The Ultimate Chicken Ramen Noodles You Need to Try

Move beyond the instant packet and experience the profound comfort of homemade ramen. This ultimate chicken ramen recipe builds layers of flavor from scratch, resulting in a rich, aromatic broth, perfectly cooked noodles, and an array of delectable toppings. It’s a weekend project that rewards you with a bowl of pure, soul-warming joy. Follow this detailed guide to create a ramen experience that rivals your favorite restaurant.

Ingredients for the Ultimate Chicken Ramen

Makes 2 generous servings

For the Broth & Chicken:

• 2 lbs (900g) chicken bones (backs, necks, or wings) or 1 whole chicken carcass
• 2 chicken thighs (bone-in, skin-on)
• 1 large onion, halved and unpeeled
• 1 knob ginger (about 3 inches), sliced in half lengthwise
• 6 cloves garlic, smashed
• 2 stalks green onion, white parts only (save greens for garnish)
• 1 tbsp (15ml) vegetable oil
• 8 cups (2 liters) cold water
• 1 piece kombu (dried kelp), about 4×4 inches (optional, for umami)

For the Tare (Seasoning Sauce):

• 1/2 cup (120ml) soy sauce
• 1/4 cup (60ml) mirin
• 2 tbsp (30ml) sake or dry sherry
• 1 tbsp (15g) brown sugar
• 1 tsp (5g) grated ginger

For Assembly & Toppings:

• 2 portions fresh ramen noodles or 3 portions dried ramen noodles (discard seasoning packets)
• 2 soft-boiled eggs (marinated in leftover tare for 4+ hours)
• 4 slices narutomaki (fish cake) (optional)
• 1 cup bean sprouts, blanched
• 2 sheets nori (seaweed)
• Green onions, finely sliced
• Chili oil or rayu (for spice)

Step-by-Step Instructions

Total Time: Approximately 3-4 hours (mostly hands-off simmering). Active Time: 45 minutes.

Step 1: Prepare and Roast the Aromatics (15 mins)

Preheat your oven to 425°F (220°C). On a baking sheet, toss the halved onion (cut side down), ginger halves, and smashed garlic cloves with the vegetable oil. Roast for 12-15 minutes until deeply charred in spots. This caramelization is crucial for building a rich, complex broth base with smoky undertones.

Step 2: Build the Broth & Simmer (2.5 – 3 hours)

1. In a large stockpot, add the chicken bones and cover with cold water. Bring to a rapid boil for 5 minutes, then drain and rinse the bones. This step (“blanching”) removes impurities for a clearer, cleaner-tasting broth.
2. Return the cleaned bones to the pot. Add the roasted aromatics, green onion whites, and the 8 cups of fresh cold water. If using kombu, add it now.
3. Bring to a bare simmer over medium heat, then immediately reduce to low. Skim off any foam that rises in the first 30 minutes. Partially cover and simmer gently for 2 hours.
4. Add the chicken thighs to the pot and continue to simmer for another 30-45 minutes, until the thighs are cooked through and tender.
5. Remove the chicken thighs and set aside. Strain the entire broth through a fine-mesh sieve into a clean pot. Discard the solids. You should have about 5-6 cups of concentrated broth.

Step 3: Make the Tare & Prepare Toppings (20 mins)

While the broth simmers, combine all tare ingredients in a small saucepan. Bring to a simmer over medium heat, stir to dissolve the sugar, then remove from heat and let cool. This is your powerful seasoning base. Practical Example: Shred the reserved chicken thigh meat for topping. Marinate your soft-boiled eggs in a few tablespoons of the cooled tare for extra flavor.

Step 4: Assemble the Ultimate Bowls (10 mins)

1. Bring your strained broth to a gentle simmer. Cook the ramen noodles according to package directions (fresh noodles cook in 1-2 minutes).
2. In each serving bowl, place 2-3 tbsp of the tare seasoning sauce.
3. Divide the hot, cooked noodles between the bowls. Ladle the piping hot broth over the noodles, aiming for a ratio of about 2:1 broth to tare.
4. Arrange your toppings artfully: shredded chicken, halved marinated egg, bean sprouts, nori sheet, narutomaki, and green onions. Add a dollop of chili oil if desired.
5. Serve immediately. Instruct diners to mix the contents well before eating to distribute the tare throughout the broth.

Cooking Tips & Expert Variations

• Broth Clarity: The initial blanch and maintaining a gentle simmer (not a rolling boil) are the secrets to a clear, not cloudy, broth.
• Time-Saver: Use a pressure cooker or Instant Pot. Cook the broth on high pressure for 1.5 hours after the blanch for a similar depth of flavor in a fraction of the time.
• Vegetarian Twist: Replace chicken bones with 2 lbs of mixed mushrooms (shiitake, cremini) and kombu. Use vegetable stock instead of water. Simmer for 1 hour only.
• Flavor Variations: For a miso ramen, add 2 tbsp of red or white miso paste to your bowl with the tare. For a spicy tantanmen style, mix 1 tbsp tahini and 1 tsp chili bean paste (doubanjiang) into the tare.
• Egg Mastery: For perfect soft-boiled eggs, boil for 6.5 minutes, then immediately transfer to an ice bath. Peel once cool.

Serving Suggestions

This ultimate chicken ramen is a complete meal in a bowl. For a traditional restaurant experience, serve it with a side of gyoza (pan-fried dumplings) or a simple green salad with ginger-sesame dressing. A cold, crisp Japanese lager or unsweetened iced green tea makes for the perfect beverage pairing, cutting through the richness of the broth. Remember, ramen waits for no one—enjoy it the moment it’s assembled for the best noodle texture and temperature.