Description
A comforting homemade chicken ramen recipe featuring tender chicken thighs, fresh baby bok choy, shiitake mushrooms, and a flavorful broth enhanced with dashi powder or miso paste. Served with perfectly cooked ramen noodles and topped with sesame oil, toasted sesame seeds, corn, and green onions for a delicious and authentic taste.
Ingredients
Scale
Main 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)
Toppings
- 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
Instructions
- Prepare Serving Bowls and Ice Water: Gather 4 large bowls for serving your ramen and set them aside close by. Fill a separate bowl with ice water and set it aside.
- Blanch Bok Choy: Boil water in a large pot. Blanch the baby bok choy for 2-3 minutes, then remove and set aside. Work in batches if necessary.
- Cook Noodles: Using the same boiling water, cook the ramen noodles until al dente. Drain and divide the noodles evenly into the prepared bowls.
- Cook Eggs: In the same pot of boiling water, cook the eggs to desired doneness: 8 minutes for softer yolks and 10 minutes for firmer yolks. Drain and immediately transfer the eggs to the bowl of ice water, gently stirring to cool. After about 10 minutes, peel and set aside.
- Prepare Chicken: Pour out the water from the pot, rinse, and return it empty to the stovetop. Heat neutral oil over medium-high heat. Season each chicken thigh using the saved ramen seasoning packets. Sear chicken thighs for about 3-4 minutes per side until fully cooked. Remove and cover with foil to keep warm.
- Sauté Aromatics and Mushrooms: In the same pot, add ginger and garlic and sauté until fragrant, about 1 minute. Add sliced shiitake mushrooms and sauté for about 2 minutes.
- Make Soup Base: Deglaze the pot with chicken broth. Add dashi powder or miso paste if using. Cover and simmer until mushrooms are fully cooked. Adjust seasoning with soy sauce or salt to taste.
- Assemble Bowls: Ladle 1 ½ cups of hot soup base with mushrooms over the noodles in each bowl. Slice each chicken thigh and distribute evenly into the bowls. Slice the eggs lengthwise and place one half in each bowl. Add the blanched bok choy.
- Add Toppings and Serve: Garnish each bowl with ⅛ cup corn, 1 teaspoon sesame seed oil, 1 teaspoon toasted sesame seeds, and green onions. Mix gently and enjoy your homemade chicken ramen!
Notes
- Bone-in skin-on proteins are not recommended as they take longer to cook and can become rubbery in soup. If preferred, serve them on the side.
- Cut baby bok choy in half and wash thoroughly or soak to remove dirt and bugs trapped in the leaves.
- Dashi powder or miso paste are optional but add great umami flavor. Use dashi for clearer broth, miso for milkier consistency or both for rich flavor.
- Cooking noodles separately helps portion them perfectly for each bowl.
- Ramen seasoning packets can be salty; taste before use and adjust the amount accordingly, possibly using only half a packet per chicken thigh for less saltiness.
- Essential tools needed include a knife, cutting board, large pot, ladle, and tongs.
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 950 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 140 mg
