Description
This homemade chicken ramen recipe features tender seared chicken thighs, fresh baby bok choy, savory shiitake mushrooms, and perfectly cooked eggs served in a rich chicken broth enhanced with umami dashi powder or miso paste. Easy to prepare on the stovetop, it’s a hearty and comforting bowl perfect for any day.
Ingredients
Scale
Main Ingredients
- 2 large baby bok choy cut in half lengthwise, washed very well
- 4 packages instant ramen noodles (flavor packets saved)
- 2 eggs
- 1 tablespoon neutral oil
- 4 boneless skinless chicken thighs, patted dry with excess fat trimmed
- 1 tablespoon ginger, minced or grated
- 1 tablespoon garlic, minced or grated
- 4 fresh shiitake mushrooms, sliced
- 6 cups chicken broth
- 1-3 tablespoons soy sauce to taste
- 1 teaspoon dashi powder or white miso paste (optional)
Toppings
- ½ cup canned corn, drained or cooked fresh corn
- 4 teaspoons sesame seed oil, divided
- 4 teaspoons toasted sesame seeds, divided
- 4 stalks green onion, green parts thinly sliced
Instructions
- Prepare for Serving: Gather 4 large bowls for serving your ramen and set them nearby. Fill a separate bowl with ice water and set it aside for cooling the eggs.
- Blanch Bok Choy: Boil water in a large pot. Blanch the baby bok choy halves for 3 minutes, working in batches if necessary. Remove and set aside.
- Cook Noodles: In the same boiling water, cook the ramen noodles until al dente. Drain and divide the noodles evenly into the prepared bowls.
- Cook Eggs: Using the same pot of boiling water, cook the eggs to desired doneness—8 minutes for a soft yolk or 10 minutes for firmer yolk. Immediately transfer eggs to the ice water bath and gently stir to cool. After 10 minutes, peel and set aside.
- Sear Chicken: Pour out the water from the pot and rinse it. Heat 1 tablespoon of neutral oil over medium-high heat. Season each chicken thigh with the noodle flavor packets, then sear the thighs for 4 minutes per side until fully cooked. Remove chicken and keep warm covered with foil.
- Sauté Aromatics and Mushrooms: In the same pot, add the minced ginger and garlic and sauté until fragrant, about 1 minute. Add the sliced shiitake mushrooms and cook for 2 minutes.
- Make Broth: Deglaze the pot with 6 cups of chicken broth. Add dashi powder or miso paste if using. Cover and simmer until mushrooms are tender, about 5-7 minutes. Adjust seasoning with soy sauce or salt as needed.
- Assemble Bowls: Ladle about 1 ½ cups of hot mushroom broth over the noodles in each bowl. Slice the seared chicken thighs and distribute evenly. Slice eggs in half lengthwise and add one half to each bowl. Add blanched bok choy on top.
- Add Toppings: Garnish each bowl with ⅛ cup corn, 1 teaspoon sesame seed oil, 1 teaspoon toasted sesame seeds, and a sprinkle of sliced green onion. Mix gently before serving and enjoy!
Notes
- Use boneless, skinless chicken thighs for faster and cleaner cooking—bone-in or skin-on parts may cook unevenly and become rubbery in broth.
- Thoroughly wash and cut baby bok choy to remove any dirt or bugs trapped in the leaves, soaking is recommended.
- Dashi powder and miso paste are optional but add great umami flavor. Use dashi for a clearer broth and miso for a richer, milkier broth; using both is ideal.
- Cooking noodles separately ensures perfectly portioned servings and prevents overcooking.
- Seasoning packets can be salty; taste and adjust the amount you use on the chicken thighs accordingly to balance flavor.
- Essential kitchen tools for this recipe include a sharp knife, cutting board, large pot, ladle, and tongs.
Nutrition
- Serving Size: 1 bowl
- Calories: 500 kcal
- Sugar: 4 g
- Sodium: 1200 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 155 mg
