sorts of soy sauces etc.
Rachel Gold says
This was awesome!!! My best attempt at ramen yet! thank u!!
TKE says
This recipe was perfect! Thank you!!!!!
Angie says
I adore Asian food. Love the layers and depth of the flavours. I’ve been threatening to make ramen for ever just couldn’t find a recipe that felt right and so found yours and I made it. It’s a commitment but theres a bowl of heaven at the end of it. Added 1/4 teaspoon of 5 spice to the chicken glaze cos I felt I needed that extra layer and added the cooked chicken juice to the broth. Thanks, great recipe.
Emma says
This recipe is great! It came out so well. Thank you!!
Natalie says
Can I use vegetable stock inside? I am vegetarian.
Dini says
Hi Natali
You can use any kind of stock you prefer! If you want to make this vegetarian, you can absolutely do so 🙂
I hope that helps!
Natalie says
Great! Thank you!!
Winnie says
Hi Dini! So excited to try this recipe it looks amazing! Just 2 questions
1) If I marinate the chicken overnight can I still cook it in the oven the next day following the steps you listed? You only wrote cooking with the broth when you mentioned marinating chicken overnight so wonder if that still works if I want to try out the oven method the next day.
2) I only have chicken breast, if marinating overnight should I marinate the whole breast then slice it after? or slice it then marinate?
Thanks!
Dini says
Hi Winnie!
You can absolutely marinate the chicken overnight and cook it in the oven the next day!
You can use chicken breast as well, but I would keep it whole and slice it after cooking because chicken breast dries out much faster than chicken thighs. Cutting them up will dry them out even faster in the oven. Make sure not to overcook chicken breast as you will end up with a drier piece of chicken.
I hope that helps!
Gee says
Great Recipe. Very tasty and beautifully oresented. Didn’t have any fresh ginger so used paste as substitute. Costed out to $3.20 NZD
per serve with homemade stock.
Calorie count at 120 – what is this in ration of? When I worked out I got to just over 400 calories per serve.
Thanks for the recipe! Will make again.
mary says
Best ramen recipe that I have tried. Love all the variations. The chicken in the oven option tastes great! I just used the left over chicken marinade in the chicken stock with some added ginger then did not have to mix up a bunch of new ingredients worked well.
Natasha says
Cannot even begin to explain how delicious this is!!!
Kitty says
Never made Ramen before and this was delightful and easy to make. Thank you!
Diane says
The recipe is really delish. The chicken with the marinade and glaze could make a great dinner alone. Family really enjoyed it – it was an overall hit. Thanks for a great recipe
Laura says
I halved the rice vinegar and soy sauce as others suggested. We loved this meal.
E E says
Hello how many people can this serve?
Dini says
Hi E E
This will serve 3 – 4 people.
Hope that helps!
Joadi-Ann Lockwood says
Can I buy the Ramen Recipe book
Dini says
Hi
I’m not sure which ramen book you are looking for…but there should be some good ramen books out there!
Queen La says
Ammmmmmazing
Laura says
This was fantastic. I made my own chicken broth (so easy, and makes a huge difference in flavour)
Even if I hadn’t done this I think it would take longer than 35 minutes. It also needs planning in advance if you want to marinate the eggs and chicken (chicken is a must). But it was definitely worth it.
Sharlene says
Absolutely yummy. Worth the effort! Does not take 35 minutes in my world but really worth it
Luca says
Recipe was great!! Want to try again, Any way to substitute chicken for beef? Marinate same way?
Dini says
Hi Luca
Thank you! I’m glad that you enjoyed the recipe 🙂
You could use the same marinate for beef, but I would cook it differently depending on the cut of beef/ steak you are using.
I hope that helps!
Erika says
I made this with rice noodles, kale, and snow peas, and carrots but without the mushrooms. It was a hit. Thanks for the recipe!
Hailey fleming says
Absolutely amazing, my whole family loved it so much! Took more time to prepare than what it says but is well worth it I’ll be using this recipe forever! Thank you!
Hailey fleming says
I made this recipe for my daily and they absolutely loved it!! The chicken was everyone’s favorite part it was delicious! I will definitely be carrying this recipe into adult hood. My future family will love it and all thanks to you! Great job! Love it!!!
James B, London says
I was excited but nervous about making ramen for the first time, and didn’t have huge hopes. But the detail and guidance in here allowed me to nail it. Wife loved it too (not an easy job) so absolutely thrilled with the results. Absolutely delicious. I only used one third of recommended chili and it was hot enough for me. おいしいです! Thank you so much!!
Dini says
Thank you so much for letting me know James! I’m really glad all the tips helped, and you enjoyed the recipe. 🙂
Julie Oliver says
Love it but take the time to do it properly so worth it.
James Croke says
I don’t think I could eat restaurant Ramen again as I’ll be disappointed. This is a great receipe, full of flavour. A few fine chopped birds eye chilli’s on top for me but reciepe and heat ok for family. Even done the Ramen eggs. Recipe copied by my youngest daughter for her to cook at university. Now she is making for everyone
Dini says
Thank you so much for letting me know James! I’m so happy you enjoyed this recipe even more than restaurant ramen, haha!
Noa says
Just finished eating this beautiful chicken ramen. It was delicious! I only left out the eggs. The recipe is really easy, the chicken is beautiful and I will definitely will make it again.
