Chicken & Bacon Ramen Recipe

This savory Chicken & Bacon Ramen is made with tender marinated chicken, crispy bacon, rich soy sauce, spicy gochujang, and fresh broccoli. This recipe creates a rich and gutsy noodle soup, perfect as a satisfying main course. It’s a fantastic choice for a comforting weeknight dinner and serves a generous 4 people.

Chicken & Bacon Ramen Ingredients

For the Marinated Chicken:

• 2 tbsp dark soy sauce
• 2 tbsp light soy sauce
• 1 tbsp mirin
• 1 tsp honey
• 1 tsp gochujang
• 2 garlic cloves, crushed
• 2 or 3 boneless, skinless chicken breasts

For the Broth:

• 6 rashers of smoked bacon, halved
• 1.5 litres chicken stock
• 6 garlic cloves, finely sliced
• 15g root ginger, sliced into fine matchsticks
• 1 red pepper, cut into strips
• 200g long-stemmed broccoli

To Finish and Serve:

• 200g dried ramen noodles
• 1 piece of nori, cut into strips
• 4 spring onions, sliced on the diagonal
• a few drops of sesame oil
• chilli oil or hot sauce, to serve

How To Make Chicken & Bacon Ramen

1. Marinate the chicken: In a bowl, stir together the dark and light soy sauces, mirin, honey, gochujang, and crushed garlic. Add the chicken breasts and turn to coat them completely. Cover and place in the fridge to marinate for several hours or overnight.
2. Cook the bacon: Heat a large, dry saucepan over medium heat. Add the bacon rashers and fry until they are crisp and browned. The bacon will release its own fat, so no extra oil is needed. Remove the cooked bacon with a slotted spoon and set aside.
3. Poach and slice the chicken: Pour the chicken stock into the saucepan with the bacon fat. Add the sliced garlic and ginger and bring to a boil. Remove the chicken from the marinade, reserving the marinade for later. Add the chicken to the stock, then turn the heat down to a very gentle simmer. Cook for 10 minutes, then remove the chicken breasts. Let them rest for a moment before slicing them thinly.
4. Cook the vegetables and finish the broth: Add half of the reserved marinade to the simmering broth along with the red pepper strips and broccoli. Cook for 4–5 minutes until the vegetables are just tender. Taste the broth and add more of the marinade if you feel it needs more flavor or seasoning.
5. Assemble the ramen bowls: Cook the ramen noodles according to the package instructions and drain well. Divide the cooked noodles, nori strips, crispy bacon, and sliced chicken among four serving bowls. Use tongs to lift the broccoli and red pepper from the broth and arrange them in the bowls. Ladle the hot broth over everything, garnish with sliced spring onions, and finish with a few drops of sesame oil. Serve immediately with chilli oil on the side.

Recipe Tips

• Marinate for Maximum Flavor: Letting the chicken marinate for at least a few hours, or even overnight, is key. This allows the soy, gochujang, and garlic to deeply penetrate the meat, making it incredibly tender and flavorful.
• Render the Bacon Fat: Frying the bacon in a dry pan is important. This process renders, or melts, its own fat, which not only makes the bacon perfectly crisp but also creates a delicious, savory foundation for your ramen broth.
• Gently Simmer the Chicken: Poaching the chicken in a broth that is at a bare simmer is the secret to keeping it moist and tender. Boiling it can make the chicken tough and dry.
• Taste the Broth Before Serving: The recipe wisely suggests adding half the marinade to the broth and then tasting. This is a crucial step to control the saltiness and flavor intensity, as different brands of stock and soy sauce can vary in sodium content.

What To Serve Chicken and Bacon Ramen

This chicken and bacon ramen is a complete meal in a bowl, packed with protein, vegetables, and noodles. For even more toppings, consider adding a soft-boiled egg (Ajitsuke Tamago), some sweetcorn, or menma (bamboo shoots). A side of crispy gyoza or a simple, refreshing cucumber salad would also be a delicious accompaniment.

