I love this dish because it gives me a warm, deeply flavored ramen bowl with tender chicken, silky broth and customizable toppings, all in a relatively quick cooking time. It feels cozy and satisfying without being complicated.
Why You’ll Love This Recipe
I like how quickly this ramen comes together while still tasting rich and layered. The marinated chicken adds sweetness and umami, the broth is comforting without being heavy, and the egg-yolk-and-mayonnaise base creates a creamy finish that makes the bowl feel extra special. I also enjoy how easy it is to swap toppings depending on what I have in my kitchen.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 skinless chicken breasts
1/3 cup soy sauce (for the marinade)
1/4 cup mirin (for the marinade)
1/4 cup brown sugar
1 tbsp minced garlic
1 tsp ground ginger
6 cups chicken broth
1/4 cup soy sauce (for the broth)
2 tbsp mirin (for the broth)
2 packs ramen noodles
2 egg yolks
2 tbsp mayonnaise (1 tbsp per bowl)
2 tsp minced garlic (1 tsp per bowl)
2 boiled eggs
Scallions, sliced
Bok choy, lightly boiled
Directions
In a bowl, mix the chicken breasts with 1/3 cup soy sauce, 1/4 cup mirin, brown sugar, 1 tbsp garlic and ground ginger. Coat the chicken well.
Heat a skillet over medium heat and spray lightly with non-stick spray. Add the chicken along with the marinade. Cook for about 10 minutes, turning until browned and cooked through.
While the chicken cooks, boil the eggs to your preferred doneness and blanch the bok choy for 5–6 minutes until just tender.
Once the chicken is done, remove from heat and slice thinly.
In a pot, combine the chicken broth with 1/4 cup soy sauce and 2 tbsp mirin. Bring to a simmer.
Add the ramen noodles and cook until tender.
Prepare two bowls. In each bowl place 1 egg yolk, 1 tbsp mayonnaise and 1 tsp minced garlic. Stir to form a creamy base.
Ladle some hot broth into each bowl and mix with the base. Add the cooked noodles, more broth and then top with sliced chicken, bok choy, scallions and the boiled egg halves.
I sometimes add chili oil, crushed red pepper or sriracha to bring heat.
I like swapping chicken for tofu or mushrooms for a vegetarian twist.
I can add extras like sweetcorn, bean sprouts, mushrooms or nori for more texture.
For a deeper broth, I occasionally mix in a little bone broth or a splash of dashi.
Storage/Reheating
I store the broth separately from the noodles and toppings when possible. The broth keeps in the fridge for up to 2 days. When reheating, I warm the broth on the stove and cook fresh noodles so they don’t become mushy. If everything is already combined, I reheat gently on the stovetop to preserve the texture and creaminess.
FAQs
Can I make the creamy base lighter?
I can reduce the mayonnaise or omit the egg yolk for a lighter bowl, though the texture won’t be as silky.
Can I use pre-cooked chicken?
Yes, I can use rotisserie chicken or leftover grilled chicken. I simply heat it in the broth before serving.
What type of ramen noodles work best?
I prefer wheat-based ramen noodles, either fresh or dried. Instant ramen works too as long as I discard the seasoning packet.
Can I prep parts of this ahead of time?
Yes, I can marinate the chicken ahead, boil eggs in advance and even mix the broth mixture before cooking.
How can I make the dish spicier?
I add chili oil, crushed red pepper, hot sesame oil or a spoon of spicy miso paste to adjust heat to my liking.
Conclusion
I find this Easy Chicken Ramen to be a perfect balance of comfort, flavour and speed. The marinated chicken, creamy base and customizable toppings make each bowl satisfying, and the simple steps keep it approachable for busy days. It has definitely earned a place in my regular meal rotation.
This Easy Chicken Ramen delivers a warm, comforting bowl of ramen with tender marinated chicken, silky broth and customizable toppings—ready in about 25 minutes.
Total Time:25 minutes
Yield:2 bowls
Ingredients
2 skinless chicken breasts
1/3 cup soy sauce (for the marinade)
1/4 cup mirin (for the marinade)
1/4 cup brown sugar
1 tablespoon minced garlic
1 teaspoon ground ginger
6 cups chicken broth
1/4 cup soy sauce (for the broth)
2 tablespoons mirin (for the broth)
2 packs ramen noodles
2 egg yolks
2 tablespoons mayonnaise (1 Tbsp per bowl)
2 teaspoons minced garlic (1 tsp per bowl)
2 boiled eggs
Scallions, sliced
Bok choy, lightly boiled
Instructions
In a bowl, mix the chicken breasts with 1/3 cup soy sauce, 1/4 cup mirin, brown sugar, 1 Tbsp minced garlic and ground ginger. Coat the chicken well.
Heat a skillet over medium heat and spray lightly with non‑stick spray. Add the chicken along with the marinade. Cook for about 10 minutes, turning until browned and cooked through.
While the chicken cooks, boil the eggs to your preferred doneness and blanch the bok choy for 5–6 minutes until just tender.
Once the chicken is done, remove from heat and slice thinly.
In a pot, combine the chicken broth with 1/4 cup soy sauce and 2 Tbsp mirin. Bring to a simmer.
Add the ramen noodles and cook until tender.
Prepare two bowls. In each bowl place 1 egg yolk, 1 Tbsp mayonnaise and 1 tsp minced garlic. Stir to form a creamy base.
Ladle some hot broth into each bowl and mix with the base. Add the cooked noodles, more broth and then top with sliced chicken, bok choy, scallions and the boiled egg halves.
Notes
If you don’t have hot honey or prefer a simpler marinade, you can substitute regular honey + chili flakes to mimic the sweet‑heat balance.
You can use frozen salmon fillet (thawed) or chicken‑free alternative (like tofu) if preferred—just ensure it’s pat dry so it roasts nicely.
This bowl is naturally gluten‑free and dairy‑free if you confirm that your ramen noodles, soy sauce and other condiments are gluten‑free.
For a lower‑carb base, use quinoa or cauliflower rice instead of regular rice.
Extra toppings like shredded carrots, radishes, or edamame add texture and color.
