Discover the art of Japanese ramen with this homemade recipe. Perfect for chilly nights, this dish combines a rich, savory broth with tender noodles and customizable toppings, bringing warmth and comfort to your table.
Ramen is a beloved Japanese dish that has been adapted and cherished worldwide. This homemade version allows you to explore its roots while tailoring flavors to your preference.
4 cups chicken broth
2 cups water
1 lb chicken thighs, boneless and skinless
2 tbsp soy sauce
1 tbsp miso paste
1 tbsp ginger, minced
3 cloves garlic, minced
2 tbsp vegetable oil
8 oz ramen noodles
2 soft-boiled eggs
1 cup sliced mushrooms
1 cup baby spinach
2 green onions, sliced
1 sheet nori, cut into strips
1 tbsp sesame seeds
1. In a large pot, heat the vegetable oil over medium heat. Add the ginger and garlic, sautéing for 2 minutes until fragrant.
2. Add the chicken thighs to the pot, searing for 3-4 minutes on each side until lightly browned.
3. Pour in the chicken broth, water, soy sauce, and miso paste. Bring the mixture to a boil, then reduce to a simmer. Cook for 25 minutes.
4. Remove the chicken thighs, shred them with two forks, and set aside.
5. Add the mushrooms to the broth and simmer for an additional 10 minutes.
6. Cook the ramen noodles according to package instructions. Drain and set aside.
7. To serve, divide the noodles among bowls. Top each with shredded chicken, mushrooms, spinach, green onions, nori, and half a soft-boiled egg.
8. Ladle the hot broth over the top and garnish with sesame seeds.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove over low heat until warmed through.
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