Simple Ramen

Whip up a bowl of quick and easy homemade ramen with this simple yet bold and flavorful broth. Perfect for customizing with your favorite toppings, this easy dinner will delight everyone at the table!

Cuisine: Japanese-Inspired
Prep Time: 5 minutes
Cook Time: 18 minutes
Total Time: 23 minutes
Servings: 4

Simple Ramen Video

Here’s a great video that shows the process of making a simple ramen.

Why You’ll Love Making It

• Quick & Effortless: This entire meal comes together in under 30 minutes, making it the perfect solution for a satisfying weeknight dinner.
• Rich, Flavorful Broth: We build a simple yet deeply savory broth using fresh aromatics and umami-packed ingredients that tastes worlds better than any instant packet.
• Completely Customizable: This recipe is a fantastic base for all your favorite toppings. Clean out the fridge and get creative with different proteins, vegetables, and garnishes!
• Beginner-Friendly: With clear, step-by-step instructions, even first-time ramen makers can create a delicious and impressive bowl of noodle soup.

Ingredients

• 1 tbsp sesame oil: Adds a foundational nutty, toasted flavor. Toasted sesame oil is best for maximum flavor.
• 2 tsp garlic, minced: Use fresh garlic for the best, most pungent flavor.
• 1 tsp ginger paste: Or freshly grated ginger. This adds a warm, spicy note that balances the broth.
• 1 ½ cups mushrooms, sliced: Shiitake mushrooms are highly recommended for their rich, umami flavor. However, cremini or even white button mushrooms will also work well.
• 4 cups chicken stock: A good quality, low-sodium chicken stock is the heart of your broth. Using homemade is great, but store-bought is perfectly fine.
• 4 cups water: This dilutes the stock to the right concentration, preventing it from being overly salty.
• ¼ cup soy sauce: Use a low-sodium soy sauce to better control the saltiness. Tamari is a great gluten-free alternative.
• 5-6 leaves baby bok choy: This leafy green cooks quickly and adds a fresh, mild crunch. You can substitute with spinach or kale.
• 4 packs of ramen noodles: Use fresh, frozen, or dried ramen noodles. Discard the included seasoning packets.
• 1 lb grilled chicken, sliced: Leftover rotisserie chicken is a fantastic time-saver here.
• 2 soft-boiled eggs, halved: A jammy, soft-boiled egg is a classic ramen topping.
• ¼ cup green onions, sliced: Also known as scallions, these add a fresh, mild onion flavor and a pop of color.
• Sesame seeds, for garnish: Adds texture and visual appeal.

Instructions

Step 1: Sauté the Aromatics
Heat a large pot or Dutch oven over medium heat. Add the sesame oil. Once it shimmers, add the minced garlic and ginger. Stir constantly for about 30-60 seconds until fragrant. Be careful not to let the garlic burn, as it will become bitter.

Step 2: Build Umami with Mushrooms
Add the sliced mushrooms to the pot. Cook, stirring occasionally, for 3-5 minutes. The mushrooms will soften, brown slightly, and release their natural juices, adding a deep, savory (umami) flavor to the broth.

Step 3: Create the Broth
Pour the chicken stock, water, and soy sauce into the pot. Stir everything together and bring it to a boil. Once boiling, reduce the heat to low and let it simmer gently for at least 10 minutes. This allows all the flavors to meld together. For an even richer flavor, you can add a tablespoon of mirin.

Step 4: Cook the Noodles (Pro Tip!)
While the broth is simmering, bring a separate, large pot of water to a boil. Do not cook the noodles in your ramen broth. Cooking them separately prevents the broth from becoming starchy and cloudy, and it ensures your noodles have the perfect texture. Cook the ramen noodles according to the package directions (usually 2-4 minutes). Once cooked, drain them well.

Step 5: Wilt the Bok Choy
In the last 2 minutes of the broth simmering, add the baby bok choy. Cook just until the leaves are tender but still bright green. Do not overcook.

Step 6: Assemble Your Masterpiece
Divide the drained noodles evenly among your serving bowls. Arrange the sliced grilled chicken on top of the noodles. Ladle the hot broth, along with the mushrooms and bok choy, over the noodles and chicken in each bowl.

Step 7: Garnish and Serve
Top each bowl with a halved soft-boiled egg, a generous sprinkle of sliced green onions, and a dash of sesame seeds. Serve immediately while hot!

Toppings & Variations

Ramen is all about personalization! Here are some other easy toppings to elevate your bowl:

• Spice it Up: Add a swirl of sriracha, chili garlic sauce, or a spoonful of chili crisp.
• More Veggies: Add sweet corn (frozen or canned works great), blanched bean sprouts, or shredded carrots.
• Seaweed: Add a sheet of nori (dried seaweed) or sprinkle with furikake seasoning.
• Extra Aromatics: A final drizzle of toasted sesame oil or a dollop of fried garlic can add a huge flavor boost.

FAQs

1. How do I make the perfect soft-boiled egg for ramen?
Bring a pot of water to a rolling boil. Gently lower fridge-cold eggs into the water and cook for exactly 6 to 7 minutes for a jammy yolk. Immediately transfer the eggs to an ice bath for at least 5 minutes. This stops the cooking process and makes them easier to peel.

2. Can I make this recipe vegetarian or vegan?
Absolutely! To make it vegetarian, use a quality vegetable broth and swap the chicken for pan-fried firm tofu or extra mushrooms. For a vegan version, ensure you use vegetable broth and a vegan protein source like tofu.

3. What are the best noodles to use?
Fresh ramen noodles from the refrigerated section of an Asian market will give you the best texture. However, dried ramen noodles or even the noodles from instant ramen packets (without the seasoning) work great for a quick meal.

4. Can I make the broth ahead of time?
Yes, the broth can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Reheat it on the stove before cooking your noodles and assembling the bowls.

5. How do I store and reheat leftovers?
For best results, store the broth separately from the noodles and toppings. Reheat the broth on the stove until simmering, then add your noodles and toppings to the bowl as if making it fresh. Reheating noodles in the broth can make them mushy.