Description
This homemade chicken ramen recipe features tender seared chicken thighs, fresh baby bok choy, shiitake mushrooms, and perfectly cooked eggs in a flavorful broth enriched with ginger, garlic, and optional dashi powder or miso paste. This comforting and savory Asian-inspired soup is easy to prepare at home, ideal for a satisfying main course.
Ingredients
Scale
Main 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)
Toppings
- 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
Instructions
- Prepare serving items and water bowls: Gather 4 large bowls for serving the ramen and set them nearby. Fill a separate bowl with ice water and set aside.
- Blanch bok choy: Boil water in a large pot and blanch the baby bok choy for 3 minutes. Remove and set aside, working in batches if necessary.
- Cook noodles: In the same boiling water, cook the instant ramen noodles until al dente according to package instructions. Drain and divide the noodles evenly among the 4 bowls.
- Cook eggs: Using the same boiling water, cook the eggs for 8 minutes for a softer yolk or 10 minutes for a firmer yolk. Drain and immediately transfer eggs to the ice water bowl to cool for 10 minutes. Peel eggs once cooled and set aside.
- Sear chicken: Empty the pot, rinse it, and return to the stovetop. Heat 1 tablespoon neutral oil on medium-high heat. Season each chicken thigh with the saved ramen seasoning packets and sear the chicken for 3-4 minutes on each side until fully cooked. Remove chicken and cover with foil to keep warm.
- Sauté aromatics and mushrooms: In the same pot, add ginger and garlic and sauté for 1 minute until fragrant. Add shiitake mushrooms and sauté for 2 minutes.
- Prepare broth: Deglaze the pot with 6 cups of chicken broth. Add dashi powder or miso paste if using. Cover and simmer until mushrooms are fully cooked. Adjust seasoning with soy sauce or salt to taste.
- Assemble ramen bowls: Ladle about 1½ cups of the hot broth with mushrooms over the noodles in each bowl. Slice the seared chicken thighs and place on top. Slice eggs in half lengthwise and add half an egg to each bowl. Add the blanched bok choy.
- Add toppings and serve: Garnish each bowl with ⅛ cup corn, 1 teaspoon sesame seed oil, 1 teaspoon toasted sesame seeds, and sliced green onions. Mix gently and enjoy immediately.
Notes
- Bone-in skin-on proteins are not recommended as they take longer to cook and the skin can get rubbery; if preferred, serve separately.
- Cutting baby bok choy in half and washing thoroughly is important to remove any dirt or bugs stuck in the leaves.
- Dashi powder and miso paste can both be used to deepen the umami flavor; dashi results in a clearer broth, miso a milkier broth.
- Cooking each portion of noodles separately ensures well-portioned servings.
- Ramen seasoning packets can be salty; taste before using and adjust amount accordingly to avoid overly salty broth.
- Required kitchen tools include a knife, cutting board, large pot, ladle, and tongs.
Nutrition
- Serving Size: 1 bowl
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 1200 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 185 mg
