Easy Homemade Chicken Ramen

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This easy and delicious easy homemade chicken ramen is made with tender chicken, fresh veggies, hard boiled eggs, an incredible chicken ramen broth and of course, lots of noodles. The best part? Designed for busy weeknights, it’s ready in under an hour!

bowl of miso ramen noodle soup with hardboiled egg

If you know me in real life, you know that I am a total soup addict. I could eat it literally all year long, and honestly I do!

Whether it’s my very favorite sausage and tortellini crockpot soup, Slow Cooker Taco Soup, Sweet Potato, Bacon & Kale Soup, soup screams comfort food to me. When I’m sick, all I want is a big bowl of noodles, and this simple weeknight chicken ramen recipe is my go to.

Growing up I had a friend whose parents lived in Tokyo, Japan for some time before she was born. They had collected dozens of recipes that they continued to make when they returned to the States.

I can still remember the amazing smells that would hit me as soon as I walked in on nights I joined them for dinner. They would make this incredible ramen inspired by their favorite Japanese ramen shop, and the broth was what got me every time.

This easy homemade chicken ramen recipe was created based on memories of those flavors, and has been tweaked over the years as I’ve discovered the flavor combinations I prefer. My favorite part is the chicken ramen broth recipe. It’s simple, but so good.

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bowl of chicken ramen broth with noodles

What I love about this chicken ramen recipe

This ramen noodle soup was designed to be made quickly with ingredients that are easy to find at your local grocery store. Many of these (like sesame oil and miso paste) have become pantry staples in our house because I make this dish so often!

This recipe is designed to be on the table in 40 minutes, and you can actually make it even faster if you’re using leftover chicken or leftover rotisserie chicken. You can also easily substitute another cooked protein like turkey or pork belly with the soup base. However, I really encourage you to cook the chicken in the broth, as it’s the secret to the flavorful broth!

The broth comes together with soy sauce, sesame oil, ginger, garlic and mushrooms topped with chicken and a hard-boiled egg. You can also choose to make a soft-boiled egg if that’s your preference!

This flavorful soup is the perfect meal on chilly nights, for when you want to whip up some homemade takeout, or just because you’re craving soup!

Ingredients Needed for Easy Weeknight Chicken Ramen

All of these ingredients are ones you should be able to find in local grocery stores. Be sure to scroll down for the full recipe card with all of the measurements!

ingredients needed for homemade chicken ramen soup

To make this dish, you’ll need:

  • sesame oil
  • unsalted butter
  • chopped scallions
  • minced garlic
  • fresh, grated ginger
  • sliced mushrooms
  • miso paste
  • chicken broth
  • soy sauce
  • Sriracha
  • rice wine vinegar
  • light brown sugar
  • black pepper
  • boneless skinless chicken thighs or chicken breasts
  • large eggs (to make hard-boiled eggs)
  • a few packages of store-bought ramen noodles (discard the seasoning packets!), cooked and drained
  • optional: chopped green onion, lime wedges, fresh chopped parsley, corn and chili crunch oil for topping your soup

You’ll also need the following equipment to make weeknight chicken ramen:

two bowls of chicken ramen noodle soup

 How to Make Chicken Ramen at Home

This easy chicken ramen recipe requires only about 10 minutes of prep time and 30 minutes of cook time!

First, heat a large pot or Dutch oven over medium-high heat. Add the sesame oil and butter. 

Once the butter has melted, add the scallions, garlic, ginger and mushrooms. Sauté for 5 minutes, stirring, to not burn the garlic. 

the soup in progress of being made with mushrooms added

Add the miso paste, chicken broth, soy sauce, Sriracha, rice wine vinegar, brown sugar, and black pepper. Stir to combine and bring the broth to a boil. 

Once boiling, add the chicken thighs or chicken breast. Reduce heat to low and simmer for 15-20 minutes, or until the chicken is cooked through to an internal temperature of 165°F.

While the chicken cooks, make Instant Pot hard-boiled eggs (instructions below).

Once cooked, remove the chicken and shred it with two forks. Set aside in a bowl.

