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 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 good quality chicken stock preferably no sodium or low sodium
- 4 stalks of spring onions trimmed and cut in half
- 4 – 5 cloves garlic
- 2 inch piece of ginger sliced
- 4 red chili or 1 tbsp dried chili flakes (crushed red pepper) omit if you don't like spicy food
- ¼ cup light soy sauce
- ¼ cup mirin
- 8 ounces shiitake mushrooms stems trimmed and sliced, or cut in half
- 12 – 13 oz dried ramen noodles or 4 portions (or 4 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.
Tips & Tricks
For an even easier chicken ramen version:
Without cooking the chicken separately, you can marinate the chicken overnight and then add it to the stock at the same time as the garlic, ginger and spring onions. This will allow the chicken to cook at the same time as the stock is being 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 the mushrooms.Nutrition Information:
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Melissa says
Thank you! This was a great recipe, and I look forward to tweaking my chicken stock recipe to work even better with this.
Uwe Kindler says
Thank you for this great recipe which will become a staple in our house. Had to omit the dark soy as my ten year old is gluten intolerant. But I got him to eat spinach and radishes without complaining. An acceptable trade off. 🙂
AC says
Great recipe! I only used 1 chiili and it was perfect. I think 4 chillis would be super hot!
Tiffany says
Can you substitute fish as a protein? I’m afraid this sauce might be too strong for the delicate fish flavor.
Tara says
Was my first attempt at homemade ramen, and I could not have chosen a better recipe. Was delicious!
Dini says
I’m so glad you enjoyed the recipe Tara! Thank you for letting me know 🙂
Lynne says
Can you use porcini mushroom powder along with the light soy to make it richer? Also, can I add the bones from my chicken thighs to the broth? Will adding dashi make it too salty?
Dini says
Hi Lynne!
You can absolutely add mushroom powder as well as the bones from the thighs to the broth! The mushroom powder will add mushroom flavor to the stock though, so I hope that is what you are aiming for. I would recommend maybe simmering the stock a little longer to draw out some extra flavor from the bones too (depending on how many you have).
With dashi stock, it’s not meant to be too salty. However as I have mentioned in the recipe you can reduce the amount of salt in the recipe (using no salt stock, or using less soy sauce), and adjust the amount of salt at the end.
I hope that helps!
Riley Spicer says
Looks more complex than it is, having everything prepped makes it so easy to follow the recipe from top to bottom. Don’t worry if you don’t have the time to marinate; the chicken turns out amazing just being coated before cooking.
Jj says
This could easily be that I live in a small town and don’t have the best products, but I was able to get everything in the recipe, follow everything (including marinating the egg for the full recommended time), and it just came out… meh? I’m trying to find an authentic ramen taste and this one just tasted like a very Americanized version of ramen. Overly sweet and salty. It wasn’t well rounded and missed that hearty, feel-good taste that I’ve grown to love from my local ramen restaurant.
Was it a passable meal for the fam, absolutely yes! This is not a bad meal, but it misses a lot of the authentic taste that I was looking for. The chicken is wonderful! It would definitely go well with some fried rice! The author also did a very good job with writing out the instructions so they were easy to follow.
Dini says
Hi Jj
This recipe is for an easy shoyu ramen. The base for this ramen depends entirely on the broth – a light but flavorful chicken broth / stock that is seasoned with soy sauce. If you used cheaper store-bought stock/ broth, then this will considerably impact the flavor.
Usually in ramen shops, the most popular ramen is tonkotsu. That is a pork based broth, which is much richer and heartier than this shoyu broth. These are vastly different ramen styles.
If you were looking for a 100% authentic recipe, then it is very highly recommended that you make your own chicken stock (for shoyu) or your own pork stock (for tonkotsu). This recipe takes shortcuts to make it more convenient for home cooks. A homemade chicken stock with plenty of fat will add to the richness and “hearty” flavor.
The saltiness is entirely dependent on you too. I recommend using low salt / no salt stock because the soy sauce is the seasoning (which you have to adjust to your taste). The sweetness is very minimal and largely comes from mirin, which is a traditional ingredient in ramen. I hope that helps!
Jessica anderson says
This recipe was amazing! I’ve never had it before so was very nervous how it would turn out but 1 you made the recipe so easy and clear to follow and 2 it was better than I could imagine. Made it for my whole family including 2 very fussy teenagers who loved it!
Gillian says
Is the 1.5 tbsp of dried chilli flakes a typo for 1.5 tsp? Just curious as it is super duper spicy with 1.5 tbsp, but I mean – my personal spice-o-meter could just be not as tolerant to the heat! Curious still if this is a typo…
Dini says
Hi Gillian, it is not a typo. We do prefer it a bit spicy, which is why I made a note about it in the ingredients list. But do keep in mind there could be considerable variation in level of spiciness between different brands of dried chili flakes. But I will make another note about it in the recipe card, thank you.
