Description
This homemade ramen recipe offers a rich and flavorful broth complemented by tender ramen noodles, soft-boiled eggs, and flavorful toppings such as shredded chicken, green onions, corn, bamboo shoots, nori, and bean sprouts. A perfect bowl for those craving an authentic and comforting Japanese-style noodle soup made from scratch.
Ingredients
Scale
Broth and Seasonings
- 4 cups chicken broth
- 2 cups water
- 2 tablespoons soy sauce
- 1 tablespoon miso paste
- 1 tablespoon sesame oil
- 2 teaspoons rice vinegar
- 2 teaspoons sugar
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
Main Ingredients
- 4 ounces ramen noodles
- 2 large eggs
Toppings
- 1/2 cup green onions, chopped
- 1/2 cup cooked chicken, shredded
- 1/4 cup corn kernels
- 1/4 cup bamboo shoots, sliced
- 1 sheet nori, torn
- 1/4 cup bean sprouts
Instructions
- Prepare Broth Base: In a medium-sized pot, combine 4 cups of chicken broth and 2 cups of water to form the base of your ramen broth.
- Heat Broth: Place the pot over medium-high heat and bring the mixture to a gentle boil, warming the broth thoroughly.
- Simmer Broth: Lower the heat to a simmer to keep the broth gently bubbling without boiling aggressively.
- Add Soy Sauce and Miso Paste: Stir in 2 tablespoons of soy sauce and 1 tablespoon of miso paste until the miso paste dissolves completely, enhancing the umami flavor.
- Incorporate Sesame Oil, Vinegar, and Sugar: Mix in 1 tablespoon of sesame oil, 2 teaspoons of rice vinegar, and 2 teaspoons of sugar to balance flavors with a hint of sweetness and tang.
- Add Aromatics: Stir in 1 teaspoon each of minced garlic and minced ginger to add depth and warmth to the broth.
- Simmer Flavors: Allow the broth to simmer gently for 10 minutes, letting all flavors meld together beautifully.
- Cook Soft-Boiled Eggs: Meanwhile, bring a small saucepan of water to a boil, then gently lower in 2 large eggs and cook for 7 minutes to achieve soft-boiled perfection.
- Cool Eggs: Remove the eggs and place them in an ice water bath for 5 minutes to stop cooking and ease peeling.
- Peel Eggs: Carefully peel the eggs once cooled and set aside for later use as a topping.
- Cook Ramen Noodles: In a separate pot, bring water to a boil and cook 4 ounces of ramen noodles as per package instructions, then drain and set aside.
- Add Toppings to Broth: Add 1/2 cup chopped green onions, 1/2 cup shredded cooked chicken, 1/4 cup corn kernels, and 1/4 cup sliced bamboo shoots to the simmering broth.
- Warm Ingredients in Broth: Let the broth simmer with added ingredients for another 5 minutes to ensure everything is hot and flavorful.
- Assemble Bowls: Place cooked ramen noodles into individual serving bowls, forming the base.
- Add Broth Over Noodles: Ladle the hot broth with ingredients over the noodles evenly.
- Slice and Add Eggs: Carefully cut the soft-boiled eggs in half and arrange them on top of each bowl of ramen.
- Garnish: Garnish each bowl with torn sheets of nori and 1/4 cup bean sprouts for a fresh and crunchy finish.
- Serve: Serve the ramen immediately while hot, enjoying a comforting and homemade meal.
Notes
- Soft-boiling eggs for 7 minutes yields yolks that are creamy and slightly runny; adjust time slightly if you prefer firmer yolks.
- Miso paste varies in saltiness; adjust soy sauce quantity accordingly to prevent oversalting.
- You can substitute cooked chicken with tofu or mushrooms for a vegetarian variation.
- For an extra spicy kick, add a drizzle of chili oil or sprinkle chili flakes before serving.
- Use fresh ramen noodles if available, but dried or instant ramen noodles work well too.
