Just modified your recipes. I have a question, though: What is “rich” chicken broth? Loved this recipe! Seeing your responses to comments, you appear both modest and humble? This is good stuff. This is an amazing recipe! . I made this tonight and it was amazing. They might not be squiggly like the instant packets, but they’re probably healthier Hope you enjoy the recipe!! Set aside. Thank you for sharing this amazing recipe I absolutely love this soup. We just made this for our New Years dinner and it was amazing. My 6 and 3 year old boys loved it too!!! I also added Japanese sea weed so to have a crunchy and deep sea flavor into it. My family was so impressed – my son said that it was so good he “even ate a mushroom!”. I cut out the shiitake mushrooms with skin-off chicken breasts, so other than some minor problems with the recipe, everything else was perfect. There are recipes you try out and they’re fine, you eat it but they weren’t special enough to get added to your food rotation. Put 1/4 cup butter in cavity and 1/4 cup sliced butter on top. I had to twist the recipe since here in Italy, the place i live doesn’t have mirin, sake and the shitake mushrooms. Maruchan Ramen Noodle Soup, Souper 6-Pack, Roast Chicken Flavor Warnings and Disclaimer Statements regarding dietary supplements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease. This is the second time I’ve made this. I used to white white+sugar to substitute mirin and sautéed fresh sliced champignons with the ginger and garlic and followed the recipe! Really loved this recipe! This was very easy to make and incredibly delicious! Thanks so much for posting. It is a tad salty for me but the flavor is all there. Super yummy recipe! I did substitute fine egg noodles instead of ramen as a personal preference and used shredded turkey and it was absolutely delicious. I couldn’t believe it tasted so close to authentic Japanese ramen. The ginger could have been a little less or none at all. I baked skinless chicken breasts because that’s all I had so I didn’t get that golden brown skin. Hi! It might be better to add those in right before serving. Though I used boneless skin on thighs, couldn’t find skin on breasts at the grocery. I think my dried mushrooms could’ve used a little more time to soften, so now I know that for the future. Can this recipe be modified for beef (maybe using beef stock) and if so would you change anything other than the meat selection? Instead, it’s a simple weeknight version inspired by the ramen that my husband had many times while visiting his parents in Tokyo. I’m so happy to hear that, Sammy! Used boneless skinless chicken, and no egg. Overall we were very happy with the way this recipe turned out and we will definitely be making it again! I’d probably eat it everyday if I could. The broth was delicious. Fixed this on Sunday. Loved this recipe! For the sake of time, I use a rich chicken stock instead of kombu. I don’t add calorie info but there are lots of online tools to calculate that . Thank you so much, Paul!! Thanks for sharing. My only question is about the chicken stock. LOL Get over yourself, lighten up. Thank you, Drea! It definitely doesn’t lack in flavor, and the ingredients are affordable. Otherwise, no other changes! Was craving good ramen under lockdown, and this was an awesome recipe!! It was my first time making ramen and it was delicious. So glad your eggs came out perfect! Sharing this recipe with my friends! Top Ramen Noodles Chicken 3 oz. Just getting over the flu and made this…and it definitely hit the spot! Thanks, Gia!! When the timer finishes, transfer the eggs to the ice bath … I generally use quadruple all the broth ingredients and make about a gallon in total. Thanks so much, Nicole!! Next time I quadruple the recipe. I used Asha brand noodles from Costco. Here are the modifications I have used to improve on an already great recipe : -add ghee or butter, bacon, a scoop of tahini, and a splash of soy milk or dairy milk to the broth to give it a fattier, richer base -add miso (or instant miso soup base if you are like me and can’t find miso paste in your neighborhood grocery). We couldn’t find mirin at the store so I just used wine but it was still a great and quick recipe that impresses. BTW, the brown rice ramen from Costco is highly recommended. I didn’t have ramen noodles so I used udon noodles. So happy to hear it! Great, easy recipe that both myself and hubby devored. Soy Sauce. Easy and delicious! I caught my son’s cold and wanted chicken soup tonight, but not the boring kind – this was everything and I’m thrilled I have enough left to reheat a bowl tomorrow. It’s just meant to be a really flavorful stock/broth, and while homemade is always wonderful, store-bought is also totally fine. Oh and i used pork belly and used a few chilli flakes on top.. I was extra lazy so I used a premade rotisserie chicken, and it came out great! Add the garlic and ginger, and