Description
This homemade ramen recipe features a flavorful and aromatic broth made from chicken stock, miso paste, and fresh aromatics, combined with tender noodles, soft-boiled eggs, vegetables, and your choice of protein. Perfect for a comforting and satisfying meal, this easy-to-make ramen can be customized with various toppings and is prepared entirely on the stovetop.
Ingredients
Scale
Broth Ingredients
- 8 cups chicken stock
- 2 cups water
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons soy sauce
- 1 tablespoon miso paste
- 1 teaspoon sesame oil
Ramen Ingredients
- 12 ounces fresh or dried ramen noodles
- 2 large eggs
- 1 cup sliced mushrooms
- 1 cup baby spinach
- 1 cup cooked shredded chicken or sliced pork
- 2 green onions, sliced
- Optional: chili oil for serving
Instructions
- Prepare the Broth: In a large pot over medium heat, combine the chicken stock, water, minced garlic, grated ginger, soy sauce, miso paste, and sesame oil. Bring to a gentle simmer and cook for 15 minutes to develop the flavors of the broth.
- Cook the Ramen Noodles: While the broth simmers, cook the ramen noodles according to the package instructions. Once cooked, drain the noodles and set them aside.
- Soft-Boil the Eggs: Bring a pot of water to boil and carefully add the eggs. Boil for 6 to 7 minutes to achieve a soft yolk, then transfer the eggs to ice water to stop cooking. Peel the eggs once cool and slice in half.
- Cook Vegetables in Broth: Add the sliced mushrooms to the simmering broth and cook for 3 to 4 minutes until tender. Then, stir in the baby spinach just until it wilts.
- Assemble the Ramen Bowls: Divide the cooked noodles evenly between four bowls. Ladle the hot broth with mushrooms and spinach over the noodles. Top each bowl with shredded chicken or sliced pork, halved soft-boiled eggs, and sliced green onions.
- Serve: Optionally drizzle with chili oil for some heat. Serve the ramen immediately while hot.
Notes
- Customize this ramen with tofu, shrimp, or additional vegetables such as corn or bok choy for added flavor and variety.
- Adjust the amount of soy sauce and miso paste to your preferred saltiness level, depending on how salty your broth base is.
- This recipe works well with either fresh or dried ramen noodles.
- For a vegetarian version, substitute the chicken stock with vegetable broth and omit the meat.
