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, washed very well; 4 packages instant ramen noodles (flavor packets saved); 2 eggs; 1 tablespoon neutral oil; 4 boneless skinless chicken thighs, pat dry, excess fat trimmed; 1 tablespoon ginger, minced or grated; 1 tablespoon garlic, minced or grated; 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

There’s something soul-soothing about a steaming bowl of ramen, especially when you make it yourself from scratch. This Homemade Chicken Ramen Recipe combines rich broth, tender chicken, and fresh veggies into an irresistible comfort meal you’ll want to revisit again and again.

A bowl filled with ramen noodles forms the base layer, light beige with a springy texture. On top, sliced golden brown grilled chicken arranged in a neat line covers half the bowl’s center. To the right, bright green bok choy leaves sit upright with a crisp texture. Half of a soft-boiled egg with a shiny, deep orange yolk and white surrounds is placed next to the bok choy. At the bottom left, tender mushroom slices with a brown and cream spongy look lean against the noodles. Bright yellow corn kernels are grouped in a small pile near the top left. Thinly sliced green onions add a fresh pop of color near the bottom right. A pair of black chopsticks rest on the edge, crossing the bowl. The bowl is white and round, placed on a white marbled surface, surrounded by small bowls of sauce and chopped green onions, whole mushrooms, and a white ceramic spoon. 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’ve made loads of ramen in my kitchen, but this Homemade Chicken Ramen Recipe always wins me over. It’s simple, packed with layers of flavor, and doesn’t feel intimidating, even if you’re new to ramen-making.

Deliciously Authentic: Using chicken thighs and real ingredients elevates the broth way beyond instant noodle flavor packets alone.
Simple Yet Impressive: You get restaurant-worthy ramen without hours of simmering or pricey ingredients.
Customizable: Whether you add extra veggies or swap seasonings, this recipe adapts to your kitchen and taste buds.
Perfect for Weeknights: From prep to table in about 30 minutes, it’s this chicken ramen meets fast dinner magic.

Ingredients & Why They Work

Each ingredient in this Homemade Chicken Ramen Recipe plays a vital role—from building depth in the broth to adding texture and freshness. A quick trip to your grocery store or Asian market will set you up perfectly.

Flat lay of two large baby bok choy halves with vibrant green leaves and white stems, two whole uncracked brown eggs, four boneless skinless chicken thighs with a natural pinkish tone, fresh minced ginger root pieces, fresh minced garlic cloves, four thinly sliced shiitake mushrooms showing dark caps and creamy gills, one small white ceramic bowl of golden neutral oil, one small white ceramic bowl of light brown soy sauce, one small white ceramic bowl of light beige dashi powder, fresh uncooked instant ramen noodles in their characteristic wavy, thin curly shape, a small white ceramic bowl of bright yellow cooked corn kernels, a small white ceramic bowl of amber toasted sesame oil, a small white ceramic bowl of off-white toasted sesame seeds, and four fresh green onion stalks with vibrant green tops and white bottoms neatly arranged, all placed 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: This mild leafy green adds that satisfying crunch and vibrant color; just be sure to wash it thoroughly to avoid any hidden grit.
Instant ramen noodles (without seasoning packets): Using the noodles but making your own broth keeps things easy yet delicious.
Eggs: Soft or firm, eggs give a creamy, luscious bite – a ramen bowl classic.
Neutral oil: Like vegetable or canola, it’s ideal for searing chicken without overpowering flavors.
Boneless skinless chicken thighs: Tender, juicy, and quick-cooking – they soak up flavors beautifully.
Ginger and garlic: These aromatics build the base of flavor and add that warm, comforting hint that ramen needs.
Fresh shiitake mushrooms: Earthy with a meaty texture, these mushrooms enrich the broth naturally.
Chicken broth: The star liquid element that carries all the flavor – homemade or store-bought works fine.
Soy sauce: Adds the salty, umami punch to taste. Start small, then adjust.
Dashi powder or white miso paste (optional): These umami boosters take your broth from good to unforgettable.
Garnishes like corn, sesame oil, toasted sesame seeds, and green onion: They serve fresh, nutty, and vibrant finishing touches that tie everything together.

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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

I love to play around with the toppings and noodles in this Homemade Chicken Ramen Recipe—keeping the broth sturdy but making each bowl feel a little different thanks to fresh or roasted veggies and some spice.

Variation: Sometimes I swap chicken thighs for shredded rotisserie chicken to save time and still keep the flavor punch.
Vegetarian option: Swap chicken for tofu or extra mushrooms, and use vegetable broth instead of chicken broth. The umami from dashi or miso keeps it rich.
Spice it up: Add chili oil or Sriracha to the final bowl if you love heat like I do.
Make it gluten-free: Just use gluten-free ramen or rice noodles and tamari instead of soy sauce.

