The stereotypical diet for any college student, ramen, is often seen as the opposite of luxurious. This couldn’t be farther from the truth.

Ramen in a bowl next to a plate of spring rolls

Once you get past bright orange packages that cost less than a dollar, you can appreciate a delicious meal that is loaded with flavor and simple to make! In my opinion, homemade is the best way to make ramen!

What You’ll Need:

2 chicken breasts (skin-on, boneless)
1-2 teaspoon salt and ground black pepper, to season
1 tablespoon butter (unsalted)
2 teaspoon sesame oil
2 teaspoon minced ginger
3 teaspoon minced garlic
3 tablespoon soy sauce (low sodium)
2 tablespoon mirin
4 cups chicken stock
1 oz dried shiitake mushrooms
1-2 teaspoon salt
2 large eggs
½ cup sliced scallions
2 (3 oz) packs of dried ramen noodles
Optional: fresh jalapeño slices (for garnish)

How To Make Ramen at Home

Hopefully, your mouth is watering just thinking about the tasty homemade ramen soup that you’ll be consuming soon. Instead of from a package, ramen is traditionally served with vegetables, spices, eggs, and meats. For this recipe, I’m going to use chicken.

1. Cook The Chicken:

First, preheat the oven to 375 degrees. Season the chicken generously with some salt and pepper, based on your specific taste. Melt the butter in a large oven-safe skillet over medium heat.

Add the chicken and cook it (skin side down) until it is golden brown and releases easily from the pan, which usually takes about 5-7 minutes. Cook for another 4-5 minutes on the other side, too.

Place the skillet into the oven and cook for 15-20 minutes or until it has an internal temperature of 165 degrees.

Be sure to cover the chicken to keep it warm until it’s ready to serve.

2. Prepare The Ramen Broth

Heat the oil in a large pot over medium-heat until it is shimmering. Add in the ginger and garlic and cook for several minutes until they are softened. Next, add the soy sauce and mirin, stirring to combine them. Let the mixture cook for another minute.

Next, add the chicken stock and cover the pot, bringing the broth to a boil. Once boiling, remove the lid and let simmer for 5 minutes.

Now you can add in the mushrooms and simmer for 10 minutes to absorb all that yummy flavor. Season with some salt to taste and there you have it!

3. Make The Eggs

Fill a pot with water deep enough to fully submerge the eggs and bring them to a boil. Lower the eggs into the pot and let them simmer. The timing depends on your yolk consistency preference, a slightly runny yolk will take about 7 minutes while a firm yolk will be closer to 8.

While they cook, fill a bowl with ice cold water. When the timer goes off, transfer the eggs to the ice bath immediately but keep that water boiling in the pot!

Wait approximately 5 minutes (or until the eggs are cool enough to handle), then carefully peel off the shell. Slice the eggs in half lengthwise and then set them aside until you’re ready to assemble your bowl.

4. Assemble The Ramen Bowls

While the eggs are cooking, slice the chicken into thin pieces and set it aside. Once the eggs finish, add the ramen noodles to the pot of boiling water and cook them for about 2-3 minutes, or until they’re soft.

Finally, divide the ramen noodles into two large bowls and add the sliced chicken and the ramen broth. Top your creation with scallions, jalapeño, and egg, and enjoy it immediately!

Recipe

Print Recipe

Course Main Course, Soup

Cuisine Japanese

Keyword ramen

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 513

Ingredients

2 chicken breasts boneless, skin-on*
1 tablespoon butter unsalted
2 teaspoon sesame oil
3 teaspoon fresh garlic minced
2 teaspoon fresh ginger minced
3 tablespoon soy sauce low sodium
2 tablespoon mirin
4 cups chicken stock or bone broth
½ cup shitake mushrooms
2 tsp sea salt to taste
2 large eggs
½ cup scallions sliced
6 oz dried ramen noodles

Instructions

Cook the chicken

Preheat the oven to 375 degrees and season chicken with Salt and Pepper. Flip the chicken over and cook for another 4-5 minutes, until golden.
Melt the butter in a large oven-safe skillet over medium heat. Once melted, add the chicken cooking on both sides until golden brown. About 5-7 mins.
Move the skillet to the oven and roast for 15-20 minutes, until the chicken is fully cooked.
Remove from the oven and set aside until later.

To make the broth

Heat the Sesame oil in a large pot over medium heat. Remove the lid, and let simmer uncovered for 5 minutes, then add the dried mushrooms.
Add the chicken stock and bring to a boil, covered.
Add the garlic and ginger, and cook until soft, then add the soy and mirin until integrated.
Add Mushrooms and season to taste

To make the soft boiled eggs

Place eggs in the pot and fill with enough water to cover the eggs plus one inch and bring to a boil.
Once boiling, remove from heat, cover, and let sit for 6-7 mins
Once time has passed, transfer eggs to an ice bath to stop the cooking process. Once cooled, peel the shells and carefully cut in half. Set aside.

Cook ramen noodles according to package instructions

To asseble the bowls

Divide noodles into 2-4 bowls. Add the chicken, broth, vegetables, eggs, and any other toppings you desire.
Serve immediately

Notes

Nutrition facts calculated based on 4 servings

Nutrition

Hungry For More?

If you enjoyed this recipe, there’s plenty more where that came from; look at other tasty recipes throughout the site. If you made this ramen recipe: tell me about it! Leave a comment below on how yours turned out! Don’t forget to sign up for the mailing list below.