How To Store Chicken and Bacon Ramen Leftovers

Refrigerate: For the best results, store the components separately in airtight containers. Keep the broth in one container, and the cooked chicken, bacon, vegetables, and noodles in others. Storing them apart prevents the noodles from becoming soggy and keeps the toppings fresh. The components will last for up to 3 days. To serve, simply reheat the broth until steaming and assemble a fresh bowl.

Chicken & Bacon Ramen Nutrition Facts

• Calories: 655 kcal
• Total Fat: 25g
• Saturated Fat: 8g
• Cholesterol: 145mg
• Sodium: 1850mg
• Total Carbohydrate: 62g
• Dietary Fiber: 6g
• Sugars: 9g
• Protein: 46g

Frequently Asked Questions

• What is gochujang? Is there a substitute? Gochujang is a fermented Korean chili paste that has a savory, sweet, and spicy flavor. You can find it in most large supermarkets. If you can’t find it, you could substitute it with Sriracha or another chili-garlic paste, but the flavor will be different as gochujang has a unique fermented taste.
• Can I use other vegetables in this ramen? Absolutely! This recipe is very flexible. Sliced mushrooms, bok choy, spinach, or bean sprouts would all be great additions. Add heartier vegetables like mushrooms with the pepper, and quick-cooking greens like spinach in the last minute of cooking.
• What kind of noodles are best for ramen? Dried or fresh ramen noodles are ideal for their chewy texture. You can usually find them in the international aisle of the supermarket. If you can’t find them, thin Chinese egg noodles are a good substitute.
• Can I make this dish less salty? Yes. To control the sodium level, use low-sodium soy sauce and a low-sodium chicken stock. Be sure to follow the recipe tip and taste the broth after adding only half of the reserved marinade before you decide to add more.

Try More Recipes:

• Our Ribollita Recipe
• Pinto Bean & Coconut Stew Recipe
• Colcannon Soup Recipe

Chicken & Bacon Ramen Recipe

Author: Alex Saidani Cooking Method:Simmering Cuisine:Japanese-inspired British Courses:Soups Main

Difficulty:BeginnerPrep time: 15 minutesCook time: 30 minutesRest time: minutesTotal time: 45 minutesCooking Temp: CServings:6 servingsEstimated Cost: $Calories:655 kcal Best Season:Summer

Description

A savory and gutsy Chicken & Bacon Ramen featuring a rich broth, gochujang-marinated chicken, and crispy bacon. This satisfying homemade noodle soup is packed with flavor and is perfect for a comforting dinner any night of the week.

Ingredients

For the Marinated Chicken:

• 2 tbsp dark soy sauce
  
• 2 tbsp light soy sauce
  
• 1 tbsp mirin
  
• 1 tsp honey
  
• 1 tsp gochujang
  
• 2 garlic cloves, crushed
  
• 2-3 boneless, skinless chicken breasts

For the Broth & Veg:

• 6 rashers of smoked bacon, halved
  
• 1.5 litres chicken stock
  
• 6 garlic cloves, finely sliced
  
• 15g root ginger, sliced
  
• 1 red pepper, cut into strips
  
• 200g long-stemmed broccoli

To Finish and Serve:

• 200g dried ramen noodles, cooked
  
• 1 piece of nori, cut into strips
  
• 4 spring onions, sliced
  
• a few drops of sesame oil
  
• chilli oil or hot sauce

Instructions

1. Marinate chicken: In a bowl, combine all marinade ingredients. Add the chicken, coat well, and refrigerate for at least a few hours.
   
2. Make broth & poach chicken: Add stock, garlic, and ginger to the pot and bring to a boil.
3. Add the marinated chicken (reserving the marinade) and reduce heat to a bare simmer. Cook for 10 minutes. Remove chicken and slice thinly.
   
4. Cook vegetables: Add half the reserved marinade, red pepper, and broccoli to the broth. Cook for 4-5 minutes until tender.
   
5. Assemble: Divide cooked noodles, nori, bacon, chicken, and vegetables among four bowls. Ladle over the hot broth, garnish with spring onions, and finish with a few drops of sesame oil. Serve immediately.