Chicken ramen is a classic Japanese dish that many food lovers adore for its rich, flavorful broth and comforting noodles. This recipe takes your kitchen on a culinary journey, combining the deep, savory essence of chicken bones and wings with the aromatic touch of fried leeks, ginger, and garlic. With a creamy soy milk broth and a hint of toasted sesame oil, this ramen balances taste and texture in a way that feels both indulgent and nourishing. You will find it soothing, satisfying, and a perfect meal to enjoy on any day you want something warm and special.
Why We Love This Chicken Ramen Recipe
This chicken ramen stands out because of its deeply developed broth, achieved through hours of slow cooking under pressure that extracts every ounce of flavor from the chicken bones and aromatics. The combination of gentle frying for the aromatics and a carefully skimmed, creamy stock results in a broth with both body and clarity. The addition of soy milk adds a mild creaminess that sets it apart from traditional ramen broths without overpowering the delicate chicken flavor. Plus, the caramelized scallion oil drizzled on top delivers a toasty, savory aroma that instantly awakens your senses. Whether you’re making it for a cozy night in or to impress friends with a homemade Japanese classic, this chicken ramen recipe will make you feel like a seasoned chef.
Ingredients About Chicken Ramen
- 900 grams chicken bones
- 450 grams chicken wing tips
- 1 small leek, cut into 4 pieces
- 1.5 inches fresh ginger, sliced into 8 coins
- 4 large cloves garlic, unpeeled
- Vegetable oil (for frying the aromatics)
- 3 inches dashi konbu
- 10 cups water
- ¼ cup toasted sesame oil
- 3 scallions (white part only, minced)
- 1 tablespoon soy sauce
- 1 cup unsweetened soy milk
- 1 tablespoon soy sauce (additional for soup)
- 1 tablespoon salt
- 4 portions ramen noodles (boiled according to package directions)
How to Make Chicken Ramen Directions
Start by preparing the chicken bones and wing tips for a clean, clear broth. Boil a kettle full of water and pour it over the chicken in a clean sink to remove any blood or impurities. Scrub the chicken gently with cold water afterward to make sure your soup won’t have any unwanted flavors.
Next, prepare the aromatics. In a small saucepan, combine the leek pieces, sliced ginger, and unpeeled garlic cloves with enough vegetable oil to cover them. Fry these over medium-low heat for about 30 to 40 minutes until the aromatics turn a dark brown but are not burnt. This slow frying process deepens their flavor and brings out a natural sweetness.
Once the aromatics are ready, place the chicken bones, wing tips, and dashi konbu into a pressure cooker and add 10 cups of water. Bring the water to a boil uncovered, then skim off the foam and scum that rises to the top. This step is important to keep your broth clean and clear. Remove the kombu and discard it after skimming.
Drain the fried aromatics and add them to the pressure cooker. Seal the lid and set the pressure to high. Bring the cooker up to pressure over high heat; you will hear a whistle. Then reduce the heat so the cooker maintains a gentle whistle and cook the broth for one hour. This slow pressure cooking extracts the maximum flavor and richness from the bones and aromatics.
After the cooking time, let the broth cool to room temperature. Strain the broth through a large strainer into a bowl, squeezing the solids by hand to extract all the flavorful liquid. This liquid will turn creamy white, giving your soup a beautiful body and texture. Then strain the broth again through an extra fine sieve, such as a tea strainer, to remove any remaining particles.
If you refrigerate the broth, the fat will rise to the top and harden, making it easy to remove with a spoon. If not, skim the fat off with a fat skimmer and save about two tablespoons for the scallion oil. Adjust the broth volume to about six cups by boiling it down if necessary or adding water if you have less.
To prepare the caramelized scallion oil, heat the toasted sesame oil and two tablespoons of reserved chicken fat in a small saucepan over medium heat. Add the minced scallion whites and fry until they turn medium to dark brown. Turn off the heat and carefully add one tablespoon of soy sauce; the mixture will sputter slightly, releasing a rich toasted aroma.
Finally, to prepare the soup, combine six cups of strained broth, one tablespoon soy sauce, one tablespoon salt, and one cup of soy milk in a pot. Heat gently until warmed through but avoid boiling, which can affect the delicate flavors.
Boil the ramen noodles according to the package instructions. Divide the noodles into four bowls and ladle the hot soup over them. Top with your favorite ramen toppings like a soft boiled egg, menma (fermented bamboo shoots), shredded scallions, or chicken chashu if you like. Drizzle the caramelized scallion oil on top just before serving to add an extra burst of flavor and aroma.
How to Serve Chicken Ramen
Serving chicken ramen is about balancing flavors and textures in each bowl. After cooking your noodles and preparing the broth, place the noodles neatly in each bowl to create a solid base. Ladle the hot, creamy broth over the noodles to soak them well.
You can customize your toppings according to your preferences. Popular choices include soft boiled eggs with a slightly runny yolk for creaminess, shredded scallions for freshness, and menma for an earthy crunch. Adding slices of tender chicken chashu or even some blanched greens like spinach or bok choy can make the dish heartier.
Don’t forget to drizzle a little of the caramelized scallion oil over the bowl—it brings a lovely, toasted aroma and a burst of umami to each bite. Serve the ramen immediately while hot to enjoy the full depth of flavors and the satisfying texture of the noodles.
