Name: Homemade Chicken Ramen Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 large baby bok choy, cut in half lengthwise and washed very well; 4 packages instant ramen noodles, seasoning packets saved; 2 eggs; 1 tablespoon neutral oil; 4 boneless skinless chicken thighs, patted dry and trimmed of excess fat; 1 tablespoon ginger, minced or grated; 1 tablespoon garlic, minced or grated; 4 fresh shiitake mushrooms, sliced; 6 cups chicken broth; 1-3 tablespoons soy sauce, to taste; 1 teaspoon dashi powder or white miso paste (optional); ½ cup canned corn, drained or cooked fresh corn; 4 teaspoons sesame seed oil, divided; 4 teaspoons toasted sesame seeds, divided; 4 stalks green onion, green parts thinly sliced

The warm, comforting aroma of a simmering broth filled with tender chicken and fresh veggies is hard to resist. This Homemade Chicken Ramen Soup Recipe is one of my absolute favorites to make when I want something cozy yet effortlessly satisfying. The blend of flavors and textures always hits the spot.

A bowl filled with ramen noodles forms the base layer, light beige with a springy texture. On top, sliced golden brown grilled chicken arranged in a neat line covers half the bowl’s center. To the right, bright green bok choy leaves sit upright with a crisp texture. Half of a soft-boiled egg with a shiny, deep orange yolk and white surrounds is placed next to the bok choy. At the bottom left, tender mushroom slices with a brown and cream spongy look lean against the noodles. Bright yellow corn kernels are grouped in a small pile near the top left. Thinly sliced green onions add a fresh pop of color near the bottom right. A pair of black chopsticks rest on the edge, crossing the bowl. The bowl is white and round, placed on a white marbled surface, surrounded by small bowls of sauce and chopped green onions, whole mushrooms, and a white ceramic spoon. 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 Soup Recipe
Top Tip
How to Serve Homemade Chicken Ramen Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Homemade Chicken Ramen Soup Recipe

Why You'll Love This Recipe

This Homemade Chicken Ramen Soup Recipe has become a staple in my kitchen because it combines simple ingredients into a bowl of pure comfort. It’s approachable for home cooks but still delivers that rich, authentic ramen experience.

Full of Flavor: A perfectly balanced broth enriched with fresh ginger, garlic, and shiitake mushrooms makes every sip soothing and packed with umami.
Easy to Customize: Whether you like your broth clearer or creamier, you can tweak it with dashi powder or white miso paste — your call!
Hands-On but Doable: It might seem like a lot, but step-by-step, it comes together quickly and smoothly, especially once you get the hang of blanching bok choy and cooking eggs just right.
Full Bowl Experience: The tender chicken thighs, blanched greens, perfectly cooked egg, and those satisfying noodles make every bowl a complete meal that feels special.

Ingredients & Why They Work

This Homemade Chicken Ramen Soup Recipe is all about using simple, fresh ingredients that provide a fabulous depth of flavor together. Here’s why each one matters and a few shopping tips to keep in mind.

Flat lay of two large baby bok choy halves with vibrant green leaves and white stems, two whole uncracked brown eggs, four boneless skinless chicken thighs with a natural pinkish tone, fresh minced ginger root pieces, fresh minced garlic cloves, four thinly sliced shiitake mushrooms showing dark caps and creamy gills, one small white ceramic bowl of golden neutral oil, one small white ceramic bowl of light brown soy sauce, one small white ceramic bowl of light beige dashi powder, fresh uncooked instant ramen noodles in their characteristic wavy, thin curly shape, a small white ceramic bowl of bright yellow cooked corn kernels, a small white ceramic bowl of amber toasted sesame oil, a small white ceramic bowl of off-white toasted sesame seeds, and four fresh green onion stalks with vibrant green tops and white bottoms neatly arranged, all placed 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

