Name: Homemade Chicken Ramen with Caramelized Soy Chicken and Ramen Egg Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian
Ingredients: 30 mL rice vinegar (2 tbsp); 15 mL dark soy sauce (1 tbsp); 15 mL light soy sauce (1 tbsp); ¼ tsp cayenne pepper; 2 cloves garlic, finely chopped; 4 chicken thighs, boneless (skin on or off); 2 tsp brown sugar; 30 mL dark soy sauce (2 tbsp); 4–5 cups chicken stock (low sodium); 4 spring onions, cut into sections; 5 garlic cloves; 2-inch piece fresh ginger, sliced; 4 fresh red chilies or 1 tbsp chili flakes (optional); 60 mL light soy sauce (¼ cup); 60 mL rice vinegar (¼ cup); 8 oz fresh shiitake mushrooms, sliced; 6 dried shiitake mushrooms (optional); 4 portions dried ramen noodles (or 340 g); 4 large eggs; 1 bunch yu choy, spinach, or other Asian greens; Soy sauce, to taste; Sesame oil, drizzle; 2–3 garlic cloves, finely sliced; Sliced spring onions; Radishes or bean sprouts; Ramen eggs; Chili garlic oil

Description

This Homemade Chicken Ramen recipe delivers a rich, authentic Japanese experience with tender caramelized soy chicken, flavorful shoyu ramen broth, fresh shiitake mushrooms, and perfectly cooked ramen noodles. With optional ramen eggs and steamed Asian greens, this intermediate-level dish can be prepared in about 45 minutes or simplified to 30 minutes, making it accessible for a delightful weeknight dinner. Marinating the chicken and eggs overnight enhances the depth of flavors, creating a comforting and aromatic bowl of ramen.

Ingredients

Caramelized Soy Chicken

30 mL rice vinegar (2 tbsp)
15 mL dark soy sauce (1 tbsp)
15 mL light soy sauce (1 tbsp)
¼ tsp cayenne pepper
2 cloves garlic, finely chopped
4 chicken thighs, boneless (skin on or off)

Glaze

2 tsp brown sugar
30 mL dark soy sauce (2 tbsp)

Shoyu Ramen Base

4–5 cups chicken stock (low sodium)
4 spring onions, cut into sections
5 garlic cloves
2-inch piece fresh ginger, sliced
4 fresh red chilies or 1 tbsp chili flakes (optional)
60 mL light soy sauce (¼ cup)
60 mL rice vinegar (¼ cup)
8 oz fresh shiitake mushrooms, sliced
6 dried shiitake mushrooms (optional)
4 portions dried ramen noodles (or 340 g)

Regular Soft-Boiled Eggs (optional)

4 large eggs

Steamed Greens

1 bunch yu choy, spinach, or other Asian greens
Soy sauce, to taste
Sesame oil, drizzle
2–3 garlic cloves, finely sliced

Optional Toppings

Sliced spring onions
Radishes or bean sprouts
Ramen eggs
Chili garlic oil

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Instructions

Marinate Chicken: Combine rice vinegar, dark soy sauce, light soy sauce, cayenne pepper, and finely chopped garlic to create the marinade. Coat the chicken thighs thoroughly in this mixture and let them marinate for at least 1 hour to absorb flavors.
Roast Chicken: Preheat the oven to 425°F (218°C). Place marinated chicken thighs on a lined baking tray, skin or smooth side down. Roast for 15 minutes while preparing the glaze, then flip the chicken, brush it with the brown sugar and dark soy sauce glaze, and roast for another 10–15 minutes until caramelized and cooked through. Slice and set aside.
Prepare Ramen Broth: In a large pot, combine chicken stock, spring onions, garlic cloves, sliced ginger, fresh red chilies or chili flakes (if used), light soy sauce, and rice vinegar. Bring this mixture to a boil, then reduce to a simmer for 20–25 minutes to develop deep flavors. Optionally, add dried shiitake mushrooms for added umami.
Cook Noodles: In a separate pot, bring water to a boil and cook the ramen noodles according to package instructions, reducing the cooking time by 1 minute for optimal texture. Drain and divide noodles evenly among 4 serving bowls.
Finish Broth and Mushrooms: Strain the broth to remove solids and return the liquid to the pot. Add fresh sliced shiitake mushrooms and the rehydrated dried shiitake mushrooms, simmering for an additional 5 minutes.
Prepare Soft-Boiled Eggs: Bring water to a boil, carefully add the eggs, and boil for 6 to 6½ minutes. Transfer eggs to an ice bath immediately to halt cooking, then peel and set aside for serving.
Steam Greens: Toss yu choy, spinach, or other Asian greens with soy sauce, sesame oil, and sliced garlic. Steam in the microwave in 1-minute bursts until tender, or alternatively sauté in a pan or blanch briefly in the hot ramen broth until softened.
Assemble and Serve: Pour the hot, strained broth with mushrooms over the noodles in each bowl. Top with the caramelized chicken slices, steamed greens, soft-boiled eggs, and your choice of optional toppings such as sliced spring onions, radishes, bean sprouts, ramen eggs, or chili garlic oil for extra flavor and texture.

Notes

Marinate the chicken and ramen eggs overnight for richer flavor infusion.
You can choose to steam, sauté, or blanch the greens based on convenience and preference.
If you prefer a spicier broth, add fresh chilies or chili flakes to taste.
Use low-sodium chicken stock to better control salt levels in the final dish.
Adjust the cooking time of the noodles slightly to achieve your preferred texture (firmer or softer).
Ramen eggs (ajitsuke tamago) require a separate marinating step and add authenticity if prepared ahead.

Prep Time: 15 minutes (plus 1 hour marinating time, or overnight optional)
Cook Time: 30 minutes
Category: Soup
Method: Roasting
Cuisine: Asian, Japanese