Eating chicken ramen is an experience that combines comfort with elegance, perfect for a special dinner or a nourishing treat after a long day.
Expert Tips: Chicken Ramen
For the best chicken ramen, pay close attention to the broth preparation. Skimming the scum carefully during boiling is essential to keep your broth clear and smooth. Take your time with the aromatics; frying them slowly over low heat lets them caramelize without burning, which deepens the flavor without bitterness.
Using a pressure cooker speeds up the stock-making process and intensifies flavor. But if you don’t have one, simmer the broth gently on the stove for 4 to 6 hours instead. Just remember to skim regularly.
When straining your broth, be thorough. The creamy white color comes from emulsified fats and collagen that give your soup its luxurious mouthfeel. Don’t rush this step or you’ll lose this important texture.
Make sure you save a bit of chicken fat to make the caramelized scallion oil—this finishing touch is what brings your ramen to the next level with a complex, toasty aroma.
Finally, cook your noodles just until tender but still slightly firm (al dente). Overcooked noodles can become mushy and lose their character.
How to Store Chicken Ramen
If you want to store your chicken ramen broth, let it cool completely and then transfer it into airtight containers. The broth keeps well in the refrigerator for up to 3 days.
For longer storage, freeze the broth in portions suitable for one or two servings. Use freezer-safe containers or heavy-duty freezer bags, and label them with the date.
When reheating, warm the broth gently over low heat to preserve its flavors and prevent separation. Avoid boiling the broth after freezing.
Cook the noodles fresh each time you serve, as reheated noodles tend to get soggy and lose their texture. Keep any toppings separate and add them fresh when serving.
Variation of Chicken Ramen
There are many ways to customize your chicken ramen to suit your taste or dietary needs. For a richer broth, try adding a few pieces of chicken thighs or drumsticks to the pressure cooker for more meat flavor.
If you prefer a spicier version, add chili oil or freshly sliced chili peppers to your bowls before serving. A dash of toasted sesame seeds or a sprinkle of nori (seaweed flakes) also adds a nice textural contrast and flavor boost.
For a vegetarian twist, omit the chicken bones and wings and use a vegetable broth base enriched with dried shiitake mushrooms and kombu to replicate the umami depth.
You can experiment with different noodles such as soba or udon if you want to change the texture or shape of your ramen bowl.
Adjust the soy milk amount to make the broth creamier or lighter according to your preference.
Frequently Asked Questions about Chicken Ramen
What makes chicken ramen broth so creamy?
The creamy texture comes from simmering chicken bones and wing tips for a long time, extracting collagen and fats that emulsify into the broth, combined with the addition of soy milk for a gentle creaminess.
Can I make chicken ramen without a pressure cooker?
Yes, you can simmer the broth gently on the stove for 4 to 6 hours. Just remember to skim off scum regularly to keep the broth clear and flavorful.
How do I make the caramelized scallion oil?
Fry minced scallion whites in toasted sesame oil and reserved chicken fat over medium heat until brown, then carefully add soy sauce. This process caramelizes the soy sauce and infuses the oil with a rich aroma.
What toppings go well with chicken ramen?
Soft boiled eggs, menma, shredded scallions, chicken chashu, and blanched greens like spinach or bok choy work wonderfully. Feel free to customize according to your taste.
Can I store leftover chicken ramen broth?
Yes, store it in airtight containers in the fridge for up to 3 days or freeze in portions. Reheat gently before serving and always cook noodles fresh.
Chicken Ramen
Equipment
- Pressure Cooker
- Saucepan
- Strainer
Ingredients
- 900 g chicken bones
- 450 g chicken wing tips
- 1 small leek cut into 4 pieces
- 1.5 inches fresh ginger sliced into 8 coins
- 4 cloves garlic unpeeled
- as needed vegetable oil (for frying the aromatics)
- 3 inches dashi konbu
- 10 cups water
- 1/4 cup toasted sesame oil
- 1 Tbsp. soy sauce
- 1 cup unsweetened soy milk
- 1 Tbsp. soy sauce (additional for soup)
- 1 Tbsp. salt
- 4 portions ramen noodles boiled according to package directions
Instructions
- Prepare chicken bones and wing tips by pouring boiling water over them to remove blood and impurities. Scrub gently with cold water.
- Fry the leek pieces, ginger slices, and unpeeled garlic cloves in vegetable oil over medium-low heat for 30-40 minutes until dark brown but not burnt.
- In a pressure cooker, combine chicken bones, wing tips, dashi konbu, and 10 cups of water. Bring to a boil and skim off foam and scum.
- Add the fried aromatics to the pressure cooker, seal the lid, and cook on high pressure for 1 hour.
- After cooking, strain the broth through a large strainer into a bowl, squeezing the solids to extract all liquid. Strain again through a fine sieve.
- If refrigerating, skim off the fat that rises to the top. Adjust broth volume to about 6 cups as needed.
- Make the caramelized scallion oil by heating toasted sesame oil and reserved chicken fat, frying minced scallion whites until brown, then adding soy sauce.
- In a pot, combine 6 cups of strained broth, 1 tablespoon soy sauce, 1 tablespoon salt, and 1 cup soy milk. Heat gently.
- Boil ramen noodles according to package instructions. Divide noodles into bowls and ladle hot soup over them. Top with desired toppings and drizzle with scallion oil.
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