There's something deeply comforting about a steaming bowl of ramen that just hits the spot on a chilly evening. This Homemade Chicken Ramen Recipe is my go-to when I want layers of flavor without fussing over complicated ingredients. The combination of caramelized soy chicken and umami-rich broth makes this dish truly special and worth every minute spent in the kitchen.

The image shows a white bowl filled with ramen noodles in a clear brown broth. The bowl has several layers: at the bottom, thin, light yellow noodles partially submerged in broth; on the left side, dark brown mushrooms; on the center-right, sliced grilled dark brown chicken pieces topped with white sesame seeds; near the top center, two halves of a soft-boiled egg with a glossy brown outer layer and bright yellow yolk; thin light pink slices of radish are placed between the eggs and noodles; green chopped scallions sit near the egg; small red pepper flakes are sprinkled over the radish and noodles. Wooden chopsticks rest on the bowl’s right edge. The bowl sits on a white marbled surface with a blue and white cloth in the background. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Homemade Chicken Ramen Recipe
Top Tip
How to Serve Homemade Chicken Ramen Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Homemade Chicken Ramen Recipe

Why You'll Love This Recipe

I honestly can’t say enough about how this Homemade Chicken Ramen Recipe strikes the perfect balance between rich, savory broth and tender, flavorful chicken. It’s the kind of meal that feels like a warm hug—you’ll find yourself making it again and again.

Flavor-packed broth: Slow-simmered with fresh ginger, garlic, and mushrooms for that deep umami taste.
Caramelized soy chicken: Marinated and roasted to perfection, delivering sweet and salty glazed goodness.
Customizable toppings: From soft boiled eggs to fresh greens, you can easily tailor it to your preference.
Simple yet impressive: It may look restaurant-quality but comes together in under 40 minutes with straightforward steps.

Ingredients & Why They Work

The magic here lies in pairing a rich chicken broth with caramelized chicken that's both tender and flavorful. The use of mirin and soy sauce layers in sweetness and saltiness, while ginger and garlic add fresh warmth. Picking quality ingredients really makes a difference.

Flat lay of a few sprigs of fresh green spring onions, four large whole uncracked brown eggs, a large bunch of fresh yu choy with vibrant green leaves, a small white ceramic bowl containing finely chopped fresh garlic cloves, a small white ceramic bowl with thinly sliced fresh garlic, a small white ceramic bowl filled with light amber mirin, a small white ceramic bowl with dark soy sauce, a small white ceramic bowl with light soy sauce, a small white ceramic bowl of brown sugar, fresh whole red chili peppers, a small white ceramic bowl of cayenne pepper powder, a two-inch piece of fresh ginger sliced, eight ounces of fresh shiitake mushrooms halved with rich brown caps, six dried shiitake mushrooms with wrinkled dark brown caps, four portions of dry straight ramen noodles in a neat bundle, a small white ceramic bowl with a drizzle of golden sesame oil, and a small white ceramic bowl of pale soy sauce, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken thighs: Juicy and forgiving, thighs stay tender after roasting and soak up marinade beautifully.
Mirin: This sweet rice wine balances salty soy and helps caramelize the chicken glaze.
Dark & light soy sauce: Using both adds depth—dark soy boosts color and richness, light soy keeps saltiness bright.
Cayenne pepper: Just a touch for subtle warmth without overpowering the broth.
Garlic & ginger: Essential aromatics that infuse the stock with comforting flavor.
Chicken stock: Choose a good quality low-sodium broth so you can control seasoning and avoid an over-salty soup.
Shiitake mushrooms (fresh and dried): These mushrooms pack umami flavor, elevating the broth’s savory depth.
Ramen noodles: Fresh if you find them, but quality dried noodles work great and cook quickly.
Eggs: Soft boiled or ramen-style marinated eggs add that silky richness that's signature to ramen bowls.
Asian greens: I like yu choy or spinach—they add freshness and a pop of color.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this Homemade Chicken Ramen Recipe is how flexible it is. I love swapping out the greens or playing around with different toppings depending on what's in my fridge or the season.

Variation: Sometimes I stir in a spoonful of miso paste near the end for a deeper broth flavor—it's a game changer!
Dietary tweak: For a lighter version, you can use skinless chicken breasts and simmer the broth longer for more flavor.
Spice level: Adjust chili flakes or fresh chilies to your heat preference, or leave them out for a mellow bowl.

Step-by-Step: How I Make Homemade Chicken Ramen Recipe

The image shows a bowl of ramen on a white marbled surface with a blue and white checkered cloth nearby. The ramen has five layers: at the bottom, light brown noodles submerged in clear brown broth; on the right, slices of dark brown glazed meat sprinkled with white sesame seeds; on the top, bright green leafy bok choy with chopped green onions; on the left, brown and tan mushrooms; and in the center, two halves of soft boiled egg with bright yellow yolk, sprinkled with chopped green onions and red chili flakes. Thin slices of pale pink radish lie between the egg and noodles. Two brown chopsticks rest on the top edge of the bowl. In the background, there is a white bowl with more chopped green onions and a small white bowl with dark spicy sauce. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Marinate and Roast the Chicken

Start by mixing the marinade ingredients—mirin, dark and light soy sauce, cayenne pepper, and chopped garlic—in a bowl. I find marinating the chicken thighs for at least an hour (or overnight if time allows) really amps up the flavor. Preheat your oven to 425°F (218°C) and line a baking tray with parchment. Arrange the chicken skin-side down on the sheet, spaced evenly. Roast for about 15 minutes, then flip the pieces, brush them with a brown sugar and soy glaze, and roast another 15 minutes until caramelized and cooked through. The key here is not to rush roasting time; if your thighs are larger, they’ll need a little extra cooking so they’re juicy inside without drying out.

