1 tbsp. cooking oil
1 lb. chicken breast or thigh, cubed

  • heat oil and stir fry chicken until browned
  • remove from pot and cover to keep warm

1 tbsp. cooking oil
4 cloves garlic, minced
2” ginger, peeled and minced or 2 tsp. ground ginger
4 green onions, sliced
2 poblanos, diced
1/2 tsp. red pepper flakes
6-8 cups chicken stock
4 tbsp. soy sauce
2 tbsp. mirin
cooked chicken
4 eggs

  • heat oil and saute garlic, ginger, onions, and red pepper flakes until vegetables soften
  • add stock, soy sauce and mirin, increase heat, and bring to a boil
  • reduce heat and add chicken and eggs
  • simmer for 15 minutes, then remove eggs to an ice bath for 10 minutes while simmering the soup until the chicken is tender

9 oz. ramen noodles
cooked, peeled eggs
salt to taste

  • add noodles and peeled eggs, simmer for about 5 minutes, until noodles are done
  • remove eggs and slice
  • garnish with sliced eggs, shredded nori, sliced green onions, and sesame oil

source: https://www.theflavorbender.com/easy-homemade-chicken-ramen

01/31/2024: made this using leftover peruvian roast chicken and it was great. it definitely needed more liquid than the original recipe, so i increased that. also, it was fairly sweet (not in an unpleasant way), so i think i would decrease the mirin a bit (maybe 2 tbsp. instead of 1/4 cup?) next time.

09/05/2024: used chicken thighs, added poblanos, and reduced mirin to 2 tbsp. — definitely better, so i’ve updated the recipe to reflect those changes.