Making this for the 3rd time in last month…..wife loves it. I did not like the broth first hand in the pot. Thanks so much, Rosie!! I have made this recipe countless times, and its ALWAYS a hit. . . Thanks so much, Nada! I said I enjoyed this recipe. Add some pak choy too and some nori and it was great. Wow such a great combination. Best thing I’ve cooked in a very very long time. There are recipes you try out and they’re fine, you eat it but they weren’t special enough to get added to your food rotation. freezing cold nite in santa fe….restaurants all under lockdown….hungry for ramen…this recipe is brillant….thanks so much. My picky eater kids LOVED this!! I just made a different ramen recipe and it’s not as tasty as I want it to be: I think I’m using the wrong broth. When the Ramen finished ,can i freeze it , incl everthing ? Sounds extra delicious with the dumplings . We have the flu and needed some comfort food. I made it for my mom, dad, and little brother and everyone enjoyed it and wanted more. It was SO good and easy!!! That sounds amazing with the pork belly! (Trader Joe’s Seafood Sriracha Potstickers with Shrimp and Crab) This recipe was fabulous. Here are the modifications I have used to improve on an already great recipe : -add ghee or butter, bacon, a scoop of tahini, and a splash of soy milk or dairy milk to the broth to give it a fattier, richer base -add miso (or instant miso soup base if you are like me and can’t find miso paste in your neighborhood grocery). Thank you for the recipe. I’ve made this several times for my family and for dinner parties and each time it is a hit! I was a little skeptical at first and assumed it would be another lackluster but edible bowl of ramen, but I was pleasantly surprised. Merry Christmas!! Nearly every variety of ramen has a very distinctive flavor from the stock made from seaweed and dried fish. Have to say, the 8 minutes for the egg was absolutely perfect! This was very easy to make and incredibly delicious! http://dimplesanddelights.blogspot.com/2015/03/weeknight-homemade-chicken-ramen.html. YUM!!! Enjoy!! I think sometimes all beef broth can be a little heavy, so I think you’re right that a mix with the chicken stock for the base might be a good balance. I love your “spice bomb” idea! Oh no, definitely don’t use the flavor packet!! Went with 5 tsp for triple and it was strong, So nice! Will definitely be making again, YUM!!! You’re welcome! Made this for lunch today for the family. Im sure it would have been decent but 2tsp of sesame oil killed and overpowered it. I cut out the shiitake mushrooms with skin-off chicken breasts, so other than some minor problems with the recipe, everything else was perfect. Now we nap. *Rolls eyes*. Thanks, Alaya!! I’m going to look for something like this at the grocery store tomorrow, but I’d love to understand a bit more here! I’m addicted. Had to double servings to fit 4 people. Hi! Brand New. Thank you for sharing this amazing recipe I absolutely love this soup. As I mention in the blog post, this is absolutely not an authentic ramen, and I don’t claim that it is. I can’t tell you how many times I’ve made this recipe over the last couple years. Hope Henry is doing well. Thanks! Definitely going to try this. Thank you very much for the inspiration :). Thanks so much, Carolyn!! This recipe was great! Hakubaku organic ramen i got off Amazon its the best! Fortunately I don’t have to keep searching! Easy to make, ingredients easy to get, very delicious. We have some great Ramen in hawaii but all with great amount of sodium! Added an onion with the mushrooms and added a little spice to it! Prepare and cook the chicken: Bring water (1 liter, 2 liter) to a boil in a large pot for the ramen. I made this for myself and a friend after a massive party. Left out the mushrooms because my husband doesn’t like them, but otherwise followed the recipe. Super easy to make and super tasty. I do move away from the recipe slightly by adding a chilli to it for a small kick. Great recipe and thanks for sharing. I wonder if maybe they overcooked? So impressed. Loved this recipe! All I will make it again! Cook for another minute. Thanks for an awesome recipe, I cannot wait to try the rest of your recipes. Will make again! Thanks Billy! yummy! How long can I keep this for in the fridge? I frequently use rotisserie chicken for this ramen, which makes it come together SO quickly. You wrote on essay on ramen and threw a little baby fit. I love how easy and simple it is:) It is very flexible. Or make as is, and you’ll have a second serving for leftovers. going to make it again this week and see what else I can come up with. ), and of course, ramen. It’s a little tastier than the regular chicken. Thanks so much, Nicole!! Melt the butter in a large oven-safe skillet over medium heat. I made this tonight and it was amazing. Thanks for sharing! Set aside. I followed your recipe