The Best Homemade Chicken Ramen (Easy Ramen Recipe) (2024)

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45 mins

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Author:Dini K.

Looking for an easyhomemade chicken ramenthat’s brimming with flavor and can be customized to your taste? Then this is the recipe for you!

A comforting, vibrant, flavor-packed easy ramen recipe to make at home that elevates your ramen bowl to a whole new level!

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  • What is ramen?
  • Main components of ramen
  • The most popular types of ramen
  • Why you will love this shoyu ramen recipe
  • Ramen ingredients
    • For the shoyu ramen broth (ramen base)
    • For the chicken
    • Toppings (optional, use whatever you have at hand)
  • How to make the best chicken ramen
    • Broth
    • Noodles
    • Chicken
    • Ramen toppings
  • Ingredient substitutions
  • Pro tips to make the best easy chicken ramen bowl

What is ramen?

Japanese ramen is a type of noodle soup that is widely popular in Japan and in ramen shops throughout the world. Although the origins of ramen (noodles in a soup broth) are rooted in China, and Chinese immigrants that settled in the country in the late 19th and early 20th centuries, it’s a distinctly Japanese dish today with all its toppings, flavorings, and variations.

While it’s mainly popular as a fast, inexpensive, convenient meal in Japan, ramen can also be a surprisingly intricate dish with layers of exquisite flavors.

Main components of ramen

  1. Broth and flavoring. A hearty ramen bowl is nothing if not for the flavorful broth or soup base. The ramen broth is usually a combination of chicken or pork stock, plus dashi. Dashi being the soup stock that is rich in umami flavor and is the backbone of the ramen broth. The additional flavoring (or tare) is the seasoning that primarily defines the type of ramen (as mentioned below) that you are served.
  2. Noodles. The ramen noodles are typically made with wheat flour (or a high protein flour that lends it some bite and texture), salt, water, and an alkaline mineral called kansui. These ingredients come together to give the ramen noodles their characteristic chewy texture and color. These noodles come in different shapes and thicknesses as I’ve mentioned below.
  3. Toppings. This is where variety is the name of the game, but traditional Japanese ramen toppings include sliced meat (chicken in this recipe, but also pork belly), bean sprouts, nori (dried seaweed), scallions, bamboo shoots, and ramen eggs.
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The most popular types of ramen

  1. Shoyu ramen – The most common type of ramen, and is flavored with soy sauce. As a result, this dish features a dark or cloudy broth (like in this chicken ramen recipe). Shoyu ramen is usually topped with a marinated soft boiled egg.
  2. Shio ramen – Seasoned with salt, and features a lighter-colored and lighter-bodied broth.
  3. Miso ramen – Seasoned with miso paste (fermented soybean paste), and heavy in umami flavor.
  4. Tonkotsu ramen – Perhaps the most involved type of ramen broth to make, this ramen features a thick, rich, complex tonkotsu broth made from simmered pork bones.

Why you will love this shoyu ramen recipe

  • This is a classic chicken shoyu ramen bowl, with a delicious soy sauce chicken broth, topped with caramelized soy chicken, a ramen egg, and other flavorful toppings.
  • So, it’s an incredibly flavorful ramen bowl that tastes like an authentic shoyu ramen. This chicken ramen recipe has been developed to be as accessible as possible for home cooks, while retaining authentic flavors.
  • You can easily adapt this ramen bowl to use ramen ingredients you have at home. And I show you how.
  • You can use store-bought stock, but add additional flavor. I’ll be showing you how to add extra umami flavor to your shoyu broth too!
  • This ramen looks amazing with the lacquered chicken served on the side.
  • You can make this upgraded chicken ramen version with the chicken cooked separately, OR make it easier by cooking the chicken IN the shoyu broth.
  • Top it with a classic ramen egg that completes the authenticity of this shoyu ramen.

If you love classic homemade chicken ramen, that is simple to make, but can still customize to your taste – then this chicken ramen recipe is for you!

