Chicken thighs make this quick shredded chicken ramen recipe taste like it simmered for hours. The broth is rich and spicy thanks to a healthy pinch of shichimi togarashi in the ramen broth.
Chicken thighs are one of my favorite things to keep in the freezer at all times. They make for the richest broths, stocks, and soups.
How to make this quick shredded chicken ramen:
This is really an amazing no-fuss recipe. You only need a handful of ingredients, and you can add just about anything to it.
For the broth, start by cooking chicken thighs in salted water until tender and nearly falling off the bone. I do a quick skim to remove any foam from the top of the broth. Then, I remove the chicken thighs and bring the broth to a boil.
Once it cooks down into a rich broth, I throw in mirin, sesame, and soy sauce. I finish with shichimi togarashi in the ramen broth to give it a nice, fragrant heat. It’s a basic broth recipe but quickly warms you up on a cold day.
While the broth cooks, I boil up a few eggs and then the noodles.
Once the broth finishes cooking, try adding the following:
- Baby bok boy
- Shredded carrots
- Sliced mushrooms
You can finish the chicken ramen broth with lots of chili oil, sesame seeds, or lots of minced scallions, or even microgreens for a nice bright, herby finish.
Loved this chicken ramen recipe? Looking for more chicken inspo? Check my archives!
Quick Shredded Chicken Ramen
- Large pot
- Medium pot
- 4 bone-in, skin-on chicken thighs
- 8 cups water
- 1 tablespoon shichimi togarashi more or less depending on your spice tolerance
- 2 tablespoons tamari or soy sauce
- 2 tablespoons mirin
- 2 teaspoons sesame oil
- 16 ounces fresh frozen, or dry ramen noodles
- 4 eggs
- Chili oil and shichimi togarashi for serving
- Salt and pepper
Cook the chicken:
- Place the chicken thighs in a large pot. Season all over with salt and pepper. Cover with 8 cups of water. Bring to a boil and then reduce heat and simmer for 30–45 minutes or until the meat is tender.
- Skim any foam from the top of the broth. Next, remove the chicken thighs from the pot and transfer them to a bowl.
- Once the chicken is cool enough to handle, pick the meat from the bones. Discard the skin and bones and shred the meat with your fingers.
Finish the broth:
- Bring the pot of broth back to a boil. Return the shredded chicken to the pot. Reduce the heat to medium and hard-simmer for 10–15 minutes or until the liquid has reduced.
- Reduce heat to low and add the shichimi togarashi, mirin, sesame oil, and tamari. Simmer for 3–4 minutes. Taste and season to your preferences, and then turn off the heat.
Cook the eggs and noodles:
- Bring a medium pot of water to a boil as the chicken and broth cook. Reduce heat to medium–the water should be bubbling, but not boiling–and add the eggs. Cook for exactly 8 minutes before transferring to an ice bath.
- Dump the water out of the pot and fill it back up again. Bring it to a boil and cook the noodles. Drain and rinse and divide the noodles between 4 bowls.
Peel the eggs:
- Peel the eggs and cut them in half lengthwise. Season with salt and a pinch of shichimi togarashi if you like. Transfer to the refrigerator until the broth is done.
- Place two egg halves on top of each bowl. Ladle the cooked broth and chicken on top. Garnish with more shichimi togarashi and a drizzle of chili oil if you like. Enjoy!