Homemade Ramen

🕒 Prep: 15 min
🔥 Cook: 35 min
🍽 Serves: 4
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This homemade ramen recipe is your ticket to a flavorful and comforting meal without leaving your kitchen. With savory chicken, aromatic broth, and fresh toppings, it's perfect for cozy nights and impressing loved ones.

Ingredients for Homemade Ramen

Start with a base of chicken broth to create a flavorful foundation, enhanced by a bit of water for balance. Using chicken thighs ensures tender, juicy meat that holds up well in broth. Soy sauce adds a depth of umami, while miso paste infuses the dish with a subtle, savory complexity. Ginger and garlic are your aromatic powerhouses, providing warmth and spice. A touch of vegetable oil helps to sauté and enhance flavors. Ramen noodles are, of course, the heart of the dish, bringing everything together. Soft-boiled eggs add a rich, creamy texture. The mushrooms and baby spinach lend freshness and a bit of earthiness. Green onions offer a pop of color and mild sharpness, while strips of nori contribute a hint of the sea. Finally, sesame seeds provide a lovely nutty finish.

Tips & Tricks

  • For perfectly soft-boiled eggs, cook them for exactly 6-7 minutes, then plunge into an ice bath to stop cooking.
  • If you prefer a spicier kick, add a teaspoon of chili paste or a few dashes of hot sauce to the broth.
  • Use kitchen scissors to cut the nori sheets easily into strips.

Serving Suggestions

This ramen is a meal in itself, but if you're looking to round it out, consider serving with a simple cucumber salad or a side of edamame. For a drink, a light, chilled sake or a refreshing iced green tea pairs beautifully.

Frequently Asked Questions

Can I use a different protein?
Absolutely! Pork, tofu, or even shrimp can be delicious substitutes.
Is this recipe gluten-free?
Swap the soy sauce for tamari and use gluten-free noodles to make it gluten-free.
How do I store leftovers?
Store the broth and toppings separately from the noodles to prevent sogginess. They will keep in the fridge for up to 3 days.

Homemade Ramen Recipe Walkthrough

Start by heating the vegetable oil in a large pot over medium heat. Toss in the ginger and garlic, letting them cook for about two minutes until they're nice and fragrant. This is when your kitchen starts to smell amazing!

Add the chicken thighs to the pot, searing them for about 3-4 minutes on each side. You're aiming for a light brown crust here, which locks in the juices and boosts flavor.

Pour in the chicken broth, water, soy sauce, and miso paste. Stir everything together and bring it up to a boil before dialing it down to a simmer. Let it cook for 25 minutes, giving the flavors time to mingle.

Once the chicken is cooked through, remove it from the pot. Using two forks, shred it into bite-sized pieces and set it aside. Meanwhile, toss the mushrooms into the broth and let them simmer for an additional 10 minutes.

While the broth is working its magic, cook the ramen noodles according to the package instructions. Drain them and set them aside — they'll be ready to jump into action soon.

For serving, divide the noodles into bowls and top each with the shredded chicken, mushrooms, a handful of spinach, sliced green onions, strips of nori, and half a soft-boiled egg. Finally, ladle that hot, savory broth over the top and finish with a sprinkle of sesame seeds.

Why You'll Love This Recipe

  • Easy to make with simple, everyday ingredients.
  • Rich, savory broth that warms the soul.
  • Perfect balance of protein, veggies, and noodles.
  • Customizable toppings to suit your taste.

Ingredients

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

Step-by-step Instructions

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.

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