Homemade Ramen Recipe

Why You’ll Love This Recipe

I love this ramen because I get a flavorful, comforting meal with ingredients that are easy to adjust. Soy sauce, sesame oil, garlic, and ginger transform a simple broth into a savory base that pairs beautifully with ramen noodles.

I also like setting out different toppings and building each bowl individually. I can add chicken, pork, tofu, mushrooms, corn, spinach, green onions, or whatever else I have available.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Ramen Broth

• 6 cups chicken broth or vegetable broth
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon miso paste, optional
• 1 tablespoon fresh ginger, grated
• 3 garlic cloves, minced
• 1 teaspoon rice vinegar
• 1 teaspoon brown sugar or honey
• 1 cup sliced mushrooms
• 2 green onions, sliced

For the Ramen

• 4 portions fresh or dried ramen noodles
• 2 cups cooked chicken, sliced or shredded
• 4 large eggs
• 1 cup baby spinach or bok choy
• 1/2 cup corn kernels
• 1 medium carrot, thinly sliced or julienned

For Topping

• Sliced green onions
• Sesame seeds
• Nori sheets, cut into strips
• Chili oil, optional
• Sliced fresh chile, optional

Directions

1. I start by preparing the eggs. I bring a saucepan of water to a boil, carefully lower in the eggs, and cook them for about 6–7 minutes for soft, jammy centers.
2. I immediately transfer the cooked eggs to a bowl of ice water. Once they’re cool enough to handle, I peel them carefully and set them aside.
3. For the broth, I heat the sesame oil in a large pot over medium heat. I add the garlic and ginger and cook for about 30–60 seconds, just until fragrant.
4. I pour in the chicken or vegetable broth and stir in the soy sauce, miso paste, rice vinegar, and brown sugar.
5. I add the sliced mushrooms and bring the broth to a gentle simmer. I cook it for about 10–15 minutes so the flavors have time to combine.
6. I add the spinach or bok choy, corn, and carrots during the final few minutes. I cook them just until tender.
7. Meanwhile, I cook my ramen noodles in a separate pot according to the package directions. I prefer cooking them separately so excess starch doesn’t make my broth cloudy or overly thick.
8. I drain the noodles as soon as they’re tender and divide them among four serving bowls.
9. I arrange the cooked chicken over the noodles and ladle the hot broth and vegetables into each bowl.
10. I cut each soft-boiled egg in half and place two halves on top of each serving.
11. I finish my ramen with sliced green onions, sesame seeds, nori, and chili oil if I want some heat.
12. I serve the ramen immediately while the broth is hot and the noodles still have their best texture.

Servings and Timing

I get approximately 4 generous bowls of ramen from this recipe.

• Prep time: 15 minutes
• Cook time: 25 minutes
• Total time: About 40 minutes
• Servings: 4

Variations

Homemade Chicken Ramen

I use chicken broth and add sliced roasted, grilled, or poached chicken. When I have leftover cooked chicken in the refrigerator, this is one of my favorite ways to use it.

Pork Ramen

I replace the chicken with thin slices of cooked pork belly, pork tenderloin, or another cooked pork cut. I especially like pairing pork with mushrooms, soft-boiled eggs, and green onions.

Miso Ramen

I increase the miso paste to 2–3 tablespoons for a more pronounced miso flavor. I stir the miso into some warm broth before adding it to the pot so it dissolves smoothly.

Spicy Ramen

I add chili oil, chili crisp, sriracha, or fresh sliced chiles to my bowl. I prefer adding the heat individually so I can easily control how spicy each serving becomes.

Vegetarian Ramen

I use vegetable broth and replace the chicken with tofu. I add extra mushrooms, bok choy, corn, carrots, and spinach to make the bowls more substantial.

Storage/Reheating

I store the broth, noodles, and toppings separately whenever possible. Keeping the noodles out of the broth prevents them from continuing to absorb liquid and becoming overly soft.

I refrigerate the cooled broth and cooked toppings in airtight containers and use them within 3–4 days. I keep cooked eggs refrigerated as well.

When reheating, I bring the broth to a simmer on the stovetop until it’s thoroughly hot. I add the vegetables and cooked protein during the final few minutes.

For the best texture, I prepare fresh noodles when possible. If I’m reheating previously cooked noodles, I briefly warm them in hot water before transferring them to my bowl and adding the reheated broth.

FAQs

What kind of noodles should I use for Homemade Ramen?

I prefer fresh ramen noodles when I can find them because they have a springy, chewy texture. Dried ramen noodles also work well, and I can even use the noodles from instant ramen packages while discarding the seasoning packets.

Can I make ramen broth ahead of time?

Yes. I often make the broth ahead and refrigerate it in an airtight container for 3–4 days. I reheat it on the stovetop and cook the noodles separately just before serving.

