Homemade Restaurant Ramen

Homemade Restaurant Ramen


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Don’t go out for ramen, make it at home! And not those cheap packages of noodles from college. Make a delicious chicken ramen right at home!

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Time needed

15 min preparation + 30 min cooking

Serving Size / Yield

4 servings


  • 1 ½ lb. fresh ramen noodles
  • 4 bone-in chicken thighs
  • 1 ¼ C. Choy Sum
  • ¾ C. shiitake mushrooms, sliced
  • ¼ C. miso paste
  • 4 scallions, chopped
  • 6 Tbs. chicken demi-glaze
  • 4 Tbs. soy sauce
  • 2 Tbs. mirin
  • ½ Tbs. ground ginger
  • 1 Tbs. sesame oil
  • ¼ C, miso paste
  • Salt and pepper to taste

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Drizzle the chicken with oil and rub it with salt and pepper. In a medium-high skillet, place the chicken skin side down. Flip the chicken after about 5 minutes and continue to cook it until it’s fully cooked. Boil 6 cups of water. Chop the stems and leaves off of the Choy Sum. Cut off the ends of the mushrooms. Combine the miso paste, ¼ cup of water, mirin, and 3 Tbs. of the soy sauce. Mix the paste in with the water. Stir in the chicken, choy sum, mushrooms, and scallions. Cook the ramen and add it to the broth.

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