Wagamama

Tempura Chicken Ramen Recipe

Master how to make authentic tempura chicken ramen at home with this quick and easy recipe. Achieve that perfect crispy coating and flavorful broth that rivals your favorite restaurant. Learn the secrets to balancing textures and flavors in this comforting Japanese-inspired noodle bowl.

Prep

25 mins

Cook

30 mins

Serve

Kcal

620

<ul class="ingredients-main-list"><li class="ingredients-single-item">400g boneless chicken breast, sliced into strips</li><li class="ingredients-single-item">120g tempura flour mix (or 100g plain flour mixed with 20g cornstarch)</li><li class="ingredients-single-item">150ml ice-cold sparkling water</li><li class="ingredients-single-item">1 egg</li><li class="ingredients-single-item">1.5L chicken stock</li><li class="ingredients-single-item">4 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">2 tsp sesame oil</li><li class="ingredients-single-item">3 garlic cloves, minced</li><li class="ingredients-single-item">2 tsp ginger, finely grated</li><li class="ingredients-single-item">300g ramen noodles</li><li class="ingredients-single-item">100g bean sprouts</li><li class="ingredients-single-item">4 spring onions, sliced diagonally</li><li class="ingredients-single-item">1 carrot, julienned</li><li class="ingredients-single-item">100g baby spinach</li><li class="ingredients-single-item">4 soft-boiled eggs, halved (optional)</li><li class="ingredients-single-item">1 sheet nori, cut into strips (optional)</li><li class="ingredients-single-item">Vegetable oil for deep frying</li><li class="ingredients-single-item">Chili oil or sriracha for serving (optional)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> Start by preparing your broth. In a large pot, combine the chicken stock, soy sauce, mirin, sesame oil, minced garlic, and grated ginger. Bring to a gentle simmer over medium heat and let it cook for about 15-20 minutes to allow the flavors to develop. Keep warm on low heat while you prepare the other components.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> For the soft-boiled eggs (if using), bring a small pot of water to a boil. Gently lower the eggs into the water and cook for exactly 6 minutes for a jammy center. Immediately transfer to an ice bath to stop cooking, then peel carefully when cool enough to handle.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> Prepare your tempura batter by whisking the egg in a bowl, then adding the tempura flour mix and ice-cold sparkling water. Stir gently with chopsticks or a fork until just combined – the batter should be lumpy, not smooth. The cold temperature and minimal mixing are crucial for a light, crispy result.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> Heat vegetable oil in a deep pan or wok to 180°C. You'll need enough oil to submerge the chicken pieces. To test if the oil is ready, drop a small amount of batter in – it should sizzle and float immediately.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> Working in batches, dip each chicken strip in the tempura batter, allowing excess to drip off, then carefully lower into the hot oil. Fry for 3-4 minutes until golden and crispy. Don't overcrowd the pan, as this will lower the oil temperature. Once cooked, transfer to a wire rack or paper towel-lined plate to drain.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> Cook the ramen noodles according to package instructions, usually 2-3 minutes in boiling water. Drain well and divide between four serving bowls.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> Pour the hot broth over the noodles, then arrange the bean sprouts, julienned carrots, and baby spinach around the edges. The hot broth will slightly cook the vegetables.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4> Place the crispy tempura chicken pieces on top of each bowl, then garnish with sliced spring onions, halved soft-boiled eggs (if using), and strips of nori. Drizzle with a little chili oil or sriracha if you like some heat.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4> Serve immediately while the broth is hot and the tempura chicken is still crispy. Provide chopsticks and soup spoons for the authentic ramen experience.</li></ol>

FAQ for

Tempura Chicken Ramen Recipe

What is the key to achieving perfectly crispy chicken tempura for ramen?

The secret lies in using ice-cold sparkling water and minimal mixing when preparing the tempura batter. This creates air bubbles that result in a light, crispy coating. Also, ensure your oil is at 180°C and don't overcrowd the pan when frying.

