Easy Homemade Ramen | The Raw Recipe

By admin On Dec 31, 2022

By
At December 29, 2022

Quick and easy homemade ramen. This broth is simple to make yet bold and flavorful. It’s perfect for pouring over ramen noodles and loading up with your favorite toppings! It’s an easy dinner that everyone will love!

Japanese cuisine is one of my favorite cuisines. I love trying to recreate all the delicious flavors at home! You should definitely try this chicken hibachi, chicken katsu, and seared ahi tuna!

Top down view of homemade ramen topped with chicken, bokchoy and a boiled egg.

Quick and Easy Japanese Style Ramen

Ramen is one of my favorite comfort foods, especially when the temperatures drop! It’s important to note that this is NOT the ramen that I’m sure we’ve all had at some point in life, college maybe? The days before a paycheck when you realize you only have a few dollars to your name. I’m sure we’ve all had similar experiences.

This recipe is inspired by traditional Japanese ramen. I love it because it has a rich, flavorful broth and of course – all the delicious toppings! For my version of this recipe, I added sautéed mushrooms, bokchoy, sliced green onions, grilled chicken and of course boiled eggs! The best part about making homemade ramen is that you can customize the broth and toppings exactly how you want! You will also have to try these yakitori skewers for a dinner inspired by delicious Japanese cuisine.

Ingredients needed

Here’s everything you need to make the flavorful and flavorful broth, plus some topping ideas! The advantage of making homemade ramen is that you can customize the broth and mix and match the toppings to your liking. See recipe card below for exact measurements.

Sesame oil: Used to cook vegetables. I love using sesame oil for cooking because it adds the best nutty flavor.
Chopped garlic: Makes broth nice and flavorful!
Ginger paste: A classic ingredient in Asian cuisine. This adds spiciness to the flavor of the broth.
Sliced mushrooms: Regular brown mushrooms work great here! You can also use shiitake mushrooms.
Chicken stock: Chicken broth is usually what I have on hand and great for a flavorful soup base. If you want your ramen to have more of the classic Tonkotsu flavor, use pork broth instead. You can also use vegetable broth as a vegetarian/vegan alternative.
Water: Adjusts the consistency of ramen soup.
I am Willow: Add a twist for a savory flavor!
Baby Bokchoy: I love adding greens to ramen. These can be chopped or left whole. You can also use spinach!
Instant Ramen Noodles: You only want the uncooked noodles. Throw away those seasoning packets! You can also use fresh ramen noodles if you can find them.
Salt and pepper: Add to taste.

Optional toppings

Grilled chicken: I added sliced grilled chicken but you can also use pork or chashu. For a vegetarian protein, try adding tofu!
Boiled egg: A must for ramen.
Sliced green onions: Add extra flavor to broth.
Sesame seeds: For topping and nutty flavor.

How to make homemade ramen

It’s so easy! Plus, this homemade ramen comes together in under 30 minutes, making it a great dinner option on busy weeknights. The family will love it!

Sauteed Vegetables: Add the sesame oil to a large saucepan and heat over medium heat. Add garlic and ginger and sauté for 30 seconds until fragrant. Add sliced mushrooms and cook 3 to 5 minutes or until softened.
Add liquids: Pour in the chicken broth, water and soy sauce.
Simmer: Then bring to the boil and simmer for about 5 minutes.
Bokchoy cook: Add the bokchoy and simmer for another 2 minutes to soften the leaves.
Add noodles: Remove the pot from the heat. Then place the ramen noodles in the hot pot of broth. Let the noodles stand ONLY a few minutes until they loosen and soften. The noodles will soften quickly, so this should be done just before serving.
Transfer to serving bowls: Divide the ramen, vegetables and broth evenly into bowls.
Add toppings: Top the ramen with grilled chicken slices and boiled eggs. Then garnish with the toppings of your choice and enjoy!

Boiled Eggs

No ramen is complete without a few boiled eggs. I steam my eggs, and anywhere between 7 and 9 minutes will yield a good boiled egg depending on how you want it. 7 minutes will result in a fairly runny egg while 9 minutes will result in a more formed center.

Collage of 4 photos of a ramen broth being prepared.

Ways to customize your homemade ramen

This ramen broth comes together easily and it’s so simple to customize. You will love ! Homemade ramen is the perfect winter meal. It just warms the soul!

Want to add more flavor to your broth? Simply sauté some aromatics: onion, garlic, ginger, miso, lemongrass. Feeling adventurous? Add some sliced jalapeños. But be careful, the heat can become intense with just a small amount.
Garnish ideas: For the toppings, you can really do whatever you want. We did sliced pork, beef, bacon, in this case we opted for chicken. Add spring onion, dried seaweed, chopped red peppers and a boiled ramen egg for a nice epic flavor combo. You can also add narutomaki – these are the flat, round, pink and white fishcakes traditionally added to ramen. You can find them at your local Asian market.

How long do homemade ramen last?

Once the noodles and all the toppings are added, you’ll want to consume your ramen in an hour or two. If you need to store your ramen, store the noodles and broth separately so the noodles don’t get soggy.

Storing leftover broth: Store the broth in an airtight container for up to 1 week.

Close-up of ramen with noodles, sliced mushrooms and broth in a white spoon.

To print

Homemade ramen

#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-rating-0-33); }#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-rating-0-50); }#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-rating-0-66); } linearGradient#wprm-recipe-rating-0-33 stop { stop-color: #343434; } linearGradient#wprm-recipe-rating-0-50 stop { stop-color: #343434; } linearGradient#wprm-recipe-rating-0-66 stop { stop-color: #343434; }

Course Having dinner

Food Asian American, Japanese

Keyword 20 minutes, homemade ramen

Preparation time 5 minutes

Cooking time 18 minutes

Total time 23 minutes

Servings 4

calories 126calories

Author Alyssa Rivers

Ingredients

1 teaspoon Sesame oil
2 coffee spoons Garlic, chopped
1 teaspoon ginger paste
1 1/2 cups mushrooms, sliced
4 cups chicken stock or broth of your choice
4 cups the water
1/4 Chopped off i am willow
5-6 leaves baby bokchoy, chopped or left whole
4 packets of ramen noodles throw away those seasoning packets!!
salt and pepper to taste

Toppings:

1 grind grilled chicken, sliced
2 poched egg, halved
1/4 Chopped off Green onions, sliced
Sesame seeds, For garnish

Instructions

Add sesame oil to a large saucepan and heat over medium heat. Add garlic and ginger and sauté for 30 seconds until fragrant.
Add sliced mushrooms and cook 3 to 5 minutes or until softened.
Pour in the chicken broth, water and soy sauce.
Bring to a boil and simmer for about 5 minutes.
Add the boychoy and simmer for another 2 minutes to soften the leaves.
Remove the pot from the heat. Place the ramen noodles in the hot pot of broth. Let the noodles stand ONLY a few minutes until they loosen and soften. The noodles will soften quickly, so this should be done just before serving.
Divide the ramen, vegetables and broth evenly into bowls.
Top the ramen with grilled chicken slices and boiled eggs. Garnish with the toppings of your choice and enjoy!

Remarks

Originally published September 20, 2017
Updated on December 1, 2022

Nutrition

source link