Description

This Easy Chicken Ramen recipe features tender marinated chicken breasts cooked in a savory soy and mirin glaze served over flavorful ramen noodles in a rich chicken broth. Topped with silky egg yolk and mayonnaise mixture, boiled eggs, bok choy, and scallions, this comforting bowl of ramen combines simple ingredients with bold flavors for a quick and satisfying meal.

Ingredients

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Chicken Marinade

2 skinless chicken breasts
1/3 cup soy sauce
1/4 cup mirin
1/4 cup brown sugar
1 tbsp minced garlic
1 tsp ground ginger

Broth and Noodles

6 cups chicken broth
1/4 cup soy sauce
2 tbsp mirin
2 packs of your favorite ramen noodles (discard seasoning packets)

Egg Yolk Mixture

2 egg yolks
2 tbsp mayonnaise (divided)
2 tsp minced garlic (divided)

Toppings

2 boiled eggs (halved)
Scallions for topping
Bok choy, boiled until tender
Optional: sesame seeds or red pepper flakes for garnish

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Instructions

Marinate the chicken: In a large bowl, combine the chicken breasts with 1/3 cup soy sauce, 1/4 cup mirin, brown sugar, 1 tbsp minced garlic, and ground ginger. Toss until the chicken is fully coated in the marinade.
Cook the chicken: Heat a large skillet over medium heat and spray with nonstick cooking spray. Add the marinated chicken breasts and cook for about 10 minutes, turning to brown both sides and cook through. Pour the remaining marinade into the skillet and let it reduce slightly to infuse the chicken with flavor. Remove chicken and let cool, then slice thinly.
Prepare eggs and bok choy: While the chicken cooks, boil eggs to your preferred doneness (soft or hard boiled) and blanch the bok choy in boiling water for 5–6 minutes until tender and bright green. Set aside.
Make the broth and cook noodles: In a large pot, combine chicken broth, 1/4 cup soy sauce, and 2 tbsp mirin. Bring to a simmer over medium heat. Add the ramen noodles (discard seasoning packets) and cook until tender, about 3-4 minutes.
Prepare egg yolk mixture: In two serving bowls, place 1 egg yolk, 1 tbsp mayonnaise, and 1 tsp minced garlic each. Break the yolks and stir to create a rich, silky base for the ramen broth.
Assemble the ramen bowls: Ladle some hot broth into each egg yolk mixture and stir to combine. Add noodles and additional broth until noodles peek out of the surface. Top each bowl with sliced chicken, blanched bok choy, scallions, and halved boiled eggs.
Finish and serve: Garnish with sesame seeds or red pepper flakes if desired. Serve immediately while hot and enjoy your flavorful homemade chicken ramen.

Notes

You can use soft or hard boiled eggs according to your preference for different textures.
Discard seasoning packets from ramen noodles to control sodium and customize broth flavor.
Bok choy can be substituted with spinach or other leafy greens if preferred.
The egg yolk and mayonnaise mixture enriches the broth with a creamy texture—make sure to stir well before adding broth.
To reduce cooking time, prepare marinade and boil eggs ahead of time.
Add optional garnishes such as nori sheets or chili oil for extra flavor.

Nutrition

Serving Size: 1 bowl
Calories: 550
Sugar: 12g
Sodium: 1100mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 4g
Protein: 35g
Cholesterol: 180mg