Pretty well known not-so-secret about me: I don’t like the cold. I like being warm and cozy inside when it’s cold outside, but I don’t like going out in the cold. Walking the dogs in the cold puts me in a bad mood, and I’ll find any excuse to stay in on the weekends when it’s cold outside. So it was out of character for me to venture out on a 22 degree Friday night when a new ramen restaurant opened nearby. There must have been more than 20 different kinds of ramen on the menu! And when they brought that huge bowl of warm, noodly comfort to the table, it was all worth the trek out. I knew I needed to make it at home. This Homemade Chicken Ramen is a great way to get that warm and cozy feeling without ever having to leave the house.
Making the broth
Traditional ramen broth is made of at least two, sometimes more, broths: animal broth of some kind (could be chicken, pork or beef) and dashi. Dashi is a broth made from kelp and dried bonito flakes. It gives the broth a brininess that is very distinct to ramen.
But for this this Homemade Chicken Ramen, we are taking certain liberties to make it easier and more accessible. We’re skipping the dashi and, instead, we’re enriching chicken broth with miso, ginger and lots of garlic. This means your flavorful broth will be ready faster and your ramen will be on the table in no time.
What’s in this Homemade Chicken Ramen
The coolest thing about ramen is the variety of add-ins you can choose. For this Homemade Chicken Ramen, we’re adding carrots, baby corn, spinach and the classic soft-boiled egg. Feel free to add or remove ingredients to suit your own taste. Matchstick carrots are easy and often available already bagged in the produce section of your supermarket. I like to shred my carrots into ribbons using a vegetable peeler because they are more delicate. It’s up to you.
I like spinach in soups because it is mild in flavor and not chewy. It also doesn’t really require any cooking. You just throw it into the broth just before serving. It will wilt a little bit, and then it’s ready. But again, feel free to customize. You could really swap in any kind of other green you like. Bok choy is a popular option.
A gluten free option for Homemade Chicken Ramen
Traditional ramen noodles are made from wheat, and typically the only kind that are offered in restaurants. Going to a ramen restaurant if you’re gluten free is kind of painful. Luckily, there are now ramen noodles that you can buy at the supermarket that are made from rice and completely gluten free.
If you’re not able to find gluten free ramen noodles, any other kind of rice noodle will work beautifully. It may just not be squiggly like traditional ramen.
However you choose to customize your Homemade Chicken Ramen, it’s sure to be a warm, cozy, satisfying meal. And if you make it, I’d love to hear about it! Leave a comment or drop a rating below. Enjoy!
Homemade Chicken Ramen
- 1 lb. boneless, skinless chicken breast
- 12 cups chicken broth
- 3 cups baby spinach leaves
- 3 pkg. ramen noodles 9 oz.
- 4 eggs
- 1 cup matchstick or shredded carrots
- 1 15 oz. can baby corn
- 1 bunch scallions (green onions) diced, whites and greens separated
- 2/3 cup white miso paste
- 4 Tbsp. sesame oil divided
- 1/4 cup soy sauce
- 4 Tbsp. + 1/2 tsp. minced fresh ginger divided
- 2 Tbsp. + 2 tsp. minced garlic divided
- 2 Tbsp. honey
- 1/2 tsp. ground turmeric
- In a shallow dish, combine the soy sauce, 1/2 tsp. ginger, 1 tsp. garlic, honey and turmeric. Cut the chicken into strips and toss in the marinade.
- Heat 2 Tbsp. sesame oil in a large pan over medium heat. Cook the chicken until browned outside and tender inside, about 7-8 minutes. Remove onto a separate plate.
- Make the soft-cooked eggs: Bring 1 inch of water to a boil in a small saucepan. Carefully place the eggs into the saucepan and cover tightly. Cook for exactly 6 minutes. Remove eggs and immediately plunge into a bowl of ice water. When cool enough to handle, peel off the shells. Slice each egg in half.
- Heat the remaining sesame oil in a stock pot. Cook the remaining garlic, ginger and white parts of the scallions until sizzling, about 1-2 minutes. With the heat on medium low, pour the broth into the pot.
- Allow the broth to warm. Then, ladle out 1 cup of broth. Stir the miso paste into the warm cup of broth until dissolved. Add it back into the pot.
- Add the noodles and chicken to the broth. Cook 5-6 minutes. Add the carrots and corn. Turn off heat and stir in the spinach. Divide the soup between 4 large bowls. Garnish each bowl with one soft-cooked egg and the green parts of the scallions.