Divide the noodles among 4 soup bowls. Ladle the broth over the noodles. Top each bowl with shredded chicken, egg halves, green onions, corn, chili crunch oil, lime wedges, and parsley if desired!

two bowls of chicken ramen soup with optional toppings

How To Make Hard-Boiled Eggs in The Instant Pot

If you’ve never made hard-boiled eggs this way, you’re in for a treat. The 5x5x5 rule is the easiest way to remember how to make Instant Pot hard-boiled eggs.

Place a steam rack inside of a 6-quart steam rack. Pour in 1 cup of cold water. Add eggs on top of the rack. 

image shows how to make hard-boiled eggs in the instant pot

Close the lid and set the valve to sealing. Cook for 5 minutes on high pressure.

Once the timer goes off, do a natural release for 5 minutes and then do a quick release of the remaining pressure (be careful with the steam!). Open the lid and carefully remove the eggs from the Instant Pot using tongs. Place them in a bowl of ice water and allow to cool for 5 minutes.

Remove eggs from the ice bath and peel. Set aside until ready to serve with the ramen noodles.

Tips to help you make the perfect homemade chicken ramen:

While I used baby bella mushrooms for this dish, you can also use sliced white mushrooms, shiitake mushrooms or portabella mushrooms. If you really dislike mushrooms, you can also just leave them out!

I’ve used both frozen boneless, skinless chicken thighs and chicken breasts for this recipe. Making this the perfect weeknight dinner when you’re in a pinch and forget to defrost the chicken. You may need to let the chicken cook a little longer in the broth. 

Can I use shredded chicken from a rotisserie? Yes, you can. However, the broth will not be as flavorful. I think it’s a crucial step to cook the chicken in the broth, because it really enhances the flavor of the broth. If you’re in a pinch and use shredded rotisserie chicken, just slice the amount you want from the whole chicken and top the ramen noodles with it when serving.

I like to use instant ramen noodles in this recipe because they’re quick to cook and cheap, making this delicious homemade chicken ramen a great choice for college students or others on a budget. If you would prefer, you can also substitute fresh noodles/fresh ramen noodles, egg noodles or another kind of Japanese noodles in a pinch.

bowl filled with miso chicken ramen broth soup

The miso paste that I’m using is this one from Trader Joe’s. However, any white miso paste will work for this recipe.

Chili crunch oil is optional but adds SO MUCH flavor and really makes it the perfect bowl of ramen. I love this one and this one.

Season to your liking with salt. I do not include salt in this recipe as it has plenty from the soy sauce, miso paste and chicken broth.

I shared some of my own favorite ramen bowl toppings, but you can also try bamboo shoots, sesame seeds, bean sprouts, baby bok choy or snow peas if you’re looking for other optional toppings. Add more Sriracha or some red pepper flakes to make this recipe into a spicy chicken ramen.

Leftovers will store in an airtight container in the refrigerator for up to 3 days. I recommend reheating on the stove until warmed through. Separately store the toppings in small containers if possible. The hard-boiled eggs will store in an airtight container in the refrigerator for up to 7 days if you don’t peel them!

You might also enjoy these soup recipes:

Creamy Garlic White Chicken Lasagna Soup

Chipotle Corn Chowder

Simple Corn and Zucchini Chowder

bowl of chicken ramen broth with noodles

Easy Homemade Chicken Ramen with Broth

Yield: 6
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

This easy and delicious easy homemade chicken ramen is made with roasted chicken, fresh veggies, hard boiled eggs, an incredible chicken ramen broth and of course, lots of noodles. The best part? Designed for busy weeknights, it’s ready in under an hour!

