I don’t know about you guys but growing up I loved ramen. I could eat it straight out of the package. My husband, John, makes the absolute best Chicken Ramen and its much healthier than the packets so you feel good about eating it! It is also absolutely beautiful to look at!
A couple quick notes about this ramen recipe. It includes the option to marinate the eggs. We have tried both the marinated and plan versions and decided that we prefer plain. The marinade really packs a punch that was just a little too flavorful for us and our 6 year old (this is one of her fave dishes and she is obsessed with soft boiled eggs). So feel free to add or omit that step to your liking! The photo shows it WITH the marinated eggs.
The mushrooms are optional too!! I am NOT a mushroom gal – I like the taste, but the texture is weird to me. But the recipe is great with or without them as well!
For the broth, we use our own homemade bone broth. We make a least one whole, slow cooked chicken per week, and once we strip the meat from the bones, we use them to make bone broth. I highly recommend either using your own homemade broth, which you can ready about HERE, or buying high quality bone broth from the store. True bone broth is incredibly nutrient dense due to the slow cooking and extraction of things like collagen from the bones and is a very healthy and delicious addition to any dish.
If you haven’t tried Thrive Market, we use it to get all our pantry staples for A LOT less than the regular grocery stores, and often we are able to find items on Thrive Market that our local stores don’t carry. They also have their own brand of a ton of products to accommodate special diets like ours. They’ve given a special code to my readers for 25% off their first order and a free gift when they sign up – check it out HERE. I’m kinda fanatical about Thrive and think you will be too!!
- 2 tbsp. Mirin
- 1 tbsp. Shoyu (in place of the regular dark soy sauce)
- 1 tbsp. Light Soy Sauce (we use tamari to keep it gluten free!)
- 1/4 tsp. Cayenne Pepper
- 2 cloves Garlic
- 4 Chicken Thighs (boneless/skinless)
- 2 tsp Brown Sugar
- 2 tbsp Shoyu (in place of the regular dark soy sauce)
- 4-5 cup Chicken Bone Broth
- 4 stalks Green Onion
- 4-5 cloves Garlic
- 2 inch Ginger, sliced
- 1/4 cup Light Soy Sauce
- 1/4 cup Mirin
- 6-8 oz Shitake Mushrooms (sliced and stems trimmed)
- 12-13 oz Dried Ramen Noodles or 4 portions of Fresh Ramen Noodles (We use brown rice noodles)
- 2 bunches Spinach – Optional (or 4 Shanghai Bok Choy)
- 4 Soft boiled eggs (see below for instructions)
- Sliced radishes as garnish
- Combine marinade ingredients in large ziploc bag or bowl
- Add chick thighs and marinate chicken for one hour
- Preheat oven to 425 degrees
- Place marinaded chicken on parchment lined sheet
- Roast in oven for 15 minutes
- While chicken is cooking prepare the glaze by combining ingredients in small bowl
- While the chicken is roasting go ahead and add your broth / stock, ginger, garlic, soy sauce and Mirin to a medium saucepan. Let simmer for 25 minutes.
- After 15 minutes in the oven, flip chicken and apply glaze
- Cook chicken for an additional 10-15 minutes. Slice and set aside to cool.
- In a second medium saucepan, cook the optional soft boiled eggs. See below to recipe if desired.
- Strain broth mixture into large bowl or container. Return broth to pot and return to stove. Discard the vegetables removed from both.
- Add mushrooms to broth and simmer for 5 minutes
- In a second medium saucepan boil water and cook noodles according to package directions.
- Steam the greens (see below recipe if desired)
- Strain cooked noodles
- Divide cooked components (broth w/mushrooms, cooked noodles, sliced chicken, optional eggs and greens). Garnish with sliced radishes and enjoy!
Soft Boiled Eggs
- In a medium saucepan, bring water to a rolling boil. The amount of water should cover all your eggs, but do not add the eggs yet!
- Once the water is at a rolling boil, use a slotted spoon to gently place eggs into pot
- Boil eggs for 6 minutes for soft boiled. Cook for 7 minutes for hard boiled. Your preference – we use soft boiled!
- While eggs are cooking, fill a medium bowl with ice water
- Using a slotted spoon, scoop eggs out of pot and place immediately into a bowl of ice water to stop the cooking.
- After about 5 minutes the eggs should be chilled. Remove from bowl, peel and set aside.
- Place greens in microwave safe bowl. Cover and microwave for one minute.
- Check greens for softness – if you would like them more soft, continue cooking in 1 minute increments until they reach desired tenderness.
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