Chicken Ramen
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Chicken Ramen

Ramen is a big part of Japanese culture, and they are all about the broth. This ramen recipe is my first attempt at making ramen from scratch, and I have to say that I’m pretty pleased with the results. An improvement to this dish would be to cook the chicken in a japanese style, rather than just adding it to the boil as I did.


  • Mirin (which is Japanese rice cooking wine)
  • Ginger
  • Garlic
  • Sesame oil
  • Shallots
  • Mushrooms
  • Spring onions
  • A whole roast chicken
  • Udon noodles
  • Carrot
  • Seaweed
  • Water
  • Chilli flakes (optional)
  • Boiled egg (optional)


  1. Finely slice the garlic, grate the ginger, finely slice the shallots (I just used one), peel and slice the mushrooms, slice the spring onions; set aside for later
  2. Hard boil an egg (optional)
  3. Boil some water
  4. Remove the meat from the chicken
  5. Add the bones to a pot of boiling water
  6. Peel and dice a carrot, adding it to the boiling water
  7. Fry the garlic, ginger and shallots in a pan with sesame oil
  8. Add some mirin to the pan and reduce the mirin until there’s very little left (should take a couple of minutes, not long)
  9. Remove the bones and carrot from the broth
  10. Add the garlic mixture to the broth
  11. Add all remaining ingredients (except the seaweed and spring onions) to the broth
  12. When everything is nearly cooked, add the seaweed and spring onions
  13. Half the boiled egg and add to the boil
  14. Boil for another minute or two.

Serve with chilli flakes (optional).

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