Name: Homemade Chicken Ramen with Bok Choy Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 large baby bok choy cut in half lengthwise, washed very well; 4 packages instant ramen noodles, flavor packets saved; 2 eggs; 1 tablespoon neutral oil; 4 boneless skinless chicken thighs, pat dry, excess fat trimmed; 1 tablespoon ginger, minced or grated; 1 tablespoon garlic, minced or grated; 4 fresh shiitake mushrooms, sliced; 6 cups chicken broth; 1-3 tablespoons soy sauce to taste; 1 teaspoon dashi powder or white miso paste (optional); ½ cup canned corn, drained or cooked fresh corn; 4 teaspoons sesame seed oil, divided; 4 teaspoons toasted sesame seeds, divided; 4 stalks green onion, green parts thinly sliced

There’s something incredibly comforting about a steaming bowl of homemade noodles swimming in savory broth, especially a Homemade Chicken Ramen with Bok Choy Recipe that brings vibrant greens and juicy chicken to the table. The way the flavors meld and the fresh ingredients shine makes it totally worth the effort—and I’m excited to share how you can make it at home.

A bowl filled with ramen noodles forms the base layer, light beige with a springy texture. On top, sliced golden brown grilled chicken arranged in a neat line covers half the bowl’s center. To the right, bright green bok choy leaves sit upright with a crisp texture. Half of a soft-boiled egg with a shiny, deep orange yolk and white surrounds is placed next to the bok choy. At the bottom left, tender mushroom slices with a brown and cream spongy look lean against the noodles. Bright yellow corn kernels are grouped in a small pile near the top left. Thinly sliced green onions add a fresh pop of color near the bottom right. A pair of black chopsticks rest on the edge, crossing the bowl. The bowl is white and round, placed on a white marbled surface, surrounded by small bowls of sauce and chopped green onions, whole mushrooms, and a white ceramic spoon. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Homemade Chicken Ramen with Bok Choy Recipe
Top Tip
How to Serve Homemade Chicken Ramen with Bok Choy Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Homemade Chicken Ramen with Bok Choy Recipe

Why You'll Love This Recipe

This Homemade Chicken Ramen with Bok Choy Recipe is a true labor of love that brings restaurant-quality flavor right into your kitchen without feeling daunting. I adore how it’s full of fresh, simple ingredients that come together in a broth that’s rich and soothing—without relying on anything too fancy or hard to find.

Deep, layered flavors: Using ginger, garlic, shiitake mushrooms, and seasoned chicken thighs elevates the broth to something truly special.
Beautiful, fresh bok choy: It adds a lovely crunch and bright color, making every bite balanced and satisfying.
Customizable and approachable: Whether you like soft boiled eggs or firmer yolks, or prefer more spice, you can tailor this ramen easily.
Comfort food that’s hearty yet healthy: Packed with protein and greens, it's nourishing but still feels indulgent—perfect for any day.

Ingredients & Why They Work

The magic of this Homemade Chicken Ramen with Bok Choy Recipe comes alive with a smart mix of fresh veggies, flavorful broth components, and tender chicken. Each ingredient plays a crucial role, complimenting the others for a balanced bowl of goodness. Here’s a quick look at what you’ll need and why I love them in this dish.

Flat lay of two large baby bok choy halves with vibrant green leaves and white stems, two whole uncracked brown eggs, four boneless skinless chicken thighs with a natural pinkish tone, fresh minced ginger root pieces, fresh minced garlic cloves, four thinly sliced shiitake mushrooms showing dark caps and creamy gills, one small white ceramic bowl of golden neutral oil, one small white ceramic bowl of light brown soy sauce, one small white ceramic bowl of light beige dashi powder, fresh uncooked instant ramen noodles in their characteristic wavy, thin curly shape, a small white ceramic bowl of bright yellow cooked corn kernels, a small white ceramic bowl of amber toasted sesame oil, a small white ceramic bowl of off-white toasted sesame seeds, and four fresh green onion stalks with vibrant green tops and white bottoms neatly arranged, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Baby bok choy: Its delicate, slightly sweet leaves bring a wonderful crunch and freshness; cutting it in half lets the flavor infuse evenly.
Ramen noodles: Quick cooking and perfectly chewy, they’re the comforting starch base that holds all the broth's richness.
Eggs: Soft or firm boiled, eggs add creaminess and protein, making each bowl more luxurious.
Boneless skinless chicken thighs: They stay juicy and tender when seared, becoming the hearty protein centerpiece.
Ginger and garlic: Classic aromatics that build a fragrant, mouthwatering soup foundation.
Fresh shiitake mushrooms: They bring earthiness and umami that deepen flavor beautifully.
Chicken broth: The soulful liquid base that ties everything together with comfort and richness.
Soy sauce: Adds a salty, savory depth—just enough to brighten without overpowering.
Dashi powder or white miso paste (optional): My secret power-ups; they give the broth a delicious umami kick and complexity.
Toppings like corn, sesame oil, sesame seeds, and green onion: These finish the bowl with delightful texture and aroma, bringing the whole thing to life.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love most about this Homemade Chicken Ramen with Bok Choy Recipe is how easy it is to put your own spin on it. Whether you want to swap proteins, add more veggies, or dial up the spice, you can make this bowl fit your cravings perfectly.

