I’ve been hooked on ramen pretty much since the very first time I tried it. While I love going out for a professionally made bowl of it, I’ve also been experimenting for years with different ways to make the comfort food myself.
While it may seem intimidating, I can tell you that it’s not nearly as hard as you might think it is.
First, start with the noodles. I recommend cooking the noodles separately from the broth to prevent them from getting gummy. Then, sauté your onions and mushrooms until they’re nice and browned. Add garlic and cook for about a minute.
To make your chicken broth, add the chicken base to the hot water and stir to combine. Pour chicken broth into your pot and bring it back up to a simmer. Meanwhile, slice your chicken thin (I like to slice it while it’s still frozen – I swear it works!).
To get an especially savory flavor, I combine one tablespoon each of soy sauce, miso paste, and Worcestershire sauce to make my very own “flavor bomb.” I add this secret sauce to a lot of my favorite meaty dishes.
Once you add the sliced chicken, your broth should look like this:
The end result is a dish that’s packed with flavor and perfect for chilly Winter nights. Keep reading for the full recipe and instructions.
Pro tip: slice chicken breasts while they are still frozen.
For leftovers, store noodles and soup separately, that way the noodles don’t soak up all the broth. Ramen broth freezes beautifully.
- 2 packages of dry ramen noodles
2 chicken breasts, thinly sliced
1 tablespoon canola or other neutral oil (don’t use olive oil)
1 small-to-medium onion (slice half and dice the rest)
1 5-oz. package Shitake mushrooms, washed (dice 1 cup and leave the rest for later)
1 tablespoon of minced garlic
8 cups of chicken broth (I make my own by using Better Than Boullion Roasted Chicken Base and boiling water)
“Flavor bomb” (1 tablespoon each of soy sauce, miso paste, and Worcestershire sauce combined)
2 tablespoons of mirin
Sliced green onions, cilantro, or chives for garnishing
For the noodles:
- Make noodles according to package directions. Set aside.
For the Broth:
- In a large pot sauté diced onions mushroom in oil till browned.
- Add garlic, saute until fragrant.
- Add chicken broth, bring to simmer.
- Add “flavor bomb” and mirin.
- Bring the broth back up to a roiling boil.
- Add mushrooms and thinly sliced onions.
- Add sliced chicken and make sure to cook thoroughly.
- Taste and adjust seasonings accordingly.
- Place noodles in a bowl.
- Add broth.
- Garnish with cilantro, green onions, and chives. Enjoy!
- 10-12 servings
- Prep Time
- 30 minutes
- Cook Time
- 30 minutes
- Total Time
- 59 minutes, 59 seconds