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Homemade Ramen is a quick, flavor-packed solution for any meal of the day. Ready in just 15 minutes, it brings the rich, savory tastes of traditional ramen to your table, without the need for extensive preparation or hard-to-find ingredients. It’s ideal for those days when you want something satisfying and different from your regular lunch or dinner routine, but don’t have much time to spare.
The heart of this soup lies in its authentic flavors. Fresh ginger and garlic infuse the broth with a warm, aromatic depth, while a drizzle of soy sauce and toasted sesame oil weave in layers of umami and a hint of nuttiness. Springy noodles perfectly capture these flavors and offer a satisfying chew. Tender baby spinach adds a fresh contrast, and the customizable heat from sriracha, paired with the crunch of green onions, makes each bowl uniquely satisfying. It’s a ramen recipe that doesn’t compromise on taste and proves that great meals can be achieved with a few quality ingredients and minimal effort.
Table of Contents
Ingredients You Need to Make Homemade Ramen
- Eggs: Opt for large or extra large with clean, intact shells and no visible cracks.
- Chicken Broth: Choose a chicken broth that has a rich, natural chicken flavor. A good broth should have a balanced taste and not be overly salty.
- Ramen Noodles: Select noodles that have a good texture and firmness. They should be able to hold up well in the broth without getting too soft.
- Ginger: Fresh ginger should feel firm to the touch and have a smooth, taut skin. The fresher the ginger, the more pronounced its flavor.
- Garlic: Choose plump, firm garlic bulbs with unbroken skin. Avoid bulbs that feel soft or show signs of mold.
- Soy Sauce: Opt for a soy sauce with a well-rounded flavor, not just saltiness. It should complement the other ingredients without overpowering them.
- Toasted Sesame Oil: Look for sesame oil that has a clear, rich color and a strong, nutty aroma. The quality of the oil greatly affects its flavor.
- Baby Spinach: Select fresh, vibrant green baby spinach leaves. They should be crisp, not wilted or bruised.
- Sriracha Sauce: Choose a sriracha with a balance of heat and garlic flavor. The spice level should enhance the dish rather than dominate it.
- Green Onions: Look for green onions with crisp, bright green tops and a firm white base. They should be free from wilting or discoloration.
- Use a Timer: Keep a kitchen timer handy. Perfectly timing the eggs and noodles is crucial for achieving the right texture in your ramen.
- Fresh Ingredients: Use the freshest ginger and garlic you can find. Their flavors are pivotal in creating an authentic ramen taste.
- Gradually Add Soy Sauce and Sesame Oil: Start with a small amount and adjust to taste. These ingredients are potent and can easily overpower the dish.
- Stir Noodles Occasionally: This prevents them from sticking together and ensures they cook evenly.
- Add Spinach at the End: Put the baby spinach in just before serving to keep it vibrant and slightly crisp.
- Adjust Sriracha to Taste: Sriracha’s heat level varies, so add it gradually and taste as you go to get the right level of spiciness.
- Garnish with Fresh Green Onions: Add chopped green onions right before serving to maintain their crispness and fresh flavor.
7 Ways to Customize Your Ramen
In this basic but flavorful Homemade Ramen recipe, you have the perfect starting point to personalize your bowl. For those who want to expand on this foundation, the links below provide a variety of traditional ramen elements to explore. Choose from different broths, proteins, noodles, toppings, and seasonings to create a ramen that suits your taste. Whether you keep it simple or make it elaborate, these building blocks help you craft your ideal ramen experience.
- Broth: The soul of any ramen dish, the broth can vary in flavor from light and clear (like Homemade Chicken Broth, Pork Bone Broth or Beef Bone Broth) to rich and hearty (like Miso Ramen Broth or Shoyu Ramen Broth). It’s usually simmered for hours to develop a deep, complex flavor.
- Noodles: Ramen noodles are wheat-based and known for their springy, chewy texture. They should be cooked just until tender, often varying slightly in thickness and firmness depending on the type of ramen. You can buy fresh ramen noodles, use dried ramen noodles (discard the flavor packets), or make Homemade Ramen Noodles.
- Protein: Common protein choices include slices of braised pork (like Chashu Pork or sliced and pan-crisped Pork Belly as in my Pork Belly Ramen), chicken, or beef. Vegetarian options might include tofu or Soy Sauce Eggs.
- Vegetables: Experiment with different vegetables to add more depth and nutrition to your ramen. Common additions include sliced mushrooms, bok choy, shredded carrots, or even a handful of kale.
- Toppings: A variety of toppings can be added to ramen to enhance its flavor and texture. Popular choices include green onions, nori (seaweed), bamboo shoots, bean sprouts, and corn. Additional toppings like butter, spicy bean paste, or pickled ginger are also common.
- Seasoning and Flavoring: This can include soy sauce, miso, salt (shio), or other flavorings that are added to the broth to give each bowl of ramen its distinctive taste.
- Fusion: Try a version that’s out of the ordinary like Birria Ramen – a fusion of Mexican and Asian flavors.
How to Store and Reheat
Store leftover ramen separately, with noodles and broth in different containers, to prevent the noodles from becoming soggy. Keep in the refrigerator for up to 2 days. Reheat the broth until it’s hot, then add the noodles just before serving to maintain their texture.
How to Make Homemade Ramen
Begin by preparing an ice bath for the eggs. In a small saucepan, boil enough water to cover the eggs, then gently lower them in with a slotted spoon and simmer until cooked to your liking. Transfer the eggs to the ice bath.
In a separate large saucepan, bring chicken broth to a boil and cook the ramen noodles. A minute into cooking, add ginger and garlic, and continue until the noodles are tender.
Remove from heat, stirring in soy sauce and sesame oil. To serve, divide the noodles between two bowls, peel and halve the eggs lengthwise, and place them on top along with baby spinach. Finish with desired amounts of sriracha and green onions.
- 2 large eggs
- 4 cups chicken broth or beef broth or pork broth
- 6 ounces dry ramen noodles from 2 ramen noodle packages, seasoning packets discarded or 1/2 recipe of Homemade Ramen Noodles
- 1 teaspoon grated fresh ginger or more
- 1 teaspoon minced fresh garlic or more
- 2 teaspoons soy sauce or more
- 2 teaspoons toasted sesame oil or more
- 1 cup baby spinach
- sriracha sauce as desired
- chopped green onions as desired
- Prepare ice bath for eggs.
- Fill a small saucepan with enough water to cover eggs and bring to boil over high heat. Reduce heat to medium and slowly lower eggs into boiling water with a slotted spoon (to avoid cracking). Reduce heat to simmer and cook 7 minutes (or longer if you prefer firmer yolks); transfer eggs to ice bath for 5 minutes or more.
- Meanwhile, bring chicken broth to boil in a large saucepan.
- Add ramen noodles to boiling broth and cook 1 minute. After 1 minute, add ginger and garlic; bring to boil and cook 2 minutes more, or until noodles are tender. Remove from heat and stir in soy sauce and sesame oil.
- Divide noodles evenly between two bowls. Peel and cut eggs in half lengthwise; top each bowl with 1/2 of baby spinach, two egg halves and desired amounts of sriracha and green onions. Serve.
Nutrition information is automatically calculated, so should only be used as an approximation.