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

A white bowl filled with ramen shows layers starting with a base of light brown broth and curly beige noodles. On one side, there are green leafy vegetables and near them, a large piece of green bok choy with shiny leaves. Next to this, three slices of golden brown grilled chicken are sprinkled with white sesame seeds. Bright yellow corn kernels form a small pile on another side. Half a soft-boiled egg with a yellow yolk and white edge rests in the broth. A woman's hand holding black chopsticks lifts a generous amount of noodles toward the center. The background is a white marble surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and blanch the bok choy

Start by washing those baby bok choy halves really well—like, check between the leaves for any lurking dirt. Then boil water in a large pot and blanch the bok choy for 2-3 minutes until just tender but still crisp. Remove and set aside. Blanching brightens the greens and softens them just right.

Step 2: Cook the noodles and eggs

In the same boiling water, cook the instant ramen noodles until just al dente—don’t overcook or they’ll be mushy. Drain and portion them into your serving bowls. Then, cook your eggs right in the same water. I like 8 minutes for that perfectly soft but not runny yolk. Transfer them to ice water to stop cooking. This little trick helps with easy peeling later.

Step 3: Sear the chicken thighs

Wipe out the pot and heat a tablespoon of neutral oil on medium-high. Season each chicken thigh with the ramen seasoning packets—it’s a genius shortcut that adds a ton of flavor without extra work. Sear each side for about 3-4 minutes until cooked through and golden. Cover with foil to keep warm.

Step 4: Build your broth

In the same pot, sauté minced ginger and garlic until fragrant—about a minute. Then toss in the sliced shiitake mushrooms and cook for another couple of minutes. Pour in the chicken broth, add dashi powder or miso paste if you’re using it, and let it simmer covered until mushrooms are tender. Taste and adjust soy sauce or salt as needed—you want that perfect savory balance.

Step 5: Assemble your bowl and garnish

Ladle a generous 1 ½ cups of your aromatic broth with mushrooms over the noodles. Slice the chicken and eggs, then layer in the blanched bok choy. Finally, sprinkle corn, drizzle sesame oil, sprinkle toasted sesame seeds, and scatter sliced green onions on top. Give it a gentle stir before digging in—each bite bursts with warmth and flavor.

Top Tip

Learning to balance the saltiness of the seasoning packets with the broth was a game-changer for me. It’s easy to oversalt, but once you taste a bit first, you can adjust perfectly.

Season in stages: Taste your broth before adding all the seasoning packets to avoid over-salting the soup base.
Egg prep shortcut: Stirring the eggs gently in ice water helps them cool evenly and peel easily without tearing.
Chunky chicken slices: Slice the chicken thighs thick enough to keep them juicy and visible in the bowl—it looks as good as it tastes.
Don’t skip the sesame: The toasted sesame oil and seeds aren’t just for looks—they add an amazing nutty depth worth every drop.

How to Serve Homemade Chicken Ramen Recipe

Garnishes

I swear, the garnishes make all the difference. I always add sweet corn for a pop of sweetness and texture, plus plenty of toasted sesame seeds and a drizzle of sesame oil for that irresistible nuttiness. Green onions add freshness and a touch of sharpness to contrast the rich broth.

Side Dishes

When I serve this ramen, I like to keep sides light—a simple cucumber salad or edamame make great partners. Sometimes, pan-fried gyoza or steamed dumplings can turn dinner into a delightful ramen night feast.

Creative Ways to Present

For special dinners, try serving each bowl with a different set of toppings on the side—like spicy kimchi, pickled ginger, or fresh bean sprouts. It lets everyone customize their bowl just how they like, and makes the meal interactive and fun.

Make Ahead and Storage

Storing Leftovers

I usually store leftover broth, chicken, and toppings separately in airtight containers in the fridge. This keeps everything fresh and stops the noodles from soaking up too much liquid and getting mushy.

Freezing

You can freeze the broth and cooked chicken for up to 2 months. Just freeze in portions and thaw overnight in the fridge before reheating. I avoid freezing noodles since they turn soft after thawing.

Reheating

Reheat the broth gently on the stove, then add warmed chicken and fresh noodles or re-cooked noodles quickly to avoid sogginess. Fresh bok choy can be blanched again if you want to freshen it up. It’s best enjoyed freshly garnished and eaten right away.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs?

You can, but chicken thighs stay juicier and more flavorful when seared, which adds richness to the soup. If you prefer breasts, slice them thinner and watch carefully to avoid drying out.

What’s the difference between dashi powder and miso paste in this recipe?

Dashi powder adds a clear, umami-rich base with a subtle fishiness (you can find it at Asian markets). Miso paste creates a creamier, nuttier soup with a slightly salty tang. Use either or both for different flavor profiles.

How do I get the perfect soft-boiled egg?

Boil eggs for 8 minutes, then immediately transfer to ice water and leave for about 10 minutes. This stops cooking and makes peeling easier while keeping a slightly gooey yolk.

Can I make this recipe vegetarian?

Absolutely! Use vegetable broth, swap chicken for tofu or mushrooms, and skip the ramen seasoning packets if they contain animal products. Incorporate dashi or miso to preserve that deep umami flavor.

Final Thoughts

This Homemade Chicken Ramen Recipe has become one of my go-to comfort meals, especially on chilly evenings when nothing else will do but a warm bowl packed with flavor and heart. I hope you enjoy making it just as much as I enjoy sharing it with friends—there’s something truly satisfying about creating your own ramen masterpiece right at home.