Wagamama

Chicken Ramen Recipe

Master how to make authentic chicken ramen at home with this quick and easy recipe. Fragrant broth, tender chicken, and perfectly cooked noodles combine for restaurant-quality ramen in your own kitchen. Simple techniques yield deeply flavorful results every time.

Prep

30 mins

Cook

45 mins

Serve

Kcal

480

<ul class="ingredients-main-list"><li class="ingredients-single-item">700g boneless chicken thighs</li><li class="ingredients-single-item">2 litres chicken stock</li><li class="ingredients-single-item">4 garlic cloves, finely minced</li><li class="ingredients-single-item">1 thumb-sized piece of ginger, finely grated</li><li class="ingredients-single-item">2 tbsp vegetable oil</li><li class="ingredients-single-item">3 tbsp soy sauce</li><li class="ingredients-single-item">2 tbsp mirin (or 1 tbsp honey mixed with 1 tbsp rice vinegar)</li><li class="ingredients-single-item">1 tbsp sesame oil</li><li class="ingredients-single-item">300g ramen noodles</li><li class="ingredients-single-item">4 spring onions, thinly sliced</li><li class="ingredients-single-item">100g bean sprouts</li><li class="ingredients-single-item">4 soft-boiled eggs (6-minute eggs), halved</li><li class="ingredients-single-item">1 sheet of nori seaweed, cut into quarters</li><li class="ingredients-single-item">1 tsp chili oil (optional)</li><li class="ingredients-single-item">2 tbsp white sesame seeds, toasted</li><li class="ingredients-single-item">100g sweetcorn (fresh or tinned)</li><li class="ingredients-single-item">1 bunch of pak choi, quartered lengthways</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> Begin by preparing your soft-boiled eggs. Bring a small pot of water to a boil, then carefully lower in your eggs and set a timer for exactly 6 minutes. When done, immediately transfer to an ice bath to stop the cooking process. Once cool, peel and set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> In a large pot, heat the vegetable oil over medium heat. Add the chicken thighs and cook for about 3-4 minutes on each side until nicely browned but not fully cooked through. Remove the chicken and set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> In the same pot, add the garlic and ginger, stirring constantly for about 1 minute until fragrant but not burned. Pour in the chicken stock, soy sauce, and mirin. Bring to a simmer, then return the chicken to the pot.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> Let the broth simmer gently for 20-25 minutes until the chicken is completely cooked and tender. Remove the chicken, shred it using two forks, and set aside. Keep the broth simmering.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> While the broth is simmering, cook your ramen noodles according to package instructions, but reduce the cooking time by 1 minute as they'll continue cooking in the hot broth. Drain and rinse under cold water to stop the cooking process.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> Add the pak choi to the simmering broth and cook for 2 minutes until just tender but still bright green. Remove and set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> To assemble, divide the noodles between four large bowls. Ladle the hot broth over the noodles. Arrange the shredded chicken, pak choi, bean sprouts, sweetcorn, and halved soft-boiled eggs on top of the noodles.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4> Garnish each bowl with sliced spring onions, a quarter sheet of nori (placed half in the broth, half out), a drizzle of sesame oil and chili oil (if using), and a sprinkle of toasted sesame seeds.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4> Serve immediately while the broth is hot and steaming. For an authentic experience, provide chopsticks and a spoon to enjoy every last drop of the flavourful broth.</li></ol>

FAQ for

Chicken Ramen Recipe

What ingredients are needed for an authentic homemade chicken ramen?

Authentic homemade chicken ramen requires chicken thighs, chicken stock, garlic, ginger, soy sauce, mirin, sesame oil, ramen noodles, spring onions, bean sprouts, soft-boiled eggs, nori seaweed, sesame seeds, and vegetables like pak choi and sweetcorn for a complete bowl.

How do you make restaurant-quality ramen broth at home?

The secret to restaurant-quality ramen broth lies in building layers of flavour. Start by browning chicken thighs for depth, then add aromatics like garlic and ginger. Simmer with quality chicken stock, soy sauce and mirin for 20-25 minutes to create a rich, umami-packed foundation for your ramen.

What's the best way to achieve perfect soft-boiled eggs for ramen?

For perfect ramen eggs, bring water to a boil, carefully add room-temperature eggs and cook for exactly 6 minutes. Immediately transfer to an ice bath to stop cooking. This creates jammy yolks with set whites - the ideal texture for complementing the rich broth and chewy noodles.

Can vegetarian substitutes work in traditional chicken ramen?

Absolutely! Substitute chicken with tofu or mushrooms (shiitake and king oyster work brilliantly), and use vegetable stock instead of chicken stock. Add extra umami with miso paste or mushroom powder. The core flavours and cooking technique remain the same for delicious vegetarian ramen.