Abi J says
I made this recipe yesterday. We all loved it! My daughter is the fussy one and she ate it and today asked if there is any chicken left over from yesterday! Another batch is marinating as we speak. I made some modifications – I left out the eggs, doubled the amount of the marinade to soak the chicken better, had to turn down the oven halfway through, etc. But the general flavours were delicious! and thanks for introducing me to mirin i am a convert! The soup was fantastic and so quick to make a delicious soup base.
KK says
Hi, thanks for this recipe!!!
I think your marinade and glaze suggestions are extraordinary!
It took me much longer to cook it as I prepared my stock from scratch.
I also used the same chicken for both stock and the finished product, just marinated and roasted it and it was delish!
I had no mirin so I used the wine instead, worked well I think. I’ll be defo doing this again soon but I will not add the spring onion with it to cook for 25 mins as per your suggestion – I prefer them crunchy so I’ll add them at the very last minute! Thanks again.
Kimberley says
Lots of steps, but well worth the work. Delicious!
Sanjeev says
Nice u can upload video recipe is perfect
SHEILA MODRANSKI says
I love the sound of this and I am very excited to start doing all these like recipes at home
Hannah Sharff says
This was so tasty! I have never had homemade Ramen before and I am hooked! I did radishes and yellow bell pepper for some fresh crunch and wow! So delicious!
Dini says
Thanks so much for letting me know Hannah, I’m so happy you enjoyed your first homemade ramen bowl! 🙂
Marcela says
The stock is to die for. I used homemade stock for the stock part. The chicken was also amazing. Overall great recipe!
Anne James says
This turned out amazing! My husband and I loved it so much and it’s easy to make. We are having it again tonight just four days after the first time. This is officially on rotation.
Dini says
Thank you so much for letting me know Anne, so glad you and your husband liked the recipe! 🙂
Ashley Barcus says
I’m currently making this right now. Is it okay to sub Spring Onions with Scallions/Green Onions? I couldn’t find Spring Onions anywhere around me.
Dini says
Hi Ashley,
Yes, that should be fine. Those are essentially the same thing, so that substitution is fine. I hope you enjoy the recipe! 🙂
Lesa says
I’m excited to try my marinated ramen eggs! I made the quick version for my work lunch this morning and I am marinating the rest. I’m hoping that my Ramen version with spinach, mushrooms, radish and garlic is delish! If it’s even 1/2 as good as my “go to Ramen place” I’ll be thrilled. Thanks for the recipe! I’ll let you know how it came out!
Minette says
Big hit with the family. Used half of chilli recommended and personally still way to hot for me.
Kavi says
I should try this soon.
Sally says
This was awesomely tasty!!
Adam D says
Fantastic recipe, lots of flavor and the chicken was so good I might just make it on its own.
Dini says
Thank you so much for letting me know Adam, so glad you liked the recipe! 🙂
Aleesha Miah says
Love this I’ve made it multiple times now! If you use chili flakes use less, (maybe a tsp) for a more subtle flavour, (I’m asian and found the normal amount to be quite spicy). But I’m wondering how long the broth can be kept in the fridge?
Dini says
Hi Aleesha!
I’m so glad you liked this recipe! 🙂
I don’t keep the broth for longer than 3 days to keep it fresh. You can freeze it for longer though!
Hope that helps!
83verley says
Because I didn’t have red chilis, I substituted with red chili flakes per recommendation. However, I used just under 1 T instead of 1.5 T and it ruined the broth making it beyond spicy and inedible. I can’t imagine what the heat level would have been with 1.5 T. I ended up diluting the broth with 3 more cups of chicken broth. It was still very spicy but tolerable. Next time I won’t add any type of heat and simply serve it with choices of heat on the side, i.e. sriracha, chili garlic sauce or Korean chili flakes. Otherwise, the broth is very flavorful.
Dini says
Hi, thank you so much for your comment. 🙂 I’m sorry the broth was too spicy for you. Spice levels are quite subjective, I’ve made this recipe with 1.5 tbsp of dried chili flakes before, and that’s the perfect amount of spice for us, so do adjust heat levels to your preference in recipes. It also depends on the type of chili flakes you use as well. Some contain more seeds than others, which would make them more spicy.
Pamela N. says
I would love so much to watch a video of this recipe! I hope you do some day. Other wise, delicious recipe!
The Cleric says
I was looking for a great broth based ramen recipe and this was awesome. I did this with just veggies (bell pepper, shiitake, bok choy, radish, green onion) and it was really tasty! Next time I make it I will make a couple changes, mostly putting in a little less Mirin so it doesn’t taste as sweet. Honestly though the wife loved this on a chilly fall evening, thank you for the recipe!!!
Tim says
This is delicious and very easy to make.
I didn’t have radishes so I substituted water chestnuts.
Turned out great.
Thank you for a fine recipe.
Kendra says
This Ramen was so full of flavour and not too complicated to make! I’ll deifnitely be making this again! Yum!
Dini says
Thank you so much Kendra! I’m so happy you liked the recipe! 🙂
Karly says
This recipe was spectacular! I loved how comprehensive your notes were, so I was able to make this successfully the very first time! So good!
Justine Howell says
Came out great the first time around, so yum!
mimi rippee says
This is beautiful. I love everything about the ingredients – those mushrooms, the beautiful eggs, the broth, noodles. Spectacular!
Renee Goerger says
This is such a stunning dish and a great way to impress company. I’m excited to serve this the next time we have people over for dinner! Thanks for the recipe!!
April says
I love this way of dressing up ramen. So tasty!