Homemade Japanese Chicken Ramen

With this recipe, you can easily and quickly make that delicious Homemade Japanese Chicken Ramen. With tasty ingredients, you can make a perfect bowl of Ramen yourself. Enjoy the rich flavors.

This noodle soup is delicious filled and great for lunch or a light evening meal. And with lots of vegetables. Vary with the ingredients and meat (or not). This is a delicious soup that is on the table within 15 minutes!

Make your own Japanese Ramen Noodle Soup

I am a soup person. A steaming bowl of soup makes me happy. And you can see that on this blog, where I have already written many soup recipes and where more are still being added. Because not only is it tasty, but it is also great to get extra vegetables.

And this Ramen, or noodle soup as it is also called, is on my weekly menu regularly. The delicious taste of the broth, the chicken and egg, and the crunchy vegetables. The combination of these is irresistibly delicious.

And what's also nice about this soup is that it varies wonderfully. Instead of chicken, you can also add meatballs or mushrooms. And you can also vary well with the vegetables. Try using broccoli or Chinese cabbage, for example. It's also very tasty (I know from experience).

What do you need for Simple Weeknight Chicken Ramen?

To prepare this Homemade Japanese Chicken Ramen, you require the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:

• Eggs: Use hard-boiled eggs. I always use this method for cooking perfect hard-boiled eggs.
• Soy sauce: Use Japanese soy sauce or light soy sauce (available at the Asian supermarket). These are salty soy sauces.
• Garlic and Ginger: Important ingredients in Asian cuisine, and they give a delicious flavor to the soup.
• Sesame oil: Dark brown roasted sesame oil with an intense sesame flavor.
• Mirin: Sweet Japanese cooking wine. Mirin is much sweeter than Chinese cooking wine (Shaoxing). Add two teaspoons of extra brown sugar if you use the latter instead of mirin.
• Chicken stock: To give the soup more flavor. The best thing is homemade chicken broth; if you don't have that, use a cube and water.
• Five-spice powder: A Chinese spice blend of cinnamon, star anise, Szechuan pepper, fennel, and cloves. It contains five taste groups, sweet, salty, bitter, sour, and umami.
• Udon noodles: They have a mild, neutral taste. They are made from wheat flour and water. They absorb the flavor of the soup well. When cooking, the noodles absorb a lot of water. Therefore, cook them separately; otherwise, you will not have enough soup left.
• Bean sprouts: Also called Tjapar. It tastes like Chinese cabbage. Because it is ready quickly, you don't boil it but pour the soup over it.
• Bok choy: This is an Asian Chinese cabbage. The green leaves are soft, and the white petioles are crunchy. You use both in this soup. You can also opt for two pieces of Shanghai bok choy (which are a bit smaller). Can't gain any pak choi? Then you can replace it with Chinese cabbage.

How to prepare Chicken and Egg Ramen Bowls

You can find a printable recipe with a step-by-step description at the bottom of this blog.

1. Put the water, soy sauce, garlic, sesame oil, mirin, and ginger in a pan and bring to a boil. Cook for a minute.
2. Pour in the broth and also add the chicken and five-spice mix. Cook for 10 minutes to let all the flavors infuse.
3. Prepare the soup cones and divide the bok choy, bean sprouts, and noodles over the bowls.
4. Pour the broth in the bowls and place two half eggs in the soup. Serve immediately.

Garnish with spring onions for a fresh touch and with strips of red pepper for a little more spice.