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Grilled Chicken Ramen Recipe
Learn how to make Wagamama's famous grilled chicken ramen at home! This quick and easy recipe shows you how to cook restaurant-quality ramen with tender chicken, rich broth, and fresh toppings. Perfect comfort food recipe for any night.
Prep
Cook
Serve
Kcal
- 2 boneless chicken thighs (skin removed)
- 1.2 litres chicken stock
- 200g fresh ramen noodles (or dried ramen noodles)
- 2 tbsp soy sauce
- 1 tbsp miso paste (white or red miso)
- 1 tsp sesame oil
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 spring onion, finely sliced
- 1 soft-boiled egg, halved
- 50g beansprouts
- 2 shiitake mushrooms, sliced (or button mushrooms)
- 1 tsp vegetable oil for grilling
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 sheet nori seaweed, cut into strips (optional)
- 1/2 tsp chilli flakes (optional for heat)
Step 1
Start by preparing your soft-boiled egg if you haven't already. Bring a small pot of water to boil, gently lower in the egg and cook for exactly 6 minutes for a perfectly runny yolk. Immediately transfer to ice water to stop cooking, then peel carefully and set aside.Step 2
Season the chicken thighs generously with salt and pepper on both sides. Heat a grill pan or regular frying pan over medium-high heat with the vegetable oil. Once hot, place the chicken thighs in the pan and cook for 6-7 minutes on the first side until you get lovely grill marks and the chicken is golden brown.Step 3
Flip the chicken and continue cooking for another 5-6 minutes until the internal temperature reaches 74°C and the juices run clear. Remove from heat and let rest for 3 minutes before slicing into thick strips. This resting time is crucial to keep the chicken juicy.Step 4
While the chicken is resting, heat the chicken stock in a large saucepan over medium heat. Add the minced garlic and grated ginger, letting them infuse the stock for 2-3 minutes until fragrant. Don't let the garlic brown as it will become bitter.Step 5
In a small bowl, whisk together the miso paste with 3 tablespoons of the hot stock until completely smooth. This prevents lumps in your final broth. Pour this mixture back into the saucepan along with the soy sauce and sesame oil. Stir gently and taste - adjust seasoning if needed.Step 6
Bring a separate pot of water to boil for the noodles. Add the fresh ramen noodles and cook according to package instructions, usually 2-3 minutes for fresh noodles or 4-5 minutes for dried. Fresh noodles will float to the surface when ready. Drain immediately and rinse briefly with warm water to remove excess starch.Step 7
Quickly blanch the beansprouts and sliced mushrooms in the same noodle water for 30 seconds just to soften them slightly while maintaining their crunch. Drain and set aside.Step 8
Divide the cooked noodles between two large serving bowls. Pour the hot, aromatic broth over the noodles, making sure each bowl gets plenty of that flavourful liquid. The broth should be steaming hot to warm everything through.Step 9
Arrange the sliced grilled chicken on top of the noodles in an attractive fan pattern. Add the halved soft-boiled egg with the yolk facing up, scatter over the blanched beansprouts and mushrooms, and finish with the sliced spring onions and nori strips if using.Step 10
Serve immediately while piping hot, with chilli flakes on the side for those who like extra heat. Encourage diners to break the egg yolk and stir it through the broth for extra richness and creaminess.
What ingredients are used in Chicken Ramen from Wagamama?
Key ingredients include boneless chicken thighs, fresh ramen noodles, chicken stock, miso paste, soy sauce, soft-boiled eggs, shiitake mushrooms, beansprouts, spring onions, garlic, ginger, and sesame oil for authentic Japanese flavour.
How to cook Chicken Ramen from Wagamama at home?
Learn how to cook Chicken Ramen from Wagamama by grilling seasoned chicken thighs, preparing miso-infused broth with garlic and ginger, cooking fresh noodles, soft-boiling eggs, then assembling with blanched vegetables and aromatics for restaurant-quality results.
What's the perfect cooking time for soft-boiled ramen eggs?
For perfectly runny yolks in ramen eggs, boil for exactly 6 minutes then immediately transfer to ice water. This creates the ideal jammy texture that's creamy when stirred into the hot broth, adding richness to your bowl.
Can I substitute fresh ramen noodles with dried noodles?
Yes, dried ramen noodles work perfectly as a substitute. Cook dried noodles for 4-5 minutes compared to 2-3 minutes for fresh. Both should be drained and rinsed briefly with warm water to remove excess starch before serving.
What's the best miso paste to use for authentic ramen broth?
Both white and red miso work excellently for ramen. White miso offers a milder, sweeter flavour whilst red miso provides deeper, saltier notes. Whisk with hot stock before adding to prevent lumps in your broth.