A warm, comforting bowl of chicken ramen that comes together in 30 minutes may sound impossible, but I have a trick. If you start with a really quality broth (like the incredible flavors of FOND Bone Broth), you can make it happen. You’ll think it’s been simmering all day!
Don’t get me wrong, I love a homemade broth, slow cooked for hours on end, pumped up with flavor and nutrients, but do I have the time for that in this season of life with three young children at home and running my own small business? Not really. So I lean heavily on quality, pre-made staples that really make cooking easier, like FOND Bone Broth.
What You’ll Love About This Easy Chicken Ramen
While preferences and opinions over what makes for a GOOD bowl of ramen will vary …widely …everyone can agree on one thing: the broth is really important. Maybe even, the most important. If you’re new to the ramen game, yes it looks like a bowl of soup with noodles, some veggies, and protein, but it’s also so much more. The spirit of ramen is one that’s founded on depth of flavor in the broth, slow cooked, each kitchen with their own signature recipe. Then, the individual person gets to spoon themselves a bowl of the magical goodness and top it with flavor bombs of their choosing.
If you’re in the mood for a good bowl of ramen, but need to pull a meal together quickly, you’re in the right place. In less than 30 minutes and very minimal fuss, with a recipe that is made with whole ingredients and a carefully and intentionally crafted bone broth thanks to FOND Bone Broth, you an ramen to your heart’s delight.
It’s an incredibly easy way to get a nutrient-packed meal all in one bowl, perfect for cozying up and keeping warm in the winter months while simultaneously supporting your overall health.
FOND Bone Broth
FOND Bone Broth was conceptualized from a mother’s search for healing, easy-to-digest nourishment to soothe her chronic health issues. FOND is a company that is female-founded, female-led, and based out of New Braunfels, TX (hello, neighbors!). They make ready-to-sip, organic bone broth tonics in the most craveable flavor combinations. FOND combines our love for supporting nutritional wellness and culinary inspiration in the highest quality broths that not only taste good but are good for you. Read more about why FOND is our pre-made bone broth of choice here.
Why use FOND bone broth in this ramen recipe?
While FOND Bone Broth is perfectly tasty for sipping on its own, it also makes for a really delicious ramen base because of the flavors and ingredients it’s formulated with (like black radish, garlic, and oregano). Since the broth is infused with tons of flavor, it takes the work out of having to create the flavor on your own. No need for a ramen packet of questionable ingredients or having to simmer a myriad of ingredients on the stove all day.
Ingredients You’ll Need For This Recipe
This recipe was made to be simple! Quick and easy for busy lunch hours or the dinner time rush. Here’s what you’ll need to make it:
- 2 tablespoons sesame oil, divided
- 1 ½ teaspoons salt
- 4 boneless, skinless chicken thighs
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 4 ounces shiitake or baby bella mushrooms, thinly sliced
- 4 jars FOND Cantonada Bone Broth
- 1 teaspoon fish sauce or lemon juice
- 4 ramen cakes or packages of ramen (seasoning discarded)
- Green Onions, for garnish (optional)
- Black Sesame Seeds, for garnish (optional)
- Soft Boiled Egg, for garnish (optional)
How To Make Delicious Homemade Ramen
As promised, a fairly fuss-free process. Here’s how you’ll make this delicious homemade ramen.
- Cook the chicken – to a large pot, add ½ tablespoon of sesame oil and heat over medium high heat. Season the chicken thigh with salt, then add it to the pot. Cook for 5 minutes per side, or until the internal temperature reaches 165℉. Remove the chicken from the pot to a cutting board and allow it to rest.
- Cook the noodles – while the chicken is cooking, bring a medium pot of water to a boil and cook the noodles according to the instructions on the package. If your noodles came with a seasoning packet, you can discard the packet. Once the noodles are done cooking, drain them and rinse with cool water.
- Cook the garlic and ginger – reduce the heat to medium and add the remaining ½ tablespoon sesame oil, minced garlic, and grated ginger to the pot and stir. Cook for 2-3 minutes, or until the garlic becomes fragrant.
- Add the mushrooms and broth – add the sliced mushrooms to the pot and stir. Then, carefully add the broth. Stir to combine.
- Bring to simmer – bring the broth and veggies to a simmer, then remove the pot from the heat. While the broth is simmering, slice your chicken.
