Description

This Easy Chicken Ramen recipe is a comforting and flavorful homemade noodle soup featuring tender marinated chicken breasts cooked in a savory soy and mirin broth, paired with perfectly cooked ramen noodles and topped with boiled eggs, bok choy, and scallions. The rich broth base is enhanced by a silky mixture of egg yolk, mayonnaise, and garlic for a delightful twist on classic ramen.

Ingredients

Scale

Chicken and Marinade

2 skinless chicken breasts
1/3 cup soy sauce
1/4 cup mirin
1/4 cup brown sugar
1 tbsp minced garlic
1 tsp ground ginger

Soup Broth

6 cups chicken broth
1/4 cup soy sauce
2 tbsp mirin

Noodles and Toppings

2 packs ramen noodles (discard seasoning packets)
2 egg yolks
2 tbsp mayonnaise, divided
2 tsp minced garlic, divided
2 boiled eggs
Scallions for topping
Bok choy, boiled
Sesame seeds or red pepper flakes (optional)

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Instructions

Marinate the Chicken: In a large bowl, combine 2 skinless chicken breasts with 1/3 cup soy sauce, 1/4 cup mirin, 1/4 cup brown sugar, 1 tbsp minced garlic, and 1 tsp ground ginger. Toss well to fully coat the chicken in the flavorful marinade.
Cook the Chicken: Heat a large skillet over medium heat and spray lightly with nonstick cooking spray. Add the marinated chicken breasts along with the marinade and cook for about 10 minutes, turning occasionally until golden brown and thoroughly cooked. The marinade will reduce and add flavor as it cooks down.
Prepare Eggs and Bok Choy: While the chicken cooks, boil 2 eggs to your preferred doneness (soft or hard boiled). Simultaneously, boil bok choy for 5–6 minutes until tender and bright green, then drain and set aside.
Slice the Chicken: Remove the cooked chicken from the skillet and allow it to rest for a few minutes. Then slice it thinly for serving.
Make the Soup Broth and Cook Noodles: In a large pot, combine 6 cups chicken broth with 1/4 cup soy sauce and 2 tbsp mirin. Bring the mixture to a simmer over medium heat. Add 2 packs of ramen noodles (discard seasoning packets) and cook until tender, about 3–5 minutes.
Prepare Ramen Base in Bowls: Divide 2 egg yolks, 2 tbsp mayonnaise, and 2 tsp minced garlic evenly between two serving bowls. Break the egg yolks and stir thoroughly to form a rich, silky base for each bowl of ramen.
Assemble the Ramen Bowls: Ladle some hot broth from the pot into each bowl and stir to combine with the egg yolk and mayonnaise base. Add cooked ramen noodles, then top with sliced chicken, boiled egg halves, bok choy, scallions, and optionally sprinkle sesame seeds or red pepper flakes for added flavor and heat.

Notes

Discard the ramen seasoning packets as the broth is flavored with soy sauce and mirin.
If preferred, you can use soft-boiled eggs for a creamier yolk or hard-boiled eggs for a firmer texture.
Bok choy can be swapped for other greens like spinach or kale depending on preference.
The egg yolk and mayonnaise mix adds richness but can be omitted for a lighter soup.
Add additional garnishes such as nori sheets or chili oil for more authentic ramen flavor.
Ensure the chicken is cooked completely to an internal temperature of 165°F (74°C) for food safety.

Nutrition

Serving Size: 1 bowl (approximately)
Calories: 550 kcal
Sugar: 15 g
Sodium: 1500 mg
Fat: 18 g
Saturated Fat: 3.5 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 60 g
Fiber: 4 g
Protein: 35 g
Cholesterol: 210 mg