✔ Updated · fuller broth, seared chicken to 165°F + kids' ramen tips
My Wagamama ramen recipe is a copycat-style take on the restaurant's comforting chicken ramen: springy noodles in a savory soy, ginger and garlic broth, topped with seared sliced chicken, jammy eggs, sweetcorn, spinach and nori.
At a glance
The one tip that matters: Cook the noodles in a separate pot and drain them well. Cooking them in the broth makes it cloudy and starchy, and the noodles go soft.
The broth starts with good chicken stock and gets a quick depth boost from Worcestershire sauce and Chinese five-spice, so it tastes slow-cooked after just 10 minutes of simmering. Everything is ready in about 40 minutes, and it's easy to make a milder kids' version from the same pot.
Why You'll Love This Chicken Ramen
- A savory, layered broth of soy, garlic and ginger, boosted with Worcestershire and five-spice.
- Restaurant-style toppings: seared chicken, jammy eggs, sweetcorn, spinach, nori and spring onions.
- Ready in about 40 minutes, with a broth you can make up to 3 days ahead.
The Broth: What Makes This Wagamama-Style Ramen Work
The broth is what makes this ramen so comforting. Traditional ramen broths simmer pork or chicken bones for hours, sometimes with onions, kelp or dried fish. This weeknight version gets a similar savory depth in 10 minutes by starting with good chicken stock and adding soy sauce, garlic, ginger, a dash of Worcestershire sauce and a little Chinese five-spice.
Straining out the garlic and ginger before the final boil keeps the broth clear and smooth. It also freezes well, so a double batch means a bowl of ramen is never far away.
Ramen Noodles vs. Instant Noodles
Ramen noodles are made from wheat flour, salt, water and kansui, an alkaline water that gives them their springy, chewy bite and pale yellow color. The dough is kneaded, rolled, cut and often steamed or dried.
Instant noodles are pre-cooked and dehydrated, usually fried, and come with a seasoning packet. They work in a pinch, but dried or fresh ramen noodles hold their texture far better in a hot broth. For more on noodle types, see ramen vs. udon and pho vs. ramen. For a quick upgrade of a packet, try our Kylie Jenner ramen noodles.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Start with good stock. The broth only simmers for 10 minutes, so its flavor depends on the stock. Use low-sodium stock so you control the saltiness with soy sauce.
- Taste before you serve. Adjust with the reserved tablespoon of soy sauce for more depth or a teaspoon of sugar for balance, then strain out the garlic and ginger so the broth is clear.
- Cook the noodles separately. Boil them in plenty of water and drain well. Cooked in the broth, they release starch that clouds it and they turn soft. I learned this one the hard way with a very cloudy pot of soup.
- Check the chicken with a thermometer. Pull it at 165°F (74°C) in the thickest part and rest it before slicing so it stays juicy.
- Pour the broth boiling hot. Ladling it straight from a rolling boil wilts the spinach, warms the toppings and keeps the bowl hot to the last spoonful.
Wagamama-Style Chicken Ramen (Copycat)
4
bowls15
minutes25
minutes560
kcal40
minutesCopycat-style Wagamama chicken ramen: springy ramen noodles in a quick chicken broth simmered with soy sauce, garlic, ginger, Worcestershire and Chinese five-spice, topped with seared sliced chicken, jammy eggs, sweetcorn, spinach, nori and spring onions.
Ingredients
- For the Broth
6 cups low-sodium chicken stock (1.5 liters)
1 cup water
4 tablespoons soy sauce, plus 1 tablespoon to adjust
4 garlic cloves, halved
2 inch piece fresh ginger, sliced
1 teaspoon Worcestershire sauce
1/2 teaspoon Chinese five-spice
1 pinch chili powder
1 teaspoon granulated sugar, optional
- For the Chicken
2 boneless, skinless chicken breasts (about 1 lb / 450 g)
2 teaspoons toasted sesame oil
1 teaspoon soy sauce
- For the Bowls
375 g dried ramen noodles (13 oz)
4 large eggs
3 1/2 oz (100 g) baby spinach
1/2 cup sweetcorn, canned and drained or frozen and thawed
1 nori sheet, cut into strips
2 spring onions (scallions), thinly sliced
1 teaspoon toasted sesame seeds
Directions
- Make the Broth
- In a large saucepan, combine the chicken stock, water, 4 tablespoons of soy sauce, the garlic, ginger, Worcestershire sauce, five-spice and chili powder. Bring to a boil over high heat, then lower the heat and simmer gently for 10 minutes.
- Taste the broth and adjust it with the reserved tablespoon of soy sauce for more saltiness, or the sugar for a touch of sweetness. Keep it warm over low heat.
- Cook the Toppings and Noodles
- Lower the eggs into a pot of boiling water and cook for 7 minutes for jammy yolks (10 minutes for firm). Move them to a bowl of ice water, then peel and halve them.
- Rub the chicken breasts with the sesame oil and 1 teaspoon of soy sauce. Sear them in a skillet over medium-high heat for 5 to 7 minutes per side, until browned and the thickest part reaches 165°F (74°C).
- Rest the chicken for 5 minutes, then slice it thinly.
- Cook the ramen noodles according to the package instructions, then drain them well.
- Assemble
- Strain the broth into a clean pan, discarding the garlic and ginger, and bring it back to a boil.
- Divide the noodles among 4 deep bowls. Top each with sliced chicken, a quarter of the spinach and sweetcorn, and two egg halves.
- Ladle the boiling broth over the bowls so it wilts the spinach, then finish with nori strips, spring onions and sesame seeds. Serve right away.
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Topping Ideas and Variations
- Pork instead of chicken: use sliced roast pork or pork tenderloin, seared until it reaches 145°F and rested.
- Extra greens: add bok choy, bean sprouts or sliced mushrooms to the bowls before pouring over the broth.
- Classic ramen extras: bamboo shoots, a pat of butter, or a drizzle of chili oil.
- Spicier broth: add a teaspoon of chili paste or a sliced red chili with the garlic and ginger.
- Kids' bowls: skip the chili powder, go lighter on the soy and serve smaller portions with plain chicken and corn.
- More Wagamama-style dishes: try chicken katsu curry, yaki soba, yaki udon or firecracker chicken.
Frequently Asked Questions
What is in Wagamama-style chicken ramen?
This copycat-style version is ramen noodles in a soy, garlic and ginger chicken broth, topped with seared sliced chicken, a halved soft-boiled egg, sweetcorn, baby spinach, nori and spring onions.
How do I make a kids' version?
This is how I make it for Lucy and Max: leave out the chili powder and use a little less soy sauce, then serve a smaller portion of noodles with plain sliced chicken, sweetcorn and a hard-boiled egg. Let the broth cool slightly before serving, and cut the noodles with kitchen scissors for little ones.
What are the best noodles for ramen?
Wheat ramen noodles, fresh or dried, give the classic springy texture because they are made with alkaline water. Cook them according to the package instructions and drain them well before adding them to the bowls.
Can I use leftover cooked chicken or pork?
Yes. Slice about 1 lb of cooked chicken or pork and brown it quickly in the sesame oil, then make sure it is piping hot (165°F) before adding it to the bowls.
Can I make the broth ahead of time?
Yes. Make and strain the broth, cool it and refrigerate for up to 3 days, or freeze it for up to 3 months. Bring it back to a boil before pouring it over freshly cooked noodles and toppings.
How do I store leftovers?
Store the broth, noodles and toppings in separate containers in the fridge for up to 3 days. Reheat the broth to a boil and the chicken until hot, and freshen the noodles in boiling water for 30 seconds.
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