This Homemade Ramen recipe combines a rich chicken stock with dashi, soy sauce and simple seasonings, then builds each bowl with ramen noodles, sliced chicken, shiitake mushrooms, soft-boiled eggs, baby spinach, green onions, nori, sesame seeds and crispy garlic. It takes time, but most of the work is in preparing the broth and toppings separately.

Watch how to make Homemade Ramen

Ingredients

For the chicken stock

• 7 cups water
• 4 chicken wings, or bones and leftovers from deboning the thighs
• 1 thumb-sized piece fresh ginger (about 20 g), sliced
• 1 onion
• 1 garlic clove

For the dashi

• 5 cups water
• 10 g kombu (dried kelp)
• 25 g katsuobushi (dried bonito flakes)

For the seasoned broth

• Chicken stock, prepared above
• Dashi, prepared above
• 4 tbsp soy sauce
• 2 tsp rice vinegar
• 2 tsp sugar
• 1–1½ tsp salt, or to taste

For the noodles and toppings

• 4 packs ramen noodles, about 150 g (5 oz) each
• 2 boneless, skin-on chicken thighs
• 30 g (1 oz) dried shiitake mushrooms
• 2 eggs
• 1 small bunch baby spinach
• 2 green onions, thinly sliced
• 2 garlic cloves, thinly sliced
• 1 sheet nori, cut into small squares
• Sesame seeds, for garnish
• Kosher salt and freshly ground black pepper, for seasoning the chicken
• 1 tbsp butter
• Neutral oil, as needed, for frying the garlic
• Chili oil, optional, for serving

Instructions

Make the chicken stock

Add the water, chicken wings or bones, ginger, onion, and garlic to a large stockpot.

Bring to a boil, then reduce the heat and simmer for at least 2 hours, or up to 6 hours if time allows.

Strain the stock, discard the solids, and set the stock aside.

The chicken stock can be prepared 1 day ahead and refrigerated until needed.

Make the dashi

Combine the water and kombu in a large pot and heat over medium-low heat for 20 to 30 minutes. Do not let the liquid boil.

Remove the kombu.

Increase the heat and bring the liquid just to a boil. Add the katsuobushi, let it sink, and simmer for 30 seconds.

Turn off the heat and let it steep for 10 minutes.

Strain through a cheesecloth-lined fine strainer, or a fine strainer lined with paper towel, into a large bowl.

Season the broth

Return the dashi to the pot over medium heat.

Add the chicken stock, soy sauce, rice vinegar, sugar, and salt.

Taste and adjust the salt if needed.

Keep the broth hot over low heat while you prepare the toppings and noodles.

Prepare the chicken

Preheat the oven to 375°F / 190°C.

Season the chicken thighs generously with kosher salt and freshly ground black pepper.

Melt the butter in a large oven-safe skillet over medium heat.

Add the chicken skin-side down and cook for 5 to 7 minutes, until the skin is golden brown and releases easily from the pan.

Flip and cook for another 4 to 5 minutes.

Transfer the skillet to the oven and roast for 15 to 20 minutes, or until the chicken is cooked through.

Transfer the chicken to a plate, cover loosely with foil, and let it rest before slicing thinly.

Prepare the eggs and mushrooms

Bring a pot of water to a boil.

Gently lower in the eggs straight from the refrigerator and simmer for 7 minutes for slightly runny yolks, or 8 minutes for soft but set yolks.

Transfer the eggs immediately to a bowl of ice water and cool for at least 5 minutes.

Peel carefully and cut in half lengthwise.

Meanwhile, place the dried shiitake mushrooms in a bowl and cover with hot water.

Soak for 20 to 30 minutes, or until softened. Squeeze out the excess water and slice thinly.

Prepare the spinach and fried garlic

Wash the baby spinach and set it aside. It only needs to wilt briefly from the heat of the broth when the bowls are assembled.

Heat a little neutral oil in a small skillet over medium-low heat.

Add the thinly sliced garlic and cook for 2 to 3 minutes, until golden and lightly crisp.

Remove the garlic from the oil and set aside.

Cook the noodles

Cook the ramen noodles according to the package instructions, usually 1 to 3 minutes depending on their thickness.

Slightly undercook them so they do not become soggy once the hot broth is added.

Drain well.

Assemble and serve

Divide the noodles among 4 bowls.

Pour the hot broth over the noodles.

Top each bowl with sliced chicken, shiitake mushrooms, soft-boiled egg, baby spinach, green onions, fried garlic, nori, and sesame seeds.

Finish with a little chili oil if desired and serve immediately.

Recipe Notes

Make the chicken stock ahead

The chicken stock can be prepared 1 day in advance and refrigerated until needed. This makes the final ramen much easier to assemble.

Do not boil the kombu

Keep the dashi below a boil while the kombu is steeping. Remove the kombu before bringing the liquid up to a boil and adding the katsuobushi.

Slightly undercook the noodles

Ramen noodles continue softening once the hot broth is added. Cook them just shy of fully done so they stay springy in the bowl.

Keep the eggs soft

For a slightly runny yolk, cook the eggs for about 7 minutes. For a soft but more set center, cook for about 8 minutes, then transfer them immediately to ice water.

Add the spinach at the end

Because baby spinach wilts very quickly, there is no need to cook it separately. Add it directly to the bowls and let the hot broth soften it.

Fry the garlic gently

Cook the sliced garlic over medium-low heat and watch it closely. It can go from golden to burnt very quickly, and burnt garlic will taste bitter.

Adjust the broth before serving

Taste the seasoned broth before assembling the bowls and adjust the salt if needed. The soy sauce already adds saltiness, so make the final adjustment carefully.

Learn more about Homemade Ramen

Want to learn more about the dish, its flavors, variations and place in Japanese food culture? Read our guide to Homemade Ramen.