How can I make a vegetarian version of tempura ramen?

Replace the chicken with vegetables like sweet potato, aubergine, bell peppers, and mushrooms for the tempura. Use vegetable stock instead of chicken stock for the broth, and add extra umami with a splash of mushroom sauce or additional miso paste.

What's the difference between shoyu, miso, and tonkotsu ramen broths?

Shoyu ramen features a soy sauce-based broth that's light and tangy. Miso ramen has a rich, complex flavour from fermented soybean paste. Tonkotsu uses long-simmered pork bones for a creamy, intense broth. This recipe uses a shoyu-style broth.

Can I prepare the ramen broth in advance?

Absolutely! The broth can be made up to 3 days ahead and stored in the refrigerator. This actually improves the flavour as it allows the ingredients to meld together. Reheat thoroughly before serving with freshly cooked noodles and tempura chicken.

What type of noodles work best for authentic Japanese ramen?

Traditional ramen uses wheat-based alkaline noodles that provide a springy, chewy texture. Fresh ramen noodles are ideal, but good quality dried ramen noodles work well too. Avoid instant noodles if possible, as they lack the authentic texture and flavour.

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.

{
  "@context": "http://schema.org/",
  "@type": "Recipe",
  "name": "Wagamama Tempura Chicken Ramen Recipe",
  "author": {
    "@type": "Person",
    "name": "Peter Martin",
    "brand": "Once a Chef",
    "jobTitle": "Chef",
    "image": "https://cdn.leonardo.ai/users/52a838bd-f368-4830-9a22-6d701a54be4a/generations/b4062e5b-0142-4657-a6d9-dd008b52e16b/Phoenix_10_A_steaming_bowl_of_Wagamamainspired_tempura_chicken_0.jpg"
  },
  "datePublished": "2024-06-17",
  "description": "A delicious homemade version of Wagamama's famous tempura chicken ramen, featuring crispy battered chicken and a flavorful umami broth with fresh vegetables and noodles.",
  "prepTime": "PT30M",
  "cookTime": "PT30M",
  "totalTime": "PT1H",
  "keywords": "tempura chicken ramen, Wagamama recipe, Japanese noodle soup, crispy chicken ramen, homemade ramen bowl",
  "recipeYield": "4",
  "recipeCategory": "Main Course",
  "recipeCuisine": "Japanese",
  "nutrition": {
    "@type": "NutritionInformation",
    "calories": "620 calories",
    "carbohydrateContent": "58 g",
    "proteinContent": "42 g",
    "fatContent": "24 g",
    "saturatedFatContent": "5 g",
    "cholesterolContent": "205 mg",
    "sodiumContent": "1250 mg",
    "sugarContent": "7 g",
    "servingSize": "1 serving"
  },
  "recipeIngredient": [
    "400g boneless chicken breast, sliced into strips",
    "120g tempura flour mix (or 100g plain flour mixed with 20g cornstarch)",
    "150ml ice-cold sparkling water",
    "1 egg",
    "1.5L chicken stock",
    "4 tbsp soy sauce",
    "2 tbsp mirin (or 1 tbsp honey mixed with 1 tbsp rice vinegar)",
    "2 tsp sesame oil",
    "3 garlic cloves, minced",
    "2 tsp ginger, finely grated",
    "300g ramen noodles",
    "100g bean sprouts",
    "4 spring onions, sliced diagonally",
    "1 carrot, julienned",
    "100g baby spinach",
    "4 soft-boiled eggs, halved (optional)",
    "1 sheet nori, cut into strips (optional)",
    "Vegetable oil for deep frying",
    "Chili oil or sriracha for serving (optional)"
  ],
  "recipeInstructions": [
    {
      "@type": "HowToStep",
      "name": "Prepare broth",
      "text": "In a large pot, combine the chicken stock, soy sauce, mirin, sesame oil, minced garlic, and grated ginger. Bring to a gentle simmer over medium heat and let it cook for about 15-20 minutes to allow the flavors to develop. Keep warm on low heat while you prepare the other components."
    },
    {
      "@type": "HowToStep",
      "name": "Cook eggs",
      "text": "For the soft-boiled eggs (if using), bring a small pot of water to a boil. Gently lower the eggs into the water and cook for exactly 6 minutes for a jammy center. Immediately transfer to an ice bath to stop cooking, then peel carefully when cool enough to handle."
    },
    {
      "@type": "HowToStep",
      "name": "Make tempura batter",
      "text": "Prepare your tempura batter by whisking the egg in a bowl, then adding the tempura flour mix and ice-cold sparkling water. Stir gently with chopsticks or a fork until just combined – the batter should be lumpy, not smooth. The cold temperature and minimal mixing are crucial for a light, crispy result."
