Description
This homemade chicken ramen recipe features tender seared chicken thighs, fresh baby bok choy, shiitake mushrooms, and perfectly cooked eggs in a flavorful broth made with chicken stock, dashi powder or miso paste, and soy sauce. Ready in 30 minutes, it’s a delicious and comforting bowl of Japanese-inspired soup perfect for a satisfying main course.
Ingredients
Scale
Main 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)
Toppings
- 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
Instructions
- Prepare Serving Bowls and Ice Bath: Gather 4 large bowls for serving your ramen and keep them nearby. Fill a separate bowl with ice water and set aside for cooling eggs.
- Blanch Baby Bok Choy: Bring a large pot of water to a boil. Blanch the halved baby bok choy for 2-3 minutes until just tender. Remove and set aside. Work in batches if needed.
- Cook Noodles: In the same boiling water, cook the ramen noodles until al dente. Drain and divide the noodles evenly among the prepared serving bowls.
- Cook Eggs: Using the same boiling water, cook the eggs to your desired doneness—8 minutes for a soft yolk or 10 minutes for firmer yolk. Drain and immediately transfer eggs to the ice water bowl to cool for about 10 minutes. Peel once cooled.
- Prepare Chicken: Empty and rinse the pot, then heat neutral oil over medium-high heat. Season each chicken thigh with the saved ramen seasoning packets. Sear chicken thighs for 3-4 minutes on each side until fully cooked. Remove and cover with foil to keep warm.
- Sauté Aromatics and Mushrooms: In the pot, add minced ginger and garlic; sauté until fragrant, about 1 minute. Add sliced shiitake mushrooms and cook for about 2 minutes until softened.
- Make Broth: Deglaze the pot with chicken broth. Stir in dashi powder or miso paste if using. Cover and simmer until mushrooms are fully cooked, about 5 minutes. Adjust seasoning with soy sauce or salt to taste.
- Assemble Ramen Bowls: Ladle about 1 ½ cups of hot soup with mushrooms over the noodles in each bowl. Slice the chicken thighs and divide evenly among the bowls. Slice the peeled eggs in half lengthwise and add one half per bowl. Add blanched baby bok choy to each bowl.
- Add Toppings and Serve: Garnish each bowl with ⅛ cup corn, 1 teaspoon sesame seed oil, 1 teaspoon toasted sesame seeds, and sliced green onions. Mix gently and enjoy your homemade chicken ramen!
Notes
- Avoid using bone-in or skin-on chicken thighs as they take longer to cook and can make the broth rubbery. If preferred, serve separately.
- Always wash baby bok choy thoroughly, including soaking if necessary, to remove dirt and bugs hidden between leaves.
- Dashi powder and white miso paste are optional but add great umami flavor. Use dashi for a clear broth and miso for a richer, milkier broth. Combining both works well for this ramen.
- Cooking noodles separately ensures perfectly portioned bowls.
- Ramen seasoning packets can be very salty; adjust usage per your taste by tasting a small amount before applying to chicken.
- Essential tools for this recipe include a knife, cutting board, large pot, ladle, and tongs.
Nutrition
- Serving Size: 1 bowl
- Calories: 550 kcal
- Sugar: 4 g
- Sodium: 950 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 185 mg
