Name: Homemade Chicken Ramen Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 large baby bok choy, cut in half lengthwise and washed thoroughly; 4 packages instant ramen noodles, flavor packets saved; 2 eggs; 1 tablespoon neutral oil; 4 boneless skinless chicken thighs, patted dry and excess fat trimmed; 1 tablespoon minced or grated ginger; 1 tablespoon minced or grated garlic; 4 fresh shiitake mushrooms, sliced; 6 cups chicken broth; 1-3 tablespoons soy sauce, to taste; 1 teaspoon dashi powder or white miso paste (optional); ½ cup canned corn, drained or cooked fresh corn; 4 teaspoons sesame seed oil, divided; 4 teaspoons toasted sesame seeds, divided; 4 stalks green onion, green parts thinly sliced

Nothing beats the cozy, slurpy satisfaction of a warm bowl of noodles on a chilly day. This Homemade Chicken Ramen Recipe brings together juicy chicken, tender bok choy, and rich broth that makes your kitchen smell incredible—trust me, it’s a bowl you’ll come back to again and again.

A dark bowl filled with layers of ramen noodles at the bottom, topped with several slices of golden-brown cooked chicken sprinkled with sesame seeds in the center, bright yellow corn on the left side, dark brown sliced mushrooms below the chicken, a halved soft-boiled egg with a bright orange yolk on the bottom right, and vibrant green bok choy nestled next to the egg on the right. Black chopsticks rest across the bowl diagonally from the bottom left to the top right. The bowl sits on a white marbled surface surrounded by whole mushrooms, a white dish with chopped green onions, a white sauce pitcher with dark sauce, tea in a clear cup, ground ginger, a white ceramic spoon, and small bowls with corn and sesame seeds. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Homemade Chicken Ramen Recipe
Top Tip
How to Serve Homemade Chicken Ramen Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Homemade Chicken Ramen Recipe

Why You'll Love This Recipe

I remember the first time I made this Homemade Chicken Ramen Recipe; the comforting broth combined with perfectly cooked chicken made it feel like a hug in a bowl. It’s easy enough for weeknights but impressive enough to serve friends, making it a winner in every kitchen.

Simplicity: Uses pantry staples and a few fresh ingredients to create something impressive without fuss.
Flavor-packed broth: The combo of chicken broth, ginger, garlic, and optional dashi or miso brings deep, savory umami.
Customizable toppings: You get to add your favorite garnishes like corn, green onions, and sesame seeds for that authentic touch.
Quick comfort meal: Ready in about 30 minutes—perfect for busy days when you want something nourishing fast.

Ingredients & Why They Work

Every ingredient in this Homemade Chicken Ramen Recipe plays a role in creating that perfect balance of textures and flavors. I love combining fresh produce with pantry finds to make a bowl that tastes far more complex than it takes to whip up.

Flat lay of two large baby bok choy halves with vibrant green leaves and crisp white stalks, four whole uncracked brown eggs, four boneless skinless chicken thighs with light pink flesh, fresh minced ginger root piece, fresh garlic bulb partially peeled with a few cloves separated, four sliced shiitake mushrooms with dark brown caps and creamy stems, a small white ceramic bowl filled with golden neutral oil, a small white ceramic bowl containing a clear light golden chicken broth, a small white ceramic bowl of pale soy sauce, a small white ceramic bowl with light beige dashi powder, a small white ceramic bowl of bright yellow cooked fresh corn kernels, a small white ceramic bowl with toasted sesame seeds, four stalks of green onion with dark green thinly sliced tops, a neat nest of uncooked curly instant ramen noodles, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Baby bok choy: Adds crunch and a mild green freshness, plus its shape looks beautiful when halved and blanched.
Instant ramen noodles: Quick-cooking and super easy; I always save the seasoning packets to boost chicken flavor.
Eggs: Soft or firm boiled, they bring creaminess and richness that’s classic in ramen.
Chicken thighs: Juicy and tender, these cook quickly and soak up all the seasoning you add.
Ginger & garlic: Aromatics that deepen the broth’s flavor and add slight zing.
Shiitake mushrooms: Earthy and meaty, they enhance umami and add texture.
Chicken broth: The soup’s backbone, which you can use store-bought or homemade for extra depth.
Soy sauce: Adds saltiness and that perfect savory note—season to taste!
Dashi powder or white miso paste (optional): These bring an authentic Japanese touch to the broth’s flavor complexity.
Canned or fresh corn: A bit of sweetness to balance the savory flavors.
Sesame seed oil & toasted sesame seeds: They add nuttiness and a toasty fragrance that finishes the bowl beautifully.
Green onions: Bright, fresh, and crunchy, they lighten each spoonful.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

What I love most about this Homemade Chicken Ramen Recipe is how easy it is to personalize. Sometimes, I swap in whatever greens I have—spinach or kale work beautifully too. And don’t be shy about playing with toppings; try adding chili oil or a dash of sriracha if you like some heat!

Vegetarian adaptation: Use vegetable broth and skip the chicken, then add marinated tofu or extra mushrooms to keep it hearty.
Spicy twist: I like drizzling chili oil on top or stirring in a spoonful of sambal oelek for a kick.
Different proteins: While I stick to boneless, skinless thighs (because they cook fast and stay juicy), you can try chicken breast or even leftover rotisserie chicken for convenience.
Broth variations: Adding a splash of mirin or rice vinegar lifts the broth, balancing richness with brightness.

