RECIPE 12 / Soups
Danjo Recipes
Ramen
For 2 people · US imperial ingredients
More preparation, multiple stages or careful cooking. Rated for hands-on effort, not waiting time.
Favorites are saved in this browser.
Estimated for the base recipe. Assumes the broth and eggs are prepared while the chicken cooks. Larger batches may take longer; times do not scale automatically.
Dietary & allergen notes
Listed allergens: Milk (butter) · Egg · Soy · Wheat (noodles and usual soy sauce)
- The sesame-oil option contains sesame. Check stock, mirin and noodle labels for additional allergens.
With ingredient changes or label checks
- For dairy-free, replace the butter with a suitable oil and check the broth and noodles. Gluten-free needs both suitable noodles and labeled gluten-free sauces.
Based on the written recipe, not an allergy-safe guarantee. Check every product label and avoid cross-contact. Swaps and toppings can change these flags. Allergy-aware cooking guidance
MAKE ENOUGH FOR EVERYONE
How many people?
Base recipe: 2 people. Estimated soup portions.
Ingredients scale automatically. Keep the cooking times and temperatures; use more pans or cook in batches for larger amounts.
THE STARTING POINT
Ingredients
US cups, teaspoons, tablespoons, ounces and pounds. Counts stay the same; method measurements remain as written.
For 2 people · check off as you go
Out of something? Open “Need a swap?” below an ingredient. Suggestions do not change the recipe or nutrition estimates.
Need a swap?
2 boneless chicken thighsUse the same weight. Breast is leaner; cooking time changes with cut and thickness. Cook the replacement fully.
Need a swap?
No reliable quick swap listedThis ingredient needs a recipe-specific adjustment. Use the original or a recipe designed around what you have.
Need a swap?
No reliable quick swap listedThis ingredient needs a recipe-specific adjustment. Use the original or a recipe designed around what you have.
Need a swap?
2 tsp neutral cooking oilUse the same quantity; the sauce will lose its toasted sesame flavor.
Need a swap?
No reliable quick swap listedThis ingredient needs a recipe-specific adjustment. Use the original or a recipe designed around what you have.
Need a swap?
No reliable quick swap listedThis ingredient needs a recipe-specific adjustment. Use the original or a recipe designed around what you have.
Need a swap?
3 tbsp tamariUse the same quantity. Salt levels vary, so taste before adding more salt.
Need a swap?
2 tbsp waterUse the same quantity plus a small pinch of sugar, then taste. This replaces liquid and some sweetness, not mirin’s full flavor.
Need a swap?
4 cups another broth or stockUse the same quantity. Vegetable broth is milder than dashi or chicken stock; adjust salt at the end.
Need a swap?
No reliable quick swap listedThis ingredient needs a recipe-specific adjustment. Use the original or a recipe designed around what you have.
Need a swap?
No reliable quick swap listedThis ingredient needs a recipe-specific adjustment. Use the original or a recipe designed around what you have.
Need a swap?
No reliable quick swap listedThis ingredient needs a recipe-specific adjustment. Use the original or a recipe designed around what you have.
Need a swap?
½ cup chivesUse the same chopped volume as a finishing garnish. Add at the end rather than frying them like onion whites.
Need a swap?
6 oz dried wheat noodlesUse the same dry weight and follow the replacement noodles’ cooking time.
Need a swap?
mild green chili or green bell pepperUse a similar amount, then taste. Bell pepper removes most of the heat; hotter chilies should be added sparingly.
For part of an egg, beat it first and measure the fraction. Seasonings listed “to taste” and frying oil stay flexible.
LET’S MAKE IT
The method
- 01
Cook the chicken*: Preheat the oven to 375℉.
- 02
Season the chicken generously with salt and pepper.
- 03
Melt the butter in a large oven-safe skillet over medium heat.
- 04
Add the chicken, skin-side down, and cook until the skin is golden brown and releases easily from the pan, about 5-7 minutes.
- 05
Flip the chicken over and cook for another 4-5 minutes, until golden.
- 06
Transfer the skillet to the oven and roast for 15-20 minutes, until the chicken reaches 165°F (74°C).
- 07
Remove from the oven, transfer the chicken to a plate and cover with foil until ready to serve.
- 08
Make the ramen broth: Heat the oil in a large pot over medium heat, until shimmering.
- 09
Add the garlic and ginger, and cook for a few minutes until softened.
- 10
Add the soy sauce and mirin, and stir to combine.
- 11
Cook for another minute.
- 12
Add the stock, cover, and bring to boil.
- 13
Remove the lid, and let simmer uncovered for 5 minutes, then add the dried mushrooms.
- 14
Simmer gently for another 10 minutes, and season with salt, to taste.
- 15
Make the soft-boiled eggs: Fill a pot with enough water to cover the eggs, and bring to a boil.
- 16
Gently lower the eggs (still cold from the fridge) into the boiling water, and let simmer for 7 minutes (for a slightly-runny yoke) or 8 minutes (for a soft, but set-up yoke).
- 17
Meanwhile, fill a large bowl with ice water.
- 18
When the timer finishes, transfer the eggs to the ice bath to stop the cooking process.
- 19
Wait at least 5 minutes, or until cool enough to handle, then carefully peel away the shell and slice in half, lengthwise.
- 20
Set aside until ready to serve.
- 21
Assemble the ramen bowls: Meanwhile, chop the scallions and jalapeño (if using).
- 22
Slice the chicken into thin pieces.
- 23
Set aside.
- 24
When the eggs finish cooking, add the ramen noodles to the boiling water.
- 25
Cook for 2-3 minutes, until soft, then divide the noodles into serving bowls.
- 26
Add the sliced chicken and the ramen broth.
- 27
Top with the fresh scallions, jalapeño and the soft boiled egg.
- 28
Serve immediately.
Recipe references
Cooking temperature guideA ROUGH GUIDE
Estimated nutrition
Per person · one serving
- Calories
- ~855 kcal
- Carbs
- 78 g
- Fat
- 33 g
- Protein
- 63 g
Changing the people count scales the recipe total; nutrition per person stays the same.
What’s included in this estimate?
Assumes 400 g raw skin-on boneless chicken total and plain dried noodles, not fried instant noodles. Includes eggs, broth and oils; excludes optional chilli.
Approximate ingredient-based estimates, not verified nutrition labels. Brands, ingredient sizes and oil absorption change the results. Carbs include fibre; calories are approximated from protein, carbs and fat using the general 4/4/9 method.