These Chicken Ramen Noodle Bowls are so legit.

Originally Published 10/12/2021

I mean, I will gladly eat a stale package of top ramen noodles any day of the week and feel content about it.

So, to me, this recipe for Chicken Ramen Noodle Bowls is like the filet mignon of ramen!

After having made this last week, I feel like I could eat it easily once a week.

The chicken bone broth is simmered with green onions, ginger, garlic, soy, and mirin. The chicken is basted with brown sugar, soy, and mirin glaze while it bakes in the oven. Oh…and if you’ve never had a ramen egg… you’ve been missing out like I was! 

I had also never cooked with mirin previous to this. Turns out this sweet and slightly tangy rice-cooking wine has been hiding in plain sight at the grocery store all along!

I love adding new flavors to my cooking repertoire!

Anyway, I know this post is not necessarily a Fall recipe, but with cooler temperatures, that does mean soup season, and if you’re a fan of ramen then I think you’re gonna love these Chicken Ramen Noodle Bowls too!

Let’s get started!

So first we need to start with the Ramen Eggs so they have time to marinate.

The first time I’d ever had a ramen egg was at a sushi restaurant here in town that also does ramen bowls. The ramen bowl was good, but the absolute best part was the egg!

My best friend doesn’t like eggs to begin with and then she saw the custardy soft yolk and the outside of the egg was very dark brown…Needless to say, she was pretty skeptical of me eating and enjoying it lol. 

But they are delicious!

So get a pot of water boiling, grab a thumbtack or push pin, and 4 eggs.

Use the thumbtack to puncture a small hole at the bottom (the fat part) of the eggshell. This will keep them from exploding when they hit the hot water. Carefully place them in the boiling water and set a timer for 6 minutes. This will give you the perfect soft-boiled egg! If you’re not a fan of soft boiled, feel free to adjust the time and boil them longer, 8 minutes for medium, and 10 for hard.

While they’re boiling, in a Ziplock bag mix 3 tbsp of soy, 3 tbsp of mirin, and 2 tbsp of water. Once the timer goes off, put them immediately in an ice-water bath to shock them so the shell comes off a little easier. Get them peeled, then toss them in the Ziplock, seal them up, and place them in the fridge to marinate for at least 3 hours, up to overnight. Easy and oh-so tasty!

The next step in making these Chicken Ramen Noodle Bowls,

is the brown sugar & soy-baked chicken. 

Preheat the oven to 425 and get the glaze mixed up. If you cover your baking sheet in tinfoil before putting the chicken on it, you’ll save yourself the heartache of having to scrub it later! Place the chicken breasts top-down and brush the bottoms with the glaze. Put the baking sheet in the oven and set the timer for 15 minutes. 

After the timer goes off, flip the breasts right side up and brush the tops with glaze too. The chicken breasts will need to bake another 15-20 minutes on this side. I came back and reglazed them another two times before the timer went off.

Once the chicken is fully cooked, remove it from the oven and set it to the side for later when you assemble the bowls! You can see in the pictures, I also decided to throw some shrimp on top too! I just counted out enough shrimp for each bowl to have 3-4. They were frozen, already pre-peeled. I put them in with the chicken and basted them too while they were still frozen. They still cooked quicker than the chicken, even being frozen. So if you decide to add shrimp too, just remove them from the oven when they’re pink!

Ok, now for the ramen broth.

A 32oz container of chicken bone broth is just about 4 cups which is perfect for this recipe.

To give the Chicken Ramen Noodle Bowls an even more delicious flavor, this recipe calls for some green onions, garlic cloves, and ginger to be added in and simmered for a bit.

After these ingredients have imparted all their goodness, you can fish them out and discard leaving just a really good broth behind!

I think my favorite part of any soup is the broth. It’s just savory, warm, and comforting! When I was buying ingredients for these Chicken Ramen Noodle Bowls, the most expensive ingredient was the shitake mushrooms! (I already had the chicken breasts in the freezer lol) But don’t skimp! The shitakes added a super earthy, rich flavor to the broth.

Next, obviously comes the noodles.

What’s ramen without ramen noodles? I am here to tell you, this is the first time I’ve ever had a ramen noodle that wasn’t out of a cheap package of top ramen. I didn’t know they could taste not stale! Hahahaha

It’s quite remarkable when you taste better ingredients and they are better! One 8oz package of noodles, when cooked, made more than enough noodles to go around and then some! Follow the directions on the package to cook. Although, I would advise leaving them more on the less cooked side, as they will continue to suck up liquid in your ramen bowl and get overly mushy. 

Once the noodles are perfectly done, you can drain the water and divide them up between the serving bowls.

We’re almost there!

I topped mine with sliced radishes, jalapeños, red onion, green onion, and steamed broccoli! The steamed broccoli takes a little bit of effort to cut up and cook. But it’s well worth it! Something about the way the broccoli soaks up the broth and how it tastes so good with soy sauce anyway… it’s perfect for this dish!

Finally, it’s time to assemble the Chicken Ramen Noodle Bowls!

The noodles should already be in the bowls, so next comes the broth. Then layer in the sliced brown sugar soy chicken breast that’s been sliced, shrimp if you want to add it, a sliced ramen egg (yum 😋), and the rest of the veggies! Oh, I can’t wait for you to take a bite! It’s just perfection!