Ingredients

  • 1 teaspoon sesame oil
  • 1 tablespoon unsalted butter
  • 3 scallions, chopped (reserve the green parts for garnish)
  • 3 cloves garlic, minced
  • 2 teaspoons fresh ginger, grated
  • ½ cup baby bella mushrooms, sliced
  • 1 tablespoon miso paste
  • 6 cups chicken broth
  • ¼ cup soy sauce
  • 1-2 tablespoons Sriracha
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon light brown sugar
  • ¼ teaspoon black pepper
  • 1 ¼ pounds boneless skinless chicken thighs or chicken breasts
  • 4-6 large eggs (to make hard-boiled eggs)
  • 3 x 3oz packets of ramen noodles, discard the seasoning packet, cooked according to package directions, drained, and set aside until ready to serve

Toppings

  • Hard-boiled eggs
  • Reserved green onions, chopped
  • Corn
  • Chili crunch oil
  • Lime wedges
  • Fresh parsley, chopped

Instructions

    To Make the Chicken Ramen

    1. Heat a large pot or Dutch oven over medium-high heat. Add sesame oil and butter. 
    2. Once the butter has melted, add the scallions, garlic, ginger, and mushrooms. Sauté for 5 minutes, stirring, to not burn the garlic. 
    3. Add the miso paste, chicken broth, soy sauce, Sriracha, rice wine vinegar, brown sugar, and black pepper. Stir to combine. Bring the broth to a boil. 
    4. Once boiling, add the chicken thighs. Reduce heat to low and simmer for 15-20 minutes, or until the chicken is cooked through to an internal temperature of 165°F.
    5. While the chicken cooks, make Instant Pot hard-boiled eggs (instructions below).
    6. Remove the chicken and shred it with two forks. Set aside in a bowl.
    7. Divide the noodles among 4 soup bowls. Ladle the broth over the noodles. Top each bowl with shredded chicken, egg halves, green onions, corn, chili crunch oil, lime wedges, and parsley.

How To Make Hard-Boiled Eggs In The Instant Pot

  1. The 5x5x5 rule is the easiest way to remember how to make Instant Pot hard-boiled eggs.
  2. Place a steam rack inside of a 6-quart steam rack. Pour in 1 cup of cold water. Add eggs on top of the rack. 
  3. Close the lid and set the valve to sealing. Cook for 5 minutes on high pressure.
  4. Once the timer goes off, do a natural release for 5 minutes and then do a quick release of the remaining pressure. Open the lid.
  5. Carefully remove the eggs from the Instant Pot using tongs. Place them in a bowl of ice water and allow to cool for 5 minutes.
  6. Remove eggs from the ice bath and peel. Set aside until ready to serve with the ramen noodles.

Notes

  • I’ve used both frozen boneless, skinless chicken thighs and chicken breasts for this recipe. Making this the perfect weeknight dinner when you’re in a pinch and forget to defrost the chicken. You may need to let the chicken cook a little longer in the broth. 
  • Can I use shredded chicken from a rotisserie? Yes, you can. However, the broth will not be as flavorful. I think it’s a crucial step to cook the chicken in the broth, because it really enhances the flavor of the broth. If you’re in a pinch and use shredded rotisserie chicken, just slice the amount you want from the whole chicken and top the ramen noodles with it when serving.
  • I like to use instant ramen noodles in this recipe because they're quick to cook and cheap, making this delicious homemade chicken ramen a great choice for college students or others on a budget. If you would prefer, you can also substitute fresh noodles/fresh ramen noodles, egg noodles or another kind of Japanese noodles in a pinch.
  • The miso paste that I’m using is from Trader Joe’s but any white miso paste will work for this recipe.
  • Chili crunch oil is optional but adds SO MUCH flavor and really makes it the perfect bowl of ramen. I love this one and this one.
  • Season to your liking with salt. I do not include salt in this recipe as it has plenty from the soy sauce, miso paste and chicken broth.
  • I shared some of my own favorite ramen bowl toppings, but you can also try bamboo shoots, sesame seeds, bean sprouts, baby bok choy or snow peas if you're looking for other optional toppings. Add more Sriracha or some red pepper flakes to make this recipe into a spicy chicken ramen.
  • Leftovers will store in an airtight container in the refrigerator for up to 3 days. I recommend reheating on the stove until warmed through. Separately store the toppings in small containers if possible. The hard-boiled eggs will store in an airtight container in the refrigerator for up to 7 days if you don’t peel them!

Did you make this recipe?

I want to see! Tag @simply.siobhan and #mimosasandmotherhood on Instagram or share this recipe to Facebook!

I hope you and your family love this simple chicken ramen recipe. If you love it, please share it with friends or pin it on Pinterest using the image below to help more people discover it!

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