Chicken Ramen Noodles: The Ultimate Comfort Food Recipe

Chicken Ramen Noodles: the ultimate comfort food, ready in under 30 minutes! Forget those instant noodle packets – we’re talking about a flavorful, homemade broth brimming with tender chicken, perfectly cooked noodles, and all your favorite toppings. Have you ever craved a warm, satisfying bowl of goodness that feels like a hug from the inside out? This is it.

Ramen, with its rich history rooted in Chinese noodle soup, has evolved into a beloved dish enjoyed worldwide. While its exact origins are debated, ramen gained immense popularity in Japan after World War II and has since become a culinary phenomenon. From regional variations boasting unique broths and toppings to the convenience of instant versions, ramen has captured the hearts (and stomachs!) of millions.

What makes Chicken Ramen Noodles so irresistible? It’s the symphony of flavors, the satisfying slurp of the noodles, and the customizable nature of the dish. The combination of savory broth, tender chicken, and perfectly cooked noodles creates a textural and taste sensation that’s simply divine. Plus, it’s incredibly versatile! Add your favorite vegetables, a soft-boiled egg, or a dash of chili oil to personalize your bowl. Whether you’re looking for a quick weeknight dinner or a comforting weekend meal, this recipe is sure to become a new favorite.

this Recipe

Ingredients:

• For the Broth:
• 8 cups chicken broth (low sodium preferred)
• 2 cups water
• 4 cloves garlic, minced
• 1 inch ginger, peeled and grated
• 2 green onions, white parts only, thinly sliced
• 1/4 cup soy sauce (low sodium)
• 2 tablespoons mirin (sweet rice wine)
• 1 tablespoon sesame oil
• 1 teaspoon sugar
• 1 sheet dried kombu (optional, for extra umami)
• 4 dried shiitake mushrooms (optional, for extra umami)
• 1 chicken bouillon cube (optional, for extra flavor boost)
• For the Chicken:
• 1 pound boneless, skinless chicken thighs
• 1 tablespoon soy sauce
• 1 tablespoon sake (or dry sherry)
• 1 teaspoon ginger, grated
• 1 clove garlic, minced
• 1/2 teaspoon sesame oil
• For the Noodles:
• 8 ounces fresh ramen noodles (or dried ramen noodles, cooked according to package directions)
• Toppings (choose your favorites!):
• 2 soft boiled eggs, peeled and halved
• 2 green onions, green parts only, thinly sliced
• 1 cup cooked corn kernels
• 1/2 cup bamboo shoots, sliced
• 1/2 cup bean sprouts
• Nori seaweed sheets, cut into strips
• Chili oil or sriracha (for heat)
• Sesame seeds
• Spinach, lightly wilted
• Enoki mushrooms

Preparing the Chicken:

First, let’s get the chicken ready. This step is crucial because flavorful chicken really elevates the whole ramen experience. I like to use chicken thighs because they stay juicy and tender, but you can use chicken breasts if you prefer. Just be careful not to overcook them!

1. In a medium bowl, combine the chicken thighs, soy sauce, sake (or dry sherry), grated ginger, minced garlic, and sesame oil.
2. Massage the marinade into the chicken, ensuring each piece is well coated.
3. Cover the bowl and refrigerate for at least 30 minutes, or up to overnight. The longer it marinates, the more flavorful it will be!
4. Once marinated, you have a few options for cooking the chicken. You can pan-fry it, bake it, or even grill it. My preferred method is pan-frying because it’s quick and easy.
5. Pan-frying: Heat a tablespoon of oil in a large skillet over medium-high heat. Add the chicken thighs and cook for about 5-7 minutes per side, or until cooked through and nicely browned. The internal temperature should reach 165°F (74°C).
6. Baking: Preheat your oven to 375°F (190°C). Place the marinated chicken thighs on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until cooked through.
7. Grilling: Preheat your grill to medium-high heat. Grill the chicken thighs for about 5-7 minutes per side, or until cooked through.
8. Once the chicken is cooked, let it rest for a few minutes before slicing it thinly. This will help it retain its juices.

Making the Broth:

Now, let’s move on to the heart of the ramen: the broth! A good broth is what separates amazing ramen from just okay ramen. This recipe is a simplified version, but it still packs a ton of flavor. Feel free to adjust the ingredients to your liking. If you have the time, making your own chicken broth from scratch would be even better!

1. In a large pot or Dutch oven, combine the chicken broth, water, minced garlic, grated ginger, and sliced green onion whites.
2. Add the soy sauce, mirin, sesame oil, and sugar.
3. If using, add the dried kombu and dried shiitake mushrooms. These will add a wonderful depth of flavor to the broth.
4. If you want an extra flavor boost, add a chicken bouillon cube. This is optional, but it can really enhance the savory taste.
5. Bring the mixture to a boil over medium-high heat.
6. Once boiling, reduce the heat to low and simmer for at least 30 minutes, or up to an hour. The longer it simmers, the more the flavors will meld together.
7. If you used kombu and shiitake mushrooms, remove them after simmering for about 30 minutes. The kombu can become slimy if left in for too long. You can slice the shiitake mushrooms and add them back to the broth or save them for a topping.
8. Taste the broth and adjust the seasoning as needed. You might want to add more soy sauce for saltiness, sugar for sweetness, or sesame oil for richness.
9. Strain the broth through a fine-mesh sieve to remove any solids. This will give you a clear and smooth broth.

