Homemade Chicken Ramen Recipe

This homemade chicken ramen builds a deeply savory, golden broth by simmering bone-in chicken thighs right in the pot — no separate stock-making required. Shredded chicken, a soft-boiled egg, and a tangle of noodles make this a complete, comforting bowl in under an hour.

• 1 tablespoon vegetable oil
• 1½ lbs bone-in, skin-on chicken thighs
• 1 tablespoon grated ginger
• 3 cloves garlic, smashed
• 6 cups chicken stock
• 3 tablespoons soy sauce
• 1 tablespoon mirin
• 1 teaspoon rice vinegar
• 8 ounces ramen noodles
• 2 soft-boiled eggs, halved
• 1 cup corn kernels
• 2 scallions, thinly sliced

Instructions

1. 1Heat the oil in a large pot over medium-high heat. Season the chicken thighs with salt and sear skin-side down for 4–5 minutes, until golden. Flip and sear another 2 minutes.
2. 2Add the ginger and garlic and sauté for 30 seconds, until fragrant.
3. 3Pour in the chicken stock, scraping up any browned bits from the bottom of the pot. Bring to a boil, then reduce to a simmer.
4. 4Cover and simmer for 30 minutes, until the chicken is cooked through and easily shreds with a fork.
5. 5Remove the chicken, shred the meat off the bone, and discard the skin and bones. Set the shredded chicken aside.
6. 6Stir the soy sauce, mirin, and rice vinegar into the broth. Taste and adjust seasoning.
7. 7Cook the ramen noodles separately according to the package instructions, then drain.
8. 8Divide the noodles among bowls, ladle the hot broth over top, and top with the shredded chicken, egg, corn, and scallions.