Step-by-Step: How I Make Homemade Chicken Ramen Recipe

A bowl filled with light brown ramen noodles being lifted by black chopsticks, showing the noodles’ shiny and slightly wavy texture as the top layer. Below the noodles, there are slices of brown glazed cooked chicken sprinkled with white sesame seeds positioned on one side. Next to the chicken is bright yellow corn and a halved soft-boiled egg with a slightly runny orange yolk and a white outer layer. On the opposite side are dark green leafy vegetables and lightly green baby bok choy, all filled with clear broth at the bottom. The bowl is white with a speckled texture, placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and blanch the bok choy

Start by washing the baby bok choy like a pro—cut them in half lengthwise and make sure no dirt or little critters are hiding between the leaves. I almost always soak mine briefly because you never know! Then, blanch the bok choy in boiling water for 2-3 minutes until it’s tender but still bright green. Drain and set aside—this keeps veggies crisp and pretty for the final bowl.

Step 2: Cook noodles and eggs

Use the same boiling water to cook the ramen noodles until they’re just al dente—don’t overdo it here! Drain and divide them evenly into your serving bowls. Next, gently cook the eggs in that boiling water for about 8-10 minutes depending on whether you want softer or firmer yolks. Plunge them into ice water right away to stop cooking and ease peeling later.

Step 3: Sear the chicken thighs

Clean out your pot and heat up some neutral oil over medium-high heat. Season each chicken thigh with the instant ramen seasoning packets—it’s a clever trick I learned to make the chicken extra flavorful without extra effort. Sear each side for 3-4 minutes until cooked through and golden. Cover the cooked chicken with foil to keep warm and juicy.

Step 4: Build your savory broth

In the same pot, sauté minced ginger and garlic until fragrant—about a minute will do. Toss in your sliced shiitake mushrooms and sauté another two minutes. Then deglaze with chicken broth and add optional dashi powder or miso paste for extra umami punch. Let it simmer, covered, until mushrooms are soft and flavors blend beautifully. Taste and adjust with soy sauce or salt.

Step 5: Assemble your bowls and enjoy

Ladle hot broth with mushrooms over the noodles in each bowl. Slice your chicken thighs and eggs, arranging them neatly atop. Add the blanched bok choy, then sprinkle with corn, a drizzle of sesame oil, toasted sesame seeds, and fresh green onions. Give it a gentle mix before slurping that first irresistible bite!

Top Tip

From my experience making this Homemade Chicken Ramen Recipe numerous times, a few small tips really helped me perfect the dish and make my life easier in the kitchen. They might just change your ramen game, too.

Seasoning balance: The instant ramen packets can be quite salty, so taste a pinch before seasoning your chicken. You can always start with half a packet per thigh and add more later if needed.
Egg timing: Set a timer for your preferred egg doneness and immediately cool them in ice water to get that perfect peel and texture.
Chicken prep: Pat the thighs dry thoroughly to get a nice sear and avoid steaming them in the pan.
Bok choy cleaning: Don’t rush washing your bok choy—I've found dirt always sneaks in, so soaking and rinsing well makes all the difference.

How to Serve Homemade Chicken Ramen Recipe

Garnishes

I swear by a handful of sesame seeds and green onions on top—they bring a pleasant crunch and freshness. I also love topping mine with a drizzle of toasted sesame seed oil for that nutty aroma. If you want, a few kernels of sweet corn add a fun pop of flavor and color. Sometimes I throw in soft nori strips or a splash of chili oil for a little extra oomph.

Side Dishes

This recipe stands strong on its own, but I often serve it alongside simple cucumber salad or pickled vegetables to cut through the richness. Crispy gyoza or steamed dumplings pair beautifully when I want to make a ramen feast.

Creative Ways to Present

For special occasions, I like serving the ramen in individual bowls with a side plate of toppings—letting everyone build their perfect bowl—and it makes it feel interactive and fun! Floating edible flowers or microgreens on top is another way to dress it up when I’m feeling fancy.

Make Ahead and Storage

Storing Leftovers

Leftover broth and chicken keep well in airtight containers in the fridge for up to 3 days. I usually store the noodles and toppings separately because noodles can get soggy soaking in broth overnight.

Freezing

I freeze the broth and cooked chicken in portions, but I avoid freezing the noodles and greens since they lose texture. Just thaw the broth overnight in the fridge and reheat gently before assembling your bowl.

Reheating

Reheat the broth on low-medium heat, stirring occasionally to avoid scorching. Warm the chicken gently alongside. Cook fresh noodles or reheat separately to keep texture nice, then toss everything together before serving.

Frequently Asked Questions:

Can I use chicken breast instead of thighs for this Homemade Chicken Ramen Recipe?

Yes, you can substitute chicken breast if you prefer. Keep in mind it cooks faster and can dry out easily, so be careful not to overcook. Slice it thinly and add just before serving for best results.

What is dashi powder and do I need it for the broth?

Dashi powder is a Japanese seasoning made from dried fish and kelp that adds a rich umami flavor to soups. It’s optional but highly recommended if you want to deepen the broth’s complexity. If you can’t find it, white miso paste is a delicious alternative.

How do I prevent the noodles from getting soggy?

To keep your noodles from getting soggy, cook them just until al dente, drain well, and divide them into bowls before adding broth. Avoid adding noodles too far ahead of serving, and store leftover noodles separately if you plan to reheat later.

Can I make this homemade chicken ramen recipe ahead of time?

You can prepare the broth, cook the chicken, and blanch vegetables in advance, storing each separately in the fridge. Cook the noodles fresh, then assemble bowls at serving time for best texture and flavor.

Final Thoughts

This Homemade Chicken Ramen Recipe has become my go-to comfort food when I want something both satisfying and nourishing without the hassle of lengthy preparation. It’s got that perfect mix of savory broth, tender chicken, and fresh veggies that feels like a warm, edible hug. I hope you enjoy making it as much as I do—promise, it’s a recipe that never disappoints!