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A bowl of ramen with sliced boiled eggs, bok choy, and green onions. Chopsticks rest on the bowl's edge. A small dish with more green onions is beside the bowl on a textured gray surface.
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5 from 2 votes

Homemade Ramen

A quick and satisfying meal, combining rich, savory broth with springy noodles, enhanced by aromatic spices and customizable toppings for a perfect balance of flavor and texture.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Main Course
Cuisine: Asian
Keyword: ramen noodle recipes
Servings: 2 people
Author: Marissa Stevens

Ingredients

  • 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
  • 2 heads baby bok choy halved lengthwise or sliced crosswise into ribbons (see recipe note)
  • sriracha sauce as desired
  • chopped green onions as desired

Instructions

  • 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, stir in ginger and garlic and add baby bok choy, cook 2 minutes more, or until bok choy has softened and 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 bok choy, two egg halves and desired amounts of sriracha and green onions. Serve.

Notes

  1. If you use baby spinach instead of baby bok choy, I recommend stirring it in at the end or even ladling the soup over it to keep it from being overcooked.

Nutrition

Calories: 513kcal | Carbohydrates: 57g | Protein: 19g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 195mg | Sodium: 3882mg | Potassium: 329mg | Fiber: 2g | Sugar: 4g | Vitamin A: 334IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 5mg

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