Baby bok choy: Cutting it in half and washing thoroughly ensures no grit or bugs sneak in and gives you nicely sized greens that cook evenly.
Instant ramen noodles (without seasoning): They cook quickly and hold up well to soaking in broth but watch the timing to keep them al dente.
Eggs: Soft- or medium-boiled eggs bring richness and texture, and the ice water bath stops overcooking and makes peeling easier.
Neutral oil: Perfect for searing chicken without overpowering the broth's flavor—choose something like canola or vegetable oil.
Boneless skinless chicken thighs: They stay juicy and tender; I recommend trimming excess fat for a cleaner soup.
Ginger and garlic: Fresh is best for that punch of aromatics and warmth.
Shiitake mushrooms: They add a deep, earthy umami that really elevates the broth.
Chicken broth: The flavor base that pulls everything together, make sure to use a good quality low-sodium broth.
Soy sauce: Adds the salty, savory notes—feel free to adjust according to your salt preference.
Dashi powder or white miso paste (optional): Both bring incredible umami; dashi makes the broth clearer, while miso adds a creamy, savory depth.
Garnishes like corn, sesame oil, toasted sesame seeds, and green onion: These add pops of flavor and texture that make every bite interesting.

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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

I love to play around with my Homemade Chicken Ramen Soup Recipe depending on the season or my mood. You can easily add or swap ingredients to suit your taste buds or dietary needs.

Vegetarian variation: Skip the chicken broth and chicken thighs and use mushroom or vegetable broth with tofu and extra shiitake mushrooms. It’s surprisingly rich!
Spicy kick: Add a drizzle of chili oil or sprinkle in some red pepper flakes for a little heat that wakes up the whole bowl.
Broth thickness: Use dashi powder for a lighter, clear broth, or white miso paste if you want your ramen richer and creamier — both work wonderfully in this recipe.
Extra greens: Swap bok choy for baby spinach, napa cabbage, or even kale if you want to boost the veggie content.

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

A white bowl filled with ramen shows layers starting with a base of light brown broth and curly beige noodles. On one side, there are green leafy vegetables and near them, a large piece of green bok choy with shiny leaves. Next to this, three slices of golden brown grilled chicken are sprinkled with white sesame seeds. Bright yellow corn kernels form a small pile on another side. Half a soft-boiled egg with a yellow yolk and white edge rests in the broth. A woman's hand holding black chopsticks lifts a generous amount of noodles toward the center. The background is a white marble surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and blanch the bok choy

First, gather 4 large bowls for serving — this helps keep everything organized when you’re ready to assemble. Then, cut your baby bok choy in half lengthwise and wash thoroughly; I like to soak them briefly to make sure no hidden dirt or bugs remain. Bring a large pot of water to a rolling boil and blanch the bok choy for about 2-3 minutes. They should be tender but still vibrant. Remove and set them aside to keep warm.

Step 2: Cook noodles and eggs

In that same pot, cook your ramen noodles until just al dente—usually about 2-3 minutes. Drain and divide them evenly into your prepped bowls. Right after, cook the eggs in the boiling water to your preferred doneness: 8 minutes for slightly runny yolks or 10 minutes for firmer ones. Transfer the eggs immediately to a bowl of ice water to stop cooking and make peeling a breeze.

Step 3: Sear the chicken thighs

Empty the pot and wipe it clean, then heat neutral oil over medium-high heat. Season your chicken thighs with the ramen seasoning packets from the noodle packs (taste the seasonings first — they can be salty!). Sear each thigh for 3-4 minutes per side until fully cooked and golden. Once done, rest them covered with foil to keep warm and juicy.

Step 4: Build the broth base

With the same pot, add minced or grated ginger and garlic, sautéing for about 1 minute until fragrant. Toss in the sliced shiitake mushrooms and cook another 2 minutes. Pour in the chicken broth, add your optional dashi powder or miso paste, and bring it to a gentle simmer. Let it cook covered until the mushrooms are tender and the broth’s flavors meld—about 5-7 minutes. Taste and adjust with soy sauce or salt as needed to balance the flavor.

