Description

This Homemade Chicken Ramen recipe combines tender seared chicken thighs, fresh baby bok choy, shiitake mushrooms, and perfectly cooked eggs in a flavorful chicken broth enhanced with dashi powder or miso paste. The dish is garnished with corn, toasted sesame seeds, sesame oil, and green onions for a restaurant-quality ramen experience made easily at home.

Ingredients

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Broth and Soup Base

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

Protein and Noodles

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

Vegetables and Toppings

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

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Instructions

Prepare Serving Bowls and Ice Bath: Gather 4 large bowls for serving your ramen and set them aside close by. Fill a separate bowl with ice water and set aside to cool boiled eggs later.
Blanch Bok Choy: Boil water in a large pot and blanch the baby bok choy for 3 minutes. Remove and set aside. Work in batches if needed.
Cook Noodles: Using the same boiling water, cook ramen noodles until al dente. Drain and divide noodles evenly into the prepared bowls.
Cook Eggs: In the same boiling water, cook the eggs for 10 minutes for a firmer yolk or 8 minutes for a softer yolk. Drain and immediately transfer eggs to the ice water bath. Stir gently to cool for about 10 minutes, then peel and set aside.
Sear Chicken: Empty and rinse the pot, then heat 1 tablespoon neutral oil over medium-high heat. Season each chicken thigh with the saved ramen seasoning packets. Sear chicken thighs for 4 minutes per side or until fully cooked. Remove, place on a plate, and cover with foil to keep warm.
Sauté Aromatics and Mushrooms: To the same pot, add ginger and garlic and sauté for 1 minute until fragrant. Add sliced shiitake mushrooms and sauté for 2 minutes until tender.
Prepare Soup Base: Deglaze the pot with chicken broth, add dashi powder or miso paste if using, and simmer covered until mushrooms are fully cooked, about 5 minutes. Adjust seasoning with soy sauce or salt to taste.
Assemble Ramen Bowls: Ladle 1½ cups of hot soup base with mushrooms over the noodles in each bowl. Slice each chicken thigh and divide evenly among bowls. Slice eggs lengthwise and place one half in each bowl. Add 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 onion. Mix gently and enjoy!

Notes

Bone-in skin-on chicken is discouraged as it takes longer to cook and may make the soup greasy or the skin rubbery. If preferred, serve separately.
Cut baby bok choy in half and wash thoroughly to remove any dirt or bugs trapped inside leaves.
Dashi powder or miso paste enhances umami; dashi makes broth clearer while miso makes it creamier and nuttier. Both can be used if desired.
Cook each portion of noodles separately to ensure perfect noodle texture and portioning.
Ramen seasoning packets can be very salty. Taste first and adjust by using half a packet if needed to balance saltiness in the whole dish.
Necessary supplies include a knife, cutting board, large pot, ladle, and tongs.

Nutrition

Serving Size: 1 bowl
Calories: 520 kcal
Sugar: 4 g
Sodium: 1200 mg
Fat: 22 g
Saturated Fat: 5 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 55 g
Fiber: 5 g
Protein: 32 g
Cholesterol: 185 mg