My easy pork ramen has been a hit with my readers, but I realized that I’ve never shared my easy chicken ramen recipe with you guys! So here I’ll fix that with this flavor-packed easy ramen recipe.

I show you how to make a delicious bowl of ramen that tastes like an authentic shoyu ramen bowl, plus I’ll share shortcuts to make this homemade chicken ramen even easier.

The easy version of this recipe can be made in 30 minutes, and the more elaborate version (with the caramelized chicken) can take about 45 minutes.

Ramen ingredients

For the shoyu ramen broth (ramen base)

  • Chicken stock (unsalted)
  • Spring onions (scallions)
  • Garlic
  • Ginger
  • Fresh red chili (or dried red chili)
  • Light soy sauce
  • Mirin
  • Fresh shiitake mushrooms (or dried shiitake mushrooms)
  • Dried ramen noodles
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For the chicken

  • Mirin
  • Dark soy sauce
  • Light soy sauce
  • Cayenne pepper (optional)
  • Garlic
  • Boneless chicken thighs (skin on or off)
  • Brown sugar (for the glaze)
  • Dark soy sauce (for the glaze)
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Toppings (optional, use whatever you have at hand)

  • Asian greens such as bok choy, yu choy (you can also use spinach, water spinach, kale, Swiss chard etc.)
  • Sesame oil (for the greens)
  • Soy sauce (for the greens)
  • Garlic (for the greens)
  • Spring onions (scallions)
  • Chili oil
  • Bean sprouts
  • Seaweed
  • Radishes
  • Mushrooms
  • Ramen egg (or regular soft-boiled egg)
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How to make the best chicken ramen

This is my favorite way to make homemade chicken ramen – Japanese noodles (straight or wavy) in a delicious soy sauce chicken broth (shoyu broth), topped with a jammy egg marinated in a sweet soy marinade (i.e. ramen egg), with flavor-packed caramelized soy chicken and vegetables!

I prefer using homemade chicken stock for ramen, but I don’t always have homemade chicken stock at hand.

So, I use store-bought in a pinch. To upgrade the store-bought chicken stock, I simmer it with ginger, spring onions, and some chili (because we like it a little spicy).

If you’d like to add more umami flavor to your broth, add a few pieces of dried shiitake mushrooms to the stock as well. As the mushrooms reconstitute and soften in the stock, they will impart their earthy umami flavor to the stock.

Bring the stock to a boil over medium high heat (or high heat, depending on your stove), with all the aromatics.

Then reduce the heat to a medium and let it simmer to infuse all the flavors. You can increase the amount of stock if you want to cook the noodles in the broth, but I prefer to cook the noodle separately.

Why cook the noodles separately?

  • You end up with a clear, flavorful chicken broth for your shoyu ramen.
  • If you cook the noodles in the broth / stock, the starches release into the stock and make it heavier and cloudy.
  • Also, you will end up consuming all that extra starch that you would otherwise wash away.


Other flavorings that I add to the shoyu ramen broth include,

  • Soy sauce – This is what makes the ramen broth a shoyu ramen. You can leave out the soy sauce for a shio ramen base. Or add some white miso for a miso ramen base.
  • Mirin – A classic addition to Japanese ramen that really enhances the flavor. It’s a sweet rice wine with a slight tang. Supermarkets usually sell “Aji-Mirin” which isn’t really mirin, but it works just as well.
  • Garlic – I always add garlic, but because there’s ginger in the recipe, the garlic isn’t a necessity. Or you can leave out the ginger, and just add garlic. It’s up to you.
  • Dried shiitake mushrooms – Optional, but a fantastic and easy way to add umami flavor without adding MSG (not that there’s anything wrong with MSG though, because it makes this broth delicious too!)
  • MSG – MSG gets a bad rap, but it shouldn’t! Mono sodium glutamate is also present in tomatoes, and tomatoes are incredible delicious! So if you have MSG, you can absolutely add a pinch of this to your broth too.


What type of noodles can you use for this shoyu ramen bowl?

