Plan your whole week in seconds
Try it free
Chicken Ramen
Rich, glossy chicken broth with springy noodles, soft-boiled marinated eggs, and chashu — restaurant-quality ramen at home.
30 mins
180 mins
4 people
Japanese
Chicken carcasses/bones
1.5kg
Chicken thighs
For chashu-style
4
Ramen noodles
4 portions
Eggs
Soft boiled and marinated
4
Soy sauce
6 tbsp
Mirin
4 tbsp
Sake
4 tbsp
Ginger
3 slices
Spring onions
6
Garlic
Halved across equator
1 head
Sesame oil
1 tbsp
Corn kernels
For topping
1 cup
Sheet of nori
For serving
4
Bamboo shoots
For topping
1 can
🍽️ 24-hour broths
→ 3-4 hour simmer + bone broth concentrate
Massively reduces time while maintaining depth
🍽️ Specialized ramen noodles
→ Fresh wheat noodles from Asian supermarket
Nearly identical texture
Blanch chicken bones in boiling water 5 mins, drain, rinse. This removes impurities.
💡 Pro Tip: This blanching step is the difference between cloudy and clear, clean-tasting broth.
Simmer blanched bones with ginger, spring onions, garlic in 3L water for 3-4 hours. Skim regularly.
💡 Pro Tip: Low simmer — not boiling. Boiling makes broth cloudy and bitter.
Make tare: simmer soy sauce, mirin, sake with spring onions 10 mins. Cool and strain.
💡 Pro Tip: Tare is the seasoning that goes in the bowl BEFORE broth is poured.
Soft boil eggs 6.5 minutes, plunge in ice water. Peel and marinate in soy-mirin mixture 2+ hours.
💡 Pro Tip: 6.5 minutes exactly for jammy yolk. Marinate overnight for deep flavored eggs.
Cook noodles separately. Warm bowl, add 2 tbsp tare, ladle in hot broth, add noodles and toppings.
💡 Pro Tip: Warm the bowl first — cold bowl cools the soup. Pour broth last so it hits hot.
- ✓Blanch bones before the main simmer — non-negotiable
- ✓Tare in the bowl first, then broth — this is authentic service method
- ✓Marinate eggs overnight for true ramen shop flavor
- ✓Low simmer, never boil, for clear clean broth
- →With extra tare on the side
- →With chili oil
- →With sesame seeds and nori