2 ratings

Grilled Chicken Ramen Bowl

Better than grocery store ramen
Grilled Chicken Ramen Bowl
tbralnina/iStock via Getty Images

Enjoy delicious ramen that you've made from scratch. Make a delectable, aromatic broth made in a slow cooker and assemble it with egg noodles,  yummy grilled chicken and veggies.

This recipe is by JeanMarie Brownson and was originally published in the Chicago Tribune.

Ready in
9 h 40 m
45 m
(prepare time)
8 h 55 m
(cook time)


For the soy-wasabi eggs: Mix 3 tablespoons soy sauce and 1 teaspoon wasabi paste in a small dish. Add 2 peeled hard-cooked eggs. Let soak, turning eggs often, 10 to 20 minutes until eggs are golden in color. Remove from soy bath.

For a shortcut broth: Simmer 1 quart of store-bought chicken, vegetable or seafood broth (check out your local butcher's house-made broth if possible) with 2 tablespoons of mirin or dry vermouth, 1 or 2 tablespoons miso paste, 1 or 2 thin slices of fresh ginger and 1 or 2 teaspoons soy sauce in a saucepan for 10 minutes. Strain before using.


For the slow-cooker roasted broth

  • 1 1/2 Pound chicken wings, separated at their joints
  • 1 1/2 Pound pork neck bones
  • 1/4 to 1/2 Ounce piece kombu (kelp), optional
  • 4 green onions, chopped
  • 2 dried shiitake mushrooms, broken
  • 1/4 Cup sake or Chinese rice wine (or dry white vermouth)

For the grilled chicken ramen

  • 4 Cups slow-cooker roasted bone broth or shortcut broth
  • 2 Tablespoons shiro miso, optional
  • 1 to 2 Tablespoon soy sauce to taste
  • 1 to 3 Tablespoon chili paste or Korean gochujang, optional
  • 1/2 Cup thinly sliced fresh shiitake mushroom caps (no stems)
  • 3 medium egg noodle nests, about 5 ounces total
  • 2 grilled shichimi chicken thighs, thinly sliced (or grilled chicken)
  • 1 soy wasabi hard-cooked egg, halved (or hard-boiled eggs)
  • 2 radishes, very thinly sliced
  • 1/4 Cup sliced bamboo shoots
  • 2 green onions, charred in a skillet or chopped
  • Small handful fresh bean sprouts
  • Chopped fresh cilantro
  • Shichimi togarashi


For the slow-cooker roasted broth

Step 1: Heat oven to 400F. On a large baking sheet, put 1 1/2 pounds wings and bones in an uncrowded layer. Roast, turning once or twice, until golden brown on all sides, about 45 minutes.

Step 2: Meanwhile, if using the kombu, in a large saucepan, heat 10 cups of water and the kombu to a boil. Simmer about 10 minutes. Then let steep while the bones finish browning. Use tongs to remove and discard the kombu.

Step 3: In a large (4-quart) slow cooker, transfer the bones with all their pan drippings. Add kombu water (or 10 cups fresh water if not using the kombu) and the remaining ingredients. Cover and slow-cook on low, 8 hours.

Step 4: Strain broth into a container. Refrigerate covered up to 1 week. Freeze up to several months.

For the grilled chicken ramen

Step 1:  In a small saucepan, heat 4 cups broth until hot. Season to taste with 2 tablespoons miso, 2 tablespoons soy sauce and 3 tablespoons chili paste. The broth should be highly seasoned. Add mushrooms and simmer over low heat.

Step 2: Have all the remaining ingredients ready and near the cooking surface. Fill 2 deep soup bowls with very hot water to heat the bowls.

Step 3: Meanwhile, for noodles, heat a large pot of salted water to a boil. Drop noodles into the water; cook, stirring, until al dente (tender but still a bit firm in the center), about 3 minutes. Use tongs or a slotted wire basket to remove noodles to a plate. Save the cooking water for later.

Step 4: When ready to serve, bring the noodle cooking water to a boil again and dunk the noodles back in to reheat for about 20 seconds. Dump the hot water out of the soup bowls. Divide the hot noodles between the heated bowls. Top each with half of the sliced chicken, egg, radish, bamboo shoots, green onions and bean sprouts. Gently ladle hot broth over all. Sprinkle with cilantro. Serve right away. Pass the pepper blend at the table.