Egg and Chicken Oyako Ramen Recipe with corn and naruto

Ingredients

Ramen Noodles 

Soup 

 

Toppings 

  • Ramen Egg
  • 1 Boneless, Skinless Chicken Thigh (cut to bite size)
  • 1 Egg (beaten roughly) 
  • 1/4 Onion (sliced) 
  • 1 stalk Green Onion (julienned) 
  • 2 tbsp Corn 
  • Few Naruto Fish Cakes (sliced) 
  • Pickled Red Ginger AKA Beni Shoga

Egg and Chicken Oyako Ramen Recipe with corn and naruto

Shoyu Flavor, Meat & Poultry


Oyako Ramen

Oyako Ramen transforms Japan’s beloved oyakodon—chicken and egg “parent-and-child” dish—into a cozy bowl of shoyu ramen. Juicy chicken, tender egg, and savory broth create a heartwarming noodle dish that’s simple yet satisfying.

 

What Is Oyako Ramen?

Traditionally, oyakodon is served over rice, combining chicken and egg in a comforting bowl. Oyako Ramen reimagines those flavors in a shoyu ramen base, blending the homestyle warmth of oyakodon with the slurpable delight of noodles. The result is a unique fusion dish, equally perfect for an easy weeknight meal or sharing with guests.

 

 


Ingredients

Ramen Noodles 

Soup 

 

Toppings 

  • Ramen Egg
  • 1 Boneless, Skinless Chicken Thigh (cut to bite size)
  • 1 Egg (beaten roughly) 
  • 1/4 Onion (sliced) 
  • 1 stalk Green Onion (julienned) 
  • 2 tbsp Corn 
  • Few Naruto Fish Cakes (sliced) 
  • Pickled Red Ginger AKA Beni Shoga

Instructions


1) Put the soup base and water in a pot and turn the heat to medium. Once it started boiling, add cut chicken, onion, and green onion, and cook. When all the ingredients are cooked, pour over the beaten egg. 

2) Make ramen soup. Pour ramen soup base into a bowl and add 300 ml of hot water. 

3) Cook the noodles. 

4) Pour only soup into a ramen bowl first, and then add cooked noodles after. If you put the noodles in an empty bowl, the oil in the soup does not adhere to the noodles evenly. To finish, top with the cooked chicken and egg, green onion, naruto, corn, red ginger, and ramen egg. Enjoy!