Chicken Ramen Recipe

Prepare and simmer

In a large pot, combine 6 cups chicken broth and 1 cup water. Add smashed garlic, sliced ginger, 2 tbsp soy sauce, 1 tbsp mirin, 1 tsp sesame oil, 1 tsp salt, and 1 tsp freshly ground black pepper. Bring to a gentle boil over high heat, then reduce to a low simmer. Simmer uncovered for 15 minutes to allow flavors to meld.

Taste the broth and adjust seasoning with extra soy sauce or salt if needed. Keep hot on the lowest heat while you prepare the rest.

Season and sear

While the broth simmers, pat the chicken dry and season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tsp neutral oil in a medium skillet over medium-high heat. Add the chicken and sear 3–4 minutes per side until golden and cooked through (internal temperature 165°F / 74°C for breasts, thighs may be slightly higher).

Shred or slice

Remove the chicken to a cutting board and let rest 5 minutes. Slice thinly or shred with two forks into bite-sized pieces. If you prefer, you can shred the chicken directly into the simmering broth for extra flavor — add it back to the broth after shredding.

If you seared the chicken separately, add the sliced/shredded chicken to the simmering broth for 1–2 minutes just to warm through before serving.

Cook noodles

Bring a separate pot of water to a rolling boil. Add the 8 oz noodles and cook according to package instructions until just tender (usually 2–4 minutes for fresh, 3–5 for dried). Drain and rinse briefly under hot water to remove excess starch and prevent sticking. Divide noodles among serving bowls.

Prepare veg

While noodles cook, julienne/slice the carrots, drain the sweetcorn, and thinly slice the green onions. Pea shoots should be rinsed and dried. If you prefer softer carrots, blanch the carrot slices in boiling water for 1 minute and shock in cold water.

Add approximately 1/2 cup sweetcorn and 1 cup carrots to the simmering broth for the last 2 minutes of simmering to warm through, then stir in pea shoots for 30 seconds so they wilt slightly but remain bright.

Assemble bowls

Ladle the hot broth and warmed vegetables into the bowls over the cooked noodles, dividing evenly. Top each bowl with sliced or shredded chicken.

Finish

Garnish with sliced green onions, soft-boiled egg halved (if using), a drizzle of chili oil or a pinch of chili flakes, toasted sesame seeds, and cilantro. Serve immediately.