This easy chicken and vegetable ramen is perfect for those cooler days with homemade chicken stock that is both rich and comforting.
I love a good bowl of noodles on a chilly day and this easy chicken and vegetable ramen really hit the spot. A homemade chicken stock adds a little extra time but the flavor is worth it!
If you’re working from home, you can get the broth on around 3 PM and let it simmer for about 2 hours. If you’re pressed for time, you can do a hard simmer for 1 hour. The goal is to reduce the broth to about 2-3 cups.
How to Make This Easy Chicken and Vegetable Ramen:
This recipe is a little time-consuming because of the stock, but fortunately you don’t have to babysit it much. Once the stock is done, the rest of the recipe comes together very quickly.
First, you’ll start by preparing the chicken stock. Cover the chicken with water and add 1 head of garlic, halved. You don’t even need to remove the garlic from the paper. Just halve the whole head cross-wise and chuck it in. Add a few pieces of garlic, unpeeled along with a quartered onion. Finally, add two teaspoons sesame oil and 3 tablespoons soy sauce and bring to a boil. Let it simmer for 1-2 hours until the broth has reduced down to no more than 3 cups. You may need to let the broth hard boil for a few minutes to allow it to continue to reduce.
Strain the stock into a bowl and pick the chicken from the bones. Pop out the cloves of garlic from the paper and mash them into the chicken. Transfer the chicken and garlic mixture to the bowl of stock to keep it moist.
From there, it’s just a matter of sautéing the vegetables. You can use any variety of vegetables in this dish. I used mushrooms, shallot, a red pepper and then finished with chopped bok choy. Try this with:
- Sugar snap peas
- Shredded carrots
- Tokyo turnips
Add the broth and chicken back into the pot and dilute it with 3 cups of water. Bring to a boil and let it simmer for about 15 minutes. Add the chopped bok choy and cook for 5 minutes more. Turn off the heat and whisk in miso paste until combined. Serve it over cooked ramen noodles and garnish with sliced radishes, sesame seeds, and a little chili oil and that’s it! It’s so comforting and delicious!
As I mentioned above, you can make plenty of substitutions in this dish, but check out the rest of the possibilities below:
Mushrooms: You can use shiitake mushrooms, charred trumpet mushrooms, maitake mushrooms, or wood ear mushrooms
Bok Choy: Baby bok choy, spinach, or Lacinato kale
Ramen Noodles: Try this recipe with soba or udon noodles
Looking for more noodle recipes? Check my archives!
If you made this recipe, please rate the recipe below and leave a comment to tell me how you liked it! If you take a picture of it, please tag me on Instagram so I can feature you in my feed!
Easy Chicken and Vegetable Ramen
- Large pot
- Medium pot
- Fine mesh sieve
- 2½ pound whole chicken cut up
- 6 cups water
- 1 yellow onion peeled and quartered
- 1 head garlic halved cross-wise
- 1'' piece of ginger cut into thirds
- 2 teaspoons sesame oil
- 3 tablespoons soy sauce
- Salt and pepper to taste
- 2 teaspoons neutral cooking oil
- 1 shallot peeled and diced
- 8 ounces mushrooms trimmed and sliced
- 1 red chili pepper trimmed and sliced into rounds
- 2 teaspoons mirin
- 1 head bok choy washed and chopped into 2'' pieces
- 1 tablespoon white miso paste
- 16 ounces fresh ramen
- 2 radishes thinly sliced, optional, for garnish
- Chili oil optional, for garnish
- Salt and pepper to taste
Cook the Chicken Stock:
- Cover the chicken with 6 cups water (more, if needed to fully cover the chicken) in a large pot. Add the onion, garlic, ginger, sesame oil, and soy sauce. Season liberally with salt. Bring to a boil over high heat. Reduce heat and simmer, uncovered, for at least 1 hour or until the chicken is falling off the bone and the broth has deepened in color and has reduced to no more than 3 cups.
Strain the Stock:
- Transfer the chicken and garlic to a bowl. Strain the stock into a large bowl through a fine mesh sieve and discard the remaining solids. Wipe out the pot and return it to the stove.
Finish the Stock:
- Pick the chicken from the bone and discard the bones. Pop the garlic from the cloves and gently mash into the chicken. Discard the paper skin from the garlic. Transfer the plate of chicken and garlic to the bowl of stock to keep it moist.
Finish the Ramen:
- In the same large pot used to cook the stock, heat the neutral oil over medium-high heat. Add the shallot and mushrooms and cook for 6-8 minutes until the mushrooms begin to turn golden brown. Add the chili pepper and cook for 1 minute until fragrant.
- Pour in the chicken and chicken stock and add 3 cups of water. Bring to a boil and then add the mirin. Taste and add more sesame oil or soy sauce, if desired. Be careful not to over-salt the broth. Reduce heat and simmer, uncovered, for 15 minutes. Taste and season again to your preference.
- Add the chopped bok choy to the broth and cook for 5-7 minutes until bright green. Turn off the heat and whisk in the miso paste until completely incorporated.
Cook the Ramen:
- While the broth finishes cooking, boil the ramen according to package instructions. Drain and divide the ramen between 4 bowls.
- Ladle the ramen broth over each bowl and garnish with chili oil and sliced radishes. Enjoy!