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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.

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

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

Find it online: https://thefamilycooking.com/homemade-ramen-recipe/