I’m excited to try some variations by switching up the broth and toppings, but overall 10 out of 10 recommend it to a friend! Let me know if you give these Chicken Ramen Noodle Bowls a shot and what you think of the recipe!?

Print Recipe

Chicken Ramen Noodle Bowl

This Chicken Ramen Noodle Bowl is filled with veggies, oven-roasted chicken, a perfectly cooked ramen egg, all in a bowl of amazing garlic, ginger, chicken bone broth. Giving Ramen a glow-up from its college days!

Prep Time30 minutes mins

Cook Time20 minutes mins

Ramen Egg3 hours hrs

Course: Dinner, Lunch, Soup

Equipment

• 2 Pots
• 1 Knife
• 1 Cutting board
• Measuring Cups and Spoons
• 1 Stirring Spoon
• 1 Strainer
• 1 Ziplock Bag
• 1 Baking Sheet
• 1 Brush

Ingredients

Ramen Eggs

• 4 Eggs Soft Boiled
• 3 tbsp Soy Sauce
• 3 tbsp Mirin
• 2 tbsp Water

Chicken

• 4 Chicken Breasts
• 1 tbsp Soy Sauce
• 1 tbsp Mirin
• 2 tsp Brown Sugar
• 1 tsp Chili Paste
• 1/2 tsp Coarse Ground Pepper
• 1/4 tsp Ground Ginger
• 1/4 tsp Sesame Oil

Chicken Broth

• 32 oz Chicken Bone Broth 4 cups
• 4 stalks Green Onion
• 5 cloves Garlic peeled
• 2 ” piece Ginger peeled and diced
• 1/4 Cup Soy Sauce
• 1/4 Cup Mirin
• 5 oz Shitake Mushrooms rinsed & sliced

Ramen & Toppings

• 8 oz package Ramen Noodles
• 5 Radishes sliced
• 1 large Jalapeño de-seeded and sliced
• 1/4 Red Onion sliced
• 2 stalks Green Onion sliced
• 1 head Broccoli cut up and steamed

Instructions

Ramen Eggs

• The Ramen eggs need to sit for at least 3 hours or overnight to marinate in the soy/mirin. Place a medium-size saucepan on the stove over high heat and begin boiling the water. Use a thumbtack or push-pin and gently puncture a small hole in the bottom of each of the 4 eggs (the bottom is the fat end of the egg).
• Once the water is boiling add the eggs and set a timer for 6 minutes. While the eggs are boiling, fill a large bowl with ice water to shock the eggs in once the timer goes off. Also, in a Ziplock bag, combine the 3 tbsp of soy sauce, 3 tbsp of Mirin, and 2 tbsp of water.
• Once the timer goes off, immediately transfer the eggs from the pan to the bowl of ice water. Next, remove them from the ice water and carefully peel the eggs.
• Place the peeled eggs in the Ziplock with the soy/mirin marinade, put them in the fridge, and let them sit for at least 3 hrs or overnight.

Chicken

• For the chicken, preheat the oven to 425 degrees and line a baking sheet with tin foil. In a small bowl, mix together a tbsp of soy sauce, a tbsp of mirin, 2 tsp of brown sugar, 1 tsp of chili paste, 1/2 tsp of coarse ground pepper, 1/4 tsp of ground ginger, and 1/4 tsp of sesame oil.
• Place the chicken breasts top down on the baking sheet. Brush each chicken breast with the glaze you just mixed up. Place them in the oven and set a timer for 15 minutes. After 15 minutes, turn the chicken breasts right side up and glaze the tops. Set a timer for 15 minutes again to finish baking. If you have leftover glaze you can come back during that 15 minutes and re-brush them at least one more time. Bake until the chicken is fully cooked.

Chicken Bone Broth

• While the chicken breasts are cooking, in a medium-size pot add 32oz (4 cups) bone broth, 4 whole stalks of green onion, 5 whole garlic cloves that have been peeled, a 2″ chunk of peeled ginger that has been cut into a few pieces, 1/4 cup soy sauce, and 1/4 mirin.
• Bring the ingredients to a boil and then turn the stove down and allow the broth to simmer. After about 15 minutes, strain out the green onion stalks, ginger pieces, and garlic cloves and dispose of them. Then add the rinsed and sliced shitake mushrooms and let the broth continue to gently simmer.

Ramen Noodles

• In a separate pot, cook one 8oz package of Ramen noodles according to the directions on the package. Don’t let the noodles get too soft as they will also continue to cook when placed in the ramen bowl with the chicken bone broth. Once the noodles are ready, drain the water and divide them up between the four bowls the ramen will be served in.

Ramen Toppings

• Cut up the head of broccoli and steam it in a pan on the stove, or in the microwave until it’s cooked to your liking.
• Slice up the radishes and jalapeño, as well as the red onion and green onion.
• Also, slice up the 4 cooked chicken breasts.
• Remove the ramen eggs from the fridge/marinade and slice each one in half.

Assemble & Serve

• Ladle the chicken bone broth, with the shitake mushrooms, equally into the four bowls already containing the ramen noodles. Top the bowls with sliced chicken, ramen eggs, steamed broccoli, radishes, jalapeño, red onion, and a sprinkle of green onion.
• Serve immediately and enjoy this ramen noodle glow-up!

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