  • Straight ramen noodles –Usually this type of noodle is used with heavier broths. But I love these noodles, so I use them regularly for homemade ramen.
  • Wavy ramen noodles –These noodles work better for lighter ramen bases, such as this shoyu ramen recipe. If you do have them, you’re more than welcome to use it for this ramen recipe.
  • Instant ramen noodles –Perhaps the most popular type of ramen noodles out there. I prefer not to use these, because these noodles overcook so quickly and swell up in the broth and get soggy. And soggy noodles are an absolute no-go for an authentic ramen bowl. But youcanuse them for this chicken ramen recipe if you like. Just make a note to under-cook them a bit, so that they don’t get soggy in the ramen broth.
  • Udon, soba, somen noodles –These are usually sold as dry noodles in supermarkets. You can use these too if you prefer.
  • Fresh noodles vs dried noodles –You can use either! If you have access to fresh ramen noodles, just make sure to cook them according to the instructions on the packet.
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Here’s a pro tip on how to cook the chicken for this chicken ramen (easy chicken version vs classic chicken version).

For the easy version –To make this chicken ramen even easier, you can cook the chicken RIGHT IN THE BROTH, and then shred the chicken so that it gets mixed with the ramen noodles and broth.

This does save time, but personally,I much prefer to cook the chicken separately, because it adds another great layer of flavor to your ramen bowl.

For the classic version –Make the caramelized soy chicken separately. Making caramelized soy chicken is easy, and you wouldn’t believe how delicious the results are! The chicken is marinated in a soy, dark soy, and mirin mix (the same marinade that I use forramen eggs), and then grilled in the oven OR on a pan.

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I find it easier to do this in the oven,because this way I can cook more chicken at the same time (extras are great for fried rice!), and it leaves the stove free for the ramen broth and noodles.

For both versions of chicken, you can use chicken thighs OR chicken breast pieces. I prefer boneless chicken thighs, because chicken breasts dry out very easily when overcooked. Chicken thighs are more forgiving.

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Ramen toppings

I could never have enough ramen toppings. But there’s only so much that your ramen bowl can hold…

There are several classic ramen toppings and they all add great flavor to your ramen bowl.

  • Negior chopped spring onions (green onions) –A must for any and every ramen bowl.
  • Tamago or eggs –Another topping that I just have to have. You can serve the eggs however you like; hard boiled, soft boiled, plain, or marinated (ramen eggs – get the recipe here!).
  • Sesame oil –I love adding a drizzle of sesame oil to my shoyu ramen, even if it isn’t a classic option. If I’m making shio ramen or miso ramen, then I might add a little butter instead.
  • Sesame seeds –You can use white or black sesame seeds (the white stands out against the caramelized chicken, but the black will stand out against the noodles. Ultimately toasted sesame seeds are like little drops of flavor bombs!
  • Radishes or sweet bell peppers –Another topping that’s not traditional, but I like them because they add a nice crunch and sweetness to my ramen bowl.
  • Mushrooms –Shiitake mushrooms are my preferred choice for this shoyu ramen, but I also love enoki. Add a delicious umami flavor, and I also like how meaty they taste.
  • Steamed or stir-fried greens –Baby bok choy (or Shanghai bok choy), bunch spinach, water spinach, gai lan, yu choy are all excellent toppings in a ramen bowl.
  • Fried chili and garlic, or fried garlic –I buy this from the store, because it’s easier and we put it on everything. Even steamed rice.
  • Naruto or Kamaboko –Steamed fish cake. I absolutely love this topping when I eat ramen at a restaurant, but I don’t add this when making homemade ramen.
  • Nori or Furikake –Sometimes I add this, sometimes I don’t. I do love furikake on myMazemen bowlthough.
  • Moyashi –Raw bean sprouts add some sweetness to the ramen, as well as a nice crunch factor.
  • Crushed red pepper– I personally like to add a few flakes of red chili pepper on top. This isn’t traditional, but a personal favorite for me.
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Ingredient substitutions

