Description
This homemade chicken ramen recipe combines tender seared chicken thighs with a savory mushroom and ginger broth, fresh baby bok choy, and perfectly cooked noodles topped with sesame oil, seeds, and green onions for an authentic and comforting bowl of ramen you can make at home.
Ingredients
Scale
Main 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)
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 water: Gather 4 large bowls for serving the ramen and set them aside close by. Fill a separate bowl with ice water and set aside for cooling the eggs.
- Blanch baby bok choy: Boil water in a large pot. Blanch the bok choy in boiling water for 3 minutes, then remove and set aside. Work in batches if necessary.
- Cook noodles: In the same boiling water, cook the instant ramen noodles until al dente. Drain and divide the noodles evenly into the prepared serving bowls.
- Cook eggs: Using the same pot of boiling water, cook the eggs to desired doneness: 8 minutes for softer yolks or 10 minutes for firmer yolks. Drain, transfer them to the bowl of ice water, and gently stir to cool. After approximately 10 minutes, peel the eggs and set aside.
- Prepare chicken: Empty and rinse the pot, then heat 1 tablespoon of neutral oil over medium-high heat. Season each chicken thigh with the seasoning packets saved from the noodles. Sear the chicken thighs until fully cooked, about 4 minutes per side. Remove and place on a plate, covering with foil to keep warm.
- Sauté aromatics and mushrooms: In the same pot, add the minced ginger and garlic, sautéing until fragrant for about 1 minute. Add the sliced shiitake mushrooms and sauté for 2 minutes.
- Make broth: Deglaze the pot with 6 cups of chicken broth. Stir in dashi powder or miso paste if using. Cover and simmer until mushrooms are tender and cooked through, about 10 minutes. Adjust seasoning with soy sauce or salt to taste.
- Assemble ramen bowls: Ladle about 1½ cups of the hot mushroom broth into each bowl over the noodles. Slice each chicken thigh and divide among the bowls. Slice each egg in half lengthwise and place one half into each bowl. Add the blanched baby bok choy.
- 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
- Bone-in or skin-on chicken is not recommended as it requires longer cooking and the skin can get rubbery; if preferred, serve it on the side.
- Thoroughly wash and halve baby bok choy to remove any dirt or bugs trapped within the leaves.
- Dashi powder or miso paste are optional but recommended for added umami and depth of flavor; dashi creates a clearer broth, miso creates a milkier broth.
- Cooking noodles separately by portion ensures perfectly sized servings in each bowl.
- Ramen seasoning packets can be very salty; taste first and adjust usage accordingly, possibly using only half a packet per chicken thigh to balance saltiness.
- Essential supplies include a knife, cutting board, large pot, ladle, and tongs.
Nutrition
- Serving Size: 1 bowl
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 1200 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 135 mg
