Chicken Ramen


This Easy Chicken Ramen can be made at home in about 30 minutes! A flavorful broth with chicken and noodles, and don't forget the Ramen egg!

Cook time30
Serving4 servings


  • 1 tablespoon Oil
  • 1 onion Onion (Sliced)
  • 1 tablespoon Ginger Root (grated)
  • 4 garlic Garlic cloves (minced)
  • 1 tablespoon Chili garlic sauce
  • 2 tablespoons Oyster sauce
  • 1 tablespoon Fish sauce
  • 1/2 cup Soy sauce
  • 1/4 cup Rice vinegar
  • 4 ounces Shiitake mushrooms (de stemed, sliced)
  • 1/2 - 3/4 pounds Baby bok choy (Sliced)
  • 1 pound Boneless skinless chicken thighs
  • 4 cups Chicken broth
  • 1 cup Water
  • 1-2 packages Yakisoba noodles
  • 4 eggs Eggs
  • 1/4 cup Soy sauce
  • 1/4 cup Rice vinegar
  • 3/4 cup Water
  • Sliced green onion
  • Cilantro
  • Chili garlic sauce
  • Sesame seeds
  • Lime wedges


  • 1.


  • 2.

    Cooking30 minutes

    To Prepare The Ramen Egg:,Whisk together the 1/4 cup of soy sauce, 1/4 cup of rice vinegar and 3/4 cup water, set aside.,Prepare an ice bath by filling a bowl with ice and water.,Bring a pot of water to boil (make sure there is enough water to cover the eggs). When boiling, carefully lower the eggs into the water using a slotted spoon or spider. Reduce heat if necessary to keep the water just barely boiling. Cook for 7 minutes, then remove from pot and place eggs in the ice bath. Leave in the ice bath for 3 minutes. Remove from ice bath and gently peel (egg will be soft). Place peeled eggs in the marinade and make sure they are completely covered with the marinade. Leave in the marinade for several hours or overnight. If keeping longer, discard the marinade and store in the refrigerator up to 3 days. Reheat the egg in the ramen broth (don't leave in the broth very long before serving or the egg will overcook).,To Prepare The Noodles:,If using fresh noodles:,Bring a pot of water to a b

  • 3.

    Serving4 servings