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Easy Homemade Chicken Ramen – An incredibly flavorful Chicken ramen with authentic flavors, but easy to make for dinner! Then this is the recipe for you! Comforting, vibrant and delicious Homemade Chicken Ramen you can make at home! What type of noodles can I use for this homemade chicken ramen? What if I can’t find some of these ingredients?

How to cut down the cooking time when making this easy chicken ramen recipe? Recently, I’ve been on a mission every time we went on a trip, to find the best bowl of ramen that city had to offer. I’ve come across the best, and sadly the worst too, during my travels. Both my husband and I love ramen, and since there isn’t a good place that makes it locally, we make our own at home. So today, I’m going to fix that with this flavor-packed, easy homemade chicken ramen.

A close up of the bowl of ramen, showing the shoyu ramen broth. I’m going to show you how to make a delicious bowl of ramen that tastes like an authentic Shoyu Ramen bowl, plus I’ll share shortcuts to make this homemade chicken ramen even easier. You can use store bought stock, but add more flavor! This ramen looks amazing with the laquered chicken served on the side. You can make this upgraded version with the chicken cooked separately, OR make it easier by cooking the chicken IN the shoyu broth.

Top it up with a classic ramen egg that completes the authenticity of this recipe. I prefer using homemade chicken stock, but I don’t always have homemade chicken stock at hand. So I use store-bought in a pinch. Then reduce heat to a medium and let it simmer to infuse all the flavors.

You can increase the amount of stock if you want to cook the noodles in the broth, but I prefer to cook the noodle separately. You end up with a clear flavorful chicken broth. Also, you will end up consuming all that extra starch that you would otherwise wash away. Process of making the chicken ramen broth – Chicken stock in a saucepan with garlic, ginger, spring onions and chili. Shiitake mushrooms added to the shoyu ramen broth in a saucepan. You can leave out the soy sauce for a SHIO RAMEN base. Or add some white miso for a MISO base.

Japanese ramen that really enhances the flavor. It’s a sweet rice wine with a slight tang. I always add garlic, but because there’s ginger in the recipe, the garlic isn’t a necessity. Or you can leave out the ginger, and just add garlic.