Name: Homestyle Chicken Ramen Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 large baby bok choy, cut in half lengthwise, washed very well; 4 packages instant ramen noodles, seasoning packets saved; 2 eggs; 1 tablespoon neutral oil; 4 boneless skinless chicken thighs, patted dry, 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); 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

There’s something magical about a bowl of steaming, savory ramen that just feels like a warm hug in a bowl. This Homestyle Chicken Ramen Recipe is just that—a comforting, flavorful, and surprisingly simple dish that you can make from scratch. Let me walk you through it, so you can enjoy ramen night at home without the fuss.

A bowl filled with ramen noodles forms the base layer, light beige with a springy texture. On top, sliced golden brown grilled chicken arranged in a neat line covers half the bowl’s center. To the right, bright green bok choy leaves sit upright with a crisp texture. Half of a soft-boiled egg with a shiny, deep orange yolk and white surrounds is placed next to the bok choy. At the bottom left, tender mushroom slices with a brown and cream spongy look lean against the noodles. Bright yellow corn kernels are grouped in a small pile near the top left. Thinly sliced green onions add a fresh pop of color near the bottom right. A pair of black chopsticks rest on the edge, crossing the bowl. The bowl is white and round, placed on a white marbled surface, surrounded by small bowls of sauce and chopped green onions, whole mushrooms, and a white ceramic spoon. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Homestyle Chicken Ramen Recipe
Top Tip
How to Serve Homestyle Chicken Ramen Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Homestyle Chicken Ramen Recipe

Why You'll Love This Recipe

This Homestyle Chicken Ramen Recipe has become a personal favorite because it strikes the perfect balance between being easy enough for a weeknight and special enough to impress. Whether it’s the fragrant broth or the tender chicken, every element sings.

Simple yet satisfying: You don’t need fancy ingredients, but the flavors will have your taste buds dancing.
Hands-on but approachable: I love how you get to see each part come together, from the broth to the toppings.
Customizable for your cravings: Whether you want it spicy, extra garlicky, or loaded with veggies, you can tailor it.
Perfect texture harmony: Slurpy noodles, tender chicken thighs, and fresh bok choy make every bite exciting.

Ingredients & Why They Work

This recipe uses straightforward ingredients that come together to create a deep, layered flavor. Using boneless chicken thighs keeps the meat tender and juicy, while the shiitake mushrooms bring earthy richness. A combo of aromatics and dashi or miso lifts the broth beautifully. Here’s why each ingredient plays its part.

Flat lay of two large baby bok choy halves with vibrant green leaves and white stems, two whole uncracked brown eggs, four boneless skinless chicken thighs with a natural pinkish tone, fresh minced ginger root pieces, fresh minced garlic cloves, four thinly sliced shiitake mushrooms showing dark caps and creamy gills, one small white ceramic bowl of golden neutral oil, one small white ceramic bowl of light brown soy sauce, one small white ceramic bowl of light beige dashi powder, fresh uncooked instant ramen noodles in their characteristic wavy, thin curly shape, a small white ceramic bowl of bright yellow cooked corn kernels, a small white ceramic bowl of amber toasted sesame oil, a small white ceramic bowl of off-white toasted sesame seeds, and four fresh green onion stalks with vibrant green tops and white bottoms neatly arranged, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Baby bok choy: Cutting them in half exposes more surface for quick blanching, making these leafy greens tender but crisp.
Instant ramen noodles: Using the noodles and seasoning packets saves time, but I recommend tasting the seasoning before adding for salt balance.
Eggs: Soft boiled eggs add creaminess and that classic ramen feel—definitely don’t skip this step!
Neutral oil: Essential for sautéing aromatics and searing chicken without overpowering flavors.
Chicken thighs: They stay juicy and tender during cooking unlike breast meat, plus their fat content adds flavor.
Ginger and garlic: These punch up the broth aroma in a way that makes the kitchen smell irresistible.
Shiitake mushrooms: A little earthy sweetness that deepens the broth complexity—fresh is best but dried can also work.
Chicken broth: The base of the soup, go for a quality broth or homemade if you can for maximum flavor.
Soy sauce: Adds umami and a touch of saltiness; adjust to your taste.
Dashi powder or white miso paste (optional): These bring that authentic umami zing—dashi brings clarity to broth, miso adds creamy richness.
Canned or fresh corn: A sweet pop of texture in every bite.
Sesame seed oil & toasted sesame seeds: Nuttiness that finishes off the ramen beautifully.
Green onions: Freshness and slight bite to cut through richness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Homestyle Chicken Ramen Recipe is how easy it is to customize. I often play around with toppings or tweak the broth, so don’t hesitate to make it your own. You’ll enjoy making this your signature bowl.

Variation: I once added a spoonful of chili paste for a spicy kick—totally delicious if you like a bit of heat!
Vegetarian version: Swap the chicken broth for a mushroom broth and load it up with tofu instead of chicken.
Extra veggies: Thinly sliced carrots or bamboo shoots add great texture. I like adding corn kernels for a sweet contrast.
Broth depth: If you prefer a creamier soup, try using white miso paste instead of dashi powder for richer mouthfeel.

