A fragrant, deeply savory ramen with real comfort in every spoonful. Built on a gentle chicken broth with ginger and garlic, layered with miso tare for roundness and umami, then finished with springy noodles and soft eggs with just-set yolks, it brings a polished ramen-shop feel to your own kitchen.
Ingredients
For the broth
- Bone-in, skin-on chicken thighs — 800g (1.8 lb)
- Water — 2l (8 1/2 cups)
- Yellow onion — 1
- Garlic — 4 cloves
- Fresh ginger — 30g (1 oz)
- Dried shiitake mushrooms — 20g (3/4 oz), optional
- Salt — 1/2 tsp, or to taste
- Ground black pepper — 1/4 tsp
For the tare base
- Soy sauce — 80ml (1/3 cup)
- Miso paste — 2 tbsp
- Mirin — 2 tbsp
- Sesame oil — 1 tbsp
- Sugar — 1 tsp, optional
For serving
- Wheat ramen noodles — 400g (14 oz)
- Eggs — 4
- Green onions — 20g (3/4 oz)
- Nori sheets — 2
- Canned corn — 120g (4 oz), optional
Step-by-Step Recipe
- Prepare the ingredients: rinse the chicken, peel the onion and garlic, slice the ginger, and soak the dried shiitake mushrooms in hot water for 10 minutes.
- Make the broth: place the chicken, onion, garlic, ginger, and softened shiitake in a pot, then pour in 2l (8 1/2 cups) of water. Bring to a boil, skim off any foam, lower the heat to a gentle simmer, and cook for 60 minutes. Season with salt and pepper near the end.
- Mix the tare: in a bowl, combine the soy sauce, miso paste, mirin, sesame oil, and sugar until smooth.
- Cook the eggs: lower them into boiling water for 6 1/2 to 7 minutes for a softly set yolk. Transfer to ice water for 5 minutes, then peel. If you like, marinate them for 30 to 60 minutes in a mixture of soy sauce, water, and mirin.
- Cook the noodles: follow the package directions, then drain and briefly rinse with hot water to remove excess starch.
- Strain the broth: remove the chicken and mushrooms, then pass the broth through a fine sieve. Pull the meat from the bones and slice it into generous pieces; slice the shiitake.
- Assemble the ramen: add 1 to 2 tbsp of tare to each deep bowl, pour in 350 to 400 ml (1 1/2 to 1 2/3 cups) of hot broth, and stir to combine. Add a portion of noodles, then arrange the chicken, shiitake, egg halves, nori, corn, and chopped green onions on top.
- Serve: taste the broth and adjust with a little salt or a touch more tare if you want a bolder flavor.
Nutrition per Serving
| Calories | 620 kcal |
| Protein | 38g |
| Fat | 20g |
| Carbohydrates | 72g |
| Fiber | 4g |
| Sugar | 6g |
| Sodium | 2300mg |
📹 Watch the video recipe in our Telegram channel: @alwaysyummy
Tips and Variations
- For a richer broth, add chicken backs or wings and simmer for 90 minutes over the lowest heat.
- No miso? Add 1 tbsp thick soy sauce and 1/2 tsp fish sauce for deeper umami.
- For perfect noodle texture, undercook them by 30 seconds. They will finish in the hot broth and stay springy.
- Topping ideas: pickled bamboo shoots, kimchi, charred corn, sautéed oyster mushrooms, chili oil, or seared pork instead of chicken.
- For heat, stir 1/2 to 1 tsp of gochujang or a spoonful of chili oil into the tare.
Frequently Asked Questions
Can I substitute the miso in this recipe?
Yes. Mix soy sauce with a little fish sauce and a pinch of sugar. The flavor will be less creamy, but the umami will still be there.
What kind of noodles work best for ramen?
Wheat alkaline ramen noodles are ideal. If you can’t find them, use egg noodles or fresh udon and undercook them by 30 seconds.
How do I get an egg with a creamy yolk?
Cook the eggs for 6 1/2 to 7 minutes after the water comes to a boil, then cool them quickly in ice water and peel carefully. If you like, marinate them for 30 to 60 minutes.