Homemade Chicken Ramen

Looking for an elevated version of your typical ramen? This delicious chicken ramen is brimming with flavor and will be sure to leave you wanting more. The recipe, a twist on the classic chicken ramen, allows you to customize it to your taste based on the toppings you choose. In our opinion, there is no such thing as too many ramen toppings, which all add great flavor to the dish! 

With a flavor-packed caramelized chicken, this recipe is easily interchangeable to adapt to the ingredients you have at home. One ingredient you’re going to want to include? Mirin! A natural flavor enhancer, mirin, is a classic addition to Japanese ramen, and it really packs a punch of flavor!

Another staple ingredient in this recipe is soy sauce! Soy sauce, a liquid condiment made from a fermented paste of soybeans, is packed with antioxidants, protein, and even a small amount of fiber, so there is no need to feel guilty when indulging!  

Speaking of chicken, did you know that layer chickens consume meals from 908.90 thousand bushels of South Dakota soybeans?

While it’s not as quick and easy as your 2-minute microwave ramen, this homemade recipe gives you the authentic taste and feeling made within 30 minutes. 

Watch the full video below, and find the full recipe at the end of the video. Enjoy!

Author: Hungry For Truth

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Homemade Chicken Ramen

Ingredients

Marinade for the Chicken

• 2 tbsp mirin
• 2 tbsp soy sauce
• 1/4 tsp cayenne pepper
• 2 garlic cloves chopped finely
• 4 pieces chicken thighs boneless, skin on or off

Glaze for the Chicken

• 2 tbsp brown sugar
• 1 tbsp soy sauce

Classic Ramen

• 4-5 cups good quality chicken stock preferably no sodium or low sodium
• 4 stalks spring onions trimmed and cut in half
• 4-5 cloves garlic
• 2 in piece of ginger sliced
• 1 tbsp dried crushed red pepper flakes
• 1/4 cup soy sauce
• 1/4 cup mirin
• 8 oz shitake mushrooms stems trimmed and sliced
• 12-13 oz dried ramen noodles (4 portions)

Instructions

1. Place all the ingredients for the chicken marinade in a bowl. Mix well to coat the chicken. If time permits, allow the chicken to marinate for at least 1 hour.
2. Preheat oven to 425 degrees and place an oven rack in the top third of your oven. Line a baking sheet with parchment paper.
3. Place the chicken pieces on the baking sheet, skin side down (or smooth side down), evenly spaced apart. Then place the baking sheet in the preheated oven (upper third)
4. Let the chicken roast for 15 minutes. While the chicken is cooking, mix the brown sugar and soy sauce for the glaze, and start making the ramen.
5. After 15 minutes, flip the chicken pieces and spoon the glaze over them. Let the chicken cook for a further 10-15 minutes. Then remove from the oven and let them cool down.
6. Slice the chicken and set aside.

Ramen

1. While the carmelizeed soy chicken is cooking in the oven, make the ramen base.
2. Place 2 saucepans on the stove
3. In one saucepan (Pot 1), place the stock, ginger, garlic, spring onions, chili, soy sauce, and mirin. Stir and cover the pot. Let it come to a boil at a medium high - high heat. Then lower the heat to a medium and let it simmer for 25 minutes. Taste the base and add more soy sauce if needed.
4. While Pot 1 is simmering, add water to the second pot (Pot 2), and bring it to a boil. Add the dried noodles to the boiling watere and cook according to package directions. Cook the noodles for ONE MINUTE LESS than what is recommended on the package, as the noodles will continue to cook for a bit longer when served with hot broth. Drain the noodles and divide into 4 bowls and set aside.
5. When the ramen base in Pot 1 has cooked for about 20 - 25 minutes, strain to remove the garlic, ginger, chili, and spring onions (ooronly the spring onions and chili). Add the strained storckback into the poot, add the mushrooms, and let it cook for 5 minutes until the mushrooms have softened. The ramen base is now ready.

Soft Boiled Egg

1. Bring a pot of water to a boil. Lower 4 large eggs carefully into the water and cook the eggs for 6-6.5 minutes.
2. Immediately place the eggs in cool running water or an ice bath for a few minutes. Peel and set aside until ready to serve.

Steamed Greens

1. Wash the greens, and cut them in half or into sections if necessary (for Shanghai bok choy)
2. Place the greens in a bowl and drizzle a little soy sauce and sesame oil (and garlic) on top. Toss to combine.
3. Cover and microwave in 1 minute increments until the greens have softened byt not too wilted. Alternatively, you can heat a non-stick pan with a bit of soy sauce and garlic for about 2-4 minutes.

To Serve

1. Evenly divide the hot stock between the four bowls with ramen noodles. Top with the steamed greens, sliced soy chicken, eggs, spring onions, radishes, and other toppings that you would like.

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