    },
    {
      "@type": "HowToStep",
      "name": "Heat oil",
      "text": "Heat vegetable oil in a deep pan or wok to 180°C. You'll need enough oil to submerge the chicken pieces. To test if the oil is ready, drop a small amount of batter in – it should sizzle and float immediately."
    },
    {
      "@type": "HowToStep",
      "name": "Fry chicken",
      "text": "Working in batches, dip each chicken strip in the tempura batter, allowing excess to drip off, then carefully lower into the hot oil. Fry for 3-4 minutes until golden and crispy. Don't overcrowd the pan, as this will lower the oil temperature. Once cooked, transfer to a wire rack or paper towel-lined plate to drain."
    },
    {
      "@type": "HowToStep",
      "name": "Cook noodles",
      "text": "Cook the ramen noodles according to package instructions, usually 2-3 minutes in boiling water. Drain well and divide between four serving bowls."
    },
    {
      "@type": "HowToStep",
      "name": "Assemble base",
      "text": "Pour the hot broth over the noodles, then arrange the bean sprouts, julienned carrots, and baby spinach around the edges. The hot broth will slightly cook the vegetables."
    },
    {
      "@type": "HowToStep",
      "name": "Add toppings",
      "text": "Place the crispy tempura chicken pieces on top of each bowl, then garnish with sliced spring onions, halved soft-boiled eggs (if using), and strips of nori. Drizzle with a little chili oil or sriracha if you like some heat."
    },
    {
      "@type": "HowToStep",
      "name": "Serve",
      "text": "Serve immediately while the broth is hot and the tempura chicken is still crispy. Provide chopsticks and soup spoons for the authentic ramen experience."
    }
  ],
  "aggregateRating": {
    "@type": "AggregateRating",
    "ratingValue": "5",
    "ratingCount": "178"
  },
  "review": [
    {
      "@type": "Review",
      "author": "Takeshi Yamamoto",
      "datePublished": "2024-06-02",
      "reviewBody": "This ramen is absolutely fantastic! The tempura batter was perfectly crispy and the broth had that authentic umami flavor. My family thought it tasted just like the real Wagamama version, maybe even better!",
      "name": "Better Than Restaurant Quality",
      "reviewRating": {
        "@type": "Rating",
        "ratingValue": "5"
      }
    },
    {
      "@type": "Review",
      "author": "Lucia Fernandez",
      "datePublished": "2024-06-05",
      "reviewBody": "I've tried many ramen recipes but this one is spot on! The tempura chicken stayed crispy even in the hot broth. I added extra chili oil for some heat and it was perfect. Will definitely make this again!",
      "name": "Perfect Weeknight Dinner",
      "reviewRating": {
        "@type": "Rating",
        "ratingValue": "5"
      }
    },
    {
      "@type": "Review",
      "author": "Amir Khan",
      "datePublished": "2024-06-10",
      "reviewBody": "The instructions were so clear and easy to follow. I was worried about making tempura at home but it turned out amazing! The broth was rich and flavorful, and my kids loved customizing their bowls with different toppings.",
      "name": "Family Favorite",
      "reviewRating": {
        "@type": "Rating",
        "ratingValue": "5"
      }
    },
    {
      "@type": "Review",
      "author": "Sarah O'Connor",
      "datePublished": "2024-06-12",
      "reviewBody": "This recipe is absolutely worth the effort! The combination of the crispy chicken and the umami-rich broth is incredible. I've made it twice already and it's become my go-to when I'm craving restaurant-quality ramen at home.",
      "name": "Restaurant Quality at Home",
      "reviewRating": {
        "@type": "Rating",
        "ratingValue": "5"
      }
    },
    {
      "@type": "Review",
      "author": "Lars Nielsen",
      "datePublished": "2024-06-15",
      "reviewBody": "I was skeptical about making tempura at home but the sparkling water tip made all the difference! The chicken was light and crispy, and the broth had such depth of flavor. My Japanese friend was impressed with how authentic it tasted!",
      "name": "Authentic Flavor",
      "reviewRating": {
        "@type": "Rating",
        "ratingValue": "5"
      }
    }
  ],
  "url": "https://www.grittychef.com/recipes/wagamama-tempura-chicken-ramen-recipe"
}


