Easy Chicken Ramen (Rich Homemade Broth)
Why This Chicken Ramen Works
Craving ramen but short on time? This easy chicken ramen gives you a rich, savory homemade broth in about an hour, not the all-day simmer of traditional tonkotsu. Tender chicken, jammy soft eggs, and springy noodles make it a complete cozy bowl.
I have tested this many times, and the secret is searing the chicken first for deep flavor, then simmering gently. A rolling boil makes the broth cloudy. Keep it at a lazy simmer and you will get a clear, rich soup every time.
Ingredients You Will Need
Bone-in chicken, aromatics like ginger and garlic, soy sauce and miso for depth, plus ramen noodles and your favorite toppings. The full measurements are in the recipe card below. Do not skip the soft eggs. They make the bowl.
How to Make Chicken Ramen
Sear the chicken, then simmer with aromatics to build the broth. Cook the noodles separately, soft-boil the eggs, and assemble bowls with toppings. The full step by step method with exact amounts is in the recipe card.
Easy Chicken Ramen (Rich Homemade Broth)
Ingredients
Equipment
Method
- Pat the chicken thighs dry and season with salt. Heat the oil in a large pot over medium-high heat and sear the chicken, skin-side down, until golden brown, about 5 minutes.
- Add the ginger and garlic and cook for 1 minute until fragrant. Pour in the water, scraping up any browned bits.
- Bring to a gentle simmer (not a hard boil) and cook for 30 minutes, skimming off any foam, until the chicken is tender.
- Remove the chicken and shred the meat, discarding bones and skin. Strain the broth and return it to the pot.
- Whisk the miso paste with a ladleful of hot broth until smooth, then stir back into the pot along with the soy sauce. Add the shredded chicken.
- Cook the ramen noodles separately according to package directions. Divide noodles among bowls, ladle over the hot broth and chicken, and top with soft-boiled eggs, green onions, nori, and a drizzle of sesame oil.
Tips for a Rich Homemade Broth
Use bone-in chicken thighs. The bones release gelatin and flavor that boneless meat just cannot match. If you only have boneless, add a spoonful of chicken bouillon paste to boost the body.
Do not boil the broth hard. A gentle simmer keeps it clear and clean tasting. Skim off any foam that rises in the first few minutes for the clearest result.
What to Serve with Chicken Ramen
Round out your noodle night. For another Japanese classic, see Authentic Japanese Ramen. If you love chicken soup, try Greek Lemon Chicken Soup (Avgolemono). And for more Asian noodles, check How to Make Authentic Pad Thai or our Beef Pho.
Ramen has a fascinating history. Read about ramen on Wikipedia, and see the Serious Eats guide to miso chicken paitan ramen for a creamier style.
Chicken Ramen FAQs
Can I use store-bought broth?
Yes. Use a good quality low sodium chicken broth and simmer it with the ginger, garlic, and soy for 20 minutes to add depth. It will not be as rich, but still delicious.
What noodles are best for ramen?
Fresh ramen noodles are ideal, but dried ramen or even spaghetti works in a pinch. Cook them separately so they do not cloud the broth.
How do I get jammy soft eggs?
Lower eggs into boiling water and cook for exactly 6 and a half minutes, then chill in ice water. The yolks will be just set and jammy.
Can I make this ahead?
Make the broth up to 3 days ahead and refrigerate. Cook noodles and eggs fresh when serving for the best texture.
The Short Version
Rich homemade chicken broth, springy noodles, jammy eggs, and tender chicken. This easy ramen hits the spot without an all-day simmer. Slurp happily.
About the Author
Luke is the home cook and writer behind Lumomint Foods. He spends his time testing comforting, practical recipes from around the world and writing them up in plain, easy language for everyday cooks.