  • Soy sauce –If you don’t have soy sauce at home, you can leave it out and just season it with salt or white miso. If you’re looking for a GLUTEN FREE option, use TAMARI instead.
  • Dark soy sauce –You can use regular soy sauce instead.
  • Mirin –If you don’t have mirin, youshouldget a bottle, because it’s so good! And essential for making teriyaki.
  • But if you don’t have mirin, you can use a dry sherry or dry white wine. Also, you can use a little rice wine with brown sugar tomimic the sweetness. If you want to keep it alcohol free, just omit the mirin, and add about 1/2 tbsp of brown sugar + 1/2 tbsp water, per 1 tbsp of mirin.
  • And if you don’t have any of the toppings?You don’t really need any fancy toppings for a kick-ass chicken ramen bowl. Spring onions, a soft-boiled egg, and chicken will do the job just fine too.
  • Feel free to add anything else you have at hand that you like to eat for your shoyu ramen. My husband usually adds peas and carrots to his chicken ramen when he takes it to work.
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Pro tips to make the best easy chicken ramen bowl

Here are some pro tips to cut down the cooking time when making this easy chicken ramen.

This homemade chicken ramen recipe takes about 45 minutes because I cook the chicken separately. I prefer to cook the ramen noodles separately as well. But here are some ways to make this recipe even faster using accessible ramen ingredients, and cut it down to 25 – 30 minutes!

  • Ready to use, store-bought chicken stock or broth eliminates one step altogether.
  • Rather than adding large pieces of garlic cloves and ginger, mince or chop them finely in a spice grinder. That way you don’t need to worry about straining them out later.
  • Add dried shiitake mushroom to the stock along with the garlic, ginger and spring onions, so that it will add even more umami flavor to the shoyu ramen broth.
  • Add the chicken to the stock at the same time as the garlic, ginger, and spring onions. This will allow the chicken to cook as the stock is infused with all of the flavors. Once the chicken is cooked (about 20 minutes), you can chop or shred it and add it back to the base, along with mushrooms.
  • Steam the greens in the microwave, or blanch the greens in the ramen broth. Spinach only takes 1 minute to steam in the microwave. I add a little oil, garlic, and soy sauce and steam in the microwave, and then it’s ready to be used.
  • Using instant noodles will cut down on cooking time for the ramen noodles. If I do use instant ramen, I prefer to use NongShim Shin Ramyun ramen packets or Samyang ramen packets. They are thicker and hardy, and stay nice and firm for longer.
  • If you’re using dried ramen noodles, you can increase the amount of stock (about 1/3 cup per person), and cook the noodles RIGHT IN THE BROTH too. Keep in mind though, this will make the broth more cloudy because of the released starches. This is why I prefer cooking the ramen noodles separately.
  • If you didn’t have time to make the ramen egg earlier, no worries. It only takes about 10 minutes to make an egg, that’s not marinated. Just boil water, and cook the eggs for 6 – 6.5 minutes and then they are ready to eat as soon as they are cool enough to peel. You can boil the eggs while the ramen broth is being prepared.
  • You can also cook the egg in different ways. If you don’t want to half boil an egg, you can just fry an egg, over easy, and serve it on top of the ramen too!
  • You can also use the broth as a base, and top the ramen with leftover rotisserie chicken (or other leftover meat). This really cuts down on the time!

So, there you have it. This homemade ramen is nothing if not flavor-packed! I hope you guys love this chicken ramen recipe just as much as we do. If you are a fan of noodle recipes, then this chicken ramen is a must try!

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If you liked this recipe, you may also like,

Easy chicken ramen stir fry

Easy pork ramen

Pork loco moco mazeman

Ramen eggs (ajitsuke tamago)

Miso ramen deviled eggs

Garlic Lime Shrimp Noodle recipe

Looking for more recipes?Sign up for my free recipe newsletter to get new recipes in your inbox each week! Find me sharing more inspiration on Pinterest and Instagram.

4.96 from 127 votes

Easy Homemade Chicken Ramen Recipe

Author: Dini K.