to the letter with the addition of some Pak Choy. I don’t add a step to make a tare, but do add some of the ingredients often included (soy sauce, mirin, etc. Or is it safe to feed them with only boiling it for a few minutes? loved it! It tells you on the packet, or you can buy ready made stock . Delicious! This dish is gorgeous! It’s simple enough that I could cook it while hungover, and even better, a few bites into this miracle soup and we were fresh as babies, hangovers cured, and planning the next party. I plan on making 6 servings , do I leave the chicken in the oven for an hour , or 20 minutes? Also, don’t think you can go too wrong with extra garlic and ginger, here… . Easy to make and tastes soooo good. Is there something that I can use that does not have alcohol in it? Kids LOVED it too (ages 4 and almost 7). Set aside until ready to serve. This was super delicious! I will definitely be making this again. You can definitely freeze the broth, but I’m not sure how well the ramen noodles would do with freezing/defrosting (haven’t tried it). I was extra lazy so I used a premade rotisserie chicken, and it came out great! So good. I’m so happy you loved it . So happy you enjoyed our recipe . I was very skeptical about trying this recipe because it is very simple and i thought maybe it would lack in depth of flavor. Lol. I LOVE Asian cuisine. Delicious!! Hey! Easy and delicious! This recipe is so simple and delicious! I’m glad to hear you loved the ramen! Thanks so much! i make dumplings as a side and they are hooked. So happy to hear it . Hope you enjoy! Add the garlic and ginger, and cook for a few minutes until softened. We eat ramen all the time in sf. (12-Pack) $14.95 from Amazon The noodles were a significant step down from the Sapporo batch, and went from being "chalky" to "too soft" without much of an al dente, chewy stage in between. ), and the dried shiitake mushrooms in the broth add additional umami flavor. The perfect broth! LOL Get over yourself, lighten up. If you’re concerned about sodium, I would just make sure all of those elements are low-sodium. Instead of chicken use cooked beef brisket from Whole Foods! But lots of people really like this simplified version, and also may not have hours to spend on one dish, or easy access to fermented bamboo and dried seaweed that “cooking snobs” might. And it looked great too. Thank you so much! I think the word you’re looking for is “similar”, not “equivalent”. I made it for my family (glad I doubled the recipe so that we would have leftovers) and they loved it too. That sounds AMAZING with the pork belly! I’m doing a project on food and school and was wondering if I could use this beautiful picture in my assignment? Also, you can add about a cup of hot water if you need more broth and/or if it’s too salty. I was nervous about the chicken not being flavored, so I did a quick rub with five spice (in addition to the salt and pepper) and a dash of Shaoxing cooking wine right before popping them into the pan and it led to a nice crust on the chicken breasts. Thanks, Gia!! I had to switch up a few things (mushrooms for radishes+carrots, jalapeno for chipotle peppers) but it’s a knockout! “Make the ramen broth: Heat the oil in a large pot over medium heat, until shimmering. Will definitely make this again, and likely with even more broth so we can have it on hand for a couple dinners during the week and switch up the proteins and toppings. I will definitely be trying this one! Of course, since it isn’t full of bones and didn’t take a million years to make, it isn’t exactly like the real stuff, but the flavors are there, and it is the perfect quick and easy version!! P.S. In preschool her mom put a sign on her at first that said, “Do Not Feed Me, I am allergic.” All those kiddies wanted to share their “goldfish” and soy bean oil is everywhere. Amazing recipe. Toss chicken thighs with brown sugar and soy sauce; place on foil-lined baking sheet. My hubby always loves the instant ramen until I found this super easy recipe. Maruchan Ramen makes a creative addition to any recipe. I even add a bit of rice vinegar and teriyaki sauce to mine. I would much rather make my own then buy the high sodium ones at the store. Excellent recipe! I try chicken and pork… added mushrooms… spicy, no spicy… may be it is not real ramen but taste like heaven! thanks a lot for the recipe! Thanks so much! Everyone in the house loves it! I will make this over and over…sooo good. Love that it could be part of your holiday . Heather, how much miso did you add to the recipe? Wouldn’t change a thing in the recipe! Oh, my goodness this recipe is incredible! https://www.foodus.com/the-chew-roasted-chicken-ramen-recipe It definitely doesn’t lack in flavor, and the ingredients are affordable. My husband rated it a 10 and my mother in law thought it was delicious too! It’s not the Tonkatsu that I usually buy from the restaurant but it is incredibly delicious. It was my first time making ramen and it was delicious. 