Name: Homemade Chicken Ramen Noodles Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 6 cups chicken broth; 1 tablespoon ginger, minced or grated; 1 tablespoon garlic, minced or grated; 4 fresh shiitake mushrooms, sliced; 1 teaspoon dashi powder or white miso paste (optional); 1-3 tablespoons soy sauce to taste; 4 boneless skinless chicken thighs, pat dry and excess fat trimmed; 2 eggs; 4 packages instant ramen noodles, flavor packets saved; 1 tablespoon neutral oil; 2 large baby bok choy, cut in half lengthwise and washed thoroughly; 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

There’s just something so comforting about a warm bowl of ramen that feels like a big, cozy hug. This Homemade Chicken Ramen Noodles Recipe really hits the spot with fresh noodles, tender chicken, and a fragrant broth that’s bursting with umami. Trust me, once you make it yourself, you’ll wonder why you ever settled for instant packets.

A dark bowl filled with layers of ramen noodles at the bottom, topped with several slices of golden-brown cooked chicken sprinkled with sesame seeds in the center, bright yellow corn on the left side, dark brown sliced mushrooms below the chicken, a halved soft-boiled egg with a bright orange yolk on the bottom right, and vibrant green bok choy nestled next to the egg on the right. Black chopsticks rest across the bowl diagonally from the bottom left to the top right. The bowl sits on a white marbled surface surrounded by whole mushrooms, a white dish with chopped green onions, a white sauce pitcher with dark sauce, tea in a clear cup, ground ginger, a white ceramic spoon, and small bowls with corn and sesame seeds. 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 Noodles Recipe
Top Tip
How to Serve Homemade Chicken Ramen Noodles Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Homemade Chicken Ramen Noodles Recipe

Why You'll Love This Recipe

I’ve been making this recipe for a while now, and what I love most is how approachable it is—no crazy ingredients or complicated steps, just pure, simple flavors that come together beautifully. Plus, making ramen from scratch feels so rewarding.

Authentic Flavor: Using real ingredients like shiitake mushrooms, ginger, and garlic creates a depth you just don’t get from the packets.
Customizable: You can tweak the seasoning, toppings, and even the broth base to make it your own.
Speedy Comfort Food: Despite the homemade touch, it comes together in about 30 minutes—perfect for a weeknight.
Perfect Texture: Cooking the noodles and eggs just right gives you that delightful chew and silky yolk melt-in-your-mouth feel.

Ingredients & Why They Work

Everything in this Homemade Chicken Ramen Noodles Recipe plays a role in building that perfect bowl of soul-warming ramen. From the tender chicken thighs to the bok choy blanched just right, each ingredient adds layers of flavor and texture.

Flat lay of two large baby bok choy halves with vibrant green leaves and crisp white stalks, four whole uncracked brown eggs, four boneless skinless chicken thighs with light pink flesh, fresh minced ginger root piece, fresh garlic bulb partially peeled with a few cloves separated, four sliced shiitake mushrooms with dark brown caps and creamy stems, a small white ceramic bowl filled with golden neutral oil, a small white ceramic bowl containing a clear light golden chicken broth, a small white ceramic bowl of pale soy sauce, a small white ceramic bowl with light beige dashi powder, a small white ceramic bowl of bright yellow cooked fresh corn kernels, a small white ceramic bowl with toasted sesame seeds, four stalks of green onion with dark green thinly sliced tops, a neat nest of uncooked curly instant ramen noodles, all arranged symmetrically 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: Gives a gentle crunch and freshness to balance the richness of the broth.
Instant ramen noodles: They cook quickly and hold up well in soup; plus, saving the seasoning packets adds a nostalgic punch.
Eggs: Soft or medium-boiled eggs add that creamy texture that is classic in ramen bowls.
Neutral oil: A light oil like vegetable or canola helps sear the chicken without overpowering flavors.
Boneless skinless chicken thighs: Tender and juicy, they soak up all the seasoning beautifully.
Ginger and garlic: Aromatic foundations that bring warmth and zing to the broth.
Fresh shiitake mushrooms: Their earthy flavor deepens the broth's savory notes.
Chicken broth: The soul of the soup; use a good-quality or homemade broth for best results.
Soy sauce: Adds saltiness and umami, adjustable to your taste.
Dashi powder or white miso paste (optional): Both enhance umami—dashi for a clean, savory boom; miso for a richer, milky finish.
Toppings: Corn, sesame oil, toasted sesame seeds, and green onions bring texture, aroma, and color to the final bowl.

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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 my favorite things about this Homemade Chicken Ramen Noodles Recipe is how flexible it is. Don’t hesitate to tweak it with what you have or what you love—it's all about your perfect bowl.

Variation: I often swap baby bok choy for spinach or napa cabbage when bok choy is out of season—it cooks quickly and still adds great texture.
Spice level: If you like heat, a drizzle of chili oil or a sprinkle of togarashi really wakes the flavors up.
Protein swap: Sometimes I use thinly sliced chicken breast or even tofu for a vegetarian twist—just adjust cook times as needed.
Miso or Dashi: Experiment by using miso for a creamy broth or dashi for a clearer, lighter taste to suit your mood.

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

A bowl filled with light brown ramen noodles being lifted by black chopsticks, showing the noodles’ shiny and slightly wavy texture as the top layer. Below the noodles, there are slices of brown glazed cooked chicken sprinkled with white sesame seeds positioned on one side. Next to the chicken is bright yellow corn and a halved soft-boiled egg with a slightly runny orange yolk and a white outer layer. On the opposite side are dark green leafy vegetables and lightly green baby bok choy, all filled with clear broth at the bottom. The bowl is white with a speckled texture, placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and blanch the bok choy

Start by washing your baby bok choy thoroughly—dirt and little critters love to hide in those leaves! Slice them lengthwise to help the flavors soak in later. Bring a large pot of water to a boil, then blanch the bok choy for just 2 to 3 minutes until tender-crisp. Drain and set aside. Blanching helps preserve their vibrant color and crunch.