Yield: Makes 4 servings of chicken ramen

Cuisine: Asian, Japanese

An incredibly flavorful homemade chicken ramen with authentic flavors, but easy enough to make for dinner! Topped with caramelized soy chicken and a ramen egg. This classic shoyu chicken ramen can be made in about 45 minutes, and 30 minutes for the easier version.

You also have the option of marinating the chicken and ramen eggs overnight to increase flavor.

INTERMEDIATE – This is an overall easy recipe, but it does have several components. It's recommended to make each component separately the first time you make this, but afterwards, it'll be easier to multitask and make the components simultaneously. An easier version of the recipe is also included.

Makes 4 servings of chicken ramen.

US based cup, teaspoon, tablespoon measurements.Common Measurement Conversions.Weight measurements are recommended for accurate results.

Prep: 5 minutes minutes

Marinating: 8 hours hours

Cook: 40 minutes minutes

Total Time: 45 minutes minutes

Difficulty:Intermediate recipes

Servings: 4 servings


MetricUS Customary

Caramelized soy chicken

    Marinade for the chicken

    • 2 tbsp mirin
    • 1 tbsp dark soy sauce (or mushroom dark soy sauce) if you don't have this, you can substitute with light soy sauce
    • 2 tbsp light soy sauce
    • ¼ tsp cayenne pepper
    • 2 garlic cloves chopped finely
    • 4 pieces chicken thigh boneless, skin off or on

    Glaze for the chicken

    • 2 tsp brown sugar
    • 2 tbsp dark soy sauce (or mushroom dark soy sauce) or 1 tbsp light soy sauce + 1 tbsp water

    Shoyu ramen

    • 4 – 5 cups good quality chicken stock preferably no sodium or low sodium
    • 4 spring onions / scallions trimmed and cut into 3 inch pieces, or just in half
    • 4 – 5 cloves garlic whole cloves are fine
    • 2 inch piece of ginger sliced
    • 4 fresh red chili or 1 tbsp dried chili flakes (crushed red pepper). Omit this if you don't prefer spicy food.
    • ¼ cup light soy sauce
    • ¼ cup mirin
    • 8 ounces fresh shiitake mushrooms stems trimmed and sliced, or cut in half
    • 6 pieces dried shiitake mushrooms optional. See recipe notes below.
    • 12 – 13 oz dried ramen noodles or 4 portions (or 4 portions of fresh ramen noodles)

    Regular soft boiled eggs (if you don’t want to make ramen eggs)

    • 4 large eggs

    Steamed greens

    • 1 large bunch of yu choy OR spinach or any Asian greens
    • Soy sauce to taste
    • Sesame oil a drizzle
    • 2 – 3 cloves garlic finely sliced, to taste

    Ramen toppings (optional, and can be substituted with whatever you prefer)

    • 4 spring onions / scallions finely sliced
    • Sliced radishes or bean sprouts
    • Ramen eggs marinated or plain
    • Chili garlic oil


    Caramelized soy chicken

    • Place all the ingredients for the chicken marinade in a bowl. Mix well to coat the chicken. If time permits, allow the chicken to marinate for at least 1 hour.

      2 tbsp mirin, 1 tbsp dark soy sauce (or mushroom dark soy sauce), 2 tbsp light soy sauce, ¼ tsp cayenne pepper, 2 garlic cloves, 4 pieces chicken thigh

    • Preheat the oven to 425°F / 218°C, and place an oven rack in the top third of your oven. Line a baking sheet with parchment paper.

    • Place the chicken pieces on the baking sheet, skin side down (or smooth side down), evenly spaced apart. Then place the baking sheet in the preheated oven (upper third).

    • Let the chicken roast for 15 minutes. While the chicken is cooking, mix the brown sugar and dark soy sauce for the glaze, and start making the ramen.

      2 tsp brown sugar, 2 tbsp dark soy sauce (or mushroom dark soy sauce)

    • After 15 minutes, flip the chicken pieces over and spoon the glaze over them. Let the chicken cook for a further 10 – 15 minutes. Then remove from the oven and let them cool down.