10/10 will definitely be making this again. Gently lower the eggs (still cold from the fridge) into the boiling water, and let simmer for 7 minutes (for a slightly-runny yoke) or 8 minutes (for a soft, but set-up yoke). Your’s looks absolutely stunning. I may reduce the ginger and add a bit of sesame oil next time, but I’m glad for a super easy weeknight recipe that everyone can customize to their liking. Thanks, Tommy!! Thank you for making me look like such a pro in the kitchen tonight. I also didn’t have any mirin so I skipped that as well. FAMILY FAVORITE: Maruchan ramen is one of the nation's favorite ramen soup brands. I’d love to hear how the second time around goes! Thank you so much, Cris!! We will continue to play with that change but in the meantime we look forward to the chicken version. Thank you so much, Paul!! So very true. But call it chicken soup with ramen noodles, please. I’d like to think that if you try the recipe, you’ll find it’s pretty great, especially for being ready in as little as half an hour, and using more easily accessible ingredients than “true” ramen requires. Thanks so much, Laura! This site uses Akismet to reduce spam. I know a recipe is going to be good when my mouth waters while I am reading about it!!! They may cook faster than chicken breasts, so be sure to watch your timing. And I give you a Five Star!! she probs can’t cook ramen, darn. It is hands down my favorite food, and I literally squealed with joy when I saw this recipe. I find sesame oil can be pretty strong, flavorful wise, so if you’re a fan of it, that’s great, whereas veggie oil is very neutral. I added bok choy and shredded carrots, and the bok choy especially fit in nicely. This noodle goes much deeper in emulating the taste of browned beef. One of my favorite shortcuts . Delicious! Instead, this is a simplified, approachable version of the ramen my husband used to eat when he would visit his parents in Tokyo. Loved every bite/spoon of it!!! . We used Healthy Noodle for zero carbs to keep it keto friendly. Thank you! . I didn’t add the egg or mirin so I obviously missed more flavor but it was sooo tasty! I added bok choy and carrots and doubled the recipe. Thank you! We made this and it turned out great! SOOO yummy. This is a great simple version of home cooked Ramen. After 7 minutes, the yolk might still be soft/runny, but I’ve never had an issue with the whites not setting. Soup, Ramen Noodle, Roast Chicken Flavor. Hello. Rich flavor. Thank you so much, Shelly!! Thank you for the recipe. I use rotisserie chicken for this 90% of the time… . I think I should have used a thicker noodle and let it sit in the sauce to pick up more of the flavor, but the family loved it and I will definitely make it again. HI Laura, Made this yummy recipe last night but substituted lobster stock and added shrimp and bok choy. Just made this recipe, but not from this website. In a large pan, add the oil (1/2 tbs, 1 tbs), the chicken slices.Cook on medium heat until half way cooked – about 4 minutes. Questions are always welcome If you’d like leftovers I would probably make 4x the original recipe. I used homemade bone broth, rice noodles (GF) + added fresh bok choy at the finish. This was my first time making homemade Ramen. Homemade stock is always best, but any good quality, flavorful store-bought chicken stock is fine (just not a watery broth). Everything had a chance to marinate and combine the next day and it was a wonderfully flavorful hot soup for a cold, snowy Pennsylvania day! Cook the chicken*: Preheat the oven to 375 degrees. It might be better to add those in right before serving. So glad you loved the recipe! I’m so happy to hear that, Sammy! Thank you for sharing this! Thank you! This makes my day. Awesome stuff and I agree that homemade stock is the way to go!! Transfer the skillet to the oven and roast for 15-20 minutes, until the chicken is cooked through. Used it with different noodle types and tastes amazing. Delicious haven’t had ramen in so long just…. One of favorite memories here was an exchange student from Tokyo who stayed with us. thankyou for sharing x. I made this with sea tangle noodles and bison heart. Perfect meal for a chilly and damp day. My husband couldn’t stop praising me after tasting this soup so a special thank to you . I added carrots and peas to the recipe and everyone really enjoyed it. Very Delicious recipe, i made the broth myself with chiken wings grated ginger garlic spring onions, fry in medium heat and boil. Def needs some jalapeños. Used sesame chili oil for a kick and sauteed yellow onion and red bell peppers too. Paintings of pigs adorn the walls, and big, steaming bowls of pork ramen are served to hungry patrons at a single bar counter. I blogged my version of this and gave you tons of credit Thank you again!! Hi, Dan! So