Easy Homemade Ramen Recipe

Introduction

This easy homemade ramen is a comforting bowl of savory broth, tender noodles, and fresh toppings. It’s perfect for a quick weeknight meal that feels special without complicated steps. Customize it with your favorite veggies and proteins for a satisfying dish.

Ingredients

• 1 tablespoon sesame oil
• 2 teaspoons garlic, minced
• 1 teaspoon ginger paste
• 1 1/2 cups mushrooms, sliced
• 4 cups chicken stock (or broth of choice)
• 4 cups water
• 1/4 cup soy sauce
• 5-6 leaves baby bok choy, chopped or left whole
• 4 packs of ramen noodles (discard seasoning packets)
• Salt and pepper, to taste
• 1 pound grilled chicken, sliced
• 2 soft boiled eggs, halved
• 1/4 cup green onions, sliced
• Sesame seeds, for garnish

Instructions

1. Step 1: Heat sesame oil in a large pot over medium heat. Add garlic and ginger, sauté for 30 seconds until fragrant.
2. Step 2: Add sliced mushrooms and cook for 3-5 minutes until softened.
3. Step 3: Pour in chicken stock, water, and soy sauce. Bring to a boil, then simmer for about 5 minutes.
4. Step 4: Add baby bok choy and simmer for an additional 2 minutes to soften the leaves.
5. Step 5: Remove pot from heat. Place ramen noodles into the hot broth and let sit just for a couple of minutes until noodles loosen and soften.
6. Step 6: Divide ramen, vegetables, and broth evenly into bowls.
7. Step 7: Top with sliced grilled chicken and soft boiled eggs. Garnish with green onions and sesame seeds before serving.

Tips & Variations

• Swap grilled chicken for tofu or shrimp to change up the protein.
• Add chili oil or sriracha for a spicy kick.
• Use shiitake mushrooms for a deeper umami flavor.
• Prepare soft boiled eggs ahead to save time during assembly.
• For a vegetarian version, use vegetable broth and omit chicken.

Storage

Store any leftover broth and toppings separately in airtight containers in the refrigerator for up to 3 days. Cook ramen noodles fresh each time to avoid sogginess. Reheat broth on the stove until hot and add fresh noodles to serve.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant ramen noodles with seasoning packets?

It’s best to discard the seasoning packets as they contain preservatives and excess salt. The homemade broth provides rich flavor, making the packets unnecessary.

How do I get soft boiled eggs just right?

Boil eggs for about 6-7 minutes, then immediately transfer to ice water to stop cooking. This yields tender whites and slightly runny yolks perfect for ramen.

Easy Homemade Ramen Recipe

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★★★★★

4.7 from 78 reviews

This Easy Homemade Ramen recipe offers a warm and comforting bowl of flavorful broth, tender grilled chicken, fresh baby bokchoy, mushrooms, and perfectly softened ramen noodles topped with soft boiled eggs and green onions. Made from scratch without seasoning packets, it’s a simple yet delicious take on authentic Japanese ramen that can be prepared on the stovetop in under 40 minutes.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Japanese

Ingredients

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Broth and Aromatics

• 1 tablespoon sesame oil
• 2 teaspoons garlic, minced
• 1 teaspoon ginger paste
• 1 1/2 cups mushrooms, sliced
• 4 cups chicken stock (or broth of choice)
• 4 cups water
• 1/4 cup soy sauce
• salt and pepper to taste

Vegetables and Noodles

• 5–6 leaves baby bokchoy, chopped or left whole
• 4 packs ramen noodles (discard seasoning packets)

Proteins and Garnishes

• 1 pound grilled chicken, sliced
• 2 soft boiled eggs, halved
• 1/4 cup green onions, sliced
• sesame seeds, for garnish

Instructions

1. Heat Aromatics: Add the sesame oil into a large pot and heat it over medium heat. Stir in minced garlic and ginger paste, sautéing for about 30 seconds until fragrant to build the flavor base.
2. Cook Mushrooms: Add the sliced mushrooms to the pot and cook for 3-5 minutes, stirring occasionally until they soften and release their juices, enhancing the broth.
3. Add Liquids and Soy Sauce: Pour in the chicken stock, water, and soy sauce. Stir well to combine all ingredients evenly.
4. Boil and Simmer: Bring the mixture to a boil, then reduce the heat and let it simmer gently for approximately 5 minutes to meld the flavors together.
5. Cook Baby Bokchoy: Add the baby bokchoy leaves to the simmering broth and cook for an additional 2 minutes until the leaves soften but still retain some bite.
6. Soften Noodles: Remove the pot from heat. Immediately add the ramen noodles to the hot broth and let them sit for 2 minutes or until they loosen and soften without overcooking.
7. Serve: Divide the noodles, broth, and vegetables evenly into serving bowls.
8. Add Toppings: Top each bowl with sliced grilled chicken, halved soft boiled eggs, green onions, and a sprinkle of sesame seeds. Serve immediately for best taste and texture.

Notes

• Discard the seasoning packets that come with ramen noodles to avoid overly salty or artificial flavors.
• Adjust soy sauce quantity for preferred saltiness.
• Use homemade or low-sodium chicken stock for a healthier option.
• Soft boiled eggs can be prepared by boiling eggs for 6-7 minutes and cooling immediately in ice water.
• You can substitute grilled chicken with tofu or other protein for a vegetarian variation.

Keywords: homemade ramen, easy ramen recipe, Japanese soup, ramen noodles, grilled chicken ramen, broth, soft boiled eggs, baby bokchoy