Homemade Chicken Ramen

Easy Chicken Ramen

This homemade chicken ramen upgrades a basic ramen packet into something restaurant-worthy. The rich, savory broth comes together easily and pairs perfectly with noodles, mushrooms, green onions, and a soft boiled egg.

I love to make Asian-inspired dishes like chicken chow mein, potsticker soup, and chicken stir fry at home because I can customize the flavors and ingredients. Plus, when a meal comes together this quickly, it’s easy to enjoy a satisfying bowl any night of the week.

Why I Love This Recipe

• So much savory, spicy, and umami flavor in every spoonful! No artificial, high-sodium seasoning packets needed.
• Made with real chicken and plenty of veggies, it’s hearty, nourishing, and completely customizable.

Find the full printable recipe with specific measurements below.

• Chicken broth and soy sauce: The foundation of the broth. I use reduced-sodium broth as the soy sauce adds most of the salt, along with depth and a rich umami flavor.
• Flavor additions: Chili garlic sauce, sliced green onions, fresh ginger, minced garlic, and finely chopped garlic.
• Chopped baby bok choy and baby spinach: Greens for texture, flavor, and added nutrients.
• Ramen noodles: These quick-cooking noodles usually come with a flavor packet. You can discard it, or save it for something else.
• Shiitake mushrooms: Halved and sliced mushrooms are completely optional. We love them!
• For serving: Sliced green onion, sriracha, hard-boiled egg, cilantro, red pepper flakes.

How to Make Chicken Ramen

In a large Dutch oven (or stock pot) over medium heat, boil the chicken broth, soy sauce, chili garlic sauce, green onions, ginger, and garlic. Reduce heat to medium-low and simmer for 20 minutes.

While the broth simmers, cook the ramen noodles according to package directions. If you prefer a brothier ramen, use less noodles.

During the last 3 minutes of simmering, add shredded chicken, bok choy, mushrooms, and spinach to the broth.

Add noodles to the bottom of the serving bowls, pour broth over the top, and garnish with your preferred toppings. We like an egg, scallions, and a drizzle of sriracha. Enjoy!

Recipe Tips

• Dried shiitakes can be used in place of fresh ones. Add them to the ramen broth at the beginning of the simmer time to cook for the full 20 minutes.
• Make this even easier and use store-bought rotisserie chicken!
• The flavor of the broth is a fundamental part of any good ramen dish, so make sure it’s good-quality broth!
• If making this ahead of time, keep the noodles separate and add the flavorful broth to the noodles just before serving. If they sit too long in the broth, they will get mushy.

Variations

• Chicken thighs work great. They provide a little more flavor than chicken breasts.
• Ramen noodles are a classic choice, but chicken shoyu ramen works well with rice noodles, udon noodles, or, in a pinch, spaghetti noodles.
• Try different veggies. Shredded carrots, snap peas, bean sprouts, and even sweet corn (or baby corn) can be added.
• Swap the chicken for pork, shrimp, or make it vegetarian with tofu.
• Have an array of toppings for people to try, such as hard or soft-boiled eggs, fresh scallions, sesame seeds, nori strips (dried seaweed), red pepper flakes, sliced jalapeño, sesame oil, sriracha, or chili oil.