Description

This homemade chicken ramen recipe features tender seared chicken thighs, fresh bok choy, sautéed shiitake mushrooms, and perfectly cooked eggs served over al dente instant ramen noodles in a flavorful homemade broth enhanced with dashi powder or miso paste. Finished with corn, sesame oil, toasted sesame seeds, and green onions, this comforting bowl blends savory Asian flavors with simple techniques for a delicious and satisfying meal.

Ingredients

Scale

Main 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)

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

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Instructions

Prepare serving materials: Gather 4 large bowls for serving ramen and set aside. Also fill a bowl with ice water and set aside for cooling eggs.
Blanch bok choy: Boil water in a large pot, blanch the bok choy for 3 minutes until tender but crisp, then remove and set aside. Work in batches if necessary.
Cook noodles: In the same boiling water, cook noodles until al dente according to package directions, then drain and distribute noodles evenly into the prepared bowls.
Cook eggs: Using the boiling water, cook eggs for 8 minutes for softer yolks or 10 minutes for firmer yolks. Transfer immediately to ice water to cool for about 10 minutes, then peel and set aside.
Cook chicken: Discard the boiling water and clean the pot. Heat neutral oil over medium-high heat. Season each chicken thigh evenly with the seasoning packets saved from the ramen noodles. Sear chicken thighs for 4 minutes per side, or until fully cooked. Remove and cover with foil to keep warm.
Sauté aromatics: In the same pot, add ginger and garlic and sauté for 1 minute until fragrant. Add sliced shiitake mushrooms and sauté for 2 more minutes.
Make soup base: Deglaze the pot with chicken broth, add dashi powder or miso paste if using, and simmer covered until mushrooms are tender and cooked through. Taste and adjust seasoning with soy sauce or salt as needed.
Assemble ramen bowls: Ladle 1 ½ cups of hot soup with mushrooms over the noodles. Slice chicken thighs and eggs lengthwise; arrange into each bowl along with blanched bok choy.
Add toppings: Garnish each bowl with ⅛ cup corn, 1 teaspoon sesame seed oil, 1 teaspoon toasted sesame seeds, and sliced green onion. Mix gently and serve immediately.

Notes

Avoid bone-in or skin-on chicken as they take longer to cook and skin may become rubbery in soup; however, you can serve these separately if preferred.
Cutting bok choy in half and washing thoroughly is essential to remove hidden dirt or bugs.
Dashi powder and miso paste are optional but add great umami flavor; use dashi for clearer broth and miso for a milkier broth.
Cooking noodles separately ensures perfect individual portions and texture.
Ramen seasoning packets can be salty; taste before use and adjust quantity accordingly for balanced flavor.
Necessary supplies include knife, cutting board, large pot, ladle, and tongs for preparation.

Nutrition

Serving Size: 1 bowl
Calories: 520 kcal
Sugar: 4 g
Sodium: 980 mg
Fat: 18 g
Saturated Fat: 4 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 55 g
Fiber: 5 g
Protein: 35 g
Cholesterol: 160 mg