Homemade Chicken Ramen Recipe
By Maya Chen
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.
Why You'll Love This Recipe
- A golden, savory broth built straight from bone-in thighs — no separate stockpot needed.
- Shredded chicken makes it filling enough to be a full weeknight dinner.
- Under an hour from start to finish, including simmering time.
Ingredients Needed
- 1 tablespoon vegetable oil
- 1.5 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
How to Make Homemade Chicken Ramen
- 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.
- 2Add the ginger and garlic and sauté for 30 seconds, until fragrant.
- 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.
- 4Cover and simmer for 30 minutes, until the chicken is cooked through and easily shreds with a fork.
- 5Remove the chicken, shred the meat off the bone, and discard the skin and bones. Set the shredded chicken aside.
- 6Stir the soy sauce, mirin, and rice vinegar into the broth. Taste and adjust seasoning.
- 7Cook the ramen noodles separately according to the package instructions, then drain.
- 8Divide the noodles among bowls, ladle the hot broth over top, and top with the shredded chicken, egg, corn, and scallions.
What to Add
Make it your own — here are a few ways to customize this bowl.
Extra umami
A spoonful of miso paste whisked into the broth adds depth without changing the chicken-forward flavor.
Vegetables
Baby bok choy, mushrooms, and bean sprouts all simmer well in the last few minutes of cooking.
Heat
Chili oil or a spoonful of chili crisp on top brings a spicy contrast to the mild broth.
Crunch
Toasted sesame seeds or crispy fried shallots add texture right before serving.
Reviews
Rachel K.
June 20, 2026The searing step makes all the difference — the broth had so much more depth than I expected.
Ben O.
June 2, 2026My kids usually turn their noses up at ramen but they loved this one. Will be in regular rotation.
Priya S.
May 11, 2026Really solid recipe. I added a splash of chili oil at the end and it took it over the top.
Printable Recipe Card
Homemade Chicken Ramen
4.6 from 94 reviews
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.
Ingredients
- 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
- 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.
- 2Add the ginger and garlic and sauté for 30 seconds, until fragrant.
- 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.
- 4Cover and simmer for 30 minutes, until the chicken is cooked through and easily shreds with a fork.
- 5Remove the chicken, shred the meat off the bone, and discard the skin and bones. Set the shredded chicken aside.
- 6Stir the soy sauce, mirin, and rice vinegar into the broth. Taste and adjust seasoning.
- 7Cook the ramen noodles separately according to the package instructions, then drain.
- 8Divide the noodles among bowls, ladle the hot broth over top, and top with the shredded chicken, egg, corn, and scallions.
Nutrition Facts
Per Serving
Nutrition is an estimate and will vary based on the exact ingredients and brands used.