Print

Easy Chicken Ramen Recipe

Print Recipe

★★★★★

4.4 from 79 reviews

This Easy Chicken Ramen recipe features tender, marinated chicken breasts cooked to perfection and served in a flavorful chicken broth with savory soy sauce and mirin. Combined with soft boiled eggs, fresh bok choy, and scallions, this ramen bowl is elevated with a rich egg yolk and mayonnaise mixture that creates a luxuriously silky broth base. Perfect for a comforting and hearty meal that comes together quickly on the stovetop.

Ingredients

Scale

Marinated Chicken

  • 2 skinless chicken breasts
  • 1/3 cup soy sauce
  • 1/4 cup mirin
  • 1/4 cup brown sugar
  • 1 tbsp minced garlic
  • 1 tsp ground ginger

Broth and Noodles

  • 6 cups chicken broth
  • 1/4 cup soy sauce
  • 2 tbsp mirin
  • 2 packs ramen noodles (no seasoning packets)

Ramen Toppings and Garnish

  • 2 egg yolks
  • 2 tbsp mayonnaise (divided)
  • 2 tsp minced garlic (divided)
  • 2 boiled eggs
  • Scallions, sliced (for topping)
  • Bok choy, boiled and tender
  • Sesame seeds or red pepper flakes (optional, for garnish)

Instructions

  1. Marinate the Chicken: In a large bowl, combine the chicken breasts with 1/3 cup soy sauce, 1/4 cup mirin, brown sugar, 1 tbsp minced garlic, and ground ginger. Toss to coat the chicken fully in the marinade for a glossy, flavorful exterior.
  2. Cook the Chicken: Heat a large skillet over medium heat and spray with nonstick cooking spray. Add the marinated chicken and cook about 5 minutes per side, until golden brown and cooked through. Pour any remaining marinade into the pan to cook down with the chicken for added flavor. Once cooked, set aside to cool.
  3. Prepare Eggs and Bok Choy: While the chicken cooks, boil the eggs to your desired consistency (soft or hard). Blanch the bok choy in boiling water for 5–6 minutes until tender and bright green. Set aside.
  4. Slice the Chicken and Prepare Broth: After cooling, thinly slice the chicken breasts. In a large pot, combine chicken broth, 1/4 cup soy sauce, and 2 tbsp mirin. Bring to a simmer over medium heat.
  5. Cook the Ramen Noodles: Add the ramen noodles (discard seasoning packets) to the simmering broth. Cook until noodles are tender, usually about 3–4 minutes.
  6. Prepare the Ramen Base in Bowls: In two serving bowls, add one egg yolk, 1 tbsp mayonnaise, and 1 tsp minced garlic each. Break the yolks and stir together thoroughly to create a rich, silky base for the ramen broth.
  7. Assemble the Ramen Bowls: Ladle hot broth into each bowl to slightly warm and combine with the egg mixture. Add noodles and more broth so the noodles are just peeking out.
  8. Add Toppings and Garnish: Top each bowl with sliced chicken, boiled egg halves, bok choy, and scallions. Optionally sprinkle with sesame seeds or red pepper flakes for extra flavor and heat. Serve immediately.

Notes

  • Use skinless chicken breasts for a lean protein option and easy slicing.
  • Discard ramen seasoning packets as the broth already has plenty of flavor.
  • Adjust boiling time for eggs to your preferred softness or firmness.
  • Bok choy can be substituted with spinach or other leafy greens if desired.
  • For extra richness, add a drizzle of sesame oil or chili oil before serving.
  • This recipe can be doubled easily for meal prep or larger gatherings.

Keywords: Easy Chicken Ramen, Chicken Ramen Recipe, Homemade Ramen, Japanese Noodle Soup, Ramen with Chicken, Quick Ramen

Find it online: https://recipeswithmia.com/easy-chicken-ramen-recipe/