Easy Homemade Ramen
This Easy Homemade Ramen is a flavorful, comforting bowl perfect for cozy nights. Simple steps and fresh ingredients make it a satisfying meal anyone can master.
Equipment
- Large Pot or Dutch Oven
- Medium Saucepan
- Sharp Knife
- Slotted spoon or spider strainer
- Ladle
- Measuring spoons and cups
Ingredients
- 1 tablespoon sesame oil for a toasty, aromatic base
- 2 teaspoons garlic minced, adds pungent depth
- 1 teaspoon ginger paste brings warmth and zing
- 1.5 cups mushrooms sliced, earthiness and texture
- 4 cups chicken stock or broth of choice forms the flavorful soup base
- 4 cups water balances and stretches the broth
- 0.25 cup soy sauce salty umami enhancer
- 5-6 leaves baby bok choy chopped or left whole, fresh, crisp greens
- 4 packs ramen noodles throw out those seasoning packets!!
- salt and pepper to taste, seasoning essentials
- 1 pound grilled chicken sliced, protein-packed and tender
- 2 soft boiled eggs halved, creamy, rich topping
- 0.25 cup green onions sliced, fresh, sharp garnish
- sesame seeds for garnish, nutty crunch
Instructions
- Bring a medium saucepan of water to a boil. Gently lower in the eggs and boil for exactly 6-7 minutes for perfectly soft yolks. Immediately transfer eggs to an ice bath to stop cooking. When cool, peel and set aside.
- In a large pot, heat the sesame oil over medium heat. Add minced garlic and ginger paste, sautéing until fragrant—about 1-2 minutes. Stir carefully to prevent burning.
- Add the sliced mushrooms to the pot and cook until they soften and release their juices, roughly 5 minutes. Pour in the chicken stock and water, bringing the mixture to a gentle simmer.
- Stir in soy sauce, then add salt and pepper to taste. Let the broth simmer for 10-15 minutes to deepen the flavors.
- In a separate pot, boil water and cook ramen noodles according to package instructions, usually 3-4 minutes. Drain and set aside.
- Drop the baby bok choy into the simmering broth for the last 2-3 minutes. Add the sliced grilled chicken to warm through.
- Divide noodles between serving bowls. Ladle hot broth, mushrooms, bok choy, and chicken over the noodles. Top each bowl with halved soft-boiled eggs, sliced green onions, and a sprinkle of sesame seeds.
Notes
- Store broth and cooked chicken separately from noodles to prevent sogginess.
- Soft boiled eggs can be peeled and stored in water for up to one day.
- For a vegetarian version, use vegetable broth and omit chicken, adding tofu or extra mushrooms.