    • Slice the chicken and set aside.


    • While the caramelized soy chicken is cooking in the oven, make the ramen base.

    • Place two saucepans on the stove.

    • As an optional step, you can chop the garlic and ginger. Or you can add them whole or sliced, and strain the ramen stock to remove the large pieces of garlic and ginger later.

    • In one saucepan (Pot 1), place the stock, ginger, garlic, spring onions, chili (if using), soy sauce, and mirin. Stir and cover the pot. Let it come to a boil at medium high – high heat. Then lower the heat to medium and let it simmer for 20 – 25 minutes. Taste the base and add more salt if needed.

      4 – 5 cups good quality chicken stock, 4 spring onions / scallions, 4 – 5 cloves garlic, 2 inch piece of ginger, 4 fresh red chili, ¼ cup light soy sauce, ¼ cup mirin

    • To add more flavor to the stock base, you can also add dried shiitake mushrooms to the broth. The dried mushroom will reconstitute as the stock heats up and add a lot of umami flavor to the broth.

      6 pieces dried shiitake mushrooms

    • While Pot 1 is simmering, add water to the second pot (Pot 2), and bring it to a boil. Add the dried noodles to the boiling water and cook according to package directions. I prefer to cook the noodles for ONE MINUTE LESS than what's recommended on the package, since the noodles will continue to cook for a bit longer when served with hot broth. The straight ramen noodles I use here take 3 minutes to cook. Drain the noodles and divide into 4 bowls and set aside.

      12 – 13 oz dried ramen noodles

    • When the ramen base in Pot 1 has cooked for about 20 – 25 minutes, strain to remove the garlic, ginger, chili, and spring onions (or only the spring onions and chili). If you added dried mushrooms, remove these. Slice these mushrooms and set aside.

    • Add the strained stock back into the pot and add the mushrooms (fresh and reconstituted dried mushrooms) , and let it cook for a further 5 minutes until the fresh mushrooms have softened. The ramen base is now ready.

      8 ounces fresh shiitake mushrooms

    Ramen egg or unseasoned soft boiled egg

    • Make ramen eggs the day before, according to this recipe. OR make regular soft boiled eggs to top your ramen bowl. (Ramen eggs need at least 2 hours to marinate.)

      4 large eggs

    • To make regular soft boiled eggs – bring a pot of water to a boil. Lower 4 large eggs carefully into the water and cook the eggs for 6 – 6 ½ minutes.

    • Immediately place the eggs in cool running water or an ice bath for a few minutes. Peel and set aside until ready to serve. This can be done BEFORE you cook the ramen as well.

    Steamed greens

    • Wash the greens and cut them in half, or into sections if necessary, to separate thick stems from the leaves.

      1 large bunch of yu choy OR spinach

    • Place the greens in a bowl and drizzle a little soy sauce and sesame oil (and garlic) on top. Toss to combine.

      Soy sauce, Sesame oil, 2 – 3 cloves garlic

    • Cover and microwave in 1 minute increments until the greens have softened, but not too wilted.

    • Alternatively, you can heat a non-stick pan with a little oil, and pan fry the greens with soy sauce and garlic for about 2 – 4 minutes. You can also blanche the greens in the ramen broth for about 1 minute. Remove the greens and then drizzle soy sauce, sesame oil, garlic, and toss to mix.

    To serve

    • Evenly divide the hot stock between the four bowls with ramen noodles.

    • Top with the steamed greens, sliced soy chicken, ramen eggs, spring onions, radishes, and other toppings you like.

      4 spring onions / scallions, Sliced radishes or bean sprouts, Ramen eggs, Chili garlic oil

    Tips & Tricks

    For an even easier chicken ramen version

    Without cooking the chicken separately, you can marinate the chicken overnight and then add it to the stock at the same time as the garlic, ginger, and spring onions. This will allow the chicken to cook at the same time as the stock is being infused with all of the flavors.

