Classic Tokyo-Style Chicken Ramen Recipe
Ramen gets thrown around a lot as a catch-all for just about any noodle soup, but for me, it’s the soul of Japanese comfort food in a bowl. Whether I’m sitting at a counter in a well-known chain like Ichiran or sliding a ticket into a vending machine at a nameless stall, nothing quite compares to the moment the chef hands over a steaming bowl of perfectly seasoned, impossibly flavorful ramen.
This recipe isn’t some elaborate, restaurant-only secret. I learned it from a Japanese housewife in Tokyo, who assured me that this is the way they make ramen at home—simple, approachable, and steeped in tradition. It’s all the magic of ramen without the fuss, and it’s brimming with the deeply savory, soothing flavors that make it one of the most beloved dishes in the world. Now, with a little time and this recipe, you can bring that magic to your own kitchen, crafting a bowl of ramen so good you might just swear off delivery for good.
A Brief History of Ramen
Ramen, originally brought to Japan from China, has evolved into a national treasure. After gaining popularity post-WWII, it became a cornerstone of Japanese cuisine, celebrated for its regional diversity and rich flavors.
The Four Main Types of Ramen:
Tonkotsu (Pork Bone): A thick, creamy broth crafted by boiling pork bones for hours, offering deep umami.
Shio (Salt): A light, clear broth, often made with chicken or fish.
Shoyu (Soy Sauce): The tangy, savory soy sauce-based broth featured in this recipe.
Miso: A creamy soup made with fermented soybean paste, often paired with hearty toppings like butter or corn.
Tokyo Chicken Ramen
Ingredients
For the Chicken Oil:
- 200 g chicken skin
- 2 leeks green part only
- 2 thumb-sized pieces of ginger
For the Chicken Ham:
- 400 g boneless skinless chicken thighs
- 4 tablespoons sugar
- 4 teaspoons salt
- 1,400 ml water
For the Soba Stock:
- 200 ml water
- 6 cm dried kombu kelp
- 2 handfuls katsuobushi dried bonito flakes
- 4 teaspoons mirin
- 4 teaspoons sugar
- 120 ml soy sauce
- 4 tablespoons sake
For the Soup and Noodles:
- 90 ml soy sauce plus extra to taste
- 4 tablespoons soba stock prepared earlier
- 4 teaspoons oyster sauce
- 2 chicken stock cubes
- 4 cloves garlic minced
- 2 teaspoons sesame oil
- 2 teaspoons sea salt
- White pepper to taste
- 4 bundles ramen noodles
- Spring onions chopped (for garnish)
- Naruto Japanese fish cake, thawed and sliced (optional)
Instructions
Step 1: Make the Chicken Oil
- This step adds richness and depth, a hallmark of Japanese ramen noodles.
- Heat the chicken skin in a frying pan on low heat for 30 minutes, stirring occasionally.
- Add leeks and ginger; sauté until the vegetables are wilted.
- Strain the oil and set aside.
Step 2: Make the Chicken Ham
- This protein topping is essential for any authentic ramen recipe.
- Rub chicken thighs with sugar and salt; rest for 20 minutes.
- Rinse thoroughly, then boil in water for 5 minutes, skimming impurities. Reserve boiling water for soup base.
- Torch or sear chicken for a charred finish, then slice thinly.
Step 3: Prepare the Soba Stock
- A flavorful stock is the key to a perfect chicken ramen recipe.
- Soak kombu in water for 30 minutes, then heat to just before boiling; remove kombu.
- Add katsuobushi and simmer for 10 minutes. Strain without pressing the flakes.
- Return the stock to the pan and add mirin, sugar, soy sauce, and sake. Simmer for 5 minutes to evaporate the alcohol.
Step 4: Make the Soup Base
- Combine soy sauce, soba stock, oyster sauce, chicken stock cubes, garlic, sesame oil, and the reserved boiling water in a pot.
- Heat the mixture and adjust seasoning with soy sauce or salt. Add white pepper to taste.
Step 5: Cook the Noodles
- Boil a large pot of water and cook the ramen noodles until al dente. Drain well.
Step 6: Assemble and Serve
- Divide cooked noodles among bowls.
- Pour hot soup over the noodles.
- Garnish with chicken ham slices, spring onions, and optional Naruto.
- Drizzle with chicken oil and serve immediately.