Homemade Chicken Ramen
Estimated $6.66 recipe · $3.33 per serving (US / USD)
Rich soy-miso broth with chicken, ramen noodles, a soft jammy egg, and crispy spring onion.
The recipe
Homemade Chicken Ramen
Rich soy-miso broth with chicken, ramen noodles, a soft jammy egg, and crispy spring onion.
Ingredients
- 2 chicken breasts (approx 300g)
- 2 portions ramen or egg noodles
- 2 eggs
- 800ml chicken stock
- 2 tbsp soy sauce
- 1 tbsp white miso paste
- 1 tbsp sesame oil
- 2 garlic cloves, grated
- 1 tsp fresh ginger, grated
- 2 spring onions, sliced
- 1 sheet nori (seaweed), cut into strips (optional)
- 1 tsp chilli oil or togarashi (optional)
Estimated recipe cost
$6.66 for 2 servings · $3.33 per serving
US grocery planning estimate in USD. Includes the amounts used from the listed ingredients, including pantry items. Prices and portion weights vary.
Ingredient-by-ingredient breakdown
| Ingredient & price basis | Cost used |
|---|---|
| 2 chicken breasts (approx 300g)Retail benchmark · $22.37 / 3629 g · Retail reference · Uses weight stated in recipe | $1.85 |
| 2 portions ramen or egg noodlesPlanning assumption · $3.00 / 250 g · Assumes 75 g per item/portion | $1.80 |
| 2 eggsRetail benchmark · $1.67 / 12 each · Retail reference · Count stated in recipe | $0.28 |
| 800ml chicken stockPlanning assumption · $1.50 / 946 ml · Uses 800ml | $1.27 |
| 2 tbsp soy sauceRetail benchmark · $1.68 / 444 ml · Retail reference · 1 tbsp ≈ 15ml | $0.11 |
| 1 tbsp white miso pastePlanning assumption · $3.00 / 300 g · 1 tbsp ≈ 15g | $0.15 |
| 1 tbsp sesame oilPlanning assumption · $4.00 / 148 ml · 1 tbsp ≈ 15ml | $0.41 |
| 2 garlic cloves, gratedRetail benchmark · $0.72 / 30 g · Retail reference · Assumes 3 g per item/portion | $0.14 |
| 1 tsp fresh ginger, gratedPlanning assumption · $2.50 / 100 g · 1 tsp ≈ 2g | $0.05 |
| 2 spring onions, slicedPlanning assumption · $0.90 / 100 g · Assumes 15 g per item/portion | $0.27 |
| 1 sheet nori (seaweed), cut into strips (optional)Planning assumption · $3.00 / 28 g · Assumes 3 g per item | $0.32 |
| 1 tsp chilli oil or togarashi (optional)Planning assumption · $3.76 / 1420 ml · 1 tsp ≈ 5ml | $0.01 |
| Estimated total | $6.66 |
Retail references are representative products, not quotes for every variety. Other prices are editorial planning assumptions. Checked 9 October 2026; these are not live prices.
Price bases and quantity assumptions refer to the original recipe. Unspecified quantities use the assumptions shown above. Listed optional ingredients are included. Unlisted sides, extra seasoning, tax, energy and delivery are excluded. Buying full packages will cost more.
Instructions
- Soft-boil the eggs: lower eggs into gently boiling water and cook exactly 6 min 30 sec. Transfer to iced water for 2 min, then peel carefully. Set aside — they'll have a jammy, slightly runny yolk.
- Pour the stock into a medium saucepan. Add the soy sauce, grated garlic, and ginger. Bring to a gentle simmer. Add the chicken breasts whole and poach on low heat for 12–14 min until cooked through. Remove and rest 3 min, then shred with two forks into large pieces.
- Whisk the miso paste into the broth until dissolved — don't boil it after this point as it kills the delicate flavour. Add sesame oil and taste for seasoning. Add more soy if needed.
- Cook the noodles according to packet instructions. Drain and divide between two deep bowls.
- Ladle the hot broth over the noodles. Top with the shredded chicken, halved soft-boiled eggs, sliced spring onion, nori strips, and a drizzle of chilli oil if using.
Recipe notes
Miso should be added off the heat — boiling it loses its probiotic goodness and dulls the flavour. The jammy egg is non-negotiable.
Estimated nutrition per serving
540 kcal · 44g protein. Values are estimates and vary with brands, substitutions and portions.
Recipe images may be AI-generated illustrations. Nutrition figures are estimates.