Great simple recipe – I use it all the time with variations e.g. Thank you again for sharing. Unlike most ramen with soup base, you eat it as stir-fried ramen.Think you can handle Samyang Spicy Chicken Ramen? The only thing I might add next time would be wasabi sprouts (not spicy) or clover sprouts. That broth was divine! I mean, this is okay as a start, but it is still just chicken noodle soup. I typically never comment on recipes….but I just had to say something about this one. LOL Get over yourself, lighten up. Be sure to check out these other weeknight dinner favorites: Ask your butcher to remove the rib bone from the chicken breasts (leaving the skin on), or use bone-in, skin-on chicken breasts and increase the oven roasting time 5-10 minutes, as needed. Will make again! We just made this for our New Years dinner and it was amazing. You set expectations perfectly in your description. My friends will joke that I have been born in to the wrong country. Was craving good ramen under lockdown, and this was an awesome recipe!! I am so intrigued by your substitutions! We are a house of foodies I have made this recipe many times always a hit. Fantastic recipe, thank you! I have made this recipe countless times, and its ALWAYS a hit. I’ve made this many times to have after going to the gym and I soft boil the egg for just 6 1/2 minutes. Hope everyone enjoys!! Really loved this recipe! And just in time for that chilly fall weather , Thanks, Carrie!! I didn’t have ramen noodles so I used udon noodles. Looks perfect for fall weather! The chicken will still be in the oven for about 20 minutes, but you’ll probably need to work in batches to brown it first in the skillet. This was my first time trying Ramen and I’m very impressed! I do add dried shitake mushrooms, which adds lots of umami flavor similar to what you would get from a traditional kombu or bonito based dashi. Thanks so much for this recipe. My partner even said it was the best ramen he’s ever had! how much chicken stock do i use exactly for it to be rich? Questions are always welcome If you’d like leftovers I would probably make 4x the original recipe. We did substitute coconut aminos for soy sauce without any discernible change in flavor from other ramen recipes we have tried in the past. Thank you. This is more for personal preference as I can’t say anything was lacking in the depth and complexity of the flavors in this recipe. Thank you so much xxx. I think if we had used a little less beef stock and maybe left a little chicken stock in there it would’ve been perfect. So happy to have found this in time for the cold weather. This looks delicious I will try this tonight. Thanks Billy! Thank you, Laura. Easy, delicious and a great recipe with limited ingredients. my husband and I both love this Ramen soup. How did you marinade? He always makes sure to buy at least one Pocari Sweat from a vending machine (think Japanese gatorade), and of course, there’s his favorite ramen shop in Shinjuku, a tiny, crowded restaurant with a line out the door. This looks amazing! Even splitting the amount of noodles and broth in half was too much for one person; it could have been for 3-4 people at the most. . I was a little skeptical at first and assumed it would be another lackluster but edible bowl of ramen, but I was pleasantly surprised. It tells you on the packet, or you can buy ready made stock . Add thin slices of brisket or pork with a pork/beef broth base and hoisen sauce if you want a more savory simple stock, or take 4 hours to make Ramen from a recipe that doesn’t say “simple”. Thanks, Casey!! This was absolutely delicious! Cheers, Bill. The system will only give me a three. Next time I quadruple the recipe. Tweak to your liking! Thanks so much! 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. Brilliant!:). I frequently use rotisserie chicken for this ramen, which makes it come together SO quickly. My only issue was that the eggs didn’t set. I really want to make this. My picky teens eat it up. whole family loved it, and can be made with lots of different veggies, with or without egg. Yes, many traditional Japanese ramen recipes use dashi, but for this simplified version I use chicken stock instead. <3. I only had standard soy sauce at home (not low sodium) and skinless chicken breast, but despite that it still tasted amazing. Homemade stock is always best, but any good quality, flavorful store-bought chicken stock is fine (just not a watery broth). My only question is about the chicken stock. Definitely will make again. So incredibly tasty! Meanwhile, fill a large bowl with ice water. Hope Henry is doing well. So glad you loved the recipe! This may be a controversial ranking, but we believe in standing up for … Rather than adding the mushrooms to the broth, I boil my ramen noodles in a separate pot, and the mushrooms along with them. This is amazing. I subbed in liquid aminos in place of soy sauce and used authentic ramen noods from Wegmans. I made this for myself and a friend after a massive party. I love this; simple, quick take on Ramen to have at home. Also, add boc choy and bean sprouts for a more traditional vegetable component. Except the noodles absorbed almost all the broth, leaving a thick, very salty sauce. I have been looking up ramen noodle recpies and most of them all require that for the flavoring. It tastes amazing and my husband loved it too. It turned out pretty fantastic. The ginger could have been a little less or none at all. My daughter sucked down 2 bowls and she is a super picky eater. . Thank ! Also, this recipe reheats quite well- the broth, at least. Eggs in the US come pre-washed, so no worries about chicken butt bacteria there. Nearly every variety of ramen has a very distinctive flavor from the stock made from seaweed and dried fish. What do you think? I try chicken and pork… added mushrooms… spicy, no spicy… may be it is not real ramen but taste like heaven! Easy recipe to follow and ingredients were my cupboard staples. I have made this a few times now, and it has become a staple in my house! I think you may have replied to the wrong comment. Thank you so much for this recipe, I seriously love it and it’s SO easy. There are so many of them! They may cook faster than chicken breasts, so be sure to watch your timing. Very easy, but did take me some time to make. (To be honest I did cook the eggs but mine didn’t cook enough in the 8 minutes , I’ll try them again next time and make an extra tester egg. Ahh, so happy to hear our recipe could be part of your ramen inauguration!! Hi, Janice! However, I don’t want that in my food, I prefer all natural, all organic foods. 