This is one of those meals that hits just right — warm, savory, and loaded with the kind of flavor you build in layers. It’s not traditional, and it’s definitely not fussy — just a damn good bowl of homemade ramen using chicken, pantry staples, and a little kitchen hustle.

Ingredients

• 2 boneless, skin-on chicken breasts (or thighs if you’ve got ’em — I go with what’s on sale)
• Kosher salt + freshly ground black pepper
• 1 Tbsp butter
• 2 tsp sesame oil or neutral oil
• 2 tsp fresh ginger, minced (or squeeze tube)
• 1 Tbsp garlic, minced
• 3 Tbsp low-sodium soy sauce
• 2 Tbsp mirin (or sub rice vinegar + honey)
• 4 cups chicken stock (rich, not watery)
• 1 oz dried shiitake mushrooms (or 1/2 cup fresh)
• 1–2 tsp sea salt, to taste
• 2 large eggs
• 1/2 cup scallions, sliced
• 2 (3 oz) packs dried ramen noodles (ditch the packets)
• Optional: sliced jalapeño or chili for heat
• Optional: 1/2 lb shrimp, peeled and deveined (for sautéing)

Cook the Chicken

1. Preheat oven to 375°F, or heat your Blackstone or cast iron skillet.
2. Season chicken with salt and pepper.
3. Stovetop: Melt butter in an oven-safe skillet. Sear chicken skin-side down 5–7 min until golden. Flip and cook another 4–5 min.
4. Oven Finish: Roast 15–20 min until internal temp hits 165°F. Let rest under foil.
5. Grill Alternative: Cook through on your grill or griddle, then slice thin after resting.

Sauté the Shrimp (Optional Add-On)

1. Season shrimp lightly with salt, pepper, and a pinch of chili flakes or garlic powder.
2. Heat 1 tsp oil in a skillet or griddle over medium-high heat.
3. Sear shrimp 1–2 minutes per side until pink and just cooked through. Set aside until ready to serve.

Make the Ramen Broth

1. Heat sesame oil in a pot over medium. Add garlic and ginger — cook 2 minutes.
2. Stir in soy sauce and mirin. Let it sizzle briefly.
3. Add chicken stock, cover, and bring to a boil. Simmer uncovered for 5 min.
4. Add mushrooms and simmer 10 more minutes. Salt to taste.

Soft-Boiled Eggs (Optional, but Worth It)

1. Boil water and lower fridge-cold eggs in gently.
2. Simmer 7 min for jammy yolk, 8 min for soft set.
3. Ice bath immediately. Cool, peel, and halve.

Assemble Your Bowl

1. Boil ramen noodles for 2–3 minutes.
2. Divide noodles into bowls. Add sliced chicken and broth.
3. Top with scallions, jalapeño, halved egg, and sautéed shrimp if using.
4. Serve hot. Slurping encouraged.