Step-by-Step: How I Make Homestyle Chicken Ramen Recipe

A white bowl filled with ramen shows layers starting with a base of light brown broth and curly beige noodles. On one side, there are green leafy vegetables and near them, a large piece of green bok choy with shiny leaves. Next to this, three slices of golden brown grilled chicken are sprinkled with white sesame seeds. Bright yellow corn kernels form a small pile on another side. Half a soft-boiled egg with a yellow yolk and white edge rests in the broth. A woman's hand holding black chopsticks lifts a generous amount of noodles toward the center. The background is a white marble surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Bowls and Blanch Baby Bok Choy

Start by gathering four large bowls for serving your ramen. Having these ready saves you a last-minute scramble. Fill another bowl with ice water—you’ll use this to shock the bok choy so it stays vibrant green and crunchy. Boil water in a large pot and blanch the bok choy for exactly 2 to 3 minutes. Trust me, this timing keeps them perfectly tender but not mushy. Remove and set aside.

Step 2: Cook Noodles and Eggs Simultaneously

Using the same pot, boil the ramen noodles until just al dente—overcooked noodles lose their spring, so keep an eye on them! Drain and divide the noodles evenly into your serving bowls. Then, cook the eggs in the same boiling water. Eight minutes for a luscious slightly soft yolk, or 10 minutes if you prefer them fully set. Transfer eggs into the ice water bath to stop cooking and make peeling easier.

Step 3: Sear the Chicken to Golden Perfection

Discard the water, rinse your pot, then heat your neutral oil over medium-high. In the meantime, season each chicken thigh generously with the seasoning packets from the ramen—you get a double hit of flavor here. Sear the chicken about 3 to 4 minutes per side until they're cooked through and beautifully golden. Rest them under foil while you build your broth.

Step 4: Build the Flavorful Broth

Add minced ginger and garlic to the pot, sautéing just until fragrant—about one minute is all you need to avoid bitterness. Stir in the sliced shiitake mushrooms, letting them soften for about two minutes. Pour in your chicken broth, add dashi powder or miso paste if using, and cover. Simmer until mushrooms are tender and the broth feels rich—about 5 to 7 minutes. Taste and season with soy sauce or salt as needed; the seasoning packets vary, so trust your palate.

Step 5: Assemble Your Ramen Bowls

Ladle about 1 ½ cups of the hot broth with mushrooms over the noodles in each bowl. Slice your chicken thighs and eggs lengthwise, arranging them neatly on top along with the blanched bok choy. Finally, sprinkle with corn, drizzle sesame seed oil, scatter toasted sesame seeds, and finish with sliced green onions. Mix gently before digging in—you’re in for something special!

Top Tip

Having made this recipe dozens of times, I’ve learned a few small tricks that really elevate the experience. These are the kind of details that make you feel like an authentic ramen chef, even at home.

Seasoning control: Ramen seasoning packets can be super salty, so always taste a small pinch before adding it all—sometimes half the packet per chicken thigh is enough.
Cooling the eggs: Don’t skip the ice water bath for the eggs—it makes peeling a breeze and keeps your yolks creamy.
Cooking noodles separately: By cooking noodles and broth separately, you avoid soggy noodles and get perfectly portioned bowls every time.
Resting the chicken: Letting your seared chicken rest under foil keeps it juicy and warm without drying out while you finish the broth.

How to Serve Homestyle Chicken Ramen Recipe

Garnishes

I usually stick with the classic garnishes listed in the recipe because I love how the sesame oil and toasted seeds bring that irresistible nuttiness. Green onion adds freshness, and corn adds a subtle sweetness that balances the savory broth. Sometimes, I toss in a soft-boiled egg or sprinkle a pinch of chili flakes if guests want some heat.

Side Dishes

A simple cucumber salad with rice vinegar dressing is my go-to side—its crisp tangy notes contrast beautifully with the rich ramen. For something heartier, I like serving steamed dumplings or gyoza alongside.

Creative Ways to Present

For celebrations, I’ve served this ramen in deep ceramic bowls with personalized toppings arranged in neat sections—a feast for the eyes as much as the palate. You can add nori strips, pickled ginger, or even a splash of truffle oil for that extra wow factor.

Make Ahead and Storage

Storing Leftovers

I usually store leftover broth, chicken, and noodles separately in airtight containers in the fridge. This way, the noodles don’t get soggy or mushy soaking in broth overnight, and you can reheat just what you need.

Freezing

The broth freezes extremely well if you want to prep in advance—just skip adding fresh garnishes and noodles before freezing. Chicken can be frozen separately, but the noodles tend to lose their texture when frozen, so it’s best to cook them fresh.

Reheating

When reheating, warm the broth gently on the stove to avoid breaking the flavors down. Add the chicken towards the end to keep it juicy. Cook fresh noodles and reassemble before serving for the best texture.

Frequently Asked Questions:

Can I use chicken breast instead of thighs?

You can substitute chicken breast, but keep in mind it cooks faster and tends to dry out more easily than thighs. If you do, watch the cooking time carefully and consider marinating or brining the chicken to keep it juicy.

What kind of mushrooms work best?

Fresh shiitake mushrooms bring the most authentic flavor and texture to this ramen, but if you can’t find them, cremini or button mushrooms can work in a pinch—just note the flavor will be milder.

Do I have to use instant ramen noodles?

Instant noodles are convenient and carry that familiar springy texture, but you can use fresh ramen noodles from an Asian grocery store or substitute with other Asian wheat noodles like udon. Just adjust cooking times accordingly.

How spicy is this ramen recipe?

This particular Homestyle Chicken Ramen Recipe is mild by default, but it’s easy to add spice with chili oil, sriracha, or fresh chilies if you like some heat.

Final Thoughts

This Homestyle Chicken Ramen Recipe is one of those dishes I keep coming back to because it’s reliably comforting and endlessly adaptable. I love how it brings people together—this bowl invites you to slow down and savor. Give it a try and soon you’ll have your own little ritual around ramen nights. It’s truly food for the soul, served right from your kitchen.