So incredibly tasty! Hi Yusuke, thanks for taking the time to comment, though I’m sorry to hear you weren’t inspired by my recipe. Turned out amazingly delicious. Made this recipe the other week…my husband said it was even better than the Ramen he had in Japan. I plan to make this again and again. I have made some very complicated Ramen recipes before and this one was very easy. Wouldn’t it just be a better idea to cook the noodles as specified on the package of whatever you’re using, then just add them to the broth after draining them? Homemade Ramen Noodles. If you are not Vegetarian, feel free to use chicken stock in place of vegetable or mushroom stock. One of our favorites that we’ve made in awhile! If you’re concerned about sodium, I would just make sure all of those elements are low-sodium. I used a rotisserie chicken and added bok choy but followed the recipe as stated. My husband couldn’t stop praising me after tasting this soup so a special thank to you . Thank you for this added gift on life! Lots of readers have used pork, and it’s my favorite way to use leftover turkey at Thanksgiving I keep everything for the broth and veggies the same but may cook the meat separately/with a different method depending on what type/cut is used. Im sure it would have been decent but 2tsp of sesame oil killed and overpowered it. Forget about the packaged, dried ramen you get at the supermarket, fresh homemade ramen is so much tastier, healthier and palm-oil free. And I give you a Five Star!! Bison heart is technically a muscle, so it tastes like a lean roast. Add the garlic and ginger, and cook for a few minutes until softened. I also added Japanese sea weed so to have a crunchy and deep sea flavor into it. Thanks for sharing! Hubby was so impressed with the flavor! I’d like to think that if you try the recipe, you’ll find it’s pretty great, especially for being ready in as little as half an hour, and using more easily accessible ingredients than “true” ramen requires. We independently select these products—if you buy from one of our links, we may earn a commission. We used shirataki spaghetti (20 calories for an entire package and 0 carbs), and a rotisserie chicken to cut down on prep time. Thanks for a great recipe! And just in time for that chilly fall weather , Thanks, Carrie!! Thank you again for sharing. Love love love ramen. Only 20 minutes to make and better than takeout! How many calories are in this recipe overall and per serving ? So impressed. The rich stock (or even homemade) really does make a difference. Gently lower the eggs into the water 1 at a time, then simmer for 6 minutes. Wishing you all a merry, merry Christmas!! Also used chinese noodles (China Bowl Select Chinese Noodles) from Whole Foods. Hi Amanda! During World War II, push carts and street vendors were made illegal as many ingredients were rationed, and ramen nearly went extinct. Apartment Therapy is full of ideas for creating a warm, beautiful, healthy home. Maybe try some crushed red pepper, a little extra soy sauce, or add some extra toppings from a traditional ramen dish! Made it a lot of times and always will. Thank you for the recipe. Slice the chicken into thin pieces. Gonna try doing a beef version next time. Dried or instant ramen noodles are also made from wheat flour, but fried then dried before packaging. I caught my son’s cold and wanted chicken soup tonight, but not the boring kind – this was everything and I’m thrilled I have enough left to reheat a bowl tomorrow. Great simple recipe – I use it all the time with variations e.g. Everyone that has tried your ramen loved it! When the eggs finish cooking, add the. Simmer the broth. For the sake of time, I use a rich chicken stock instead of kombu. This recipe is really good and very easy to execute. Packed with crunchy vegetables and slurpy ramen noodles, it's perfect when you are short on time but want a delicious meal! My 9-year old didn’t stop talking about how good it was. That being said, I didn’t have my glasses on (refusing to admit I need them) when I made the broth. For a restaurant-quality bowl of ramen anytime, keep kombu and dried shiitakes on hand for enhancing even homemade broth. Deglaze the roasting pan. There are recipes you try out and they’re fine, you eat it but they weren’t special enough to get added to your food rotation. Brilliant!:). I have used it for ovr a year now. Got a tip, kitchen tour, or other story our readers should see? Simple Homemade Chicken Ramen, WOW just fantastic, thanks very much.. Amazing how flavorful the chicken and the broth are. I only had standard soy sauce at home (not low sodium) and skinless chicken breast, but despite that it still tasted amazing. My husband is not an adventurous eater at all and he absolutely loved it. 2) Could I use replace the chicken breast with thighs for my picky no-white-meat family? Thanks, Cindi! The most significant difference between ramen broth and plain stock is the two-part flavoring system. But I don’t want to try any other recipe. I was wondering do you need the instant ramen noodle’s flavoring packet with this recipe? This was my first go at ramen and it turned out fantastic. Thank you!! Also, don’t think you can go too wrong with extra garlic and ginger, here… . Thanks! Oh, my goodness this recipe is incredible! So excited to try this! This is sooo delicious, I will be making this again.. and again.. and again! There are thousands of other ramen recipes on the internet to choose from – I’m sure many more complex. Hi, Sarah! Hi, Heather – sorry I missed your comment! I’m glad to hear you loved the ramen! Easy to make, ingredients easy to get, very delicious. Thank you! Thank you! I wonder if maybe they overcooked? Beautiful flavour. This recipe yielded a delicious, comforting bowl of deliciousness. I boiled my chicked in another pot in some broth and shredded it afterwards, but it still turned out great! She co-hosts a weekly podcast about food and family called Didn't I Just Feed You. You get good hints from others that may want a fuller taste. I baked skinless chicken breasts because that’s all I had so I didn’t get that golden brown skin. Great recipe, I added some bean sprouts and cilantro and it was amazing. I looked at a bunch of recipes on the internet and this one felt like the