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. I said I enjoyed this recipe. Cooks in 3 minutes. So happy you love it too! Otherwise, no other changes! WoW! Love this! Well that is a pretty incredible review! I seared the chicken the put in the oven with the skillet and used the juices in the skillet to make the broth. I also add other veggies like blanched broccoli, bean sprouts and shredded carrot (you really don’t need the Mirin if you add carrot.) The possibilities are endless. You can definitely use chicken thighs – I would plan for 1-2 per person. Hope that helps! You get good hints from others that may want a fuller taste. That broth looks extremely flavorful. Only thing I did differently was I marinated my egg for 2 days. I made a very few substitutions: I use the rotisserie chicken leftovers, I didn’t have mirin so I substituted rice wine vinegar with a touch of sugar, and I use ground ginger instead of fresh. Preheat broiler, with oven rack 6 inches from heat. . Do you know what the sodium content is for this recipe? Would you recommend sesame oil for the step below? I used my own chicken stock and some chicken thighs that I had previously grilled and froze (time saving tip) I also added some partially cooked pot stickers to the final product. Must try this. Lots of readers have used pork, and it’s my favorite way to use leftover turkey at Thanksgiving I keep everything for the broth and veggies the same but may cook the meat separately/with a different method depending on what type/cut is used. This is making me so hungry right now! I have never made ramen nor am I really a cook but this recipe took me to new heights. I followed this recipe exact and didn’t change anything, it is perfect. I love your site as I love to cook. I have never felt the need to comment on an online recipe…. Wait at least 5 minutes, or until cool enough to handle, then carefully peel away the shell and slice in half, lengthwise. I’m glad to hear you loved the ramen! Thanks, Ngan! Main info: Nissin, Cup Noodles, Homestyle Ramen Noodle Soup, Roast Chicken Nissin Foods (Usa) Co., Inc. 1 serving 190 calories 25 grams carbs 8 grams fat 3 grams protein 1 grams fiber 0 mg cholesterol 4 grams saturated fat 810 mg sodium 1 grams sugar 0 grams trans fat Thank you! Kids LOVED it too (ages 4 and almost 7). Delicious haven’t had ramen in so long just…. My whole family loved it. Thank you so much, Paul!! I must admit, since ramen is such an art form, my expectations weren’t super high… but you nailed it!! It says 4 cups – I presume that that is already mixed up, but about how much dry stock would I need for 4 cups? So happy to hear it’s a hit! Add the garlic and ginger, and cook for a few minutes until softened.”. I’ve made this several times for my family and for dinner parties and each time it is a hit! Thanks for an awesome recipe, I cannot wait to try the rest of your recipes. Delicious! For ease, we typically buy a Costco rotisserie chicken which works wonderfully. Ready in Hope that helps, enjoy!! I hope you find the recipe you’re looking for. Also, instead of using skin-on chicken (first started in a skillet and finished in the oven), we chose to use boneless, skinless chicken cooked entirely in the oven (375 degrees F for about 35 to 40 minutes). I added bok choy and carrots and doubled the recipe. Just sent it to my BF to make with his 8 yo. I would much rather make my own then buy the high sodium ones at the store. Thank you so much! Thanks so much, Alex!! thanks for sharing. I have a question, though: What is “rich” chicken broth? You could absolutely make your own dashi if you’d like, but keep in mind it may have a slightly different taste in the finished dish and you may need to adjust other ingredients accordingly. Turned out amazingly delicious. You’ll drain them once they’re cooked though, don’t add the cooking water to the ramen broth. I know a recipe is going to be good when my mouth waters while I am reading about it!!! So happy our ramen could fix your craving . Definitely will be making again! One of our new favorite recipes. I’m so glad to hear you love the recipe! You have to cook the ramen separately in the boiling egg water. Gonna try doing a beef version next time. You don’t include the essential varieties of toppings like fermented bamboo, leafy greens, dried seaweed as the bare minimum. Using full salt versions are waaaay too salty. It was super delicious. Our family is indebted to you! Wishing you all a merry, merry Christmas!! Will have to try those kimchi ramen noodles! Thanks, Cindi! Anyone who loves ramen knows the key ingredient is the soup base. I generally use quadruple all the broth ingredients and make about a gallon in total. Just what I need after three days of rich food during Christmas. Seeing your responses to comments, you appear both modest and humble? Separate noodles into serving bowls, discarding the majority of the liquid, top the noodles with the roasted vegetables and sliced orange chicken. . This isn’t just egg noodles, this is Ramen. We may even try adding some water to the soup base to help prevent this. I’m so happy to hear that! My first Ramen from scratch – it was amazing!! This recipe is awesome! Just modified your recipes. Japan is rightly proud of their ramen, so this Westernized version isn’t going to give anyone an idea what ramen is all about, but to be totally fair, it’s light years ahead of those cheap packets we all ate in college. 