Japanese Chicken Ramen – Comforting Noodle Soup Bowl

Difficulty: Medium   |   Servings: 4   |   Prep Time: 30 minutes   |   Cook Time: 1 hour

Introduction

Japanese Chicken Ramen is a delicious noodle soup made with a rich chicken-based broth, springy noodles, and flavorful toppings like soft-boiled eggs, green onions, and marinated chicken. This version simplifies the traditional multi-day ramen process while preserving depth of flavor and comfort. Ideal for cozy nights or impressing guests with homemade Asian cuisine.

Ingredients

For the Broth:

• 2 tablespoons sesame oil
• 1 onion, sliced
• 4 garlic cloves, smashed
• 1 tablespoon ginger, chopped
• 1.5 liters chicken broth
• 2 tablespoons soy sauce
• 1 tablespoon mirin (sweet rice wine)
• 1 tablespoon miso paste (white or red)
• Salt to taste

For the Chicken:

• 2 boneless chicken thighs or breasts
• 1 tablespoon soy sauce
• 1 tablespoon mirin
• 1 teaspoon honey
• 1 garlic clove, minced

For the Toppings:

• 2 soft-boiled eggs (boiled 6–7 minutes, then marinated in soy sauce if desired)
• 2–3 spring onions, finely sliced
• 100g corn kernels (optional)
• Fresh spinach or bok choy (lightly wilted)
• Nori seaweed sheets, halved
• Sesame seeds (for garnish)

For the Noodles:

• 400g fresh ramen noodles or dried ramen noodles, cooked per package instructions

Instructions

1. Prepare the Chicken

1. In a small bowl, mix soy sauce, mirin, honey, and garlic. Coat the chicken and marinate for 15–30 minutes.
2. Grill or pan-fry the chicken on medium heat until cooked and slightly caramelized (6–8 minutes per side). Let rest, then slice thinly.

2. Make the Broth

1. In a large pot, heat sesame oil. Sauté onion, garlic, and ginger until fragrant (5 minutes).
2. Add chicken broth, soy sauce, mirin, and miso paste. Stir until miso dissolves.
3. Simmer uncovered for 30–40 minutes. Strain if desired for a clearer broth.

3. Prepare the Noodles and Toppings

• Cook ramen noodles according to package instructions. Drain and set aside.
• Prepare toppings: soft-boil the eggs, steam spinach, slice onions, etc.

4. Assemble the Ramen Bowls

1. Divide noodles among four large bowls.
2. Ladle the hot broth over the noodles.
3. Top with sliced chicken, egg halves, greens, corn, and nori.
4. Sprinkle with green onions and sesame seeds. Serve hot.

Tips & Variations

• Spicy Version: Add chili oil or sriracha to the broth or as a topping.
• Make it vegetarian: Use vegetable broth and replace chicken with tofu or mushrooms.
• Richer broth: Add a spoonful of butter or a touch of cream before serving.

Nutrition (Per Serving)

• Calories: ~480
• Protein: 35g
• Carbs: 40g
• Fat: 20g