Homemade Ramen Recipe
This easy homemade ramen recipe features a simple yet rich and savory broth, tender noodles, and fresh toppings.
Equipment
Ingredients
- 1 large chicken breast boneless and skinless, sliced lengthwise into 2 cutlets
- Salt and pepper
- 1 tablespoon vegetable oil or avocado oil
- 8 ounces (225 g) fresh shiitake mushrooms sliced - or regular mushrooms cremini or button
- 6 ounces (170 g) uncooked ramen noodles that’s 2 x 3.oz packages instant noodles
For the broth:
- 1 tablespoon sesame oil
- 1 tablespoon minced fresh ginger
- 4 garlic cloves minced
- 4 cups (1 liter) chicken stock or vegetable stock
- 2 tablespoons (30 ml) soy sauce
For serving:
- 4 soft-boiled eggs or soy-marinated eggs
- 2 green onions thinly sliced
- 2 baby bok choi sliced lengthwise
- Sriracha optional, to taste
Instructions
- Season the chicken cutlets with salt and pepper on both sides.
- Heat oil in a Dutch oven or pot. Cook chicken on both sides for 3-4 minutes per side or until it reaches 165°F (74°C). Remove and set aside.
- In the same pot, add sesame oil and shiitake mushrooms. Cook for 3-4 minutes. Remove and set aside.
- If needed, add a teaspoon of vegetable or avocado oil to the pot. Add garlic and ginger; cook for 1 minute.
- Add chicken/vegetable stock and soy sauce; bring to a boil, then reduce the heat and simmer for 2-3 minutes. Remove from heat. Taste the broth and adjust seasoning (add more soy sauce) if needed.
- While the broth simmers, boil water in a separate pot. Add noodles and cook according to package instructions (if using straight noodles, it’s usually 5 minutes, instant ramen noodles usually cook in 3 minutes). Add bok choi to the same water; blanch for 2-3 minutes. Remove and set aside.
- To assemble, put noodles in a bowl, add bok choi, and pour the broth on top. Slice the chicken and add it to the bowl. Add cooked mushrooms, a sliced soft-boiled egg, sliced green onions, a sprinkle of sesame seeds (I used black and white), and a drizzle of sriracha if you like.
Notes
- Choose the right noodles. You should only use instant ramen noodles here as a last resort. Straight ramen noodles can be found at Asian grocery stores or some large supermarkets. If you do decide to use instant noodles, throw away that seasoning packet - you don't need it!
- Adjust the broth. You don't need to adjust the recipe (it's already really tasty!), but if you have mirin or rice vinegar on hand, add a splash of each to make the shuyu ramen broth extra authentic. You can also simmer the broth with dried shiitake mushrooms if you can find them.
- Strain the broth. If you don't want pieces of ginger and garlic in your soup, you can strain them away after simmering. I suggest cutting them into larger pieces so that it's easier.
Instead of soft-boiled eggs, try soy sauce marinated eggs! - Make it gluten free. Look for gluten free noodles and be sure to use gluten free soy sauce.
- To make soft boiled eggs: Bring 2 inches of water to a gentle simmer, then using a spoon carefully lower the eggs into the water and cook for 6 minutes. Remove the eggs from the hot water immediately, and place in an ice water bath to cool. Carefully peel under running water then slice lengthwise to serve.
- Storing: You can make the easy ramen broth recipe and store it in the fridge for up to 5 days. When you're ready to eat, I suggest cooking the noodles and preparing the toppings fresh. Once you've added the noodles to the broth, they will start to soften, so leftovers with noodles already in them won't be as good.
Nutrition
Calories: 507kcal | Carbohydrates: 42g | Protein: 31g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 230mg | Sodium: 1846mg | Potassium: 827mg | Fiber: 3g | Sugar: 7g | Vitamin A: 349IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 4mg
Find it online: https://littlesunnykitchen.com/homemade-ramen-recipe/