Step 2: Cook the noodles just right

Using the same boiling water, cook your instant ramen noodles until they’re just al dente. This is key—you want them springy and chewy, not soggy. Drain carefully and divide into serving bowls. Doing this first lets you time everything perfectly so your noodles don’t get mushy while you make the broth.

Step 3: Perfectly soft-boiled eggs

Drop the eggs right into the boiling water after the noodles. For softer yolks that still ooze a little, aim for 8 minutes; for firmer whites and yolks, let them go about 10 minutes. Immediately transfer the eggs to a bowl of ice water to stop cooking and make peeling easier. I like to gently stir the water to help prevent the eggs from cracking as they cool.

Step 4: Sear the seasoned chicken thighs

Pour out the water from the pot and dry it off. Heat a tablespoon of neutral oil over medium-high heat, then season your chicken thighs with the saved ramen seasoning packets—this adds that nostalgic flavor punch. Sear the chicken about 3-4 minutes per side until fully cooked and juicy inside. Rest them covered with foil to keep warm while you make the broth.

Step 5: Build your broth

In the same pot, toss in minced ginger and garlic, sautéing just about a minute until fragrant—this little step makes a huge flavor difference. Add your sliced shiitake mushrooms and cook another couple of minutes to release their earthy goodness. Pour in the chicken broth and stir in dashi powder or miso paste if you’re using them. Simmer the broth covered until the mushrooms are tender. Taste and adjust the soy sauce or salt as you go.

Step 6: Assemble and garnish

Ladle the steaming broth with mushrooms over your nestled noodles. Slice the rested chicken thighs and eggs lengthwise, then place them neatly on top along with the blanched bok choy. Add a handful of sweet corn, drizzle with sesame seed oil, sprinkle toasted sesame seeds, and finish with sliced green onions. Give it a gentle stir, and you’re ready to dive in!

Top Tip

I’ve learned through cooking this Homemade Chicken Ramen Noodles Recipe a few times that these small shifts make all the difference in flavor and texture. Here are my golden nuggets to make it foolproof and delicious every single time.

Seasoning balance: Not all instant ramen seasoning packets are created equal—taste-test before adding. If it’s too salty, use less per chicken thigh or skip adding more sodium later in the broth.
Don’t overcook the noodles: Cooking noodles al dente is key—they’ll continue softening a bit once in the hot broth.
Use fresh aromatics: Fresh ginger and garlic elevate the broth’s flavor more than powders, so don’t skip these! Mince finely or grate for best results.
Cool eggs gently: When cooling your boiled eggs in ice water, gently swirl them to prevent cracks and make peeling easier.

How to Serve Homemade Chicken Ramen Noodles Recipe

Garnishes

My go-to garnishes include fresh green onions for a crisp bite, toasted sesame seeds for a nutty crunch, and a drizzle of fragrant sesame seed oil that adds a beautiful aroma. The sweet burst of canned or fresh corn brightens every spoonful. Feel free to add a soft-boiled egg half for that classic creamy texture.

Side Dishes

I like pairing this ramen with a simple cucumber salad dressed with rice vinegar and sesame seeds or some crispy gyoza dumplings for that extra indulgence. Light pickled veggies also complement the savory broth nicely without weighing you down.

Creative Ways to Present

For special occasions, try serving ramen in individual wooden or lacquered bowls with chopsticks resting on the side. I once set out a ramen “bar” with toppings like soft eggs, nori, bamboo shoots, and chili oil for friends to assemble their own bowls—it was a total hit!

Make Ahead and Storage

Storing Leftovers

I usually store leftover broth and chicken separately in airtight containers. Noodles can get soggy if left in soup too long, so I keep them separately when possible. The broth and chicken last well for 3-4 days in the fridge.

Freezing

The broth freezes beautifully, so I portion it out before freezing. Chicken pieces freeze well, too, but I prefer to freeze them without noodles or delicate veggies to maintain texture.

Reheating

Reheat broth gently on the stove, then add noodles and veggies freshly cooked or blanched to revive their texture. Add the sliced chicken near the end just to warm through—this keeps it juicy and tender.

Frequently Asked Questions:

Can I use chicken breast instead of thighs?

Absolutely! Chicken breasts work just fine—just be mindful they cook faster and can dry out if overcooked. Keep a close eye during searing and remove from heat once cooked through.

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

Cooling eggs immediately in ice water after boiling helps stop cooking and makes peeling easier. Gently crack the shell all over and peel under running water if needed to help remove thin membranes without tearing the egg white.

Can I make the broth vegetarian?

You can! Swap chicken broth for vegetable broth and use shiitake mushrooms to boost umami. Omit the chicken and add tofu or mushrooms as protein alternatives. Just adjust seasoning since vegetarian broths tend to be lighter.

How do I prevent the noodles from getting soggy?

Cook the noodles separately and rinse them quickly under cold water after cooking to stop the cooking process. Divide noodles into bowls and add hot broth just before serving to keep them springy and prevent mushiness.

Final Thoughts

This Homemade Chicken Ramen Noodles Recipe has become a go-to comfort meal in my kitchen—it’s quick, satisfying, and endlessly customizable. I love how making every component yourself brings out richer flavors and textures than store-bought ever could. Give it a try like you’re cooking for a cozy night in with friends or family, and I promise you’ll find yourself coming back to it time and again.