Japanese Chicken Ramen with Soft-Boiled Egg Soul-Warming Chicken Ramen with Marinated Eggs and Umami Broth Ingredients: 2 boneless, skinless chicken thighs 2 soft-boiled eggs 4 cups chicken broth 2 cups water 2 packs fresh ramen noodles (or dried if unavailable) 1 tablespoon soy sauce 1 tablespoon mirin 1 tablespoon miso paste 1 teaspoon sesame oil 2 garlic cloves, minced 1 teaspoon grated ginger 1 tablespoon vegetable oil 1 green onion, sliced 1/2 cup corn kernels 1/2 cup bamboo shoots (optional) Nori sheets, for garnish Salt and pepper, to taste Directions: Heat vegetable oil in a pot over medium heat. Sear chicken thighs for 3–4 minutes per side until golden. Remove and set aside. In the same pot, sauté garlic and ginger for 1 minute. Add chicken broth, water, soy sauce, mirin, and miso paste. Stir to combine. Return chicken thighs to the broth. Simmer gently for 20 minutes, covered, until chicken is tender. Remove chicken, slice thinly, and set aside. Cook ramen noodles according to package instructions. Drain and divide between two large bowls. Slice soft-boiled eggs in half. Top noodles with sliced chicken, egg halves, corn, bamboo shoots, green onion, and nori. Pour hot broth over the toppings. Drizzle with sesame oil. Serve immediately, with extra soy sauce or chili oil on the side if desired. Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes Kcal: 540 kcal | Servings: 2 servings #ramenlove #chickenramen #softboiledeggs #japanesefood #comfortsoup #asianrecipes #homemaderamen #ramenbowl #soulfood #easyrecipes #weeknightmeals #misobroth #quickdinners #umamiflavor #noodlesoup #heartymeals #ramenrecipe #foodphotography #noodlelovers #cozykitchen Just whipped up this soul-warming Japanese Chicken Ramen ! Juicy chicken, savory miso broth, and that perfect soft-boiled egg make every bite heavenly

Japanese Chicken Ramen with Soft-Boiled Egg Classic Japanese Chicken Ramen in Rich Broth with Jammy Eggs Ingredients: 2 chicken thighs, boneless and skin-on Salt and pepper to taste 1 tablespoon sesame oil 4 cups chicken broth (preferably low-sodium) 1 tablespoon soy sauce 1 tablespoon mirin 1 tablespoon miso paste (white or yellow) 2 cloves garlic, minced 1-inch piece of ginger, grated 2 packs ramen noodles (fresh or instant, seasoning discarded) 2 soft-boiled eggs, halved 1/2 cup corn kernels (optional) 1/2 cup sliced green onions 1/2 cup baby spinach or bok choy Nori sheets for garnish Chili oil (optional, for heat) Directions: Season the chicken thighs with salt and pepper. Heat sesame oil in a skillet over medium heat and sear the chicken, skin-side down, until golden and crispy, about 5–6 minutes per side. Remove and slice. In a large pot, combine chicken broth, soy sauce, mirin, miso paste, garlic, and ginger. Bring to a gentle simmer and let cook for 10 minutes. Cook the ramen noodles according to package directions. Drain and set aside. Soft-boil the eggs by boiling them for 6½ minutes, then transferring to an ice bath. Peel and halve. Add spinach or bok choy to the broth and cook until wilted, about 2 minutes. Assemble bowls: Place noodles in each bowl, pour over hot broth, and top with sliced chicken, soft-boiled eggs, corn, green onions, and nori. Drizzle with chili oil if desired. Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes Kcal: 510 kcal per serving | Servings: 2 servings #japaneseramen #chickenramen #ramennoodles #homemaderamen #ramenbowl #ramenlove #comfortfood #softboiledeggs #misobroth #japanesefood #chickenrecipes #quickramen #noodlesoup #asianflavors #ramenobsession #soulfood #weeknightdinner #ramenfromscratch #savorybowl #slurpworthy There's nothing like a warm bowl of Japanese Chicken Ramen with a perfectly jammy soft-boiled egg! Rich broth, tender chicken, and all the toppings—pure comfort in a bowl.