Chicken ramen noodle soup recipe
Homemade chicken ramen noodle soup with crispy, juicy chicken thighs, light creamy sesame broth, and fresh vegetables. Japanese-style comfort at home.
Servings: 2 serving
Ingredients
Chicken:
- 2 piece boneless & skin-on chicken thighs
- ½ tsp coarse sea salt divided, about ¼ tsp per thigh
- sprinkle Ground black pepper
- sprinkle Garlic powder
- 2 tbsp potato or tapioca starch divided, about 1 tbsp per thigh
- Avocado oil spray
Broth:
- 2 cup chicken broth
- 1 cup unsweetened soy milk or oat milk
Noodles:
- 2 packet Fresh Ramen or dry ramen
Bowl seasonings — divide evenly between 2 bowls:
- 1 tbsp light soy sauce
- 2 tbsp Chinese sesame paste Japanese sesame paste, or Tahini
- 1 tsp rice vinegar
- ½ tsp grated garlic
- ¼ tsp chicken bouillon powder or shiitake mushroom seasoning
Toppings:
- 2 whole Soy sauce eggs halved
- 2-3 small heads baby bok choy
- 1-2 green onions thinly sliced into rounds
Instructions
- Season the chicken: Pat the chicken dry. Make a few shallow cross-cuts on the meat side to help the chicken cook evenly. Season both sides with salt, pepper, and garlic powder. Dust both sides with starch, using about 1 tablespoon total per thigh.
- Air fry the chicken: No air fryer? See the recipe notes below for stovetop and oven instructions. Spray the air fryer basket with a thin layer of oil. Place the chicken skin-side down in the basket. Spray the top evenly with oil so no dry, white starch spots remain. Air fry at 400°F (204°C) for 10 minutes. Flip the chicken skin-side up, spray evenly with oil, and air fry for 10 more minutes, until cooked through and crisp. Transfer to a wire rack and rest uncovered while you finish the soup.
- Heat the broth: While the chicken cooks, combine the chicken broth and soy milk in a separate pot. Heat over medium-low to low heat until hot and steaming, about 7–8 minutes. Avoid boiling, which can cause the milk to separate. Reduce the heat to the lowest setting and cover to keep warm.
- Blanch the bok choy: Bring a large pot of water to a boil. Separate the bok choy into individual leaves and rinse thoroughly under running water. Blanch for 30–40 seconds. Lift the bok choy out, leaving the water in the pot, and set aside to drain.
- Cook the noodles: Use the same pot of water to cook the ramen according to the package instructions. Drain without rinsing.
- Assemble and serve: Divide the bowl seasonings evenly between two large ramen bowls. Pour the hot broth evenly into the bowls and stir until the sesame paste is fully blended. Add the noodles and bok choy. Slice the chicken and arrange it on top, skin-side up, keeping the skin above the broth as much as possible. Add the halved soy sauce eggs and green onions. Serve immediately.
Notes
- Stovetop chicken: Heat a cast-iron skillet, then add 1 tablespoon avocado oil per chicken thigh. Pan-fry the chicken skin-side down over medium heat for 5–6 minutes, maintaining a gentle sizzle throughout. Flip and cook for about 4 more minutes, until cooked through. Use a splatter guard. Transfer to a wire rack to rest uncovered.
- Oven chicken: Preheat the oven to 425°F (218°C). Set a wire rack over a baking sheet and brush the rack with oil. Place the chicken skin-side up on the rack. Spray evenly with oil so no dry, white starch spots remain. Bake for 20 minutes, then broil on high for about 3 minutes, until golden and cooked through. Watch closely during broiling. Rest uncovered on the rack.
- Air fryer liners: I tested this recipe with liners, but moisture collects underneath and keeps the chicken from crisping properly. For the best results, skip the liner.
- Do I need to coat the chicken with starch? I tested the chicken with and without a starch coating. Both versions turn out crispy, but a light dusting of potato or tapioca starch gives the skin extra crunch. You can skip the starch if you prefer.
- Milk choice: I prefer unsweetened soy milk for this broth. Oat milk also works and tastes less beany.
- Make ahead: Prepare the soy sauce eggs ahead. Wash the bok choy and pat dry before refrigerating. Cook the chicken and noodles just before serving for the best texture.
- Storage: Refrigerate leftover broth, chicken, noodles, and toppings in separate airtight containers for up to 3 days. Keeping the noodles out of the broth prevents them from soaking it up.
- Reheat: Warm the broth gently over low heat, stirring without boiling to keep the milk from separating. Reheat the chicken separately in the oven or air fryer until hot.
Nutrition
Serving: 1serving | Calories: 768kcal | Carbohydrates: 45g | Protein: 38g | Fat: 35g | Saturated Fat: 7g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 119mg | Sodium: 3356mg | Potassium: 683mg | Fiber: 4g | Sugar: 3g | Vitamin A: 474IU | Vitamin C: 3mg | Calcium: 220mg | Iron: 6mg