easiest, but you don’t sacrifice depth of flavor in the end result. thanks for sharing. Hi Rachelle! I used fresh shiitake mushrooms and it was delish! We’ve made it a staple and go-to dish in our home. Seriously, this is a godsend recipe. Hi! My daughter sucked down 2 bowls and she is a super picky eater. Thank you! This has become my go to Ramen recipe, simple, easy and totally wholesome. Extra garlic and ginger is never a bad thing… Thanks, Annie! Or, and I’m going out a limb here considering that fact that I find it’s extremely hard for people to keep their rude comments to theirselves, you can stop being a bigot and keep your irrelevant and judgemental opinions to yourself. Fill a large saucepan with a few inches of water and place over high heat until it comes to a rolling boil. Hi Looking forward to trying this !! Haven’t had any ramen in such a long time. This was fantastic! Definitely will make again. So simple but so flavorful! I love your “spice bomb” idea! I’ve made this twice now and am constantly craving it haha. . This was so easy to make but still was still fun and enjoyable to prepare. Best ramen I’ve ever had. Thanks so much, Laura! I’m eating this right now…it’s my first ever attempt eat trying or even cooking Japanese ramen and this is absolutely amazing. https://www.forkknifeswoon.com/simple-homemade-chicken-ramen Amp up the aromatics. I added carrots and peas to the recipe and everyone really enjoyed it. I subbed sherry cooking wine for the mirrin. A beef version sounds great too . Set aside. Recipe was fantastic! The whites are firm. Thanks so much! Only thing we changed to save time was using a store bought rotisserie chicken, Thank you, Justin!! But call it chicken soup with ramen noodles, please. It’s amazing when grilled. I did add the mushrooms, cilantro, jalapeño, bac choy, green onion and some spicy sesame oil, I used the chicken and added beef and shrimp and used bone broth (higher protein). Yummy! Thanks so much, Alex!! Used it with different noodle types and tastes amazing. My picky eater kids LOVED this!! This has become the Sunday night comfort food, the running a fever and just need some soup, the having friends over and want to serve something that will leave an impression, the I need to send this recipe to all my family members, the I need to make a double batch so I have leftovers, the I’m going to instagram this because it’s so pretty! Thanks, Chelsey! SO GOOD! We all loved it. I really want to make this. You can use store-bought dried, fresh or frozen ramen noodles for the dish, or make your own fresh noodles. I wanted to create a simple ramen noodle soup that reminded him of Japan, but could be made quickly, with ingredients on hand. So happy to hear it! I also added a “spice bomb” at the end, which was a jalapeno with sriracha chopped in the food processor to a rough paste. I have made this a few times now, and it has become a staple in my house! This allows me to save the broth with no mushrooms in it, which in turn avoids the problem of mushy mushrooms when it’s time to reheat. Thanks for a great recipe! It’s simple enough that I could cook it while hungover, and even better, a few bites into this miracle soup and we were fresh as babies, hangovers cured, and planning the next party. There was just something missing from the broth. Very Delicious recipe, i made the broth myself with chiken wings grated ginger garlic spring onions, fry in medium heat and boil. I made this last night and it was AMAZING! Thanks so much, Amanda!! This was my first time making homemade ramen and it was a huge hit! I used homemade bone broth, rice noodles (GF) + added fresh bok choy at the finish. Sucking the noodle into your mouth also cools the noodles on their way in. Loved every bite/spoon of it!!! so so delicious, I make my own stock for hours then follow your recipe, marinaded the eggs too and the chicken in soy and garlic, just yum it’s proper feel good food – on a weekly basis in our house at the mo! This sounds amazing, and I’m adding the ingredients to my shopping trip [tomorrow!]. Thanks for sharing!!! . Also, just followed your beautifully precise instructions for soft-boiled eggs, and the came out marvelous!! Thanks for the recipe, Laura! Tried this tonight, absolutely amazing! So good. Broth alone is an awesome base for anything you want to put in it. Thank you for sharing this! I had to switch up a few things (mushrooms for radishes+carrots, jalapeno for chipotle peppers) but it’s a knockout! Instead, it’s a simple weeknight version inspired by the ramen that my husband had many times while visiting his parents in Tokyo. Hey! You never mention where to buy the ramen noodles. I’m a big fan of the Hakubaku brand ramen noodles if you get a chance to try those. If this isn’t the recipe for you, great! My 6 and 3 year old boys loved it too!!! I made it for my family (glad I doubled the recipe so that we would have leftovers) and they loved it too. This dish is gorgeous! Is there something that I can use that does not have alcohol in it? Don’t have chicken I use beef with beef broth in place of the chicken and chicken broth. I made this recipe last night for my husband and I. This is making me so hungry right now! Same here! I was so impressed with the recipe! I made the chicken ramen noodle soup for dinner a few nights ago and it was absolutely to die for…I was so happy..It was easy..so tasty and looked just like your picture so tnku I will be trying more of ur recipes. . The soft-boiled egg part was perfect as well, this is me discovering that I actually love soft boiled eggs and that they’re super simple to make! Next time I quadruple the recipe. Ditto for soy sauce and mirin. In case you are looking for homemade noodles, here is a great (although much more time consuming) recipe for ramen noodles made from scratch.. Great recipe! Love this! She's a master of everyday baking, family cooking, and harnessing good light. Make the soft-boiled eggs: Fill a pot with enough water to cover the eggs, and bring to a boil. Remove the lid, and let simmer uncovered for 5 minutes, then add the dried mushrooms. . This easy and approachable homemade Ramen bowl recipe is five years old and it remains the most popular recipe on this blog; going …

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