    Once the chicken is cooked (about 20 minutes), you can chop or shred it and add it back to the base, along with the mushrooms.

    Adding more flavor to the broth


    You can add MSG to the broth to increase the umami flavor. Just add a pinch at a time, as you don’t want the MSG to overpower the flavor of other seasonings.

    Using dried shiitake mushrooms

    If you can’t find fresh shiitake mushrooms, you can use any type of fresh mushroom. However, you can also substitute with dried mushrooms.

    Add dried shiitake mushrooms to the stock at the beginning, so that the mushrooms can soften in the stock, AND add more umami flavor to the ramen broth. You can add a few pieces of dried mushrooms to the stock even if you use fresh mushrooms.

    Once the broth has simmered, and the mushrooms have reconstituted, remove them from the ramen broth and slice the softened mushrooms. Add them back to the broth, or serve separately over the ramen noodles.

    Nutrition Information:

    Calories: 658kcal (33%)Carbohydrates: 88g (29%)Protein: 31g (62%)Fat: 21g (32%)Saturated Fat: 9g (56%)Polyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.02gCholesterol: 172mg (57%)Sodium: 4123mg (179%)Potassium: 808mg (23%)Fiber: 4g (17%)Sugar: 13g (14%)Vitamin A: 448IU (9%)Vitamin C: 259mg (314%)Calcium: 557mg (56%)Iron: 9mg (50%)

    “This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”

    Course:Dinner, Lunch

    Cuisine:Asian, Japanese

    Did you make this?Tag me on Instagram!I love seeing what you’ve made! Tag me on Instagram at @TheFlavorBender or leave me a comment & rating below.

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    About Dini

    Dini Kodippili is a professional food writer, recipe developer, food photographer, cookbook author, and baker. Dini has been featured on HuffPost, Cosmopolitan, Forbes, Delish, Food & Wine and more. Learn More

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    1. Nick Shaffer says

      The Best Homemade Chicken Ramen (Easy Ramen Recipe) (18)
      Just tried this recipe. It turned out SO delicious!


    2. Cindy says

      The Best Homemade Chicken Ramen (Easy Ramen Recipe) (19)
      I loved this! It was easy to make and the flavors were amazing. Will make this again and again.


    3. Max Mosley says

      The Best Homemade Chicken Ramen (Easy Ramen Recipe) (20)
      This was well worth the effort and a big hit with our guests last night! Thanks for making it an easy recipe to follow!


    4. Stephanie says

      The Best Homemade Chicken Ramen (Easy Ramen Recipe) (21)
      This recipe received the highest review in my house, which is that it tastes like a restaurant. The chicken alone is phenomenal and could be paired with a variety of dishes. While it has many components, none of them are difficult.


      • Dini says

        I’m so happy to hear Stephanie! Thanks so much for letting me know 🙂


    5. Charlie Foster says

      The Best Homemade Chicken Ramen (Easy Ramen Recipe) (22)
      Work in an award winning kitchen never tried much Asian food but gave this recipe a try without mushrooms and skipped a couple steps for the glaze but was a fantastic blend of flavours and whoever wrote it should be proud


    6. Madison says

      The Best Homemade Chicken Ramen (Easy Ramen Recipe) (23)
      This was so incredibly easy, savory and delicious! I was slightly nervous making it, BUT it turned out great. Definitely going into my favorites ❤️ Also thank you for having the measurements under each step, it makes it so much easier when cooking. (I hate scrolling up and down while following a new recipe)


    7. Abigail Jacob says

      The Best Homemade Chicken Ramen (Easy Ramen Recipe) (24)
      This is a great recipe. I wish I had taken a photo of my food but I ate it so fast before I remembered to tag you on IG. Next time I may try the ramen eggs I’ve not done that yet. The chicken is amazing and the instructions are worth the long read. Thanks for being so thorough!


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    Introduction: My name is Carlyn Walter, I am a lively, glamorous, healthy, clean, powerful, calm, combative person who loves writing and wants to share my knowledge and understanding with you.