How to Make the Perfect Ramen Recipe at Home
It’s likely that at some point in life, you’ve eaten a bowl of ramen, the comforting Japanese noodle soup made with the Chinese-originated wheat-based noodle. Most people are familiar with the instant version of ramen purchased in grocery stores that comes with foil seasoning packets. It’s quick and easy, especially for a busy family on-the-go, but if you want to elevate your bowl of soup – and add to your easy weeknight dinner rotation – we have a delicious ramen recipe for you to make at home.
If you’ve enjoyed the home-style and more authentic version of this Japanese noodle soup in a restaurant, you know there really is little to compare to the instant version (outside of the noodle itself). Freshly prepared ramen soup is lighter, brighter and typically lower in sodium. It even has health benefits, depending on the ingredients added to the dish.
Typically served in a meat or fish-based broth, ramen is often flavored with soy sauce or miso. Our recipe features a combination of beef and chicken broth, but an all-veggie broth will do fine too. Here’s how you can make your own delicious ramen right in the comfort of your home.
The Ramen Recipe: Take Your Homemade Broth to the Next Level
The first and most critical element of the perfect making ramen at home is the broth. The second important step is adding the ingredients you love to the ramen noodles. Last, but certainly not least, is sitting and enjoying a slurpable bowl of comforting ramen.
The simplest broth is equal parts chicken broth and beef broth (which typically comes in a 32-ounce carton). Pre-made vegetarian broth is also a great option. Choose low-sodium broth if desired.
To make your own flavorful ramen broth try the recipe below.
How To Make The Broth
- 4 cloves of minced garlic
- 1 tablespoon of freshly grated ginger
- 2 tablespoons of soy sauce
- 1 tablespoon of Mirin, a sweet cooking rice wine
- Salt and pepper to taste
- 4 cups of chicken broth
- 4 cups of beef broth
Combine all ingredients in a large pot and bring to a low simmer on the stovetop for 30 to 45 minutes
How To Make The Ramen
- Ramen noodles (two packs of the instant variety, discard the foil seasoning packet. You might also be able to find fresh ramen locally, usually in the freezer section of Asian markets)
- Approximately 2 cups of a protein of your choice, for example:
- Shredded chicken (cook your own or buy a roasted chicken from the store and shred)
- Medium-sized cooked shrimp, peeled and deveined
- Shredded roast pork
- ½ cup chopped mushrooms
- ½ cup diced green onion or scallion
- 2 soft boiled eggs, halved
- 1 – 2 cups fresh spinach
- 1 carrot, peeled and cut into matchsticks, or use the vegetable peeler to create carrot ribbons
- Sesame seeds for garnish to taste
Once the broth has simmered, add the noodles, protein, mushrooms, carrots and spinach.
Allow to cook for 2 to 3 minutes, until the noodles are softened, and the other ingredients are warmed throughout.
Assemble broth in a large bowl and top with ½ soft boiled egg, a sprinkle of green onion and a pinch of sesame seeds.
Slurp and enjoy!
Serves two; double or triple the recipe for more.
Part of the beauty of ramen noodle soup is that it can be enjoyed any time of the year. Try switching the proteins to mix things up. You can also try other swaps, like seaweed for spinach, or turn up the heat and add some sriracha. Consider adding a bit of kimchi at the end. Increase the vegetable content with bell peppers, corn, shredded cabbage or peas. Serve it in a pretty bowl. Like every dish, make it your own, and it’ll really hit the spot!
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