Homemade Ramen Recipe Recipe
Learn the secret to the best homemade chicken ramen! It features a rich, savory, unctuous chicken bone broth with roasted chicken, bok choy, shiitake mushrooms, and ramen noodles.
How to Make the Best Homemade Ramen Recipe
There’s something deeply satisfying about a steaming bowl of homemade ramen. This chicken ramen recipe delivers all the rich, savory flavors of your favorite ramen shop, made entirely in your own kitchen. The secret is in the broth—infused with ginger, garlic, shiitake mushrooms, and optional bonito flakes that add an incredible depth of umami flavor.
What makes this recipe special is its balance of simplicity and authenticity. You don’t need to simmer bones for hours to achieve a delicious bowl of ramen. By starting with quality chicken stock and layering in aromatics and seasonings, you’ll create a broth that’s both satisfying and achievable on a weeknight. The bok choy wilts perfectly in the hot broth, while the jammy soft-boiled eggs add that classic ramen indulgence.
The toppings are where you can really make this recipe your own. From crispy shallots and toasted nori to a drizzle of sesame oil and a squeeze of sriracha, each bowl can be customized to your taste. Gather your ingredients, put on some good music, and get ready to enjoy restaurant-quality ramen at home.
Homemade Ramen Recipe
Learn the secret to the best homemade chicken ramen! It features a rich, savory, unctuous chicken bone broth with roasted chicken, bok choy, shiitake mushrooms, and ramen noodles.
Ingredients
Ramen Base
Seasonings
Toppings
Instructions
Make the Broth
- In a medium saucepan, sauté ginger and garlic for 1 minute over medium high heat. Add two chopped scallions, sliced shiitakes, and broth. Let it come to a simmer.
- Put bonito flakes in a bowl or glass measuring cup, add a cup of simmering broth, and let it sit for 5 minutes. Then strain the mixture back into the pot of broth.
- Add soy sauce, mirin and white pepper into the broth, stir to combine.
Cook and Assemble
- While the broth simmers, cook your noodles in a separate pot of boiling water according to package directions and get your toppings ready. Wilt the bok choy or greens in the broth. When ready to serve, remove the broth from the heat. Taste, and adjust salt if needed.
- Divide the cooked noodles among the bowls. Divide the chicken, pull the bok choy out of the broth and add to the bowls with tongs, and ladle the hot broth overtop.
- Garnish with fresh scallions, soft-boiled eggs, sesame oil, crispy shallots, sriracha, and red pepper flakes.
Notes
- For the chicken, you can use rotisserie chicken, poached chicken breasts, or roasted chicken thighs.
- Homemade chicken stock will give you a richer, more unctuous broth than store-bought.
- For jammy eggs, boil for 6-7 minutes, then transfer immediately to an ice bath.
- If using dried shiitake mushrooms, rehydrate them in warm water for 20 minutes before slicing.