Step 2: Build the Flavorful Ramen Broth

While your chicken is roasting, it’s broth time. In a large pot, combine chicken stock, fresh garlic cloves (whole or chopped), sliced ginger, spring onions, fresh or dried chili, soy sauce, and mirin. Bring this to a boil, then lower the heat and simmer for 25 minutes to let the flavors meld. For extra umami, toss in dried shiitake mushrooms—they rehydrate and infuse the broth with an incredible depth. Remember to taste partway through and adjust salt or soy sauce if necessary. After simmering, strain out solids, add fresh shiitake mushrooms, and let them soften for another 5 minutes.

Step 3: Cook the Noodles and Prepare Soft-Boiled Eggs

In a separate pot, bring water to a boil and add your ramen noodles. I like to cook them for a minute less than package instructions because they finish softening in the hot broth, avoiding mushiness. Meanwhile, for the eggs, either marinate ramen eggs a day ahead or make quick soft-boiled eggs by gently boiling them for about 6-6½ minutes, then plunging into an ice bath. Peeling immediately after cooling keeps the eggs neat and silky—don’t skip that step.

Step 4: Steam the Greens and Assemble

While everything else is wrapping up, prepare your greens. I prefer yu choy lightly tossed with a drizzle of soy sauce, sesame oil, and thinly sliced garlic. You can microwave them in short bursts or quickly blanch in the broth for vibrant color and texture. Finally, it’s time to build your bowl—start with noodles, ladle over the steaming broth, add sliced caramelized chicken, steamed greens, halved soft-boiled eggs, and finish with your favorite toppings like scallions, radishes, and a drizzle of chili garlic oil for an extra kick.

Top Tip

Through making this Homemade Chicken Ramen Recipe several times, I’ve learned some nifty tricks to get it just right and super cozy every time.

Perfect Chicken Texture: Don’t overcrowd the baking sheet when roasting—you want air circulating so the chicken caramelizes instead of steams.
Simmer Gently: Keep your broth at a low simmer rather than a boil to prevent cloudy soup and to develop clearer flavors.
Noodle Timing: Undercook noodles by a minute to avoid sogginess since the hot broth will finish cooking them in the bowl.
Egg Cooling: Always shock eggs in ice water immediately after soft boiling to stop cooking and ensure silky whites without dryness.

How to Serve Homemade Chicken Ramen Recipe

Garnishes

For garnishes, I frequently lean on fresh sliced scallions because their crunch and brightness cut through the rich broth. Ramen eggs are my absolute favorite topping when I have the time to marinate them—they add a savory, velvety bite that's hard to beat. A few sliced radishes or fresh bean sprouts lend some texture contrast, and for heat lovers, a drizzle of chili garlic oil finishes the bowl perfectly.

Side Dishes

I like to pair this ramen with simple Asian-inspired sides like lightly pickled cucumbers or a small bowl of steamed edamame sprinkled with sea salt. These sides are easy and don’t compete with the strong flavors of the ramen, just complement the meal nicely.

Creative Ways to Present

For special occasions, I’ve served this ramen in individual deep bowls nestled on wooden trays, adding a small bamboo steamer of gyoza or potstickers on the side. Bright cloth napkins and chopsticks with rests really elevate the experience and make it feel like a restaurant-worthy celebration at home.

Make Ahead and Storage

Storing Leftovers

Leftover broth keeps beautifully in an airtight container in the fridge for up to 3 days. Store the chicken sliced separately to maintain its texture, and keep cooked noodles aside since they can get gummy if left in the broth. Reheat broth and chicken gently on the stove before assembling fresh bowls.

Freezing

I’ve frozen the broth successfully by letting it cool fully and placing it in freezer-safe containers. While the texture of the noodles and chicken doesn’t hold up well to freezing, the broth freezes and defrosts nicely for quick ramen later on.

Reheating

When reheating leftover ramen, I warm the broth gently over medium-low heat to prevent scorching. Adding the chicken towards the end keeps it tender. I prefer to re-cook fresh noodles rather than reheat to keep the texture spot on.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs in this Homemade Chicken Ramen Recipe?

Yes, you can substitute chicken breasts; however, they tend to dry out faster. To keep them juicy, marinate well and watch the roasting time closely, removing them as soon as they are cooked through.

How do I make ramen eggs for this recipe?

Ramen eggs need to be soft boiled and then marinated in a mixture of soy sauce, mirin, and a bit of sugar for at least 2 hours, ideally longer or overnight for deeper flavor. Be sure to cool eggs in an ice bath immediately after boiling to get that perfect texture.

Can I make the broth vegetarian or vegan?

While this Homemade Chicken Ramen Recipe is based on chicken stock, you can adapt the broth using vegetable stock and adding umami-rich ingredients like dried shiitake mushrooms, miso paste, and soy sauce to achieve a flavorful vegetarian or vegan broth. Keep in mind the caramelized chicken will be omitted or replaced with a plant-based alternative.

What if I can’t find fresh shiitake mushrooms?

Dried shiitake mushrooms are a great substitute and in fact add more intense umami flavor as they rehydrate in the broth. Simply soak them in warm water before cooking, then add them to the broth to simmer and slice before serving.

Final Thoughts

I keep coming back to this Homemade Chicken Ramen Recipe not just for its comforting depth of flavor but because it’s such a satisfying cooking experience that feels approachable and rewarding. Whether you’re making a quick weeknight dinner or treating yourself on a weekend, this bowl is bound to become a favorite in your recipe rotation. Trust me, once you try it, you’ll be craving that perfectly balanced broth and tender glazed chicken time and again!