Variation: Sometimes I swap out chicken thighs for tofu or thinly sliced pork belly for a different protein vibe—it’s equally delicious and just as comforting.
Spice it up: Adding a dash of chili oil or fresh sliced jalapeños kicked the broth up a notch when I want some heat.
Vegetable overload: Feel free to toss in baby corn, shredded carrots, or snap peas alongside bok choy to boost the veggie power.
Mild versions: For a lighter, family-friendly bowl, tune down the soy sauce and skip the dashi or miso paste.

Step-by-Step: How I Make Homemade Chicken Ramen with Bok Choy Recipe

A white bowl filled with ramen shows layers starting with a base of light brown broth and curly beige noodles. On one side, there are green leafy vegetables and near them, a large piece of green bok choy with shiny leaves. Next to this, three slices of golden brown grilled chicken are sprinkled with white sesame seeds. Bright yellow corn kernels form a small pile on another side. Half a soft-boiled egg with a yellow yolk and white edge rests in the broth. A woman's hand holding black chopsticks lifts a generous amount of noodles toward the center. The background is a white marble surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Bowls and Blanch the Bok Choy

I always start by grabbing four large bowls – since presentation makes a difference – and setting them nearby for easy assembly. Then fill a bowl with ice water and set it close. The ice bath is key to stop the bok choy from overcooking after blanching, locking in that bright color and crisp texture. Boil water in a big pot and blanch your baby bok choy halves for just 2 to 3 minutes. Once they’re vibrant and tender-crisp, scoop them out and drop into the ice water. This little step never fails to impress me every time!

Step 2: Cook the Noodles and Eggs

In that same pot of boiling water, cook your ramen noodles just until they’re al dente—because mushy noodles are a no-go in my kitchen. Drain and divide them into each of your prepared bowls, which really helps with portion control. Don’t toss the water yet; you’ll use it to cook eggs next. Toss your eggs in (I love mine soft boiled, about 8 minutes) and then transfer them to the ice water bowl to chill quickly. This makes peeling a breeze, and you get that creamy yolk that’s perfect for ramen.

Step 3: Brown the Chicken Thighs

Drain the water from your pot and give it a quick rinse to remove any starch or residue. Heat a tablespoon of neutral oil over medium-high heat, and while it’s warming, season your chicken thighs by rubbing the saved seasoning packets from the noodles all over them. It’s such a simple hack for adding flavor with minimal fuss! Sear the chicken for about 3 to 4 minutes per side until fully cooked, juicy, and with just the slightest crisp on the outside. Once ready, cover them with foil to keep warm while you move on.

Step 4: Build the Broth Base

With the chicken resting, toss minced ginger and garlic into the pot and sauté until fragrant—just about a minute. Then add your sliced shiitake mushrooms and cook a couple more minutes until they release their beautiful earthy aroma. Pour in the chicken broth, sprinkle in the dashi powder or a spoonful of white miso paste if you’re using it (trust me, it takes this broth to another level), and cover. Let it simmer gently while the flavors deepen and the mushrooms finish cooking, about 10 minutes. Taste and balance with soy sauce or salt as needed.

Step 5: Assemble and Garnish Your Ramen Bowls

Slice each chicken thigh and your eggs in half lengthwise, so you get those neat, beautiful pieces that look almost too good to eat. Ladle a generous 1½ cups of the hot mushroom broth into each bowl over the noodles, then nestle in the sliced chicken, eggs, and blanched bok choy. Top it off with a handful of corn, drizzle a teaspoon of toasted sesame oil, sprinkle sesame seeds, and scatter some sliced green onion. Give it a quick stir and dive right in—every spoonful feels like a hug in a bowl.