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. Hi Looking forward to trying this !! We just ate it. This noodle goes much deeper in emulating the taste of browned beef. Oriental Maruchan Ramen Noodle Soup Instant Lunch Flavor DISCONTINUED - RARE. I made the chicken ramen noodle soup for dinner a few nights ago and it was absolutely to die for…I was so happy..It was easy..so tasty and looked just like your picture so tnku I will be trying more of ur recipes. Best thing I’ve cooked in a very very long time. It is sooooo good! Einstein considered his second greatest invention was adding an egg to soup so that it would produce a soft-boiled egg with no extra dishes to wash. I’d recommend anyone to try the same. Enjoy!! Soy sauce is naturally salty. I love the sound of marinated eggs! I mean, seriously. Excellent! Gently lower the eggs (still cold from the fridge) into the boiling water, and let simmer for 7 minutes (for a slightly-runny yoke) or 8 minutes (for a soft, but set-up yoke). Thanks, Carlos! Thanks so much, Rosie!! Sriracha on top takes it out of this world. Thank you! Thanks, Chelsey! When I was researching how to make the perfect ramen i discovered that the noodle dish actually was created in China and introduced to Japan in the 1660s. The noodles are broad and flat. I usually go the rotisserie chicken route myself… it means homemade ramen in half the time!! 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! Looks like a good recipe, do intend on trying! its delicious she love it. 15 minutes, Ready in Please help me, i cannot stop making this ramen!!! You can use baby bellas (or another favorite mushroom), but you’ll get the most umami flavor from dried shitakes. It can be much more expensive too, so I would skip it if it’s not an ingredient you regularly cook with. This was good for me making ramen for the first time! Adding some traditional Phõ toppings (Sriracha, hosin, basil leaves, Huy Fong chili garlic paste) takes this recipe to the next level. My wife and I are OBSESSED with ramen! Transfer the skillet to the oven and roast for 15-20 minutes, until the chicken is cooked through. Love the sound of it with homemade bone broth . going to make it again this week and see what else I can come up with. So happy to hear it was a hit, even your little one! Lunchy lunch for tomorrow. My oldest daughter said this was the best ramen she’s ever had! Sam The Cooking Guy taught me to cook and I think he would LOVE this recipe. We used some left over roast pork instead of the chicken, worked really well. 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. One of my favorite shortcuts . 1 hour Thank you, Nicolas!! Thanks, Kristen! Enjoy! This dish is gorgeous! until now. It could easily pass for one, and costs much less. 3. . One petition for Taco Bell's Mexican Pizza has more than 150,000 signatures, though it doesn't look like the item with a cult following will return to the fast-food chain's menu—at least any time soon. I think sometimes all beef broth can be a little heavy, so I think you’re right that a mix with the chicken stock for the base might be a good balance. I also add,white miso paste (1-2 tablespoons ) to the broth to make it extra rich. Also, just followed your beautifully precise instructions for soft-boiled eggs, and the came out marvelous!! Wouldn’t it just be a better idea to cook the noodles as specified on the package of whatever you’re using, then just add them to the broth after draining them? Turned out just like the picture and everyone loved it, thanks!! My family and myself are blown away. I couldn’t believe it tasted so close to authentic Japanese ramen. Delicious! Thanks so much! Rich flavor. Followed this recipe exactly as listed, and it was easy and delicious, definitely a new house favorite! Delicious in it’s base form. It definitely doesn’t lack in flavor, and the ingredients are affordable. Hi, Jennah! So many variation you can made with this base recipe. So so delicious and not hard to make! Thanks so much, Nicole!! Everyday – if I could … It’s so simple and so delicious. The broth was super tasty! Thank you for the recipe. So happy the whole family enjoyed the recipe! Everyone added the ingredients that they wanted (some wanted Jalapeno, some green onion, some everything). I didn’t realize you were my mother, my mistake. You may have seen—and possibly even signed—several Change.org petitions circulated recently for discontinued foods. Tried this tonight with my Kids, as we are all trying to get over a summer cold. You may reduce the sodium level by simply using less of the seasoning packet. My husband couldn’t stop praising me after tasting this soup so a special thank to you . looks and tastes amazing just one question how do you make it one serve. My version is on the table in less than an hour – and half that if you opt for store-bought chicken – and while it might not be completely authentic, it’s a flavorful, comforting soup just in time for the unmistakably crisp, chilly autumn weather that these first days of October have ushered in. Out just like a hearty bowl of ramen noodles with the whites were still mostly liquid you tons of thank. Baby bellas ( or bone broth, which makes it come together quickly... 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