Pip says
What is the maximum time you can let the stock simmer for
Dini says
Hi Pip
It really depends. The longer you simmer the stock, the more evaporation that will happen. This can also concentrate the flavor as well.
I wouldn’t do more than a hour because I don’t see why I would need to. However, if you do want to concentrate the flavor, you can add some chicken bones to the stock and simmer it for about 1 hour to get more flavor into the stock.
Hope that helps
Danielle George says
Can you put the leftover broth in the freezer?
Dini says
Hi Danielle
I do freeze broth in the freezer, but make sure there are no additions in the broth. Hope that helps!
Jen B says
Soooooo good and my teenagers LOVED it as well!
We will DEFINITELY be making this more often.
Johanna says
Love love love it
Andre A says
Is there a reason you done use an aroma oil and dashi stock?
Dini says
Hi Andre!
This is an easy shoyu chicken ramen recipe. So I didn’t make it complicated.
I like to add dashi to my homemade ramen sometimes and my favorite aroma oil is usually fat that I rendered out of pork / chicken that I infuse with other aromatics (black garlic is my favorite). I also prefer to make my own stock with the aromatics that I prefer, and a mix of chicken, pork and/or beef bones.
You can do so if you want to, but this recipe was designed for beginners and as an easy option.
Hope that helps!
Sabrina says
Is it possible to switch the chicken broth for beef broth? I love this recipe so much, but i cant seem to find any good beef ramen recipes. Please advise.
Dini says
Hi Sabrina
You can make this with any kind of broth / stock! As long as the broth tastes good, you can add more aromatics and make it taste even better 🙂 Personally, I do like homemade beef stock that I make with beef bones, because it adds a richness to the stock as well, but store bought ones are a more convenient and faster option!
I hope that helps!
Jo says
This was very good. I found fresh noodles at the Asian market-a win! This is also the first time my eggs were actually soft boiled.
Dini says
That’s fantastic Jo, I’m so glad you enjoyed the recipe! 🙂
Kerri says
AMAZING! The best ramen I’ve ever had. Thank you for the great recipe!
Jackie R says
Made this for the first time last night, chicken and broth were amazing! Fussy husband raved about it and my son compared it to eating out. Will definitely be making this again!
Dini says
Haha, I’m so glad everyone enjoyed the recipe Jackie! 😀 Thank you for letting me know!
Nat says
Easy to understand, step by step instructions. Fantastically yummy recipe! Thank you
Dini says
I’m so glad the step by step instructions helped Nat, thanks so much for letting me know! 🙂
Connie G says
Easy to make and so delicious! It’s become a family favourite!
S.H. says
Delish. Ty for the info.
Lisa says
We absolutely love this recipe. The ramen eggs are a triumph. Thank you so much for sharing xxx
brushjl says
Delicious! Great recipe, thanks so much
Casey says
I loved this! It took me a few times to get the chicken down, getting the glaze just right was challenging for me but it was sooo worth it. This recipe has become part of my normal rotation. Thank you Dini!
My only complaint is I’m not quite sure what a serving is, how much noodles to serve myself. I used a dry wavy kind so I only loosely follow these nutrition facts. BUT, this recipe is a grand slam!
Katie B says
Holy smokes.
This was SO GOOD! This tasted so much more complicated/nuanced than it was!
I only made the broth/veggies (husband was excited to make chashu pork so we subbed that for the chicken), and they were perfect!
Doubled the recipe, and only used 1 Tbs chili flakes. Tossed in some hunks of red onion for the broth because we didn’t have enough green onion, and still tasted great!
Fried the bok choi in sesame oil, garlic, and soy sauce
Thank you for sharing this recipe!
Jessica Spencer says
My first experience making ramen and it turned out amazing! This recipe is perfect, the only thing i would change is the amount of pepper flakes from 1.5 tbsp to 1 tsp. I used about 3/4 tbsp and it was really spicy. Other than that it was delicious! Thank you so much I will be making again!!
Liz says
So well written and easy to follow- thank you! I couldn’t find mirin at my local so i used dry sherry-the broth is awesome!! So us the chicken!!
Katy says
I just made this for girls night. Our tastes range from ‘i’ll eat anything’s to ‘only ketchup on hamburgers’. We lefet the veggies on the side like a buffet. But everyone got an egg, chicken, and green onion. I got compliments like ‘this is like satisfying a craving I never knew I had’. So glad everyone loved it. Definitely keeping this recipe on hand.
Jenny says
So good. Seemed complicated to make the first time but once you make it you’ll make it over and over. Whole picky family loved it. I only used boiled egg and sauteed spinach as topper.
Sara Landers says
The step by step instructions made this much less intimidating. I made this for my supper club and everyone LOVED it. I added shrimp and thinly sliced carrots. They (and I) especially loved the ramen eggs and glazed thighs. Excellent, delicious recipe!
