Japanese chicken ramen with bok choy
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Recipe for Easy homemade chicken ramen

Light savory broth with flavorful & juicy chicken over chewy ramen are all so calling in this easy homemade chicken ramen recipe. Inspired from the popular Japanese ramen, this noodle bowl utilized soy sauce and mushroom as the main accompany for chicken flavor.
Course Main Course, Noodle Bowl
Cuisine Asian Fusion, Japanese
Keyword Japanese style chicken noodle
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 2
Author Victoria

Ingredients

  • 1 chicken breast
  • 4 cups unsalted chicken broth or stock
  • 4 small dried kelps
  • 4 mushroom
  • 2 cups Bok choy or spinach
  • 4 stalks green onion
  • 3 cloves garlic
  • 1 ginger slice
  • 1 pack ramen
  • 1 egg
  • heapful of bonito flakes optional
  • 4 Tbsp soy salt
  • salt & pepper to taste

Instructions

  • In a zip lock bag, marinade chicken with 2 Tbsp soy sauce and dash of ground pepper.

Brewing stocks

  • Add chicken stocks to pot, drop a couple kelp pieces and bonito flakes  (if use). Bring this to boil over medium heat.
  • Once boil, reduce heat and simmer for about 15 minutes. Strain and discard all solid.
  • Now add back the above liquid stock along with sliced ginger and the white head part of green onion to pot. Simmer this over medium-low heat.
  • When come to low boiling point, slice mushroom and add to pot. Also season with 2 Tbsp of soy sauce. Adjust season to a tad bit lighter than your desired taste.

Prepare topping

  • Add 1 Tbsp of oil to a hot pan over medium heat. Sear the chicken breast on both side.
  • Now you can either roast this breast in oven for 15 minutes at 400 F or ladle some stock into searing pan and replace lid to cook the chicken,
  • Once done, set aside to cool off naturally and slice.
  • Boil the egg to your desire. See this guide to control your egg softness level. Peel off shell and cut into halves.
  • Dip bok choy in broth or saute spinach over medium-high heat with crushed garlic as well.
  • Chop the remaining green onion to prepare for garnishing.

Assembling

  • Prepare ramen according to package instruction or simply dip and stir them in boiling water (to loosen of those extra oil and sodium content).
  • Divide ramen into bowls. Add a couple slices of chicken onto one side of each.
  • Now add bok choy/spinach as well as poached egg and mushroom.
  • Ladle broth onto bowl with few slices of mushroom. Garnish with chopped green onion and serve hot immediately.

Notes

Try to multitask between marinating, making broth and toppings.
Substitute ramen with udon, egg noodle or rice vermicelli for variation.