Did you find this post helpful, inspiring? Save THIS PIN in its blog board in Pinterest. 😉
This recipe calls for leftover chicken, like roast chicken or poached chicken, which is also great in my chicken quinoa soup or Chinese chicken salad.
I'm not here to say that store-bought packaged ramen is bad. Bad for you? Maybe if you're supposed to watch your salt intake. But I LOVE the overly salty, message-laden flavor of those bright orange packages, and they also bring back great memories.
What we are doing today is completely different. This is chicken-loaded ramen, shiitake mushrooms, soft-boiled eggs with yolks, vegetables, and sauce made from ingredients, not from a package. In other words: whole foods. It is delicious and fast.
I should also point out that this ramen is not "traditional". It is just my attempt to prepare a tasty umami broth with ingredients that I can find in a normal grocery store. More on that below!
What happens in traditional ramen?
Traditional ramen is a bit more involved than this chicken ramen recipe, that doesn't mean it's less delicious!
Ramen is made up of four key parts:
Follow us on PINTEREST!
- Dashi broth (super rich and tasty)
- Tara (pronounced tah-ray)
Dashi broth It is made with kombu (seaweed), bonito flakes (dried fish), shiitake mushrooms, and sometimes dry sardines boiled in water, then strained. The broth has a lot of umami flavor.
Tare It is a thick sauce with concentrated flavor and salt that eventually mixes with the broth. Three types of tara can be found on the menus of ramen or noodle houses: shio (salt), shoyu (soy sauce), and miso (fermented soybean paste). Tara base (usually soy sauce) is mixed with some other ingredients, such as brown sugar or another sweetener, ginger, garlic, green onion, and mirin. The thickest tare is added to the bottom of the container before any of the other ingredients, and the broth is poured on top.
Traditional noodles Options are thick and soft udon, curly chuka soba, or Chinese-style noodles. They can be fresh or dry, but they are cooked separately and then added to the ramen bowl.
Coverage they are a very important part of traditional ramen. A bowl may contain all or part of the following:
- Negi: thinly sliced leeks or chives (green onions)
- Menma (bud of salted preserved bambo)
- Chashu (roasted or sliced braised pork), kakuni (braised pork belly) or other sliced or minced meat or chicken
- Kamaboko (usually the pink and white spiral fish cake narutomaki)
- Tamago: the egg, generally boiled soft or hard, can be marinated in soy sauce or even raw egg
- Algae: Typically wakame (whole dried seaweed) or nori (seaweed pulp made from thin sheets of paper and toast)
- Moyashi – bean sprouts, can be cooked or raw
- Spinach or other green leafy vegetables
- Baby corn – commonly served with miso ramen
- Chili oil or thinly sliced hot chili peppers such as Thai bird or serrano
How to make chicken ramen:
My Chicken Ramen recipe contains easy-to-find ingredients that don't require a trip to a special market. Skipping a few steps and ingredients makes chicken ramen easy for beginners and easy to prepare.
- First, lightly sauté the ginger and garlic (this is part of the tare base). Then add the broth, soy sauce, mirin, and sesame oil. Add dried shiitake mushrooms and simmer until tender, about 10 minutes.
- Next, place the chicken and precooked noodles in the base of a bowl. Sometimes I have roasted chicken leftovers on hand, or you can poach them quickly.
- Pour the broth over the top.
- Add the ingredients of your choice. I like it simple with green onions, fresh chilies and 6 1/2 minute cooked eggs.
What type of noodles do you use for ramen?
Dried or fresh noodles can be used for ramen. If you use dry noodles, rehydrate them according to the package directions before using them in the recipe.
- Chuka noodles
- Curly Ramen Noodles (from the Bright Orange Package!)
- Rice noodles (gluten free)
- Buckwheat noodles (gluten-free; despite the name, these are unrelated to wheat)
How to thicken the ramen broth?
If you prefer a thicker broth, mix a combined cornstarch mixture with cold water and simmer for a few minutes. Add more as needed until you have the desired consistency.
The amount of cornstarch and water will vary depending on the amount of broth used. Start by mixing 1 tablespoon of cornstarch with enough water to make a suspension (like a watery paste), then add it little by little (not all at once!) Allowing it to simmer for a minute or two so you can judge the thickness. Add more if you want.
How is chicken ramen improved?
The best ramen is made with the best ingredients – it's an obvious answer, but it's true! Now if we're talking about improving packaged ramen, the key is to throw away the flavor packets and use real broth, and add those ingredients!
An easy recipe for chicken and ramen soup. Prepare all your ingredients in advance and you can have a delicious homemade chicken ramen on the table in 15 minutes or less. Cuisine: Asian Preparation time: 5 minutes Cook time: 15 minutes Total time: 20 minutes Servings: 4 servings Calories: 658kcal
- 2 tablespoons of olive oil
- 4 garlic cloves, minced
- 1 (2-inch) piece fresh peeled and grated ginger
- 8 cups chicken broth
- 1 cup of water
- 1/2 cup soy sauce
- 1/4 cup mirin
- 2 teaspoons of sesame oil
- 2 ounces dried shitake mushrooms
- 2 cups cooked shredded chicken
- 1 (8 ounce) package rehydrated Chuka Soba noodles
- 4 soft yolk eggs cut in half (boiled 6 1/2 minutes), to decorate
- 2 cups sliced chives, to decorate
- 1 large jalapeño, thinly sliced, for garnish
- 1 thinly sliced Thai bird chili, for garnish, optional (see notes)
- In a Dutch oven or 3-quart saucepan, heat oil until glistening. Add garlic and ginger until fragrant, about 1 minute.
- Add the broth, water, soy sauce, mirin, and sesame oil. Bring to a boil, reduce heat to low, and add dried mushrooms.
- Simmer until mushrooms have softened, about 10 minutes.
- Using two large, shallow bowls, divide the chicken and noodles. Top with hot broth and garnish with eggs, chives, and chilies.
Thai chilies are similar to serrano peppers, but are often smaller and hotter. You can find them in some well-stocked supermarkets or Asian supermarkets. They are just for decorating and heating, so if you can't find them, don't worry about it.
Calories :: 658kcal