Name: Homemade Chicken Ramen Noodle Soup
Prep time: 12 h
Cook time: 45 min
Total time: 12 h 45 min
Cuisine: Japanese
Ingredients: 6 eggs; 110 ml water; 110 ml soy sauce; 3 tbsp mirin; 1 whole organic chicken (2.2kg/4.8lb); 5 liters water; 1 white onion; 1 leek (dark green top removed); 2 garlic cloves; 1 thumb ginger; 3 tbsp white miso paste; 2 tbsp mirin; 2 tbsp soy sauce; 1 tbsp sesame oil; Salt to taste; 6 small bok choy; 500 g fresh ramen noodles (280 g/10 oz dried noodles); 3 spring onions; 250 g bean sprouts; 4 nori sheets; 50 g crispy fried garlic; 100 g crispy chili oil; 1/3 bunch coriander (picked); 30 g toasted sesame seeds

Why Make This Recipe

Homemade Chicken Ramen Noodle Soup is a comforting and delicious dish. It’s perfect for a chilly day or when you need a little pick-me-up. Making ramen at home allows you to customize the flavors, and it’s much fresher than takeout. Plus, it can be a fun cooking project to share with family and friends.

🧰 Kitchen tools commonly used in similar recipes

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How to Make Homemade Chicken Ramen Noodle Soup

Ingredients:

6 eggs
110 ml water
110 ml soy sauce
3 tbsp mirin
1 whole organic chicken (2.2kg/4.8lb)
5 liters water
1 white onion
1 leek (dark green top removed)
2 garlic cloves
1 thumb ginger
3 tbsp white miso paste
2 tbsp mirin
2 tbsp soy sauce
1 tbsp sesame oil
Salt to taste
6 small bok choy
500 g fresh ramen noodles (280 g/10 oz dried noodles)
3 spring onions
250 g bean sprouts
4 nori sheets
50 g crispy fried garlic
100 g crispy chili oil
1/3 bunch coriander (picked)
30 g toasted sesame seeds

Directions:

Pickled Eggs: Cook the eggs in boiling water for 6 minutes. After cooking, cool them completely in cold water and peel them. In a bowl, mix the water, soy sauce, and mirin. Add the peeled eggs and make sure they are submerged. Marinate the eggs for at least 6 hours, but it’s best to leave them for 12 hours.
Ramen Soup: In a large stock pot, add 5 liters of water and the whole chicken. Bring it to a boil. While waiting, cut the onion in half and burn the cut side down in a pan on high heat. Once boiling, reduce the heat and skim off any foam that appears. Add the burnt onion, leek, garlic, ginger, miso paste, mirin, soy sauce, sesame oil, and season with salt to the pot. Let it simmer for 45 minutes, then take off the heat and let cool. Remove the chicken and portion it for the ramen. Strain the soup and keep it warm.
Toppings: Blanch the bok choy and bean sprouts. Slice the spring onions and cut the nori sheets into strips. Cook the ramen noodles according to the packet instructions.
Plate Up: Reheat the vegetables. In bowls, arrange the noodles, chicken, and toppings. Pour the hot soup over everything. Serve with chopsticks and spoons.

How to Serve Homemade Chicken Ramen Noodle Soup

Serve the ramen hot in deep bowls. Make sure to add a little of each topping so everyone can enjoy the different flavors. Encourage your guests to mix their bowl and enjoy each bite. Ramen is best served fresh and hot!

How to Store Homemade Chicken Ramen Noodle Soup

If you have leftovers, store the soup, noodles, and toppings separately in airtight containers. The soup can last in the fridge for up to 3 days. Reheat it on the stove when you’re ready to eat. Noodles can become mushy if left in soup, so it’s best to keep them separate until serving.

Tips to Make Homemade Chicken Ramen Noodle Soup

For the best flavor, marinate the eggs overnight.
Make sure to skim the foam off the soup while it cooks for a clear broth.
You can use any vegetables you like as toppings—mushrooms or corn work well too!
Don’t rush the simmering of the soup; the longer it simmers, the better the flavor.

Variation

You can make a vegetarian version of this soup using vegetable broth and tofu instead of chicken. Substitute the eggs with marinated tofu for a similar texture.

FAQs

1. Can I use leftover chicken for this recipe?
Yes, leftover chicken works great! Just add it towards the end when simmering the broth.

2. Is it necessary to marinate the eggs?
While it enhances the flavor, marinating the eggs is optional. If you’re short on time, you can skip this step.

3. Can I freeze the soup?
Yes, you can freeze the broth for up to 3 months. Just avoid freezing the noodles and toppings, as they don’t freeze well.