Dini says
Thanks so much for letting me know Sara, I’m so glad the instructions helped and everyone enjoyed the recipe! 🙂
Sally says
Absolutely excellent recipe. So difficult to find a recipe for a ‘complex’ ramen that is broken down and easy to understand. Made this tonight and will make it again for sure.
Maria says
My go to!! Great recipe!
Donald Lee says
The flavor was outstanding! Do not skimp on the chicken broth, we got a really nice bone broth from trader Joe’s that had a lot of flavor itself. I am sure if we had gone with a cheap can or something it would not have been as good.
Tiana says
How do you make homemade stock for this recipe? I’d really rather make my own than use store bought stock
Dini says
Hi Tiana
You can make any basic chicken stock recipe for this ramen. I usually save chicken carcasses when I break down whole chicken. I make stock when I have enough bones saved, along with basic aromatics like onions, garlic, pepper. But other ingredients like carrots, celery can be added too.
Margaret says
Hello! Which noodles do you buy? Could you please make some recommendations? Thank you!
Dini says
Hi Margaret
My local grocery store sells fresh ramen, which I love using.
You can also buy different types of ramen from asian stores as well. Some are fresh, dried or frozen. It also comes in curly and straight (I’ve used straight ramen noodles here). When it comes to instant ramen noodles, the brand I buy is Samyang ramen. I prefer this ramen because it has some chewiness to it, and it is thicker as well.
I hope that helps
Katie says
So tasty. Can the broth be frozen?
Dini says
Hi Katie
I’m glad that you liked the broth!
Yes it can be frozen too! I have frozen this broth for about 2 -3 months without any issues.
Katie says
Great, thank you so much!
Nicole says
You mention Chicken Stock in the recipe list, but in the comments section say Chicken Broth. Which one is it? Stock or Broth?
Dini says
Hi Nicole
For this, you can use whichever you prefer, and find more flavorful. As noted in the recipe, use one with less sodium.
Mocha says
Delicious. I have never made ramen before. This is restaurant quality. The egg is a must. Share this recipe with your ramen lovers!
Bonnie says
Oh my goodness, this is soooooo good! I have a wheat allergy, so used brown rice noodles and tamari instead of regular soy. Every time we get a rotisserie chicken or bone-in pieces, I use the bones to make bone broth and freeze it in batches. The trick was to not let my family know how healthy this is. 🙂 Delicious!
Carmen says
Great recipe! Mine came out too salty too but it was delicious. I used the radishes, which added the crunch. How do I fix the salt? Should I add water or is there another trick?
Dini says
Hi Carmen
Since soy sauce is salty, I have recommended that low salt chicken stock/broth be used to make the soup. However, because seasoning is personal it is important to monitor it as every step so that you don’t accidentally over salt it.
The best way to reduce the saltiness to is to either add more water with other spices and ingredients (so as to not dilute the rest of the flavors), or to add no salt broth or stock.
I hope that helps!
Sabrina says
Made this recipe last night and it was fabulous! Tasted exactly like the Ramen at our Asian Fusion restaurant. Thanks so much!
Janey says
Whats the difference using mirin vs rice vinegar ?
Commenters have used both and I am unsure which to pick !
Dini says
Hi Janey
Mirin is sweet, whereas rice vinegar is sour because it’s a vinegar. A better replacement for mirin would be rice wine (not vinegar).
I prefer to use mirin because I like the sweeter flavor.
Janey says
Thank you very much !
Katie says
Recipe was really good and easy to follow but start with HALF the soy sauce and stock cubes recommended in the broth. This was so salty I had to literally flush the broth down with clean water would also recommend frying the bok Choi with ginger and garlic along with that sesame oil
Dini says
Hi Katie
I do not recommend using stock cubes for this recipe, PLUS soy sauce. Stock cubes are very salty. This is why I recommend using low sodium chicken broth, so that the soy sauce adds the rest of the seasoning required. If you used stock cubes / broth that has regular salt levels, then yes, it absolutely would come out quite salty.
I hope that helps
Susan says
Really easy and very very good
Karen L. OConnor says
Sri Lankan pork curry was divine. Making the chicken curry tomorrow. Cook book great opt!!
Lori says
Informative. It’s so helpful for me! Thank you for the recipe!
Richard H says
Made this for the family today: they all loved it, even the usually-a-bit-fussy 12-year-old. Thank-you for the recipe, will be making it again soon!
Maria says
Awesome! Ramen eggs were the best part!!
Ronny says
Made this tonight and it was absolutely delicious. Never made Ramen before, but thought I’d give it a go. Made Ramen eggs as well.
Thanks for sharing this recipe. It is a hit.
Andrew says
Genuinely the best Ramen we’ve had outside Japan… Amazing, thank you!!
Dini says
Thank you so much Andrew, so happy to hear you enjoyed the recipe! 🙂
Heidi says
Is kikkoman soy sauce dark or light?
Dini says
Hi Heidi
Kikkoman makes light soy sauce.
I hope that helps!