Chicken Ramen Recipe
Served with Grilled Chicken, Bamboo Shoots, Corn, Wakame, Scallions, Nori, Half Marinated Egg in Chicken Broth.
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Ingredients
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Broth & Seasoning
Chicken & Marinade
Noodles & Eggs
Toppings
Egg Marinade (for halved marinated egg)
Method
Broth & Seasoning
Prepare broth
In a large stockpot combine 8 cups chicken stock and 2 cups water. Add smashed ginger and smashed garlic cloves. Bring to a gentle simmer over medium heat.
Season broth
Add 2 tbs mirin, 3 tbs soy sauce, 1 tbs sake (if using), 1 tsp salt, and 1 tsp white pepper. Simmer gently, uncovered, for 20 minutes to allow flavors to meld. Taste and adjust soy or salt to preference. Keep warm on lowest heat while assembling other components.
Chicken & Marinade
Marinate chicken
Whisk together 2 tbs soy sauce (marinade), 1 tbs mirin, 1 tsp sesame oil, 1 tsp sugar, 1 minced garlic clove, and 1/2 tsp black pepper in a shallow dish. Add 2 skin-on chicken breasts or thighs and turn to coat. Marinate 15–30 minutes at room temperature (or up to 2 hours refrigerated).
Grill or sear chicken
Preheat a grill or a heavy skillet over medium-high heat. Remove excess marinade and reserve. Place chicken skin-side down; cook until skin is deeply browned and crispy, about 6–8 minutes, then flip and cook until internal temperature reaches 165°F (74°C), about another 5–8 minutes depending on thickness. If using a skillet, press gently and finish in a 375°F (190°C) oven for even cooking. Let rest 5 minutes, then slice thinly across the grain.
Eggs (Halved Marinated Egg)
Soft-boil eggs
Bring a small pot of water to a rolling boil. Add 2 large eggs carefully with a spoon. Boil exactly 6 minutes for jammy whites and custardy yolks. Meanwhile prepare an ice bath with cold water and 1 tbs rice vinegar. When time is up, transfer eggs to the ice bath for 5 minutes to stop cooking and make peeling easier.
Marinate eggs
Peel eggs gently. In a small container combine 3 tbs soy sauce, 2 tbs mirin, 2 tbs water, and 1/2 tsp sugar; stir until sugar dissolves. Place peeled eggs in the marinade, turning to coat. Marinate in the refrigerator at least 2 hours (overnight for best color and flavor). When ready to serve, remove eggs and slice each in half lengthwise.
Noodles & Wakame
Prepare wakame
Place 1 tbs dried wakame in a small bowl and cover with warm water to rehydrate for 5–7 minutes. Drain and squeeze out excess water; set aside.
Cook noodles
Bring a separate pot of water to a rolling boil. Cook 2 servings of fresh or dried ramen noodles according to package instructions (typically 2–4 minutes for fresh, 3–5 for dried). Stir gently to prevent clumping. Once cooked, drain quickly and rinse very briefly under hot running water to remove excess starch (optional). Divide noodles between two bowls.
Toppings & Assembly
Heat toppings
In a small saucepan or skillet, warm 1/2 cup corn kernels and 1/2 cup bamboo shoots over medium heat with a teaspoon of reserved marinade or a splash of broth for 2–3 minutes until heated through. Add rehydrated wakame to warm briefly. This step ensures all toppings are warm when served.
Finish broth
Strain the simmering broth through a fine mesh sieve into a clean pot to remove ginger and garlic pieces. Bring back to a gentle simmer and taste for final seasoning adjustments. Turn off heat.
Assemble bowls
Ladle about 2 to 2 1/2 cups of hot broth over the noodles in each bowl (adjust to bowl size). Arrange sliced grilled chicken (about half a breast or one thigh per bowl), warmed bamboo shoots, corn, rehydrated wakame, and 1 halved marinated egg per bowl. Add thinly sliced scallions (from 3 stalks divided), a strip or two of toasted nori on the side, and a few drops of sesame oil and optional chili oil to finish.