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The Best Homemade Chicken Ramen: A Comforting Bowl of Flavor

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  • Author: Lily Carter
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4-6 servings (adjusted for increased portions) 1x
  • Category: Soup, Main Course
  • Method: Boiling & Simmering
  • Cuisine: Japanese-Inspired
  • Diet: Gluten Free

Description

Indulge in a rich and flavorful Brown Sugar Bubble Tea with Homemade Boba Pearls! This creamy and indulgent drink combines the deep caramelized taste of brown sugar syrup with soft, chewy homemade boba pearls. Easy to make and incredibly satisfying, this café-style bubble tea will bring the authentic flavors of your favorite boba shop right to your kitchen.


Ingredients

Units Scale

For the Boba Pearls:

  • 1/2 cup tapioca starch
  • 2 tbsp brown sugar
  • 1/4 cup water

For the Brown Sugar Syrup:

  • 1/2 cup brown sugar
  • 1/4 cup water

For the Milk Tea:

  • 1 cup hot water
  • 1 tsp fresh ginger (sliced)
  • 1 clove garlic (minced)
  • 1 tbsp soy sauce
  • 1 tbsp miso paste (for a savory kick)
  • 1 tsp sesame oil
  • 2 cups chicken broth (low sodium or homemade preferred)
  • 1 tsp chili oil (optional, for heat)
  • Salt & pepper, to taste

For the Chicken:

  • 2 bone-in, skin-on chicken thighs (or substitute with chicken breast for a leaner option)
  • Salt & black pepper (to taste)
  • 1 tbsp vegetable oil

Toppings (optional):

  • 2 soft-boiled eggs (boiled for 67 minutes, then cooled & peeled)
  • 1 cup fresh spinach leaves
  • 1/2 cup sliced mushrooms (shiitake or button)
  • 1 green onion (sliced)
  • 1/2 sheet nori (cut into small strips)
  • Chili oil or red pepper flakes (for spice)

Instructions

Step 1: Cook the Chicken

  1. Season the chicken thighs with salt and pepper.
  2. Heat 1 tbsp oil in a large pot over medium heat. Sear the chicken for 5-6 minutes per side until golden brown.
  3. Remove the chicken from the pot and set aside. Let it cool before shredding or slicing.

Step 2: Make the Broth

  1. In the same pot, add ginger and garlic. Sauté for 1-2 minutes until fragrant.
  2. Pour in the chicken broth, soy sauce, sesame oil, and miso paste. Stir to combine.
  3. Bring to a simmer and let it cook for 15-20 minutes to develop flavors.

Step 3: Cook the Ramen & Toppings

  1. In a separate pot, bring water to a boil. Add the eggs and cook for 6-7 minutes. Transfer to an ice bath, peel, and slice in half.
  2. Using the same pot, cook the ramen noodles according to package instructions (usually 4-5 minutes). Drain and set aside.

Step 4: Assemble the Ramen Bowl

  1. Divide the cooked noodles into serving bowls.
  2. Pour the hot broth over the noodles.
  3. Top with shredded chicken, soft-boiled eggs, mushrooms, and fresh spinach.
  4. Drizzle with chili oil if desired.
  5. Serve hot and enjoy!

Notes

  • Make It Spicier: Add extra chili oil or a spoonful of sriracha.
  • Vegetarian Option: Replace chicken with tofu and use vegetable broth instead of chicken broth.
  • Make It Richer: Add a bit of butter or miso paste for an umami boost.
  • Extra Toppings: Try corn, bamboo shoots, bean sprouts, or seaweed for more texture and flavor.

Nutrition

  • Serving Size: 1 bowl
  • Calories: ~450 kcal
  • Sugar: 3g
  • Sodium: ~950mg (varies based on broth and soy sauce used)
  • Fat: 18g
  • Saturated Fat: 4.5g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 3g
  • Protein: 35g
  • Cholesterol: 160mg