SCHEMA||{"@context":"https://schema.org","@type":"Recipe","name":"Wagamama Chicken Ramen Recipe","author":{"@type":"Person","name":"Peter Martin","jobTitle":"Chef","url":"https://www.grittychef.com"},"datePublished":"2024-04-21","description":"A delicious homemade chicken ramen with tender chicken thighs, flavorful broth, fresh vegetables and perfectly soft-boiled eggs, inspired by the popular Wagamama restaurant chain.","prepTime":"PT20M","cookTime":"PT40M","totalTime":"PT1H","keywords":"chicken ramen, Japanese noodle soup, Wagamama style, homemade ramen, comfort food","recipeYield":"4","recipeCategory":"Main Course","recipeCuisine":"Japanese","nutrition":{"@type":"NutritionInformation","calories":"625 calories","carbohydrateContent":"52 g","proteinContent":"45 g","fatContent":"28 g","saturatedFatContent":"6 g","cholesterolContent":"285 mg","sodiumContent":"1580 mg","sugarContent":"8 g","servingSize":"1 serving"},"recipeIngredient":["700g boneless chicken thighs","2 litres chicken stock","4 garlic cloves, finely minced","1 thumb-sized piece of ginger, finely grated","2 tbsp vegetable oil","3 tbsp soy sauce","2 tbsp mirin (or 1 tbsp honey mixed with 1 tbsp rice vinegar)","1 tbsp sesame oil","300g ramen noodles","4 spring onions, thinly sliced","100g bean sprouts","4 soft-boiled eggs (6-minute eggs), halved","1 sheet of nori seaweed, cut into quarters","1 tsp chili oil (optional)","2 tbsp white sesame seeds, toasted","100g sweetcorn (fresh or tinned)","1 bunch of pak choi, quartered lengthways"],"recipeInstructions":[{"@type":"HowToStep","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."},{"@type":"HowToStep","name":"Brown chicken","text":"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."},{"@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."},{"@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."},{"@type":"HowToStep","name":"Assemble ramen","text":"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."},{"@type":"HowToStep","name":"Garnish","text":"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."},{"@type":"HowToStep","name":"Serve","text":"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."}],"aggregateRating":{"@type":"AggregateRating","ratingValue":5,"bestRating":5,"worstRating":1,"ratingCount":1},"review":[{"@type":"Review","author":{"@type":"Person","name":"Peter Martin"},"datePublished":"2024-04-21","reviewBody":"This recreation nails the signature taste profile with accessible ingredients and straightforward technique.","name":"Chef's Rating","reviewRating":{"@type":"Rating","ratingValue":5,"bestRating":5,"worstRating":1}}],"@id":"https://www.grittychef.com/recipes/wagamama-chicken-ramen-recipe#recipe","image":["https://cdn.prod.website-files.com/681798de2b10b43b9458e123/690387d4b1886516d8b8a7b6_Phoenix_10_A_steaming_bowl_of_authentic_Wagamamastyle_chicken_0.jpeg"],"publisher":{"@type":"Organization","name":"GrittyChef","url":"https://www.grittychef.com","logo":{"@type":"ImageObject","url":"https://cdn.prod.website-files.com/68179523ed0aeea15c49bade/690376118ebfd7be919eabab_gritty-chef-logo.png"}},"dateModified":"2026-03-26","url":"https://www.grittychef.com/recipes/wagamama-chicken-ramen-recipe"}
SCHEMA||{"@context":"https://schema.org","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"What ingredients are needed for an authentic homemade chicken ramen?","acceptedAnswer":{"@type":"Answer","text":"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."}},{"@type":"Question","name":"How do you make restaurant-quality ramen broth at home?","acceptedAnswer":{"@type":"Answer","text":"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."}},{"@type":"Question","name":"What's the best way to achieve perfect soft-boiled eggs for ramen?","acceptedAnswer":{"@type":"Answer","text":"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."}},{"@type":"Question","name":"Can vegetarian substitutes work in traditional chicken ramen?","acceptedAnswer":{"@type":"Answer","text":"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."}},{"@type":"Question","name":"How can I store leftover ramen components for later meals?","acceptedAnswer":{"@type":"Answer","text":"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."}}]}
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