Cooking the Noodles:

While the broth is simmering, let’s cook the noodles. Fresh ramen noodles are ideal, but dried ramen noodles work just fine too. Just be sure to cook them according to the package directions.

1. Bring a large pot of water to a boil.
2. Add the ramen noodles and cook according to the package directions, usually about 2-3 minutes for fresh noodles and 5-7 minutes for dried noodles.
3. Be careful not to overcook the noodles, as they will become mushy. You want them to be al dente, with a slight bite.
4. Once the noodles are cooked, drain them well.
5. To prevent the noodles from sticking together, you can toss them with a little bit of sesame oil.

Assembling the Ramen:

Now for the fun part: assembling the ramen! This is where you get to be creative and customize your bowl with your favorite toppings. I like to have a variety of textures and flavors to make each bite interesting.

1. Divide the cooked ramen noodles among bowls.
2. Ladle the hot broth over the noodles.
3. Arrange the sliced chicken on top of the noodles.
4. Add your desired toppings. Some of my favorites include soft boiled eggs, green onions, corn, bamboo shoots, bean sprouts, nori seaweed, chili oil, and sesame seeds.
5. Serve immediately and enjoy!

Tips and Variations:

• Make it vegetarian: Substitute vegetable broth for chicken broth and use tofu or mushrooms instead of chicken.
• Add more vegetables: Feel free to add other vegetables like spinach, bok choy, or carrots.
• Spice it up: Add a dash of chili oil or sriracha for extra heat.
• Make it ahead: The broth can be made ahead of time and stored in the refrigerator for up to 3 days. The chicken can also be cooked ahead of time and stored in the refrigerator. Just reheat everything before assembling the ramen.
• Egg perfection: For perfect soft-boiled eggs, bring a pot of water to a boil. Gently lower the eggs into the boiling water and cook for 6-7 minutes. Immediately transfer the eggs to an ice bath to stop the cooking process. Peel the eggs carefully and halve them before adding them to the ramen.
• Broth richness: For a richer broth, add a tablespoon of butter or a splash of heavy cream at the end.
• Garlic lovers: If you’re a garlic lover like me, add a teaspoon of minced garlic to the bowl right before serving. The heat from the broth will slightly cook the garlic and release its aroma.
• Noodle choice: Experiment with different types of ramen noodles. Some are thicker, some are thinner, and some are wavy. Find the ones you like best!
• Don’t skip the toppings: The toppings are what really make ramen special. Don’t be afraid to get creative and add whatever you like.

Enjoy your homemade Chicken Ramen!

Conclusion:

So there you have it! This Chicken Ramen Noodles recipe is more than just a quick meal; it’s a flavor explosion waiting to happen in your kitchen. I truly believe this is a must-try because it combines the comforting familiarity of ramen with a homemade touch that elevates it to a whole new level. Forget those instant packets – this is the real deal, and it’s surprisingly easy to make. The rich, savory broth, the perfectly cooked noodles, and the tender chicken all come together to create a symphony of textures and tastes that will leave you completely satisfied.

But the best part? It’s incredibly versatile! Feel free to get creative with your toppings. I love adding a soft-boiled egg for extra richness, some sliced green onions for a pop of freshness, and a sprinkle of sesame seeds for a nutty crunch. If you’re feeling adventurous, try adding some chili flakes for a spicy kick or a dollop of sriracha mayo for a creamy, fiery twist. For a vegetarian option, simply swap out the chicken broth for vegetable broth and add some tofu or extra vegetables like mushrooms, bok choy, or spinach. The possibilities are endless!

Serving Suggestions and Variations:

* Spice it up: Add a dash of chili oil or a sprinkle of red pepper flakes for an extra kick.
* Veggie Boost: Load up on your favorite vegetables like mushrooms, bok choy, carrots, or bean sprouts.
* Protein Power: Try adding shrimp, pork, or even a fried egg for extra protein.
* Creamy Dreamy: Swirl in a tablespoon of peanut butter or tahini for a richer, creamier broth.
* Citrus Zing: A squeeze of lime or lemon juice brightens up the flavors beautifully.
* Make it a Meal Prep: Prepare the broth and chicken ahead of time and store them separately. Cook the noodles fresh when you’re ready to eat.

I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s the perfect weeknight meal, a comforting weekend treat, or even a crowd-pleasing dish for a casual gathering. It’s also a fantastic way to use up leftover cooked chicken, making it both delicious and economical.

Don’t be intimidated by the thought of making ramen from scratch. This recipe is designed to be simple and straightforward, even for beginner cooks. I’ve included detailed instructions and helpful tips to guide you every step of the way. And trust me, the effort is well worth it. The taste of homemade Chicken Ramen Noodles is simply incomparable to anything you can buy in a store.

So, what are you waiting for? Grab your ingredients, put on your apron, and get ready to embark on a culinary adventure. I’m so excited for you to try this recipe and experience the joy of creating your own delicious bowl of ramen.

Once you’ve given it a try, I would absolutely love to hear about your experience! Did you make any variations? What were your favorite toppings? Share your photos and comments in the comments section below. Your feedback is invaluable, and it helps me to continue creating recipes that you’ll love. Happy cooking! I can’t wait to see your ramen creations!