incredibly tasty! Not sure how healthy / unhealthy it is tho. Very easy to make too. Thank you, Sammy!! It always has an oil component that give a richness to the dish, and that is totally absent here. There was just something missing from the broth. Once the broth is ready, it will basically be nonalcoholic. This was fantastic! Will make this again and again and try adding my own flair next time. Also, just followed your beautifully precise instructions for soft-boiled eggs, and the came out marvelous!! Surprisingly easy and very tasty! If the mirin is too much for you and you chose to add rice wine vinegar maybe you should try Campbells Chicken Noodle. Oh, thank you so much for your comment! Put cut celery in cavity, and then salt/peppered all over. , Probably should warn people about the sesame oil or at least adjust your recipe to compensate for it. Made it vegetarian and added fresh mixed mushrooms and bok choy for our own spin, but the steps, ingredients list, and measurements were very helpful in getting started!!! Ramen joints are popping up all over NYC right now, and we’ve quickly found our favorites. I can’t wait to make again! However I think I will try cooking the noodles separately as another person suggested. Thank you for this added gift on life! Also used chinese noodles (China Bowl Select Chinese Noodles) from Whole Foods. The only thing I might add next time would be wasabi sprouts (not spicy) or clover sprouts. How did you marinade? So glad you loved this one as much as we do! Wait at least 5 minutes, or until cool enough to handle, then carefully peel away the shell and slice in half, lengthwise. This was so easy to make but still was still fun and enjoyable to prepare. I’m lazy so I poached the eggs to avoid peeling and cooked the noodles in the broth. My friends will joke that I have been born in to the wrong country. My version is on the table in less than an hour – and half that if you opt for store-bought chicken – and while it might not be completely authentic, it’s a flavorful, comforting soup just in time for the unmistakably crisp, chilly autumn weather that these first days of October have ushered in. Wow—just made this tonight but we had thick pork chops instead of chicken so I used that instead but the same process. , Thank you! Then had a bunch of “toppings” (from the recipe + more) for the kids to choose and build their own soup (after we had poured the broth over their noodles and chicken). Your egg recipe is perfection too. It could easily pass for one, and costs much less. Turns out amazing every time. Season the chicken generously with salt and pepper. Hi Rachelle! Excellent! Thank you SO much!! Thank you so much, Jen!! Thank you! Hi Yusuke, thanks for taking the time to comment, though I’m sorry to hear you weren’t inspired by my recipe. Hope that helps, enjoy!! Hi! I left out the mushroom, but made the rest as is and it was wonderful! Looks like a good recipe, do intend on trying! No, I don’t use the ones you’re probably thinking of (Top Ramen) – I usually buy organic ramen noodles made by Hakubaku, which I find at many grocery stores (Whole Foods, Fred Meyer, Safeway, Target…) or on Amazon (http://amzn.to/2gfqNWX). I now have a go-to winter meal for then the chilly months hit. Thank you for sharing the detailed but simple recipe. Just adding these steps in may add an extra 30 mintutes time but otherwise it is not real ramen and I just get tired of ramen being cheapened with shortcuts. I’m eating this right now…it’s my first ever attempt eat trying or even cooking Japanese ramen and this is absolutely amazing. I used fresh shiitakes, sliced, and added them to the broth during the simmer. We love this recipe!!! I’m not sure if you actually made my recipe before deciding to leave this negative review, but as I mention in the post, this is a one hour, weeknight ramen recipe, and does not claim to be rigidly authentic. Mirin and alcohol in general will burn out when boiled or heated in most cooking processes. You can also cut your ramen prep time in half by using a store-bought whole rotisserie chicken, simply slice off as much as you wish, and add to the ramen. Glad to hear that your family loved the ramen! I was really skeptical about this recipe since authentic Japanese ramen is so much more intricate and complicated than your recipe, but I just tried it and the flavor was incredible! Using flank steak sounds delish! This was absolutely delicious. So simple but so flavorful! Then go make chicken noodle soup. I ususally don’t want wait/use an extra pot, so I often just cook them in the water I used for the eggs. I had put a leftover rotisserie chicken in the pressure cooker to make some rich broth and then looked online for something delicious to make with the chicken in the broth and found this recipe. Thanks for the recipe!! Total hit. 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