Top Tip

From my many ramen-making adventures, I’ve learned a few tricks that make all the difference in turning this Homemade Chicken Ramen with Bok Choy Recipe from good to unforgettable. These tips save you time, prevent stress, and ensure that every element of your bowl shines.

Controlled saltiness: Since ramen seasoning packets can be very salty, taste before adding fully. I typically start with half a packet per chicken thigh and adjust from there based on how salty the broth tastes.
Thoroughly wash bok choy: Dirt and little critters love hiding in the stalks—so cutting in half and soaking really pays off for clean, fresh greens.
Use the same pot for efficiency: Keeping everything in one pot cuts down on cleanup and builds layers of flavor effortlessly when you sauté aromatics right after searing your chicken.
Be patient with eggs: The ice bath not only stops cooking but also makes peeling easier—don’t rush this step!

How to Serve Homemade Chicken Ramen with Bok Choy Recipe

Garnishes

I’m a big fan of keeping garnishes simple but impactful. Toasted sesame seeds and a little drizzle of sesame oil add nuttiness that wakes up the broth. Sliced green onions bring freshness and a mild bite, and corn offers a pop of sweetness that perfectly contrasts the savory broth. Sometimes I’ll toss in a few chili flakes if I’m feeling adventurous. These toppings not only make the bowl prettier but also elevate every bite.

Side Dishes

When I serve this Homemade Chicken Ramen with Bok Choy Recipe, I often throw together a simple cucumber salad dressed with rice vinegar and sesame oil for crunch and brightness on the side. Steamed edamame with sea salt or lightly pickled radishes also complement the meal beautifully, adding texture and variety without overwhelming the bowl.

Creative Ways to Present

For special occasions, I like to serve my ramen in large, wide bowls so everyone can see the vibrant colors and toppings before mixing in. Arranging the chicken and bok choy artfully on top, rather than just plopping it in, makes the meal feel celebratory. You could also offer a little tray of extra toppings like nori strips, chili oil, or pickled ginger on the side, letting guests customize their bowls just how they like it!

Make Ahead and Storage

Storing Leftovers

I usually keep leftover broth and toppings separate from the noodles when storing, as the noodles tend to soak up all the liquid and get mushy. I store leftover broth and veggies in airtight containers in the fridge for up to 3 days. The chicken holds up well sliced and reheated gently.

Freezing

Freezing the whole dish isn’t my go-to because noodles get soggy, but you can freeze the broth and cooked chicken separately in freezer-safe containers for up to 2 months. Just thaw overnight in the fridge and reheat gently on the stove.

Reheating

When reheating, warm the broth and chicken gently on the stove to preserve flavor and texture. If you stored noodles separately, briefly dunk them into boiling water to refresh before assembling your bowl. This approach keeps everything tasting fresh and delicious.

Frequently Asked Questions:

Can I use chicken breast instead of thighs in this Homemade Chicken Ramen with Bok Choy Recipe?

You can substitute chicken breast if you prefer a leaner cut, but be careful not to overcook it since it can dry out faster than thighs. I recommend slicing it thinly and cooking just until opaque to keep it tender.

What if I don’t have dashi powder or miso paste?

No worries! The broth still tastes fantastic without them. The seasoning packets and chicken broth bring plenty of flavor. However, if you want to experiment in the future, these ingredients add a wonderful umami boost that’s worth trying.

Can I prepare this Homemade Chicken Ramen with Bok Choy Recipe in advance?

Yes, though I recommend prepping components separately. Cook the broth and chicken ahead of time, store them in the fridge, and reheat gently when ready to eat. Keep noodles and bok choy separate, and blanch bok choy fresh just before serving for the best texture.

How do I get the perfect soft-boiled egg for my ramen?

Timing is key! I usually boil eggs for exactly 8 minutes for that creamy yolk, then immediately transfer them into an ice bath to stop cooking. Peeling is easier once the eggs are completely cooled, and you get that beautiful jammy texture that’s classic in ramen bowls.

Final Thoughts

Honestly, this Homemade Chicken Ramen with Bok Choy Recipe is one of those dishes I keep coming back to because it hits all the marks: comforting, nourishing, flavorful, and endlessly adaptable. Sharing it with friends and watching them savor each bite always reminds me that cooking doesn’t need to be complicated to be memorable. I hope you’ll give it a try and discover your own favorite tweaks to make it truly yours.