Homemade Chicken Ramen with Rich Broth
About This Recipe
This chicken ramen recipe starts with a rich, slow-simmered chicken broth that’s deeply savory and satisfying. Topped with shredded chicken, soft-boiled eggs, green onions, and noodles, it's a wholesome and delicious bowl that’s perfect for chilly days or cozy nights.
Instructions
Make the broth
Add the chicken, water, onion, ginger, and garlic to a large pot. Bring to a boil, then reduce to a gentle simmer. Skim off foam and simmer uncovered for 1.5 hours.
Strain and season
Remove chicken and strain broth through a fine mesh sieve. Shred some of the chicken meat and discard bones. Return broth to pot and season with soy sauce, mirin, and salt to taste.
Cook noodles and toppings
Cook ramen noodles according to package instructions. Sauté mushrooms in a separate pan until golden. Lightly steam spinach or bok choy.
Assemble the ramen bowls
Divide noodles into bowls. Ladle hot chicken broth over. Top with shredded chicken, mushrooms, spinach, egg halves, and sliced green onions.
Nutrition Information
Ingredients
- 1 whole chicken (or 1.5 kg chicken parts like wings, legs, and bones)
- 2.5 liters water
- 1 onion, halved
- 1 thumb-sized piece of ginger, sliced
- 4 cloves garlic, smashed
- 2 tbsp soy sauce
- 1 tbsp mirin (optional)
- 4 servings ramen noodles
- 2 soft-boiled eggs, halved
- 1 cup sliced mushrooms (shiitake or cremini)
- 1 cup baby spinach or bok choy
- 2 green onions, sliced
- Salt, to taste