Nothing beats the comfort of a steaming bowl of ramen or a hearty serving of oyakodon. But what if you could have the best of both worlds in one dish? Enter Oyakodon-Inspired Chicken Ramen. This recipe brings together the comforting flavors of oyakodon with ramen noodles instead of rice. It’s a breeze to make and delivers that cozy, soul-soothing warmth that’s just what you need on a chilly day or whenever you want to feel at home.

A Little Bit About the Dish

Oyakodon is a classic Japanese comfort dish, known for its tender chicken, soft onions, and eggs simmered in a savory dashi broth. It’s usually served over rice, which soaks up all the rich flavors. The name “oyakodon” means “parent and child bowl,” referring to the chicken and egg combo on top of the rice. Ramen, on the other hand, needs no introduction. 

This recipe gives oyakodon a fun twist by using ramen noodles instead of rice. You still get the savory depth from the dashi broth and the comforting chicken and egg, but with ramen noodles as the base. It combines the best parts of both dishes into one bowl.

Let’s Talk Ingredients

What makes this dish so satisfying is its simplicity. You don’t need a long list of fancy ingredients—just a few key items that come together beautifully.

- Ramen Noodles: these act as your base instead of rice. We’re going with Mike’s Mighty Good Chicken Ramen for that extra layer of flavor. The noodles cook up quickly and have the perfect bite to them.

- Dashi Broth:: This is where a lot of the flavor comes from. Dashi is a light, umami-packed broth that forms the backbone of many Japanese dishes. It’s made from kombu (kelp) and bonito flakes, giving it a slightly smoky, savory taste.

- Chicken Breast: We’re using a small, thinly sliced chicken breast. It cooks fast and absorbs all the flavors from the broth, staying tender and juicy.

- Egg: The egg is the heart of oyakodon. It’s gently poured over the chicken and allowed to set just enough to form a soft, custardy layer. It’s what gives the dish that comforting, almost creamy texture.

- Onion: A small onion, sliced and simmered in the dashi, adds sweetness and a bit of texture to the dish.

- Green Onion: This is your garnish. It adds a fresh, bright finish that cuts through the richness of the egg and chicken.

How It All Comes Together

This dish is straightforward and doesn’t take much time to prepare, making it great for a quick weeknight dinner or a comforting lunch.

Start by cooking the ramen noodles according to the package instructions. Once they’re done, drain them and set them aside while you move on to the next step.

In a shallow pan, add the sliced onions and dashi broth. You’ll want to cook the onions until they’re tender and starting to become translucent. Then, add half of the soup base from your ramen package. This step gives the broth an extra boost of flavor.

Bring the broth to a gentle boil and add the sliced chicken. The chicken will cook quickly, so keep an eye on it. You want it to be fully cooked but still tender, which should take about 4-5 minutes.

Now for the egg—this is where the magic happens. Slowly pour the beaten egg over the chicken and broth. You don’t want to stir it too much; just let it sit and cook gently until it’s slightly set but still soft. This should only take another minute or two.

Finally, grab your cooked ramen noodles and place them in a bowl. Pour the chicken, egg, and broth mixture over the noodles, making sure to get a bit of everything in each bowl. Top with chopped green onions for a fresh finish.

Why You’ll Love This

This Oyakodon-Inspired Chicken Ramen is the ultimate comfort food - the combination of tender chicken, savory broth, and silky egg over a bed of ramen noodles. Plus, it’s quick, easy, and made with simple ingredients you probably already have in your kitchen. Give it a try—you might just discover your new favorite comfort food.