Super simple quick chicken ramen

A friend recently asked me for a super a super simple recipe to make a quick fix chicken based ramen from instant noodles and store bought chicken stock.

This is were I started out when I first got into ramen and you can probably make this in under an hour. This is a good start if you want to get into making ramen.

Be-careful though, it may become an obsession !


Marinated Chicken

  • 1/2 cup hoisin sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon dark sesame oil
  • 1 tablespoon mirin
  • 1 tablespoon honey
  • 4 -6 garlic cloves, minced
  • Ginger (Half the amount of garlic)
  • Scallions (White part from the toppings below)
  • 8 - 10 Chicken thigh fillets

Chicken broth

  • 1 liter chicken stock
  • 1 diced onion
  • 4-6 cloves of garlic
  • Ginger (Half the amount of garlic)
  • 2 tablespoons sesame oil (approx 30ml)
  • 4 tablespoons soy sauce
  • 2 tablespoons mirin


  • Scallion (Thinly sliced, green part only)
  • Eggs
  • Marinated chicken


I recommend marinating the chicken the day before and leave it to sit in the fridge overnight. You can also cook the eggs before hand and store in the fridge for a few days. If you cook them the 6.5 minute method and leave them in the fridge for a day or two the yolk starts to become more jam like.

Before making the entire thing I would start with frying the chicken first and keeping it warm in some tinfoil. Then move onto making the soup. While that is simmering I like to get the rest of the toppings ready. Chop the scallion, get the eggs out of the fridge and have it all ready on the work top.

Marinated Chicken

You may chop the chicken thighs into smaller pieces if that is your preference. It cooks quicker but you could always just slice after cooking.

Thinly slice the white part of the scallions and reserve the green part for the toppings.

Place all the ingredients into a zip-lock bag or something similar. Place in the fridge and let it marinate for up to 12 hours with a minimum of 2. The longer the more the flavor will penetrate the meat and tenderise it even more.



Add 15 ml of sesame oil to a frying pan and heat to medium-high. Remove the chicken from the marinade. Do not add the marinade to the frying pan, just fry the chicken until cooked through and starts to caramelise on the outside.

If you are cooking the chicken thigh fillets whole, cook them a little longer than if you sliced them up.

Once cooked transfer to a container and cover to tin foil to keep warm.

6.5 Minute Eggs

I like to take my eggs out of the fridge about 30 mins to warm up a bit before boiling. I find this helps prevent cracking and cooling the boiling water down

Start by boiling a pot of water. When boiling, carefully place the eggs into the pot and set a timer for exactly 6.5 minutes, if they are very large eggs maybe another 10 seconds.

After the 6.5 minutes are up I like to take the pot and just keep it running under the cold tap for about 5 mins, until the eggs have completely cooled down.

You can prepare these before-hand and keep in the fridge for up to 2 days. Just before serving, carefully slice in two with a sharp knife and set them down in a small plate ready to be placed on top later.


Just thinly slice the green part reserved from preparing the chicken marinade.

Chicken stock

In a large frying pan add the oil and set to a medium-high heat. When the oil is hot add the onions and cook until soft, about 3-4 mins.

Next add the minced garlic and ginger turn the heat down to a medium heat and cook for about 5 mins or until the onions just about start turn a very slight tint of brown.

Add the chicken stock and simmer for about 15 mins.

Add the soy sauce and mirin and simmer for another 5 mins. Its important to taste the soup at this stage and see if you need to add more salt. If it is not salty enough add another splash of soy sauce until you are happy with the saltiness. There is no set amount, its totally your preference.

I would normally strain the stock through a strainer at this point, but this is optional. If you do strain into a bowl then return the stock to a clean pot and keep it hot.

Now at this point you should have nearly everything ready except to cook the noodles.


If using instant noodles or other types of dried noodles follow the cooking instructions on the packet. Do not use the included spice packets or oils.

I usually like to cook them a bit under what the packet says, if its say 5 mins, cook them for 4. This will make sure they are not over cooked as they continue to cook when you add them to the hot chicken stock.

Just before the noodles are cooked, add about 300-350 ml of chicken stock to a bowl.

When the noodles are ready, strain the water off and add them straight to the bowl of stock.

Top with the chicken, scallions and eggs.

Slurp, eat and (hopefully) enjoy ;)