Traditional Chicken Ramen

A comforting homemade ramen with rich, slow-simmered chicken broth, tender chicken thighs, fresh bok choy, ramen noodles, and soft-boiled eggs. Authentic flavors made easy at home!

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Traditional Chicken Ramen
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15 min Prep Time
35 min Cook Time
50 min Total Time
4 Servings

Ingredients

  • 1 ½ lb boneless, skinless chicken thighs
  • 6 cups chicken broth (low-sodium preferred)
  • ½ cup soy sauce (low-sodium recommended)
  • ¼ cup mirin
  • 4 garlic cloves, minced
  • 2 oz fresh ginger root, grated
  • 4 green onions, chopped
  • 12 oz ramen noodles (fresh or dried)
  • 4 large eggs (for soft-boiling)
  • 2 cups bok choy, chopped

Instructions

  1. In a large pot, combine chicken broth, soy sauce, and mirin. Bring to a gentle simmer over medium heat for about 10 minutes. Add minced garlic and grated ginger.
  2. Add chicken thighs to the pot. Simmer for 20–25 minutes until chicken reaches 165°F internally. Remove chicken, shred into bite-sized pieces, and keep broth warm.
  3. Soft-boil the eggs: Boil for 6–7 minutes, then transfer to an ice bath. Peel and halve just before serving.
  4. Cook ramen noodles according to package instructions (usually 3–5 minutes). Add chopped bok choy during the last minute. Drain and divide into serving bowls.
  5. Assemble: Pour hot broth over noodles and bok choy. Top with shredded chicken, soft-boiled egg halves, and chopped green onions. Serve immediately.

Notes

I don't use mirin or ginger. We buy the Asian style noodles.