Description

This homemade chicken ramen recipe combines tender chicken thighs, fresh baby bok choy, shiitake mushrooms, and perfectly cooked ramen noodles in a flavorful broth enhanced with ginger, garlic, and optional dashi powder or miso paste. Topped with corn, sesame oil, toasted sesame seeds, and green onions, this comforting bowl of ramen is easy to prepare on the stovetop and perfect for a hearty meal.

Ingredients

Scale

Main 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)

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

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Instructions

Prepare 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 it aside for cooling the eggs.
Blanch Bok Choy: Boil water in a large pot. Blanch the bok choy for 3 minutes, then remove and set aside. Work in batches if necessary to avoid overcrowding.
Cook Noodles: In the same boiling water, cook the instant ramen noodles until al dente according to package instructions. Drain and evenly divide the noodles among the prepared serving bowls.
Cook Eggs: Use the same boiling water to cook the eggs to desired doneness—8 minutes for softer yolks or 10 minutes for firmer yolks. Drain and transfer the eggs to the ice water bowl to cool for about 10 minutes. Once cooled, peel and set aside.
Prepare Chicken: Discard the boiling water and rinse the pot. Heat the neutral oil over medium-high heat. Season each chicken thigh with the seasoning packets from the ramen noodles. Sear chicken thighs for 3-4 minutes on each side until fully cooked. Remove and cover with foil to keep warm.
Sauté Aromatics and Mushrooms: In the same pot, add ginger and garlic and sauté until fragrant, about 1 minute. Add sliced shiitake mushrooms and sauté for about 2 minutes until softened.
Simmer Broth: Deglaze the pot with chicken broth. Add dashi powder or miso paste if using. Cover and simmer until mushrooms are fully cooked, about 5 minutes. Adjust seasoning with soy sauce to taste.
Assemble Ramen Bowls: Ladle about 1½ cups of hot broth with mushrooms over the noodles in each bowl. Slice chicken thighs and divide among bowls. Slice eggs in half lengthwise and place half an egg in each bowl. Add blanched bok choy.
Add Toppings and Serve: Garnish each bowl with ⅛ cup corn, 1 teaspoon of sesame seed oil, 1 teaspoon of toasted sesame seeds, and sliced green onions. Mix gently and serve immediately for the best flavor and texture.

Notes

Bone-in, skin-on proteins are not recommended as they take longer to cook, make eating messier, and skin can become rubbery in broth. If preferred, serve separately.
Cut baby bok choy in half and wash thoroughly or soak to remove any hidden dirt or bugs within the leaves.
Dashi powder and miso paste are optional but recommended for enhancing umami flavor. Use dashi for a clearer broth or miso for a milkier, nutty flavor.
Cook noodles separately to ensure perfect portioning for each bowl.
Ramen seasoning packets can be very salty; use half a packet per chicken thigh if you prefer less saltiness. Adjust to taste.
Essential kitchen supplies include a knife, cutting board, large pot, ladle, and tongs.

Nutrition

Serving Size: 1 bowl
Calories: 450 kcal
Sugar: 3 g
Sodium: 950 mg
Fat: 18 g
Saturated Fat: 4 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 4 g
Protein: 32 g
Cholesterol: 110 mg