cook for a few minutes until softened. Except the noodles absorbed almost all the broth, leaving a thick, very salty sauce. My first noodle bowl !!!!! Ramen noodles are versatile. My friends will joke that I have been born in to the wrong country. Surprisingly easy and very tasty! Thanks for a great recipe! Hi Rachelle! Delicious! I’m a novice at this sort of thing – I’m a baker at heart, and a bad one all the same! Great recipe! Do you know what the sodium content is for this recipe? Remove the skin from the drumsticks using scissors, then spread it onto an oven rack and season I boiled my chicked in another pot in some broth and shredded it afterwards, but it still turned out great! Made this tonight and it was perfect for a snowed in Friday night. Transfer the skillet to the oven and roast for 15-20 minutes, until the chicken is cooked through. Thank you! Since it’s usually a weeknight meal and I’m a busy mama, I always shoot for the rotisserie chicken to cut the time in half. Thank ! Hi Looking forward to trying this !! Like roast chicken potato chips, Roast Chicken ramen nails the salty chicken ramen flavor we've come to expect with the… Nearly every variety of ramen has a very distinctive flavor from the stock made from seaweed and dried fish. I love ramen! Ramen Noodles can be used easily as a main course or as an enhancing side dish. Then go make chicken noodle soup. So many variation you can made with this base recipe. Would you recommend sesame oil for the step below? Perfect for a winter’s night. Made it for my for my boyfriend and he loved it! My first Ramen from scratch – it was amazing!! Thanks so much, Rosie!! Love that I can make it without the junk that is many times added by Pho places (like MSG!) Then there are recipes like this! Thanks, Kristen! I love this; simple, quick take on Ramen to have at home. Yummy! This looks delicious I will try this tonight. I also add,white miso paste (1-2 tablespoons ) to the broth to make it extra rich. definitely worth the work though. I used homemade bone broth, rice noodles (GF) + added fresh bok choy at the finish. Added some shredded carrot, cabbage and bamboo shoots for serving. My husband, 4 year old, & I loved it. I’d recommend cooking the noodles separately, or doubling the amount of chicken broth. Everything looks so delicious, I love this dish though. We will continue to play with that change but in the meantime we look forward to the chicken version. I just made this last night and my husband absolutely loved it. Wow—just made this tonight but we had thick pork chops instead of chicken so I used that instead but the same process. Thanks for the recipe! Hey! Lol. I’m sending to Japan- obsessed friends. Seriously, this is a godsend recipe. Hi, Ed. . Wouldn’t change a thing in the recipe! Thanks for the recipe Laura. I’m pretty sure I screw this recipe up every time in some way but it is extremely forgiving and tastes so so delicious every single time! I really want to make this. So glad it’s become a favorite . So happy to hear that! Hi, Dan! So happy to have found this in time for the cold weather. Great recipe! Thank you so much, Amanda!! It was super delicious. Maybe try some crushed red pepper, a little extra soy sauce, or add some extra toppings from a traditional ramen dish! This is making me so hungry right now! You can also cut your ramen prep time in half by using a store-bought whole rotisserie chicken, simply slice off as much as you wish, and add to the ramen. Yes, the 4 cups is either homemade or packaged liquid stock, if you used some kind of bouillon/powder, you’d need to look on the package to see how much was needed for 4 cups of water. Thanks so much for the update, Jen!! I’m sorry I don’t have a better estimate, but it’s not a product I often use… Hope you enjoy the recipe!! Or, and I’m going out a limb here considering that fact that I find it’s extremely hard for people to keep their rude comments to theirselves, you can stop being a bigot and keep your irrelevant and judgemental opinions to yourself. Remove the lid, and let simmer uncovered for 5 minutes, then add the dried mushrooms. Looks perfect for fall weather! 25 minutes. My one mod is that I made the soft boiled eggs beforehand and marinated the eggs in a soy sauce/mirin mix, to get a true “ramen egg” which I would recommend. Once the broth is ready, it will basically be nonalcoholic. Easy homemade chicken ramen, with a flavorful broth, roasted chicken, fresh veggies, lots of noodles, and a soft cooked egg. You set expectations perfectly in your description. Creamy Chicken FlavorThis is the future, right here. I opted for chicken instead of pork, but kept the rest of the ramen vibe somewhat traditional: a killer chicken soup base with garlic, ginger, shitake mushrooms and soy sauce, filled with squiggly ramen noodles and slices of succulent chicken, and topped with fresh spring onions and a soft-boiled egg. New to cooking were would