Description
This Easy Homemade Ramen recipe offers a flavorful and comforting bowl of Japanese-style noodle soup with a rich broth, tender noodles, fresh vegetables, and soft boiled marinated eggs. Perfect for a quick yet satisfying meal, this ramen combines savory chicken broth with aromatic spices, miso, and a hint of chili for depth and warmth.
Ingredients
Scale
Broth and Flavorings
- 5 cups chicken broth
- 1 1/2 teaspoons sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger paste
- 2 tablespoons soy sauce
- 1 teaspoon Mirin (rice wine)
- 2 teaspoons fish sauce
- 1 tablespoon miso paste
- 1 teaspoon chili garlic paste
- 1 teaspoon Chinese five spice
Noodles and Vegetables
- 2 packages ramen noodles, seasoning packets discarded
- 1 cup cooked corn kernels, thawed if frozen
- 1/2 cup matchstick carrots
- 5 ounces canned bamboo shoots, drained
- 3 ounces enoki mushrooms
- Green onion, sliced thin on a bias
- Jalapeno, sliced thin
- 2-3 sheets Nori seaweed
- Sesame seeds, to garnish
Soft Boiled Eggs and Marinade
- 2 eggs
- 2 tablespoons Mirin (rice wine)
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 6 tablespoons water
Instructions
- Prepare the Soft Boiled Eggs: Bring a small pot of salted water to a boil. Lower the heat to a simmer and gently add the eggs. Cook for 7-8 minutes; 7 minutes will yield a slightly runnier yolk, 8 minutes a more set but still soft yolk. Meanwhile, in a small bowl, whisk together soy sauce, Mirin, sugar, and water to create the marinade. When eggs are done, transfer them immediately to a bowl of ice water to halt cooking. Once cooled, gently peel the eggs, place them whole in the marinade bowl, and press down with a paper towel to ensure even coverage. Refrigerate and marinate for 3 to 4 hours. If preparing ahead, remove eggs after marinade time and refrigerate for up to 2 days.
- Sauté Aromatics: In a medium pot over medium heat, warm the sesame oil. Add minced garlic and ginger paste, cooking for 30 seconds to 1 minute until fragrant, stirring frequently to prevent burning.
- Make the Broth: Add chicken broth, soy sauce, Mirin, fish sauce, miso paste, chili garlic paste, and Chinese five spice to the pot. Whisk all ingredients together. Bring the mixture to a boil, then reduce heat to low, cover the pot and let it simmer gently for 10 minutes. Stir occasionally to meld flavors.
- Cook Noodles and Mushrooms: Remove the cover and increase heat to medium. Add the enoki mushrooms and ramen noodles to the broth, cooking for about 3 minutes or until the noodles are tender. Stir gently to separate noodles and prevent sticking.
- Assemble the Ramen Bowls: Using a slotted spoon or tongs, transfer the cooked noodles and mushrooms into serving bowls. Arrange desired garnishes— corn, matchstick carrots, nori seaweed sheets, bamboo shoots, sliced green onions, and jalapeño slices—around the bowl. Pour hot broth over the noodles and garnishes. Thinly slice the marinated soft boiled eggs in half and place on top of each bowl. Finish with additional green onions, jalapeños, and a sprinkle of sesame seeds for garnish.
Notes
- This recipe takes approximately 20 minutes total to prepare and cook, making it a quick option for homemade comfort food.
- Marinating the soft boiled eggs enhances their flavor and adds a delicious umami boost.
- Feel free to customize garnishes based on availability or preference, such as adding bok choy or spinach.
- Discard the seasoning packets of instant ramen noodles to avoid excess salt and artificial flavorings.
- Use a well-flavored chicken broth for best results; homemade or high-quality store-bought options work great.
Nutrition
- Serving Size: 1 bowl (approximately)
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 950 mg
- Fat: 12 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 110 mg
