An authentic Japanese chicken Ramen noodle soup.
A basic, classic quick and easy flavored recipe to prepare from scratch at home.
This chicken ramen soup recipe is part of our Japanese food expert series. With the help of Momoko, I demystify Japanese food and share how you can make this soup at home.
This is a wholesome Japanese ramen noodle soup with chicken which is based on traditional recipes. That means, it's what you will get if you are in Japan.
For a non-traditional way to enjoy these noodles, see this chilli chicken ramen or these birria ramen.
You might also like yaki udon noodles with chicken thighs or yakisoba chicken noodles, which comes with a homemade yakisoba stir-fry sauce.
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🧅 Ingredients
These are the main ingredients that you until need for this traditional style Japanese Chicken Ramen soup. US and metric measurements can be found in the recipe card below.
| Chicken Wings | with skin on if possible because the skin adds flavor. |
| Green Onions | just the bulbs for the soup, the greens are sliced and used as a topping. |
| Ginger | fresh |
| Salt | just to taste |
| Soy Sauce | regular Kikkoman style soy sauce will do. |
| Sake | OR vodka if you can't get sake |
| Water | to cook the soup |
| Egg Noodles | you can use ramen noodles or Chinese style egg noodles. |
For the Topping:
| Eggs | soft-boiled Japanese eggs (aka Ajitsuke Tamago). |
| Green Onion | just the greens sliced |
🔪 How to make this Chicken Ramen Noodle Soup?
We show you in our video (the pop-up) how it's made from scratch, but here is a quick overview of the process in a few pictures.
The complete recipe with US and metric measurement is located at the bottom of this post in the recipe card.
Step 1 — blanch chicken
Cut the chicken into smaller chunks.
Pre cook chicken for 2 minutes to get rid of impurities. Discard water.
Step 2 — cook broth
In a separate pan, cook chicken with green onion bulbs, ginger, sake, salt, soy sauce and water.
Boil noodles soft in another pan.
Step 3 — assemble dish
Place noodles in a serving bowl, cover with cooked chicken broth, place chicken pieces over that and top with soft-boiled egg halves and chopped fresh green onion stalks.
📖 Recipe
Japanese Chicken Ramen Noodle Soup Recipe
Ingredients
- 3 Chicken Wings with skin
- 2 Green Onions *see Notes
- 2 Slice Ginger Fresh
- 1 Tablespoon Sake or Vodka
- 2 cups Water
- 1 Tablespoon Salt
- ½ Tablespoon Soy Sauce
- 6 ounces Ramen Noodles *see Notes
- 2 Soft-Cooked Egg topping
Instructions
- Rinse chicken wings and pat dry with a kitchen cloth. Cut chicken wings with skin on into smaller pieces.3 Chicken Wings
- Prepare a pot with some water and bring to a boil. Place chicken into hot boiling water and cook for about 2 minutes. We do that to get rid of impurities and the chicken smell.
- Take chicken out of the boiling water and place into a small pot.
- Add green onion bulb and sliced ginger to the chicken. Cover with the cups of water.3 Chicken Wings, 2 Green Onions, 2 Slice Ginger Fresh, 2 cups Water
- Place on the stove and add sake (or vodka if you don't get sake). Cook covered for about 7 minutes.1 Tablespoon Sake
- Season with salt and soy sauce.1 Tablespoon Salt, ½ Tablespoon Soy Sauce
- Cook for another 8-10 minutes covered until broth is done and chicken cooked through.
- Skim off fats and impurities from the broth.
- In another pot, cook ramen noodles through. Strain when done.6 ounces Ramen Noodles
- To serve up, place noodles into bowl. Cover with broth, arrange chicken over the noodles with the egg halves and the chopped green onion stalks.2 Soft-Cooked Egg
- Enjoy hot!
Notes
- Separate green onion bulbs from the stalks. Cut the bulbs about 4 inch/10cm from the stalks. Chop green stalks fine, to use as a topping.
- 6 ounce noodles = 2 pouches instant ramen noodles. One pouch weighs 3 ounces/ 85 grams.
- Try to use Japanese ramen noodles. Those are not the curled ones, the curled ones are the instant noodles that come with a topping in a small packet. You can use instant noodles too and in that case, you don't need to cook the noodles, but just place your instant noodles in your bowl and cover with hot broth. Another option is to use Chinese egg noodles or Japanese yakisoba noodles. The recommendation comes from our Japanese team member, she runs a Japanese food takeaway.
- Use cooking chopsticks to take out the chicken and the noodles. Makes life easier.
Equipment
- 8" Chef Knife
Nutrition
📜 Flavors and Toppings
This is a simple classic chicken ramen noodle soup from our Japanese food expert Momoko.
It's a cross between a shio (salt) and a shoyu (soy) ramen soup bowl because it uses both ingredients. BUT she calls it a shio ramen bowl (so I go with the flow and call it the same way).
You can spice up this recipe by adding Toban Djan (Chili Bean Sauce) or rayu (chili oil) as a topping.
You can also add the following toppings to your ramen bowl:
- bean sprouts
- baby spinach
- bok choy
- bamboo
- carrots cut into matchsticks (aka Julienne)
- narutomaki, naruto fish cake surimi
🥣 Serving
I love this Japanese chicken ramen bowl with a salad.
I usually serve it with a Japanese cabbage salad or a green salad with my Asian ginger dressing.
A daikon radish salad or any other radish salad compliments this dish too.
This soup is also on my bucket list when I have the flu and feel under the weather.
💭 FAQs
If you can't get proper real ramen noodles, you can use instant ramen noodles and throw out the package of seasoning that comes along. OR my Japanese food expert recommends using egg noodles or yakisoba noodles instead. That way you can at least recreate this recipe.
Tokyo is known for ramen soup bowls and most importantly for shoyu ramen (soy sauce ramen broth). Pork bone broth served with pork is a specialty in Hakata, a ward in Fukuoka, which is located in south Japan. There are many varieties of ramen to explore.
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