Name: Homemade Chicken Ramen 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, washed very well; 4 packages instant ramen noodles, flavor packets saved; 2 eggs; 1 tablespoon neutral oil; 4 boneless skinless chicken thighs, patted dry and excess fat trimmed; 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

There's something so comforting about a warm, flavorful bowl of ramen that feels like a hug from the inside out. This Homemade Chicken Ramen Recipe combines simple ingredients with a rich broth that’s easy enough to whip up on a weeknight but special enough to impress friends. Trust me, once you make this, you’ll wonder why you ever settled for microwave packets!

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 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

This Homemade Chicken Ramen Recipe is one of those dishes that feels both homey and a little fancy at the same time. I love how it balances hearty, savory flavors with fresh, crisp veggies, and the best part? You get control over every element, so it’s tailored exactly how you like it.

Flavor-packed broth: The chicken broth simmered with shiitake mushrooms, ginger, and garlic creates a depth that’s rich but never overpowering.
Customizable protein: You get to season and cook chicken thighs right in the pot, so the meat comes out tender and juicy every time.
Fresh, crunchy greens: Baby bok choy adds a wonderful texture and brightness, making every bite interesting.
Quick to prepare: Despite feeling like a restaurant-worthy dish, you’ll have it on the table in about 30 minutes.

Ingredients & Why They Work

The magic in this Homemade Chicken Ramen Recipe really comes from how these ingredients interact. The umami from shiitake mushrooms and optional dashi powder elevate the broth, while fresh aromatics like ginger and garlic give it a lively punch. Using boneless chicken thighs ensures juicy meat that cooks quickly and pairs perfectly with ramen noodles.

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: Adds a fresh, crisp texture and mild, slightly sweet flavor that balances out the rich broth.
Instant ramen noodles: Using the noodles but saving the seasoning packets to flavor the chicken is a clever twist that adds taste without the extra salt in the broth.
Eggs: Soft or firm, the marinated or plain boiled egg gives that classic ramen touch and extra creaminess.
Neutral oil: Ideal for searing chicken without overpowering the other flavors.
Chicken thighs: Juicy and tender, they stay moist and soak up seasoning better than breasts.
Ginger & garlic: These fresh aromatics add warmth and depth to the broth.
Fresh shiitake mushrooms: Their meaty texture and umami boost make your broth next level.
Chicken broth: The hearty soup base that brings it all together.
Soy sauce: Add gradually for just the right salty and savory balance.
Dashi powder or white miso paste (optional): These ingredients deepen umami; use dashi for a cleaner broth, miso for creamier richness.
Canned or fresh corn: Adds subtle sweetness and texture contrast.
Sesame seed oil & toasted sesame seeds: Nutty flavors that finish the dish with authenticity.
Green onion: Adds bright, fresh onion flavor 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

I’m all about making recipes fit your tastes and what you have on hand. For this Homemade Chicken Ramen Recipe, I like to swap in seasonal veggies or use different mushrooms whenever possible. You can really personalize your bowl to match your cravings.

Variation: Once, I added a soft-boiled egg marinated overnight in soy sauce and mirin, and it changed the game! If you’re into that, give it a try for even richer flavor.
Vegetarian swap: Omit the chicken, and double the shiitake mushrooms, adding tofu or tempeh for protein.
Spice it up: Add a splash of chili oil or slices of fresh chili for those who like a little heat.
Gluten-free option: Use rice noodles or gluten-free ramen noodles and tamari instead of soy sauce.

Step-by-Step: How I Make Homemade Chicken Ramen 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 & Blanch the Bok Choy

Start by cutting baby bok choy in half lengthwise and washing it really well – sometimes little bugs or dirt like to hide in the leaves. Bring a large pot of water to a boil and blanch the bok choy for 2-3 minutes until bright green and tender but still crisp. Remove it carefully and set aside while you move on—this keeps the veggies fresh and vibrant in your bowl.

Step 2: Cook the Noodles & Eggs

Cook the ramen noodles in the boiling water until al dente—that slight firmness offers a perfect noodle bite. Drain and portion them into your serving bowls. Then, in the same pot (no need to start fresh), cook the eggs for your preferred doneness. I usually do 8 minutes for a creamy yolk and 10 minutes if I want it more set. Once done, plunge eggs into an ice bath to stop cooking and make peeling easier.

Step 3: Sear the Chicken with Seasoning

Pour out the water, give the pot a quick rinse, and get your neutral oil heating on medium-high. Pat chicken thighs dry and generously season them with the saved ramen seasoning packets—this is a simple hack that makes the chicken extra flavorful! Sear the chicken 3-4 minutes per side until fully cooked and juicy. Set the thighs aside on a plate, loosely covered to keep warm.