How can I make Homemade Ramen taste more flavorful?

I build flavor with garlic, ginger, soy sauce, sesame oil, mushrooms, and miso. I also taste my broth before serving and adjust the soy sauce, miso, or rice vinegar until I get the savory balance I want.

Can I make Homemade Ramen without miso paste?

Yes. I can leave out the miso and still make a flavorful broth with soy sauce, garlic, ginger, sesame oil, and good-quality chicken or vegetable broth. I may add a little extra soy sauce after tasting.

What toppings can I put on Homemade Ramen?

I like soft-boiled eggs, sliced chicken or pork, tofu, mushrooms, green onions, corn, bok choy, spinach, carrots, nori, sesame seeds, and chili oil. I usually choose just a few toppings for each bowl rather than adding everything at once.

Conclusion

Homemade Ramen is one of my favorite meals when I want something warm, savory, and customizable. I love combining springy noodles with flavorful broth, soft-boiled eggs, vegetables, and plenty of fresh toppings.

Homemade Ramen Recipe

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This Homemade Ramen combines springy noodles with a savory garlic-ginger broth, tender chicken, soft-boiled eggs, mushrooms, and fresh vegetables. It is a comforting, customizable meal that comes together in about 40 minutes.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Japanese-Inspired
• Diet: Low Calorie

Ingredients

• 6 cups chicken broth or vegetable broth
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon miso paste, optional
• 1 tablespoon fresh ginger, grated
• 3 garlic cloves, minced
• 1 teaspoon rice vinegar
• 1 teaspoon brown sugar or honey
• 1 cup sliced mushrooms
• 2 green onions, sliced
• 4 portions fresh or dried ramen noodles
• 2 cups cooked chicken, sliced or shredded
• 4 large eggs
• 1 cup baby spinach or bok choy
• 1/2 cup corn kernels
• 1 medium carrot, thinly sliced or julienned
• Sliced green onions, for topping
• Sesame seeds, for topping
• Nori sheets, cut into strips
• Chili oil, optional
• Sliced fresh chile, optional

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Instructions

1. Bring a saucepan of water to a boil. Carefully lower in the eggs and cook for 6–7 minutes for soft, jammy centers.
2. Immediately transfer the eggs to a bowl of ice water. Once cool enough to handle, peel carefully and set aside.
3. Heat the sesame oil in a large pot over medium heat. Add the garlic and ginger and cook for 30–60 seconds, until fragrant.
4. Pour in the chicken or vegetable broth and stir in the soy sauce, optional miso paste, rice vinegar, and brown sugar or honey.
5. Add the sliced mushrooms and bring the broth to a gentle simmer. Cook for 10–15 minutes to develop the flavors.
6. Add the spinach or bok choy, corn, and carrots during the final few minutes and cook just until tender.
7. Meanwhile, cook the ramen noodles separately according to the package directions.
8. Drain the noodles as soon as they are tender and divide them among four serving bowls.
9. Arrange the cooked chicken over the noodles, then ladle the hot broth, mushrooms, and vegetables into each bowl.
10. Cut each soft-boiled egg in half and place two halves on each serving.
11. Top with sliced green onions, sesame seeds, nori strips, and optional chili oil or fresh chile.
12. Serve immediately while the broth is hot and the noodles have their best texture.

Notes

• Fresh ramen noodles provide a springy, chewy texture, but dried ramen noodles or noodles from instant ramen packages can also be used.
• Cook the noodles separately from the broth to prevent excess starch from making the broth cloudy or overly thick.
• For pork ramen, replace the chicken with cooked pork belly, pork tenderloin, or another cooked pork cut.
• For stronger miso flavor, increase the miso paste to 2–3 tablespoons and dissolve it in a little warm broth before adding it to the pot.
• For spicy ramen, add chili oil, chili crisp, sriracha, or sliced fresh chiles to individual servings.
• For vegetarian ramen, use vegetable broth, replace the chicken with tofu, and add extra vegetables.
• The miso paste can be omitted. Adjust the soy sauce to taste if additional savory flavor is needed.
• For make-ahead ramen, store the broth, noodles, eggs, protein, and other toppings separately to prevent the noodles from becoming overly soft.
• Refrigerate cooled broth and cooked toppings in airtight containers and use within 3–4 days.
• Reheat the broth on the stovetop until thoroughly hot. Prepare fresh noodles when possible, or briefly warm leftover noodles in hot water before assembling the bowls.

Nutrition

• Serving Size: 1 bowl
• Calories: 590 kcal
• Sugar: 7 g
• Sodium: 1850 mg
• Fat: 19 g
• Saturated Fat: 5 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Carbohydrates: 65 g
• Fiber: 5 g
• Protein: 40 g
• Cholesterol: 235 mg