I find rick chicken stock? This is a great simple version of home cooked Ramen. I’d like to think that if you try the recipe, you’ll find it’s pretty great, especially for being ready in as little as half an hour, and using more easily accessible ingredients than “true” ramen requires. You could absolutely cook the noodles separately according to their pacakge directions. I can’t believe how simple, yet flavourful this soup is! Turns out amazing every time. Your egg recipe is perfection too. Wonderful recipe. I made a twist and used both chicken and dashi broth and added a little bit of sake, it came out terrific! Rich, aromatic roasted chicken broth flavoured with miso and soy with noodles, chicken and shimeji mushrooms makes for the perfect chicken ramen. Wishing you all a merry, merry Christmas!! So glad you enjoyed the recipe – It sounds fabulous with your homemade stock and marinated eggs! The broth was super tasty! Very easy, but did take me some time to make. Your’s looks absolutely stunning. Using already roasted chicken bones is an easy way to make flavorful “brown” stock, and you can use that stock to make a simple, rich ramen broth that’s perfect for winter weeknights. We’ve been in lockdown in Melbourne for months which includes a travel restriction. Your soup is tasty chicken noodles, but it’s not ramen. I think I should have used a thicker noodle and let it sit in the sauce to pick up more of the flavor, but the family loved it and I will definitely make it again. I was really skeptical about this recipe since authentic Japanese ramen is so much more intricate and complicated than your recipe, but I just tried it and the flavor was incredible! Added an onion with the mushrooms and added a little spice to it! I LOVE Asian cuisine. As I mention in the blog post, this is absolutely not an authentic ramen, and I don’t claim that it is. Just made this. You can change the toppings to anything you like and the broth is super simple! This was delicious. I’d love to hear how the second time around goes! I don’t know what it is about this time of the year but I gravitate towards ramen like a moth to a flame when autumn comes around. For the amount of effort and ingredients, it is a wonderful recipe. Made this for my family and they loved it! Thanks! You never mention where to buy the ramen noodles. Looks like a good recipe, do intend on trying! Delicious! I think the word you’re looking for is “similar”, not “equivalent”. I used Ocean’s Halo Ramen noodles. I’ll probably marinate the chicken in the same concoction next time to, to marry the flavors. You can definitely freeze the broth, but I’m not sure how well the ramen noodles would do with freezing/defrosting (haven’t tried it). Totally recommend! Thank you for your thoughtfulness in putting this together. Hi, Heather – sorry I missed your comment! I plan to make this again and again. So glad you two enjoyed the recipe! I don’t think I’ll be able to stop! I also up the broth recipe by half, since its so delicious. But when combined with the ramen, they tasted delicious! Thank you for this amazing recipe. Rich creamy and bursting with multiple layers of flavour, restaurants create recipes over days of reducing stock, drawing everything out of pork and chicken bones, and adding various ingredients to which the dinner’s experience is a magical taste mystery. Extra garlic and ginger is never a bad thing… Thanks, Annie! Oriental Maruchan Ramen Noodle Soup Instant Lunch Flavor DISCONTINUED - RARE. Sriracha on top takes it out of this world. I have never made ramen nor am I really a cook but this recipe took me to new heights. I had ramen when I was in Japan and nothing compared. For one serving you’d just divide all the ingredients in half. I also add other veggies like blanched broccoli, bean sprouts and shredded carrot (you really don’t need the Mirin if you add carrot.) Thanks Billy! It was SO good and easy!!! I have made this recipe a few times now and love it. I made this last night and it was AMAZING! I did add the mushrooms, cilantro, jalapeño, bac choy, green onion and some spicy sesame oil, I used the chicken and added beef and shrimp and used bone broth (higher protein). Total hit. That’s what I thought, at first but when I researched it, it seemed like I was reading that a lot of the alcohol is actually retained so that kind of freaked me out. Add the stock, cover, and bring to boil. I’m a big fan of the Hakubaku brand ramen noodles if you get a chance to try those. Ready in Thanks! This was delicious! I am in search of a great Ramen recipe with not the ton of sodium for my 90 year old dad who LOVES Ramen! I hope you find the recipe you’re looking for. I’m not sure if you actually made my recipe before deciding to leave this negative review, but as I mention in the post, this is a one hour, weeknight ramen recipe, and does not claim to be rigidly authentic. 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