Best Homemade Chicken Ramen Soup Recipe for Beginners

Hearty Chicken Ramen Soup (Homemade Easy Ramen) This is a comfort food ramen recipe that’s beginner-friendly, tastes rich, and comes together fast. If you’ve been searching how to make chicken ramen soup, this is the simple, homemade version you’ll keep repeating.

Servings: 4
Prep time: 15 minutes
Cook time: 25–30 minutes
Total: ~45 minutes

Ingredients

For the chicken

• 1 lb (450 g) boneless skinless chicken thighs (or breasts)
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp oil (neutral oil or avocado)

For the ramen broth

• 1 tbsp sesame oil (optional but recommended)
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated (or 1 tsp ginger paste)
• 6 cups (1.4 L) chicken broth/stock (low sodium if possible)
• 3 tbsp soy sauce (add more to taste)
• 1–2 tbsp white miso paste (optional, adds “simple Japanese ramen recipe” flavor)
• 1 tbsp mirin (optional) or 1 tsp sugar + 1 tbsp water
• 1–2 tsp rice vinegar (or lemon juice)
• 1 tsp chili oil or sriracha (optional)

Noodles + add-ins

• 3–4 packs ramen noodles (discard seasoning packets) OR 10–12 oz (300–350 g) fresh ramen noodles
• 1 cup mushrooms (shiitake/button), sliced
• 2 cups baby spinach or bok choy
• 3–4 green onions, chopped

Toppings (optional but amazing)

• Soft-boiled eggs (1 per bowl)
• Corn, bamboo shoots, nori (seaweed), sesame seeds
• Lime wedge
• Extra chili oil

Instructions

1) Cook the chicken

1. Pat chicken dry and season with salt + pepper.
2. Heat oil in a pot (Dutch oven works great) over medium-high heat.
3. Sear chicken 3–4 minutes per side until golden (it doesn’t need to be fully cooked yet).
4. Remove chicken to a plate.

2) Build the flavorful broth

1. In the same pot, add sesame oil (if using).
2. Add garlic + ginger and sauté for 30–45 seconds (don’t burn it).
3. Pour in chicken broth, then add soy sauce, miso (if using), mirin (or sugar mix), and rice vinegar.
4. Add mushrooms. Bring to a gentle simmer.

3) Simmer + shred

1. Add the chicken back into the broth.
2. Simmer 12–15 minutes (or until chicken is cooked through).
3. Remove chicken, shred it with two forks, then return it to the pot.
4. Add spinach/bok choy and simmer 1–2 minutes until just wilted.
5. Taste and adjust:
   • More soy sauce = saltier/deeper
   • More vinegar/lemon = brighter
   • Chili oil/sriracha = spicy

4) Cook noodles (best tip!)

• Cook ramen noodles separately according to package directions, then drain.
  (This keeps your homemade ramen noodles soup chicken from turning cloudy or mushy.)

5) Assemble bowls

1. Divide noodles into bowls.
2. Ladle hot broth + chicken + veggies over noodles.
3. Top with green onions, egg, nori, sesame, chili oil.

Soft-Boiled Egg (Quick Method)

1. Boil water, gently add eggs.
2. Cook 6½ minutes for jammy yolk (7 minutes for slightly firmer).
3. Transfer to ice water 3–4 minutes, peel, slice.

Beginner Shortcuts (Still Tastes Like the Best Ramen Soup Recipe)

• Use rotisserie chicken: shred and add at the end (5 minutes simmer).
• Use frozen garlic/ginger cubes.
• Skip miso/mirin if you don’t have them (it will still be a great ramen soup recipes chicken bowl).

Storage + Reheating

• Store broth + chicken in the fridge up to 4 days.
• Store noodles separately (best texture).
• Reheat broth on stove, add fresh noodles when serving.