Chicken Ramen Soup is the ultimate comfort food, blending rich flavors and textures into a delightful bowl of warmth. This easy homemade chicken ramen recipe offers an authentic Japanese-style experience, packed with delicious marinated chicken thighs, tender shiitake mushrooms, and fresh greens. The savory broth is infused with soy sauce, mirin, garlic, and ginger, creating a complex flavor profile that will make your taste buds sing. Whether you are looking for a soothing weeknight dinner or a dish to impress guests, this chicken ramen soup is sure to be a hit!
Why You’ll Love This Chicken Ramen Soup
This chicken ramen soup is not just delicious but also incredibly versatile. Here are a few reasons why you will love it:
- Rich in flavor with a savory broth that warms your soul.
- Quick to prepare, making it a great option for busy weeknights.
- Customizable with your favorite vegetables, like spinach or yu choy.
- Offers a healthy option with low-calorie ingredients.
- Perfect for meal prep; make a big batch and enjoy it throughout the week.
- Great for beginners, as it’s easy to follow and requires minimal cooking skills.
This chicken ramen soup will become a staple in your household, bringing comfort and satisfaction to your dinner table.
Ingredients for Chicken Ramen Soup
Gather these items:
- 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
- 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 just in half)
- 5 cloves garlic (whole cloves)
- 2 inch piece of ginger (sliced)
- 4 fresh red chili
- 60 mL light soy sauce (¼ cup)
- 60 mL mirin (¼ cup)
- 4 pieces chicken thighs (boneless, skin off or on)
- 8 ounces fresh shiitake mushrooms (stems trimmed and sliced, or cut in half)
- 6 pieces dried shiitake mushrooms (optional)
- 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
How to Make Chicken Ramen Soup Step-by-Step
- Step 1: Combine chicken stock, sliced ginger, whole garlic cloves, fresh red chilies, whole spring onion pieces, and dried shiitake mushrooms (if using) in a large pot. Bring to a simmer and cook gently to infuse flavors for about 30 minutes.
- Step 2: In a separate pan, combine chicken thighs with mirin, dark soy sauce, light soy sauce, brown sugar, finely chopped garlic, and cayenne pepper. Cook until the chicken is caramelized on the outside and cooked through, about 10-12 minutes. Remove and set aside.
- Step 3: Boil eggs for 6-7 minutes for soft boiled yolks. Cool in ice water, peel, and marinate in a soy sauce and mirin mixture if desired for added flavor.
- Step 4: Cook dried ramen noodles according to package instructions until al dente. In the last minute of noodle cooking, blanch yu choy or spinach until just wilted. Drain both and set aside.
- Step 5: Strain broth to remove solids. Return broth to pot, add sliced fresh shiitake mushrooms, light soy sauce, dark soy sauce, and mirin. Adjust seasoning to taste, adding soy sauce or chili garlic oil as desired.
- Step 6: Divide noodles and greens among four bowls. Slice cooked chicken and arrange on top. Pour hot broth over. Garnish with finely sliced garlic, spring onions, radishes or bean sprouts, ramen eggs, and a drizzle of sesame oil and chili garlic oil.
Pro Tips for the Perfect Chicken Ramen Soup
Keep these in mind:
- Adjust the spice level by adding more or less cayenne pepper.
- Marinate the eggs for extra flavor if desired.
- Use low sodium chicken stock for a healthier option.
- For a creamier texture, consider adding a splash of coconut milk.
Best Ways to Serve Chicken Ramen Soup
Enjoy this comforting bowl of chicken ramen soup with:
- A side of crispy tempura vegetables for a crunchy contrast.
- Freshly sliced chili oil for an extra kick.
- Pair with a light Asian salad for a complete meal.
How to Store and Reheat Chicken Ramen Soup
To store, cool the soup completely and transfer it to an airtight container. It can be kept in the refrigerator for up to three days. To reheat, gently warm on the stovetop over low heat; add a bit of water if the noodles have absorbed too much broth. This makes it perfect for meal prep!
