Chicken Wonton Ramen Recipe

Make filling

In a medium bowl combine ground chicken, chopped green onion, minced garlic, grated ginger, soy sauce, sesame oil and cornstarch. Mix until just combined — do not overwork. Taste a small pinch by cooking in a hot skillet if desired and adjust seasoning.

Assemble wontons

Place 1 teaspoon of filling in the center of each wonton wrapper. Moisten edges with a little cold water. Fold into desired shape: for a triangle fold over and press edges to seal, then bring two corners together and press to form a purse; or pleat edges and pinch to seal. Repeat until all wrappers are filled. Keep covered with a damp towel to prevent drying.

Cook wontons

Bring a large pot of the broth (or separate pot of salted water) to a gentle simmer. If poaching in broth, add 1 tsp vegetable oil to prevent sticking. Gently lower wontons in batches and simmer 4–5 minutes until wrappers are translucent and filling is cooked through (internal temp 165°F / 74°C). Remove with a slotted spoon and keep warm in a bowl covered. If boiling separately, transfer cooked wontons to the prepared broth before serving.

Prepare broth base: In a 4–5 quart pot add 8 cups water, chicken thighs, smashed garlic, sliced ginger, white parts of scallions, kombu and dried mushrooms/bonito if using. Bring to a gentle simmer over medium heat, skimming any foam. Reduce heat to low and simmer gently 25–30 minutes until chicken is cooked through and flavorful. Remove chicken and set aside to shred; discard kombu and mushrooms if desired.

Season broth: Strain the broth into a clean pot or through a fine sieve to remove solids. Return strained broth to medium heat, add soy sauce, mirin and salt. Taste and adjust — add more soy for saltiness or a splash of mirin for sweetness. Stir in 1 tsp toasted sesame oil just before serving for aroma.

Shred chicken: While broth simmers, shred cooked chicken thighs into bite-size pieces and reserve to add to bowls.

Soft-boiled eggs: Bring a small pot of water to a rolling boil. Gently lower eggs and boil 6 minutes for jammy yolks. Immediately transfer eggs to an ice bath for 5 minutes. Peel and halve when cool; set aside.

Prepare noodles: Bring a separate pot of water to a boil, add 1 tsp salt. Cook fresh ramen noodles 1–2 minutes (follow package directions) until just tender. Drain and briefly rinse with hot water to loosen; portion noodles into serving bowls.

Prep toppings: Thinly slice kikurage, rinse baby spinach and slice scallions. If you want spinach wilted, add it to the hot broth for 20–30 seconds before assembling.

Assemble bowls: Divide cooked noodles between 2 bowls. Ladle hot shoyu broth over noodles (about 2–3 cups per bowl). Add 6–8 cooked wontons to each bowl depending on size (or distribute evenly). Place shredded chicken, a handful of kikurage, a small handful of spinach (or wilted in broth), and one halved soft-boiled egg per bowl. Scatter sliced scallions and sesame seeds over top.

Optional spice: For spicy ramen, drizzle chili oil or sprinkle togarashi to taste on each bowl.

Serve immediately: Serve hot. Provide extra soy or chili oil at the table. Leftover broth can be refrigerated up to 3 days.