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Easy Chicken Ramen (Rich Homemade Broth)

Easy chicken ramen with a rich homemade broth, tender chicken, jammy soft eggs, and springy noodles. Cozy and ready in about an hour.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Course: Main Course
Cuisine: Japanese
Ingredients Equipment Method

Ingredients
  

  • 1.5 lbs bone-in chicken thighs skin-on
  • 8 cups water for the broth
  • 1 tbsp vegetable oil for searing
  • 2 tbsp fresh ginger sliced
  • 4 cloves garlic smashed
  • 3 tbsp soy sauce plus more to taste
  • 2 tbsp white miso paste for umami
  • 8 oz ramen noodles fresh or dried
  • 2 large eggs soft-boiled
  • 2 stalks green onions thinly sliced
  • 1 sheet nori torn
  • 1 tsp sesame oil for drizzling

Equipment

  • Large pot 6-quart
  • Strainer fine-mesh
  • Bowls large
  • Ladle soup

Method
 

  1. 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.
  2. Add the ginger and garlic and cook for 1 minute until fragrant. Pour in the water, scraping up any browned bits.
  3. Bring to a gentle simmer (not a hard boil) and cook for 30 minutes, skimming off any foam, until the chicken is tender.
  4. Remove the chicken and shred the meat, discarding bones and skin. Strain the broth and return it to the pot.
  5. 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.
  6. 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.