{
  "@context": "https://schema.org",
  "@type": "FAQPage",
  "mainEntity": [
    {
      "@type": "Question",
      "name": "What is the key to achieving perfectly crispy chicken tempura for ramen?",
      "acceptedAnswer": {
        "@type": "Answer",
        "text": "The secret lies in using ice-cold sparkling water and minimal mixing when preparing the tempura batter. This creates air bubbles that result in a light, crispy coating. Also, ensure your oil is at 180°C and don't overcrowd the pan when frying."
      }
    },
    {
      "@type": "Question",
      "name": "How can I make a vegetarian version of tempura ramen?",
      "acceptedAnswer": {
        "@type": "Answer",
        "text": "Replace the chicken with vegetables like sweet potato, aubergine, bell peppers, and mushrooms for the tempura. Use vegetable stock instead of chicken stock for the broth, and add extra umami with a splash of mushroom sauce or additional miso paste."
      }
    },
    {
      "@type": "Question",
      "name": "What's the difference between shoyu, miso, and tonkotsu ramen broths?",
      "acceptedAnswer": {
        "@type": "Answer",
        "text": "Shoyu ramen features a soy sauce-based broth that's light and tangy. Miso ramen has a rich, complex flavour from fermented soybean paste. Tonkotsu uses long-simmered pork bones for a creamy, intense broth. This recipe uses a shoyu-style broth."
      }
    },
    {
      "@type": "Question",
      "name": "Can I prepare the ramen broth in advance?",
      "acceptedAnswer": {
        "@type": "Answer",
        "text": "Absolutely! The broth can be made up to 3 days ahead and stored in the refrigerator. This actually improves the flavour as it allows the ingredients to meld together. Reheat thoroughly before serving with freshly cooked noodles and tempura chicken."
      }
    },
    {
      "@type": "Question",
      "name": "What type of noodles work best for authentic Japanese ramen?",
      "acceptedAnswer": {
        "@type": "Answer",
        "text": "Traditional ramen uses wheat-based alkaline noodles that provide a springy, chewy texture. Fresh ramen noodles are ideal, but good quality dried ramen noodles work well too. Avoid instant noodles if possible, as they lack the authentic texture and flavour."
      }
    }
  ]
}

Wagamama

Tempura Chicken Ramen Recipe

Master how to make authentic tempura chicken ramen at home with this quick and easy recipe. Achieve that perfect crispy coating and flavorful broth that rivals your favorite restaurant. Learn the secrets to balancing textures and flavors in this comforting Japanese-inspired noodle bowl.

Prep

Cook

Serve

Kcal

Ingredients

Directions

What is the key to achieving perfectly crispy chicken tempura for ramen?

How can I make a vegetarian version of tempura ramen?

What's the difference between shoyu, miso, and tonkotsu ramen broths?

Can I prepare the ramen broth in advance?

What type of noodles work best for authentic Japanese ramen?