The Best Homemade Chicken Ramen (Easy Ramen Recipe)

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subheading: Caramelized soy chicken:

subheading: 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

subheading: 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

subheading: Shoyu ramen:

4 to 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 to 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 to 13 oz dried ramen noodles or 4 portions (or 4 portions of fresh ramen noodles)

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

4 large eggs

subheading: Steamed greens:

1 large bunch of yu choy OR spinach or any Asian greens

Soy sauce to taste

Sesame oil a drizzle

2 to 3 cloves garlic finely sliced, to taste

subheading: 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

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