Step 4: Build Your Broth

In the same pot, toss in minced or grated ginger and garlic. Sauté just about one minute until you can smell their wonderful aroma—this step releases their essential oils and flavors. Add sliced shiitake mushrooms and continue stirring for 2 minutes to soften. Next, pour in your chicken broth and stir in dashi powder or white miso paste if you’re using them (both bring that special umami punch). Let it simmer with the lid on until mushrooms are tender and the flavors meld—about 10 minutes.

Step 5: Assemble and Garnish

Ladle 1½ cups of the hot soup (with mushrooms) over the noodles in each bowl. Slice the seared chicken thighs and place on top, then halve the peeled eggs and nestle them in alongside the blanched bok choy. Finish with a sprinkle of corn, a drizzle of sesame seed oil, toasted sesame seeds, and sliced green onions. Give it a gentle mix before you dig in—each slurp is pure satisfaction!

Top Tip

Making my Homemade Chicken Ramen Recipe taught me a few essential tricks that really level up the final dish and save time in the kitchen. Paying attention to these makes it a stress-free experience and ensures your ramen tastes like it came from your favorite noodle spot.

Thorough bok choy washing: Never skip soaking and cutting the bok choy well; leaves hide dirt and little critters, and clean greens make a big difference in taste and texture.
Seasoning control: I always taste the ramen seasoning packets before using the full amount since some are very salty; you can cut it in half per chicken thigh if needed, to keep your broth balanced.
Timing your eggs right: Use a kitchen timer for perfectly cooked eggs—8 minutes if you want that creaminess, 10 for firmer yolks that still feel rich.
Keep chicken moist: Cover the chicken thighs with foil after cooking to keep them tender and juicy before slicing and serving.

How to Serve Homemade Chicken Ramen Recipe

Garnishes

I can't get enough of the toppings in this recipe—the toasted sesame seeds and a good drizzle of sesame oil add that toasty, nutty finish I crave. Sometimes I add a little chili paste or sprinkle of nori flakes if I want an umami kick or some heat. Green onions give just the right freshness and snap to round things out perfectly.

Side Dishes

When I serve this homemade ramen, I like to pair it with light sides like edamame sprinkled with sea salt or a simple cucumber salad with rice vinegar and a touch of sugar to contrast the savory soup. A side of gyoza (dumplings) also feels like a fun treat for special dinners.

Creative Ways to Present

For a cozy dinner party, I’ve served this ramen in beautiful ceramic bowls and added soft, glowing candles around the table. Layering colorful toppings like corn, green onions, and mushrooms in neat sections before pouring in the broth looks stunning. You can even make a DIY topping station so guests build their bowls exactly how they want it!

Make Ahead and Storage

Storing Leftovers

I store leftover broth and chicken separately in airtight containers in the fridge—they last well for up to three days. The noodles get soggy if stored in the broth, so I keep those separate and reheat them gently or freshen with a quick dunk in hot water.

Freezing

The broth freezes beautifully if you want to make a big batch ahead of time. Just skip freezing the noodles and fresh vegetables, as their texture won’t hold up after thawing. Freeze chicken separately in small portions for quick meals later.

Reheating

I gently reheat leftover broth on the stove over medium-low heat, then add fresh noodles and vegetables before serving. If you have leftover chicken, warm it briefly just to a nice temperature to avoid drying it out. This way, the flavors stay fresh and the textures hold up well.

Frequently Asked Questions:

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

Yes, you can substitute chicken breasts if you prefer leaner meat, but be careful not to overcook as breasts can dry out faster than thighs. Thinly slice the cooked breast to keep it tender.

How salty will the broth be if I use the ramen seasoning packets?

Ramen seasoning packets vary widely in saltiness. That's why I recommend tasting a small bit first and adjusting the quantity you use on the chicken. You can always reduce the amount or dilute the broth with extra chicken broth if it’s too salty.

Can I make this Homemade Chicken Ramen Recipe vegetarian?

Absolutely! Simply omit the chicken and use vegetable broth instead of chicken broth. Increase the amount of mushrooms and add firm tofu or tempeh for protein. Don’t forget to skip the ramen seasoning packets unless they’re vegetarian.

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

After cooking, immediately transfer the eggs to an ice water bath for about 10 minutes – this cools the eggs quickly and firms them slightly, making peeling much easier. Gently tap the shell all over and peel under running water to avoid tearing the whites.

Final Thoughts

I genuinely love this Homemade Chicken Ramen Recipe because it’s approachable, comforting, and endlessly customizable. I remember the first time I made it, sharing bowls with family on a chilly evening—we all agreed it beats takeout any day. I hope you give this recipe a try and find joy in creating your own perfect bowl of ramen at home. It’s like a little warm hug in a bowl, just waiting for you.