When I want something warm, comforting, and deeply satisfying, this easy chicken ramen is what I make. I love how it delivers rich, takeout-style flavor with minimal effort and simple ingredients. The combination of tender chicken, slurp-worthy noodles, and a silky broth makes this a meal I never get tired of. My favorite part is the creamy base made with egg yolk and mayonnaise, which turns an everyday broth into something smooth, velvety, and incredibly crave-worthy.
Why You’ll Love This Recipe
I love this recipe because it feels indulgent while still being quick and approachable. The broth tastes rich and complex without long simmering, and everything comes together in under half an hour. I also enjoy how flexible it is, since I can easily adjust toppings, spice, or vegetables depending on what I’m in the mood for. It’s the kind of meal that feels cozy and special, even on a busy weeknight.
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
1/4 cup mirin
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, seasoning packets discarded
2 egg yolks
2 tablespoons mayonnaise, divided
2 teaspoons minced garlic, divided
2 boiled eggs
Scallions, sliced, for topping
Bok choy, boiled until tender
Directions
I begin by placing the chicken breasts in a bowl with soy sauce, mirin, brown sugar, minced garlic, and ground ginger. I toss everything together until the chicken is fully coated in the marinade.
Next, I heat a large skillet over medium heat and lightly coat it with nonstick spray. I add the chicken along with the marinade and cook it for about ten minutes, turning once, until the chicken is golden and cooked through. I then remove it from the pan and let it rest briefly before slicing it thinly.
While the chicken cooks, I boil the eggs to my liking and blanch the bok choy until just tender. In a separate pot, I combine the chicken broth, soy sauce, and mirin, then bring it to a gentle simmer. I add the ramen noodles and cook them until tender.
For each serving bowl, I add one egg yolk, one tablespoon of mayonnaise, and one teaspoon of minced garlic. I stir everything together, then slowly ladle in hot broth while stirring to create a smooth, creamy base. I add the noodles and more broth until the noodles are mostly submerged.
I finish the bowls with sliced chicken, bok choy, scallions, and halved boiled eggs, and serve immediately.
Servings And Timing
This recipe makes 2 servings.
Preparation takes about 5 minutes, cooking takes around 20 minutes, and the total time is approximately 25 minutes.
Variations
When I want extra heat, I stir chili oil, chili paste, or red pepper flakes into the broth. I sometimes add vegetables like mushrooms, corn, or bean sprouts for more texture and flavor. For a shortcut, I occasionally use shredded rotisserie chicken instead of cooking fresh chicken.
Storage/Reheating
I store leftover broth, chicken, and vegetables in airtight containers in the refrigerator for up to two days. I reheat the broth gently on the stove and add freshly cooked noodles if possible. I prefer making the egg yolk and mayonnaise base fresh when serving, since it gives the best texture.
FAQs
Can I make this ramen lighter?
I reduce the amount of mayonnaise or skip the egg yolk if I want a less rich broth.
What kind of noodles should I use?
I use any ramen noodles I like, as long as I discard the seasoning packet.
Can I make this recipe spicy?
I add chili oil, sriracha, or red pepper flakes to increase the heat.
Is this recipe good for leftovers?
I think it’s best when the components are stored separately and assembled just before eating.
Can I add more vegetables?
I often add mushrooms, corn, or leafy greens depending on what I have on hand.
Conclusion
This easy chicken ramen is one of those recipes I rely on whenever I want comfort food without a lot of work. It’s rich, cozy, and endlessly customizable, and every bowl feels satisfying from the first bite to the last. I keep coming back to it because it proves that homemade ramen can be simple, fast, and incredibly delicious.
