Homemade Creamy Chicken Ramen Recipe
By Maya Chen
This creamy chicken ramen gets its silky, tonkotsu-style body from simmered chicken and a splash of milk — a shortcut for the rich, opaque broth that usually takes 12+ hours to make from pork bones. It's indulgent, cozy, and ready well within a weeknight.
Why You'll Love This Recipe
- A silky, creamy broth that feels indulgent without much extra effort.
- Chicken makes it filling and family-friendly.
- The sesame paste gives it a nutty depth you won't get from a basic broth.
Ingredients Needed
- 1 tablespoon butter
- 1.5 lbs boneless, skinless chicken thighs
- 1 tablespoon grated ginger
- 3 cloves garlic, minced
- 5 cups chicken stock
- 1 cup whole milk
- 2 tablespoons white miso paste
- 2 tablespoons soy sauce
- 1 tablespoon sesame paste (tahini works too)
- 8 ounces ramen noodles
- 2 soft-boiled eggs, halved
- 1 cup corn kernels
- 2 scallions, thinly sliced
How to Make Homemade Creamy Chicken Ramen
- 1Melt the butter in a pot over medium heat. Add the chicken thighs and cook for 5–6 minutes per side, until golden and cooked through. Remove and set aside.
- 2Add the ginger and garlic to the same pot and sauté 30 seconds, scraping up the browned bits.
- 3Pour in the chicken stock and bring to a simmer. Let it simmer for 20 minutes to concentrate the flavor.
- 4Stir in the milk, then whisk in the miso paste, soy sauce, and sesame paste until fully dissolved — this is what gives the broth its silky, opaque body.
- 5Simmer gently for another 5 minutes; don't let it come to a hard boil once the milk is in, or it can separate.
- 6Slice the cooked chicken while the broth finishes simmering.
- 7Cook the ramen noodles separately according to the package instructions, then drain.
- 8Divide the noodles among bowls, ladle the creamy broth over top, and arrange the sliced chicken, egg, corn, and scallions on top.
What to Add
Make it your own — here are a few ways to customize this bowl.
Extra creaminess
A drizzle of coconut milk or an extra spoonful of sesame paste makes the broth even richer.
Heat
Chili oil or a spoonful of gochujang cuts through the richness nicely.
Vegetables
Spinach or bean sprouts added at the end add freshness against the creamy broth.
Crunch
Toasted sesame seeds or crushed peanuts on top add texture.
Reviews
Olivia J.
June 11, 2026So creamy and comforting. The sesame paste really sets this apart from a regular chicken ramen.
Chris D.
May 24, 2026This has become my go-to comfort food recipe. Rich but not too heavy.
Meredith A.
April 15, 2026Delicious! I added a little extra chili oil to cut the richness and it was perfect.
Printable Recipe Card
Homemade Creamy Chicken Ramen
4.7 from 103 reviews
This creamy chicken ramen gets its silky, tonkotsu-style body from simmered chicken and a splash of milk — a shortcut for the rich, opaque broth that usually takes 12+ hours to make from pork bones. It's indulgent, cozy, and ready well within a weeknight.
Ingredients
- 1 tablespoon butter
- 1½ lbs boneless, skinless chicken thighs
- 1 tablespoon grated ginger
- 3 cloves garlic, minced
- 5 cups chicken stock
- 1 cup whole milk
- 2 tablespoons white miso paste
- 2 tablespoons soy sauce
- 1 tablespoon sesame paste (tahini works too)
- 8 ounces ramen noodles
- 2 soft-boiled eggs, halved
- 1 cup corn kernels
- 2 scallions, thinly sliced
Instructions
- 1Melt the butter in a pot over medium heat. Add the chicken thighs and cook for 5–6 minutes per side, until golden and cooked through. Remove and set aside.
- 2Add the ginger and garlic to the same pot and sauté 30 seconds, scraping up the browned bits.
- 3Pour in the chicken stock and bring to a simmer. Let it simmer for 20 minutes to concentrate the flavor.
- 4Stir in the milk, then whisk in the miso paste, soy sauce, and sesame paste until fully dissolved — this is what gives the broth its silky, opaque body.
- 5Simmer gently for another 5 minutes; don't let it come to a hard boil once the milk is in, or it can separate.
- 6Slice the cooked chicken while the broth finishes simmering.
- 7Cook the ramen noodles separately according to the package instructions, then drain.
- 8Divide the noodles among bowls, ladle the creamy broth over top, and arrange the sliced chicken, egg, corn, and scallions on top.
Nutrition Facts
Per Serving
Nutrition is an estimate and will vary based on the exact ingredients and brands used.