Step 5: Assemble your ramen bowls

Ladle about 1½ cups of the hot mushroom broth over the noodles in each bowl. Slice each chicken thigh and arrange the pieces neatly on top. Peel and slice eggs in half lengthwise, adding one half to each bowl. Add the blanched bok choy. Finally, garnish with corn, a teaspoon of sesame seed oil, toasted sesame seeds, and thinly sliced green onions for that classic flavor and texture boost.

Top Tip

Having made this Homemade Chicken Ramen Soup Recipe countless times, I’ve learned a few tricks to get it just right without stress.

Don’t skip the ice bath for eggs: It stops cooking instantly and makes peeling a breeze, so you don’t end up with half your egg sticking to the shell.
Season seasoning packets carefully: These can be quite salty, so taste a little first and adjust accordingly to avoid overpowering your broth.
Sear chicken well: Getting a nice golden crust not only locks in moisture but adds flavor depth to both the chicken and broth.
Use fresh ginger and garlic: Fresh aromatics make a huge difference compared to powdered or pre-minced — your broth will thank you!

How to Serve Homemade Chicken Ramen Soup Recipe

Garnishes

I always like to keep my garnishes simple but flavorful: a handful of sweet canned or fresh corn adds nice pops of texture, a drizzle of toasted sesame oil gives fragrant richness, some crunchy toasted sesame seeds bring nuttiness, and green onions bring that fresh, zippy brightness. These little touches make the bowl really come alive for me.

Side Dishes

This dish is pretty hearty on its own, but if I’m serving it for company, some light sides like pickled cucumbers, a simple cucumber salad, or steamed edamame with sea salt complement the soup perfectly. They bring freshness and a bit of crunch without taking the spotlight away from your ramen.

Creative Ways to Present

For a special occasion, I like to serve this homemade chicken ramen in wide, shallow bowls so you can see all the beautiful colors and textures layered. Adding edible flowers or fresh herbs like cilantro or Thai basil elevates the look and adds aromatics. You can even offer extra toppings on the side like chili oil, nori strips, or lime wedges for guests to customize their bowls.

Make Ahead and Storage

Storing Leftovers

I usually store leftover broth and chicken separately from the noodles and garnishes to keep everything from getting soggy. Store in airtight containers in the fridge and consume within 3 days for best flavor and safety.

Freezing

I freeze leftover broth and cooked chicken thighs successfully in freezer-safe containers or bags. Just thaw overnight in the refrigerator before reheating. I prefer not to freeze the noodles or bok choy as they get mushy upon reheating.

Reheating

Reheat your broth gently on the stove until steaming. You can briefly dunk the noodles in hot water to warm them without overcooking. Assemble the reheated components just before eating to maintain texture and flavor. Avoid microwaving the whole bowl together, as it tends to make noodles mushy.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs?

You can, but chicken thighs stay juicier and more flavorful in this soup since they have some fat and a soft texture that pairs well with the broth. If you use breasts, watch closely to avoid drying them out.

Do I have to use instant ramen noodles?

Not at all! Instant ramen noodles are quick and convenient, but you can use fresh ramen, udon, or even soba noodles. Just adjust the cooking time accordingly, especially if the noodles are fresh or thicker.

What’s the best way to peel soft-boiled eggs?

Peeling soft-boiled eggs can be tricky, but my go-to is to immediately place them in ice water for at least 10 minutes after boiling. Then, gently tap and roll the egg all over a hard surface and peel under running water to help remove the shell without tearing the white.

Can I make this recipe gluten-free?

Absolutely! Substitute the soy sauce with tamari or coconut aminos, and choose gluten-free ramen or rice noodles. Just be sure to check all seasoning packets and broth ingredients to ensure they’re gluten-free.

Final Thoughts

This Homemade Chicken Ramen Soup Recipe has become a cozy go-to whenever I want something comforting but still fresh and flavorful. I love sharing it because it’s approachable for any level of cook and endlessly customizable. Trust me, once you taste that savory broth with tender chicken, crisp bok choy, and perfectly cooked noodles, you’ll understand why it’s so special. Grab your pot and give it a try—you’re going to love it!