- Assemble – add your cooked noodles to a bowl, then carefully pour the broth with mushrooms, ginger, and garlic over top. Add your sliced chicken and garnish with green onions, a sprinkle of black sesame seeds, and a soft-boiled egg.
- Serve and enjoy!
Ways To Dress Up This Ramen
There are so many fun ways to dress up this ramen! Here are some ideas for toppings:
- Sliced green onions
- Soft-boiled egg
- Black sesame seeds
- Seaweed
- Bamboo shoots
- Radish sprouts
- Pickled ginger
- A drizzle of chili oil or sesame oil
- Drizzle of fish sauce
- Furikake
- Squeeze of lime or lemon juice
Tips for Making this Recipe
Here are some tips for making this recipe:
- Make the noodles in a separate pot – you can definitely boil your noodles in the same pot that you cook the chicken, vegetables, and broth, but we’ve found that the ramen noodles maintain their best structure and texture when cooked separately, drained, and rinsed, then rewarmed with the broth.
- Use FOND Bone Broth – the secret to the flavor in this easy recipe is the Cantonada FOND Bone Broth. It uses Black Spanish radish, garlic, and oregano and cuts down on having to build in flavors on your own.
- Make ahead – if you want to make this recipe ahead of time, you can cook all of the components, but keep the noodles separate until you are ready to eat, then heat them up in the broth.
Storing Leftover Ramen
Ramen feels like a quintessential single-serving meal since the noodles tend to get soggy from sitting in the hot broth, but if you find yourself with leftovers, you can store them in an airtight container in the fridge for 2-3 days.
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Homemade Ramen Recipe
Ingredients
- 2 tablespoons sesame oil divided
- 1 ½ teaspoons salt
- 1 ½ pounds boneless, skinless chicken thighs
- 4 garlic cloves minced
- 1 tablespoon fresh ginger grated
- 4 ounces shiitake or baby bella mushrooms thinly sliced
- 7 cups FOND Cantonada Bone Broth
- 1 teaspoon fish sauce or lemon juice
- 4 ramen cakes
- green onions (optional) for garnish
- black sesame seeds (optional) for garnish
- soft boiled egg (optional) for garnish
Instructions
- To a large pot, add 1 tablespoon of sesame oil and heat over medium high heat. Season the chicken thigh with salt, then add it to the pot. Cook for 5 minutes per side, or until the internal temperature reaches 165℉. Remove the chicken from the pot to a cutting board and allow it to rest.
- While the chicken is cooking, bring a medium pot of water to a boil and cook the noodles according to the instructions on the packet. If your noodles came with a seasoning packet, you can discard the packet. Once the noodles are done cooking, drain them and rinse with cool water.
- Reduce the heat to medium and add the remaining 1 tablespoon sesame oil, minced garlic and grated ginger to the pot and stir. Cook for 2-3 minutes, or until the garlic becomes fragrant.
- Add the sliced mushrooms to the pot and stir. Then, carefully add the broth. Stir to combine.
- Bring the broth and veggies to a simmer, then remove from the heat. While the broth is simmering, slice your chicken.
- Add your cooked noodles to a bowl, then carefully pour the broth with mushrooms, ginger, and garlic over top. Add your sliced chicken and garnish with green onions, a sprinkle of black sesame seeds, and a soft-boiled egg.
- Serve and enjoy!
Recipe Notes
- Sliced green onions
- Soft-boiled egg
- Black sesame seeds
- Seaweed
- Bamboo shoots
- Radish sprouts
- Pickled Ginger
- A drizzle of chili oil or sesame oil
- Furikake
- Squeeze of lime or lemon juice
- Make the noodles in a separate pot – you can definitely boil your noodles in the same pot that you cook the chicken, vegetables, and broth, but we’ve found that the ramen noodles maintain their best structure and texture when cooked separately, drained, and rinsed, then rewarmed with the broth.
- Use FOND Bone Broth – the secret to the flavor in this easy recipe is the Cantonada FOND Bone Broth. It uses Black Spanish radish, garlic, and oregano and cuts down on having to build in flavors on your own.
- Make ahead – if you want to make this recipe ahead of time, you can cook all of the components, but keep the noodles separate until you are ready to eat, then heat them up in the broth.
Nutrition
