Easy Homemade Chicken Ramen

Easy Homemade Chicken Ramen bowl

Okay so I have been contemplating whether to post the recipe here or not. Traditionally ramen being Japanese has its origin from China. I had been contemplating as I did not have authentic ingredients in my pantry to make these. Since its lock down and the hubster gets me my groceries, long gone are those days where I can simply roam around asian grocery stores to find such amazing sauces etc to recreate some real Asian food.

So I thought of creating my own ramen bowl at home with limited ingredients available in my pantry. Imagine yourself sitting in front of a bowl of ramen bowl with some deliciously complex flavor profile of the freshly prepared broth that has a hint of sweetness, spicy and lightly salty and fresh veggies, slices of cooked chicken (you may use leftover chicken too) , and perfectly half boiled eggs that have their yolky yolks oozing out, with a splash of home made Szhechuan sauce and finally finished off with a sprinkle of scallions/spring onions and white sesame seeds. To give it that extra kick I also added a dash of fish sauce to my broth.

I never imagined noodle bowls could be so heart warming made with love right in your own kitchen in under an hour, it was definitely satisfying and looking forward for cooking more ramen bowls in the near future.

The Szhechuan sauce/chutney that I prepared, just took off the flavors to a next level. If you can't get the real Asian store stuff, you are lazy and really want a bowl of hearty warm bowl of ramen, just Kickstart with whatever is available in your pantry just like I did. And oh boy! I just can't describe how appetizing it was.

Some days when you are out of ideas for lunch, this is the best deal. I urge you to try this! Apart from what I demonstrate, if you could get hold of shitake mushrooms and seaweed use that too for extra umami flavor.

I could literally feel the flavors ride on my taste buds when I took the first slurp of this ramen bowl and couldn't get enough, that hint of spiciness from the Szechuan took the ramen to a next level. So delicious that while I type I am thinking of making my next bowl for lunch again.

Well, during the summer it isn't the best dish, because it is warm soup bowl with a kick of spiciness which is perfect for winter! Can't wait for winter and I am sure this is all that I would want, so comforting. I haven't filmed this, as I was not sure how the results would be as I had used a lot of substitutes.

Well, if you are like me, and good food is all that matters, then definitely give it a go, sooo worth it! I love building up such bowls! Definitely is an art and so colorful. Without further a do, let's get started!


  • 2 ramen noodles/ maggi noodles
  • 4 cups water (2 cups for boiling noodles + 2 cups for the soup broth)
  • 4 garlic cloves, chopped roughly
  • 1 inch ginger
  • 2 eggs
  • 1/2 carrot, julienned
  • 1/4 cup frozen corn, peas, defrosted
  • Spring onions, roughly chopped
  • 100 gms boneless chicken, preferably thighs 
  • 2 tbsp Soy sauce 
  • 1 tsp vinegar 
  • 1 tbsp worcestershire sauce (optional)
  • 1 maggi chicken cube/ fresh chicken broth
  • 1 tsp white sesame seeds

Instant szechuan chutney :
  • 6 dry red chilli, soaked in 1/2 cup hot water for 15 minutes
  • 3 garlic cloves, finely chopped
  • 1/2 inch ginger, finely choppee
  • 1 tbsp Soy sauce
  • 2 tsp brown sugar
  • 1 tsp vinegar
  • 1 tbsp Tomato Ketchup
  • 2 tbsp vegetable oil
  • Salt, as required 
  • Water used for soaking chillies


  1. Boil water for ramen/ maggi noodles with some salt and allow to boil for 3 minutes, until just about done.
  2. Keep a small pan with water to boil, once boiled keep on medium low heat and allow your eggs to boil for exactly 6 minutes and transfer your eggs to a bowl with cold water to stop the cooking process. 
  3. Meanwhile in a deep pan pour 1 tbsp oil and place you salt and pepper marinated boneless chicken in the hot oil and cook for about 6 minutes (3 minutes each side), while searing and applying light amount of pressure for the chicken to cook evenly. 
  4. Set the chicken aside and in the same deep pan, where you have the juices of the chicken, pour in two cups of water. 
  5. To the water add in your garlic cloves, and slightly pulverized ginger. 
  6. Add in half of your spring onions, soy sauce, worcestershire sauce, vinegar and a cube of chicken stock. Once this comes to a boil let it simmer till you prep your veggies. 

For Szhechuan chutney :

  1. Soak your dried red chillies in 1/2 cup water. 
  2. Boil your chillies well, until chillies look tender. 
  3. Take out chillies and grind to a form a paste, reserve the water used to boil the chillies. 
  4. In a pan, pour oil, and Sautee ginger garlic on lowest heat without browning. 
  5. Add in your ground red chillies, brown sugar, ketchup, vinegar, soy sauce and salt, sauté for a couple of minutes, add in your reserved water used to boil chillies and allow to boil until oil separates. 
  6. Use instantly or store in the refrigerator for upto 2 months. 

To build the bowl of ramen:
  • Place a stash of julienned carrots and place your boiled noodles, pour in your soup broth. 
  • Next place your veggies in an orderly manner, as per your likeness. 
  • Now slice the chicken evenly and place the chicken in one side of your bowl. 
  • Add in a dash of your prepared Szhechuan sauce. 
  • Cut your half boiled eggs into two and place them on your bowl. 
  • Finally garnish with some chopped spring onions and white sesame seeds. 
  • Enjoy your warm bowl of slurpy goodness! 😍 

I used maggi noodles without using the taste maker. 

Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡

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