Chicken Bone Broth Ramen Recipe
Easy Chicken Bone Broth Ramen
There's nothing quite as comforting as a steaming bowl of homemade ramen, especially when it's made with rich, slow-simmered chicken bone broth. Unlike traditional stock, bone broth provides a deeper flavour that makes the soup wonderfully satisfying while keeping the recipe simple enough for a midweek meal.
Whether you're looking for a quick family dinner or an easy way to enjoy more bone broth, this chicken ramen recipe is packed with fresh vegetables, tender chicken and perfectly cooked noodles. Best of all, it can be on the table in around 30 minutes.
Why Use Bone Broth for Ramen?
Bone broth forms the heart of any great ramen. Its rich, savoury flavour creates a delicious base that pairs perfectly with fresh vegetables, noodles and chicken.
Using dehydrated bone broth makes preparing homemade ramen even easier. Simply mix with hot water before adding it to the pan, giving you all the convenience of an instant stock with the taste of traditionally slow-simmered broth.
Ingredients:
- 3 (tsp) of British Broth Company chicken broth powder and 500ml of hot water
- 400g pork shoulder, thinly sliced
- 4 eggs
- 200g ramen noodles
- 100g spinach or other greens
- 4 spring onions, sliced
- 2 cloves of garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon mirin (optional)
- 1 tablespoon sesame oil
- 1 teaspoon vegetable oil
- Salt and pepper, to taste
Method:
Prepare the Broth
In a large saucepan, bring 1 litre of water to a boil. Add the chicken broth and stir well until the broth has completely dissolved. Reduce the heat and let it simmer.
Cook the Pork
Heat the vegetable oil in a frying pan over medium heat. Add the thinly sliced pork shoulder. Cook until the pork is browned and cooked through, about 5-7 minutes. Remove from the pan and set aside.
Prepare the Eggs
Bring a small pot of water to a boil. Gently add the eggs and cook for 6-7 minutes for soft-boiled eggs. Remove the eggs and place them in an ice bath to cool. Once cooled, peel the eggs and slice them in half.
Cook the Noodles
In a separate pot, bring water to a boil and cook the ramen noodles according to the package instructions. Drain and set aside.
Sauté the Aromatics
In the same frying pan used for the pork, add the sesame oil, garlic, and ginger. Sauté for 1-2 minutes until fragrant. Add the spinach or other greens and cook for another 2-3 minutes until wilted.
Combine and Season
Add the sautéed greens and cooked pork to the simmering broth. Stir in the soy sauce and mirin (if using). Let it simmer for an additional 5 minutes. Season with salt and pepper to taste.
Assemble the Ramen
Divide the cooked ramen noodles among four bowls. Pour the hot broth with pork and greens over the noodles. Top each bowl with two egg halves and a sprinkle of sliced spring onions.
Serve
Serve immediately while hot and enjoy your homemade ramen!
Tips for the Best Chicken Bone Broth Ramen
- Add a soft-boiled egg for a traditional ramen finish.
- Top with fresh spring onions, sesame seeds or chilli flakes for extra flavour.
- Add mushrooms, pak choi or spinach for more vegetables.
- Use leftover roast chicken to make the recipe even quicker.
- Adjust the noodles to suit your preference, from egg noodles to rice noodles.
Can I Make This Recipe in Advance?
Yes. The broth can be prepared in advance and stored in the fridge for up to three days. When you're ready to serve, simply reheat the broth and cook the noodles fresh for the best texture.
Frequently Asked Questions
Can I use dehydrated bone broth?
Yes. Simply prepare the bone broth according to the packet instructions before adding it to the recipe.
Can I freeze chicken ramen?
The broth freezes well, although it's best to cook fresh noodles when serving.
What vegetables work well in ramen?
Pak choi, spinach, mushrooms, carrots, sweetcorn, spring onions and mangetout all work beautifully.
Can I make this gluten-free?
Yes. Simply use gluten-free noodles and ensure any soy sauce used is gluten-free.