How can I store leftover ramen components for later meals?

Store broth, noodles and toppings separately. Broth keeps refrigerated for 3-4 days or frozen for 3 months. Cooked noodles last 2 days refrigerated. Protein and vegetables can be refrigerated for 2-3 days. Always reheat broth thoroughly before combining components for best texture.

The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe is inspired by the flavours of this restaurant's dishes and has been independently developed for home cooking. It is not an exact match to the proprietary recipe used by the restaurant. This website is not affiliated with or endorsed by the restaurant.

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    "name": "Peter Martin",
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  "recipeCategory": "Main Course",
  "recipeCuisine": "Japanese",
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    "calories": "625 calories",
    "carbohydrateContent": "52 g",
    "proteinContent": "45 g",
    "fatContent": "28 g",
    "saturatedFatContent": "6 g",
    "cholesterolContent": "285 mg",
    "sodiumContent": "1580 mg",
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    "3 tbsp soy sauce",
    "2 tbsp mirin (or 1 tbsp honey mixed with 1 tbsp rice vinegar)",
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    "100g bean sprouts",
    "4 soft-boiled eggs (6-minute eggs), halved",
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    "100g sweetcorn (fresh or tinned)",
    "1 bunch of pak choi, quartered lengthways"
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      "name": "Prepare eggs",
      "text": "Begin by preparing your soft-boiled eggs. Bring a small pot of water to a boil, then carefully lower in your eggs and set a timer for exactly 6 minutes. When done, immediately transfer to an ice bath to stop the cooking process. Once cool, peel and set aside."
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    {
      "@type": "HowToStep",
      "name": "Start broth",
      "text": "In the same pot, add the garlic and ginger, stirring constantly for about 1 minute until fragrant but not burned. Pour in the chicken stock, soy sauce, and mirin. Bring to a simmer, then return the chicken to the pot."
    },
    {
      "@type": "HowToStep",
      "name": "Simmer chicken",
      "text": "Let the broth simmer gently for 20-25 minutes until the chicken is completely cooked and tender. Remove the chicken, shred it using two forks, and set aside. Keep the broth simmering."
    },
    {
      "@type": "HowToStep",
      "name": "Cook noodles",
      "text": "While the broth is simmering, cook your ramen noodles according to package instructions, but reduce the cooking time by 1 minute as they'll continue cooking in the hot broth. Drain and rinse under cold water to stop the cooking process."
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    {
      "@type": "HowToStep",
      "name": "Cook vegetables",
      "text": "Add the pak choi to the simmering broth and cook for 2 minutes until just tender but still bright green. Remove and set aside."
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      "@type": "HowToStep",
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    },
    {
      "@type": "HowToStep",
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      "author": "Mei Lin",
      "datePublished": "2024-04-10",
      "reviewBody": "This chicken ramen is absolutely fantastic! The broth has such depth of flavor, and those 6-minute eggs are perfect. My family thought I'd ordered takeout from Wagamama!",
      "name": "Better Than Restaurant Quality",
      "reviewRating": {
        "@type": "Rating",
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    {
      "@type": "Review",
      "author": "Sanjay Patel",
      "datePublished": "2024-04-12",
      "reviewBody": "I've been looking for a good ramen recipe for years, and this one is spectacular. The chicken was so tender, and the broth had the perfect balance of flavors. Will definitely make again!",
      "name": "Perfect Weeknight Comfort Food",
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    {
      "@type": "Review",
      "author": "Isabella Rossi",
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      "reviewBody": "The instructions were clear and easy to follow. I was intimidated at first, but the result was incredible! The soft-boiled eggs came out perfectly runny in the center.",
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      "reviewBody": "I made this for a dinner party and everyone was blown away. The presentation with all the toppings arranged nicely made it look like restaurant quality. Absolutely delicious!",
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      "datePublished": "2024-04-20",
      "reviewBody": "This ramen recipe is pure comfort in a bowl! I added a bit more chili oil for extra heat. The broth is so flavorful that I could drink it on its own. Can't wait to make it again!",
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Wagamama

Chicken Ramen Recipe

Master how to make authentic chicken ramen at home with this quick and easy recipe. Fragrant broth, tender chicken, and perfectly cooked noodles combine for restaurant-quality ramen in your own kitchen. Simple techniques yield deeply flavorful results every time.

Prep

Cook

Serve

Kcal

Ingredients

Directions

What ingredients are needed for an authentic homemade chicken ramen?

How do you make restaurant-quality ramen broth at home?

What's the best way to achieve perfect soft-boiled eggs for ramen?

Can vegetarian substitutes work in traditional chicken ramen?

How can I store leftover ramen components for later meals?