Japanese Chicken Ramen with Soft-Boiled Egg Classic Japanese Chicken Ramen in Rich Broth with Jammy Eggs Ingredients: 2 chicken thighs, boneless and skin-on Salt and pepper to taste 1 tablespoon sesame oil 4 cups chicken broth (preferably low-sodium) 1 tablespoon soy sauce 1 tablespoon mirin 1 tablespoon miso paste (white or yellow) 2 cloves garlic, minced 1-inch piece of ginger, grated 2 packs ramen noodles (fresh or instant, seasoning discarded) 2 soft-boiled eggs, halved 1/2 cup corn kernels (optional) 1/2 cup sliced green onions 1/2 cup baby spinach or bok choy Nori sheets for garnish Chili oil (optional, for heat) Directions: Season the chicken thighs with salt and pepper. Heat sesame oil in a skillet over medium heat and sear the chicken, skin-side down, until golden and crispy, about 5–6 minutes per side. Remove and slice. In a large pot, combine chicken broth, soy sauce, mirin, miso paste, garlic, and ginger. Bring to a gentle simmer and let cook for 10 minutes. Cook the ramen noodles according to package directions. Drain and set aside. Soft-boil the eggs by boiling them for 6½ minutes, then transferring to an ice bath. Peel and halve. Add spinach or bok choy to the broth and cook until wilted, about 2 minutes. Assemble bowls: Place noodles in each bowl, pour over hot broth, and top with sliced chicken, soft-boiled eggs, corn, green onions, and nori. Drizzle with chili oil if desired. Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes Kcal: 510 kcal per serving | Servings: 2 servings #japaneseramen #chickenramen #ramennoodles #homemaderamen #ramenbowl #ramenlove #comfortfood #softboiledeggs #misobroth #japanesefood #chickenrecipes #quickramen #noodlesoup #asianflavors #ramenobsession #soulfood #weeknightdinner #ramenfromscratch #savorybowl #slurpworthy There's nothing like a warm bowl of Japanese Chicken Ramen with a perfectly jammy soft-boiled egg! Rich broth, tender chicken, and all the toppings—pure comfort in a bowl.