Homemade Ramen Recipe
Ramen isn’t just a meal—it’s an experience. Crafting your own ramen bowl at home brings a cozy warmth that fast-food options can’t touch.
Equipment
- Large pot
- Medium saucepan
- Fine-Mesh Strainer
- Ladle
- Chef’s knife
- Measuring spoons & cups
- Slotted spoon or tongs
Ingredients
For the Broth:
- 6 cups chicken or vegetable stock
- 2 cups water
- 2 cloves garlic minced
- 1- inch piece fresh ginger sliced
- 2 tablespoons soy sauce
- 1 tablespoon miso paste
- 1 teaspoon sesame oil
- 1 teaspoon chili oil optional, for a little kick
For the Noodles and Toppings:
- 200 g fresh or dried ramen noodles
- 2 soft-boiled eggs
- 1 cup sliced mushrooms shiitake or button
- 1 cup baby spinach or bok choy
- 2 green onions chopped
- 1 sheet nori cut into strips
- Sesame seeds for garnish
Instructions
Step 1: Prepare the Broth
- In a large pot, combine chicken or vegetable stock with 2 cups of water.
- Add minced garlic and sliced ginger to the pot.
- Bring the mixture to a gentle simmer over medium heat.
- Pro Tip: Don’t let it boil rapidly—gentle simmering keeps the flavors balanced.
- Stir in soy sauce, miso paste, sesame oil, and chili oil (if using).
- Simmer for 20–25 minutes, allowing the flavors to meld beautifully.
Step 2: Cook the Noodles
- Bring a medium saucepan of water to a rolling boil.
- Add the ramen noodles and cook according to package instructions (usually 2–4 minutes for fresh noodles, 4–6 minutes for dried).
- Pro Tip: Taste a strand a minute before the time’s up—you want them just tender, not mushy.
- Drain the noodles and rinse briefly under cold water to stop cooking. Set aside.
Step 3: Prepare Toppings
- Soft-boil eggs: In a small pot, cover eggs with water and bring to a boil. Reduce heat and simmer for 6–7 minutes. Immediately transfer to ice water and peel.
- Slice mushrooms and lightly sauté in a teaspoon of sesame oil until tender (optional, for extra flavor).
- Chop green onions and wash your greens (spinach or bok choy).
Step 4: Assemble Your Ramen Bowl
- Divide noodles evenly among serving bowls.
- Pour the hot ramen broth over the noodles, making sure each bowl gets plenty of liquid.
- Arrange toppings: halved soft-boiled eggs, sautéed mushrooms, greens, nori strips, and a sprinkle of sesame seeds.
- Pro Tip: For a restaurant-style look, place the eggs and vegetables neatly on top rather than mixing everything in.
Step 5: Final Touches
- Drizzle a little extra sesame oil or chili oil on top if desired.
- Serve immediately while hot.
- Grab chopsticks or a fork, and enjoy every comforting, flavorful bite of your homemade ramen.
Notes
Nutritional Value (Per Serving – Approximate)
- Calories: 420–480
- Protein: 18–22g
- Carbohydrates: 50–55g
- Fat: 14–18g
- Fiber: 3–5g
- Sodium: 1600–1900mg
- Sugar: 3–4g