Homemade Ramen

Homemade Ramen is my 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 bok choy adds a fresh contrast, and the heat from sriracha (add as much or as little as you like!), paired with the crunch of green onions, makes each bowl uniquely satisfying. It’s a ramen recipe that I love because it’s so simple, but doesn’t compromise on taste. Another recipe that proves you can achieve great meals with just a few quality ingredients and minimal effort.

Ingredients for Homemade Ramen

• Chicken Broth: Choose a broth with a robust, natural chicken flavor. It’s the backbone of the soup, so look for one that’s well-balanced and not overly salty.
• Ramen Noodles: I use dried ramen noodles from packaged instant ramen. Just discard the seasoning packet – we’re only after those springy, quick-cooking noodles. Any brand will do, but ones with a nice, firm texture when cooked work best.
• Ginger: Fresh is best here. Choose pieces that feel heavy for their size and have smooth, unwrinkled skin. The aroma should be sharp and spicy when you give it a sniff.
• Garlic: Use cloves that are plump and firm. If they’re sprouting, that’s a sign they’re past their prime.
• Soy Sauce: This adds depth to the broth. Opt for one with a complex flavor profile – it should taste rich and savory, not just salty.
• Toasted Sesame Oil: A little goes a long way. Look for oil with a deep amber color and a strong, nutty scent. It really elevates the whole dish.
• Baby Bok Choy: Choose fairly small heads with crisp, bright green leaves and firm white stalks. Avoid any with wilted or yellowing edges.
• Sriracha Sauce: Use a quality brand sauce that balances heat with flavor. It should have a hint of garlic and a touch of sweetness along with its spice.
• Green Onions: The best ones have crisp, bright green tops and firm white bases. Always check to make sure there’s no sliminess or discoloration.
• Eggs: I use large eggs for this recipe.

Recipe Tips

• 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. If you want to expand on this foundation (and I think you should!), 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.

1. 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.
2. Noodles: Ramen noodles are 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.
3. 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.
4. Vegetables: Experiment with different vegetables to add more depth and nutrition to your ramen. Common additions include sliced mushrooms, baby bok choy (my favorite), baby spinach, shredded carrots, or even a handful of kale.
5. 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 (or Menma), bean sprouts, and corn. Additional toppings like butter, spicy bean paste, or pickled ginger are also delicious.
6. 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.
7. 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.