Description
This homemade ramen recipe features a flavorful chicken broth seasoned with miso, soy sauce, and fragrant sesame oil. Paired with tender ramen noodles, soft-boiled eggs, and a mix of fresh and cooked toppings like green onions, corn, bamboo shoots, shredded chicken, nori, and bean sprouts, this comforting dish is perfect for any ramen lover seeking a delicious, from-scratch meal.
Ingredients
Scale
Broth
- 4 cups chicken broth
- 2 cups water
- 2 tablespoons soy sauce
- 1 tablespoon miso paste
- 1 tablespoon sesame oil
- 2 teaspoons rice vinegar
- 2 teaspoons sugar
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
Noodles and Eggs
- 4 ounces ramen noodles
- 2 large eggs
Toppings and Garnishes
- 1/2 cup green onions, chopped
- 1/2 cup cooked chicken, shredded
- 1/4 cup corn kernels
- 1/4 cup bamboo shoots, sliced
- 1 sheet nori, torn
- 1/4 cup bean sprouts
Instructions
- Prepare Broth Base: In a medium-sized pot, combine 4 cups of chicken broth and 2 cups of water to form the soup base.
- Bring to Boil: Place the pot over medium-high heat and bring the mixture to a gentle boil, heating evenly.
- Simmer Broth: Once boiling, reduce the heat to a simmer to gently cook the broth.
- Season with Soy and Miso: Add 2 tablespoons soy sauce and 1 tablespoon miso paste to the pot, stirring continuously until the miso paste is fully dissolved.
- Add Flavor Enhancers: Stir in 1 tablespoon sesame oil, 2 teaspoons rice vinegar, and 2 teaspoons sugar, ensuring all ingredients are well combined.
- Incorporate Aromatics: Add 1 teaspoon minced garlic and 1 teaspoon minced ginger to enrich the broth with fresh flavors.
- Simmer to Meld Flavors: Let the broth simmer for 10 minutes so the flavors can fully develop and meld together.
- Cook Eggs: While the broth simmers, bring a small saucepan of water to a boil.
- Soft-Boil Eggs: Gently lower 2 large eggs into the boiling water and cook for exactly 7 minutes for soft-boiled eggs with slightly runny yolks.
- Cool Eggs: Remove eggs from boiling water and transfer them to an ice water bath for 5 minutes to stop the cooking process and make peeling easier.
- Peel Eggs: Carefully peel the cooled eggs and set them aside for final assembly.
- Cook Ramen Noodles: In a separate pot, bring water to a boil and cook 4 ounces of ramen noodles according to package instructions until tender.
- Drain Noodles: Once cooked, drain the noodles carefully and set aside.
- Add Toppings to Broth: Add 1/2 cup chopped green onions, 1/2 cup shredded cooked chicken, 1/4 cup corn kernels, and 1/4 cup sliced bamboo shoots to the simmering broth.
- Warm Ingredients: Let the broth simmer for an additional 5 minutes to warm through the added toppings.
- Assemble Bowls: Place a portion of cooked ramen noodles into each serving bowl.
- Ladle Broth Over Noodles: Pour the hot broth with vegetables and chicken over the noodles evenly.
- Add Eggs: Cut the soft-boiled eggs in half carefully and place them atop the ramen in each bowl.
- Garnish: Garnish each bowl with one sheet of torn nori and 1/4 cup of fresh bean sprouts for added texture and flavor.
- Serve and Enjoy: Serve the homemade ramen immediately while hot for the best taste experience.
Notes
- Soft-boiled eggs provide a rich, creamy yolk that enhances the ramen experience but can be cooked longer for a firmer yolk if preferred.
- Miso paste varies in saltiness; adjust soy sauce accordingly to balance the broth’s salt level.
- Feel free to substitute chicken with tofu or mushrooms to make this recipe vegetarian.
- Use fresh ramen noodles if available for better texture, or instant noodles in a pinch.
- Adding a dash of chili oil or sesame seeds can provide additional flavor and spice according to preference.
