Description
This Easy Chicken Ramen recipe is a flavorful and comforting homemade Japanese-style noodle soup. It features tender chicken thighs simmered in a savory broth infused with ginger, garlic, soy sauce, oyster sauce, and chili garlic sauce. Shiitake mushrooms and baby bok choy add texture and freshness, while marinated soft-boiled eggs provide richness. Fresh yakisoba noodles complete this satisfying meal, perfect for a cozy dinner prepared in about 40 minutes.
Ingredients
For the Soup and Chicken
- 1 tablespoon oil
- 1 onion (sliced)
- 4 ounces shiitake mushrooms (stems removed and sliced)
- 1 tablespoon fresh grated ginger root
- 4 garlic cloves (pressed or finely minced)
- 1 tablespoon chili garlic sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1/2 cup low sodium soy sauce
- 1/4 cup rice vinegar
- 4 cups low sodium chicken broth
- 1 cup water
- 1/2 – 3/4 pounds baby bok choy (sliced into quarters lengthwise)
- 1 pound boneless skinless chicken thighs
For the Noodles
- 1-2 packages fresh yakisoba noodles
For the Ramen Egg Marinade
- 4 eggs
- 1/4 cup low sodium soy sauce
- 1/4 cup rice vinegar
- 3/4 cup water
For Serving and Garnish
- Sliced green onion
- Cilantro
- Chili garlic sauce (optional)
- Sesame seeds
- Lime wedges
Instructions
- Prepare the Ramen Egg Marinade: In a bowl, whisk together 1/4 cup soy sauce, 1/4 cup rice vinegar, and 3/4 cup water. Set aside to marinate the eggs later.
- Cook and Marinate the Eggs: Prepare an ice bath by filling a bowl with ice and water. Bring a pot of water to a boil with enough water to cover 4 eggs. Carefully lower the eggs into the boiling water using a slotted spoon. Reduce heat to maintain a gentle boil and cook for 7 minutes. Remove eggs and immediately transfer to the ice bath for 3 minutes. Peel the eggs gently and place them in the prepared marinade ensuring they are fully covered. Let them marinate for several hours or overnight in the refrigerator. For longer storage, discard marinade after marinating and keep eggs refrigerated up to 3 days. Reheat eggs briefly in ramen broth before serving.
- Prepare the Noodles: If using fresh yakisoba noodles, bring a pot of water to boil. Add noodles and simmer for 3 minutes. Drain and rinse under cold water to stop cooking. Toss lightly with oil if needed to prevent sticking. Set aside. If using other noodles, follow package instructions.
- Make the Soup Base: Heat a large pot or Dutch oven over medium-high heat. Add oil, then sauté sliced onion for about 5 minutes until softened. Add sliced shiitake mushrooms and cook for 2-3 minutes. Stir in garlic and grated ginger, sautéing for about 30 seconds until fragrant but not burned.
- Add Broth and Flavorings: Pour in chicken broth and 1 cup water. Add 1/2 cup soy sauce, 1/4 cup rice vinegar, 2 tablespoons oyster sauce, 1 tablespoon fish sauce, and 1 tablespoon chili garlic sauce. Stir to combine and bring the mixture back to a simmer.
- Cook the Chicken: Once broth is simmering, add whole boneless skinless chicken thighs. Simmer gently for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through.
- Shred Chicken and Add Bok Choy: Remove cooked chicken and shred it using two forks. Return shredded chicken to the pot. Add sliced baby bok choy and cook for another 3-5 minutes until bok choy is tender but still vibrant.
- Serve the Ramen: To assemble, place a serving of prepared noodles in each bowl. Ladle hot soup over the noodles, making sure to include chicken, bok choy, and mushrooms. Top with a marinated ramen egg cut in half, sliced green onions, fresh cilantro, a sprinkle of sesame seeds, and a drizzle of chili garlic sauce if desired. Serve with lime wedges on the side for squeezing over the top.
Notes
- Marinate the ramen eggs at least a few hours for best flavor, but overnight is ideal.
- If fresh yakisoba noodles are unavailable, substitute with fresh ramen or udon noodles.
- You can adjust the amount of chili garlic sauce to control the spiciness of the broth.
- Ensure the chicken is fully cooked by using a meat thermometer for safety and best texture.
- Leftover broth can be refrigerated up to 3 days or frozen for longer storage.
