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Bowl of chicken ramen on a white tile surface. The ramen is topped with a soft boiled egg, green onions, and black sesame seeds. There is a jar of bone broth to the right of the bowl and a small wooden bowl of black sesame seeds.
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5 from 1 vote

Homemade Ramen Recipe

This easy chicken ramen recipe comes together in 30 minutes or less and is perfect for the coziest, most comforting meal.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Soup
Cuisine: Asian
Servings: 4 servings
Author: Melissa Guevara

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!

Notes

Ideas to Dress up your Ramen:
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. 

Nutrition

Calories: 517kcal | Carbohydrates: 56.6g | Protein: 20.2g | Fat: 23.4g | Saturated Fat: 8.2g | Cholesterol: 52.5mg | Fiber: 2.6g | Sugar: 5.7g