This chicken ramen is the kind of bowl that arrives at the table steaming and irresistible — comforting, bold and entirely achievable on a busy weeknight. I first pulled this combination together on a rainy evening when we wanted something better than takeout but had less than an hour. The result was a fragrant, buttery chicken broth infused with dried shiitake and ginger, tender charred chicken breast, perfectly set soft-center eggs and springy noodles. It immediately became our quick comfort standby.

What makes this dish special is the balance: deeply savory but clean, with the silk of butter, the bright lift of spring onion and the satisfying chew of egg noodles. I love that it reads like a restaurant bowl, yet cooks up in about 30 minutes of active time. Bea & Marco's enthusiastic thumbs-up at the first tasting convinced me to keep these proportions and techniques — they deliver maximum flavour with minimal fuss.

Ingredients

• Chicken stock (4 cups): Use low-sodium stock if possible so you control the salt. A good boxed stock like Swanson or a homemade batch concentrates the broth flavor. Four cups yield two generous bowls.
• Dried shiitake (6 whole): These add deep umami and a mushroom aroma that mimics long-simmered broth. Look for plump, whole caps rather than slices.
• Garlic (4 cloves): Whole cloves with ends peeled provide aromatics without burning; they simmer and release gentle sweetness.
• Fresh ginger (2-inch piece, sliced): Adds warmth and a clean bite; slice thin so the essence infuses quickly.
• Butter (2 tablespoons): Adds silk and subtle richness to the broth. Use unsalted so you can adjust seasoning.
• Less-sodium soy sauce (1/4 cup): Provides savory backbone. For gluten-free swaps, choose tamari.
• Chicken breast (1, skinless, boneless): Seasoned and quickly charred then finished in the oven — it stays juicy and slices neatly.
• Sugar, oil, dark soy: Simple pantry items: 1 teaspoon sugar, 1 teaspoon neutral oil and 1 teaspoon dark soy used to season the chicken for color and depth.
• Eggs (2): For jammy 6 1/2-minute eggs — they add richness and creaminess to the bowl.
• Dry egg noodles (5.3 ounces): About one 150 g bundle; choose fresh egg noodles if available for better chew.
• Spring onion and nori sheet: For bright finish and texture contrast — slice the onion thinly on the bias.

Instructions

Preheat and prepare:Preheat the oven to 400°F (200°C). Bring two pots of water to a rolling boil — one for the eggs and one for the noodles. Heat a cast-iron or heavy skillet over medium-high heat with a little oil for charring the chicken. Prepare an ice bath in a medium bowl for the soft-boiled eggs.Build the broth:In a medium saucepan combine 4 cups chicken stock, 6 dried shiitake mushrooms, 4 whole peeled garlic cloves, the sliced 2" ginger, 1 teaspoon sugar, 2 tablespoons butter and 1/4 cup less-sodium soy sauce. Bring to a boil, then reduce heat, cover and simmer gently for 20 minutes. The broth will darken and take on mushroom-ginger aroma; skim any foam for clarity.Season and char the chicken:In a small bowl mix 1 teaspoon dark soy sauce, 1 teaspoon neutral oil, 1 teaspoon sugar and 1/2 teaspoon salt. Toss the chicken breast to coat evenly. Sear the breast on the hot skillet 1–2 minutes per side until it develops a deep golden char. Transfer to the upper third of the preheated oven and roast 10–15 minutes or until an instant-read thermometer reads 160°F (71°C). Rest 5 minutes before slicing; residual heat will carry it to 165°F (74°C).6 1/2-minute eggs:Gently lower two eggs into boiling water, immediately reduce to a gentle simmer and time for 6 minutes 30 seconds. Transfer eggs to the ice bath and cool completely before peeling — this creates a jammy yolk that slices cleanly.Cook the noodles:Cook 5.3 ounces dry egg noodles in the second pot of boiling water according to package instructions — typically 3–4 minutes for fresh-style, slightly longer for dried. Drain and rinse briefly with hot water to remove excess starch and keep noodles separated.Assemble the bowls:Discard the garlic and ginger from the broth, remove shiitake and slice them thinly. Slice the rested chicken thinly against the grain. Ladle hot broth into two bowls, add a portion of noodles, top with sliced chicken, shiitake and halved soft eggs. Finish with thinly sliced spring onion and tuck a piece of nori on the side. Serve immediately while piping hot.

Storage Tips

Store leftover broth, chicken and noodles separately for best results. Broth keeps in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. Cooked chicken will remain juicy stored in a shallow airtight container for 2–3 days; reheat gently in simmering broth to avoid drying. Noodles are best consumed the same day; if you must store them, toss lightly with a teaspoon of oil and refrigerate up to 24 hours. When reheating, warm the broth to a simmer and briefly warm the chicken and noodles in the broth before serving to restore texture and temperature.

Ingredient Substitutions

For a gluten-free version use tamari or a gluten-free soy sauce and swap egg noodles for rice noodles or gluten-free wheat alternatives. If you prefer more fat-free broth, omit the butter and finish each bowl with a drop of toasted sesame oil for aroma. Replace chicken with firm tofu marinated in soy and charred for a vegetarian twist, and swap dried shiitake for fresh cremini mushrooms if you lack dried ones — increase simmer time slightly to coax out flavor.

Serving Suggestions

Serve this bowl with simple sides to complement the rich broth: a crisp cucumber salad dressed with rice vinegar and sesame, steamed edamame sprinkled with flaky salt, or quick pickled daikon for acidity. Garnish with additional aromatics such as cilantro or thinly sliced chilli for heat. For a dinner party, offer bowls of condiments — extra soy, toasted sesame oil, chilli oil and toasted nori — so guests can customize their bowls.

Cultural Background

Though not a traditional regional ramen, this bowl draws from classic Japanese ramen principles: a flavored clear broth, wheat noodles, proteins and finishing condiments. Dried shiitake are used in many Japanese stocks for umami, and the soft-boiled egg is a hallmark of ramen dining. This simplified home-style approach captures the spirit of ramen while streamlining steps so the dish is attainable without hours of simmering.

Seasonal Adaptations

In cooler months, increase the shiitake and add a splash of mirin for sweetness; in summer, finish bowls with extra fresh herbs and thinly sliced cucumbers for brightness. Swap toppings seasonally: roasted mushrooms and braised greens in autumn, blanched baby bok choy in winter and quick-pickled spring vegetables in spring for contrast and color.

Meal Prep Tips

Make the broth in advance and refrigerate or freeze in portioned containers. Cook and slice chicken ahead, store separately and reheat gently in the broth before serving. Pre-portion noodles into single servings in sealed containers to speed evening assembly. Keep fresh garnishes in small airtight boxes and soft eggs in the refrigerator uncut; assemble bowls just before serving for maximum freshness.

There’s something wonderfully comforting about a steaming bowl you can make in under an hour. Try this method once and you’ll find small tweaks — a little more char, a different noodle — that make it your go-to. Bea & Marco’s seal of approval means it’s guaranteed home-kitchen delicious.