Frequently Asked Questions About Chicken Ramen Soup
What’s the secret to perfect Chicken Ramen Soup?
The secret lies in using high-quality chicken stock. It forms the base of your broth and enhances the overall flavor. Additionally, marinating the chicken thighs helps to infuse them with rich umami flavors, making each bite delicious.
Can I make Chicken Ramen Soup ahead of time?
Yes, you can prepare the broth and chicken in advance. Store them separately from the noodles and vegetables. This way, you can quickly assemble your soup when it’s time to eat, ensuring fresh flavors and textures.
How do I avoid common mistakes with Chicken Ramen Soup?
One common mistake is overcooking the noodles, which can turn them mushy. Be sure to follow package instructions and time them accordingly. Also, always taste and adjust the seasoning of your broth before serving.
Variations of Chicken Ramen Soup You Can Try
If you’re feeling adventurous, here are some variations:
- Add miso paste to the broth for a rich, savory depth (try chicken miso ramen!),
- Include additional vegetables like bok choy or bean sprouts for more health benefits.
- For a spicy kick, try a spicy chicken ramen recipe with extra chili oil or jalapeños.
- For a comforting one-pot meal, combine all ingredients in a large pot with your favorite noodles.
These variations ensure you can enjoy a different flavor profile every time you make chicken ramen soup!
For more delicious recipes, check out our Creamy Italian Meatball Soup or try the Cheesy Baked Fajita Chicken. If you’re in the mood for something sweet, our Apple Bundt Cake Recipe is a must-try. Don’t forget to explore our Holiday Roasted Vegetables Recipe for a perfect side dish!
For more information on the benefits of chicken stock, you can read about it here.
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Chicken Ramen Soup: 5 Steps to Authentic Flavor
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Low Calorie
Description
This Easy Homemade Chicken Ramen recipe offers a savory, authentic Japanese-style bowl of noodles packed with rich chicken broth, tender marinated chicken thighs, shiitake mushrooms, fresh Asian greens, and perfectly cooked ramen eggs.
Ingredients
- 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
- 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 just in half)
- 5 cloves garlic (whole cloves)
- 2 inch piece of ginger (sliced)
- 4 fresh red chili
- 60 mL light soy sauce (¼ cup)
- 60 mL mirin (¼ cup)
- 4 pieces chicken thighs (boneless, skin off or on)
- 8 ounces fresh shiitake mushrooms (stems trimmed and sliced, or cut in half)
- 6 pieces dried shiitake mushrooms (optional)
- 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
- Combine chicken stock, sliced ginger, whole garlic cloves, fresh red chilies, whole spring onion pieces, and dried shiitake mushrooms (if using) in a large pot. Bring to a simmer and cook gently to infuse flavors for about 30 minutes.
- In a separate pan, combine chicken thighs with mirin, dark soy sauce, light soy sauce, brown sugar, finely chopped garlic, and cayenne pepper. Cook until the chicken is caramelized on the outside and cooked through, about 10-12 minutes. Remove and set aside.
- Boil eggs for 6-7 minutes for soft boiled yolks. Cool in ice water, peel, and marinate in a soy sauce and mirin mixture if desired for added flavor.
- Cook dried ramen noodles according to package instructions until al dente. In the last minute of noodle cooking, blanch yu choy or spinach until just wilted. Drain both and set aside.
- Strain broth to remove solids. Return broth to pot, add sliced fresh shiitake mushrooms, light soy sauce, dark soy sauce, and mirin. Adjust seasoning to taste, adding soy sauce or chili garlic oil as desired.
- Divide noodles and greens among four bowls. Slice cooked chicken and arrange on top. Pour hot broth over. Garnish with finely sliced garlic, spring onions, radishes or bean sprouts, ramen eggs, and a drizzle of sesame oil and chili garlic oil.
Notes
- Adjust the spice level by adding more or less cayenne pepper.
- Marinate the eggs for extra flavor if desired.
- Use low sodium chicken stock for a healthier option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 658 kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 21 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 88 g
- Fiber: 4 g
- Protein: 31 g
- Cholesterol: 186 mg