Homemade Ramen Recipe

There’s something magical about a big, cozy bowl of homemade ramen—especially when you get to make it yourself! This isn’t the instant stuff from college days; it’s an elevated bowl of comfort, loaded with savory broth, tender chicken, earthy mushrooms, and the perfect bite of noodles. One of the best parts? You don’t need hours of simmering or hard-to-find ingredients to get that restaurant-quality flavor. If you’re new to ramen-making or just want a satisfying, flavorful meal, this is the recipe for you.

this RECIPE

My first “real” ramen experience

The first time I had authentic ramen was at a tiny ramen bar tucked away in a busy part of the city. I remember walking in and being greeted by the rich, mouthwatering aroma of simmering broth. The ramen came out with a perfectly soft-boiled egg, tender slices of chicken, and a topping of fresh green onions that added a vibrant crunch. It was love at first slurp! Ever since, I’ve been obsessed with recreating that experience at home, and after a few tries, I landed on this recipe. It hits all the right notes without needing a long list of ingredients. Now, anytime I need a comforting meal, I make this homemade ramen, and it instantly transports me back to that little ramen bar.

A little background on ramen

Ramen originated in Japan, but was inspired by Chinese noodle soup. What started as a simple bowl of noodles and broth has evolved into a beloved Japanese comfort food, with regional variations across the country. From tonkotsu to light soy-based ramen, each version has its own unique flavor. This recipe leans toward a soy sauce style, with a flavorful, slightly spicy broth. We’ll use chicken, mushrooms, and bok choy to keep things light and creamy. While traditional ramen can often take hours to prepare, this recipe is designed to be ready in under an hour, perfect for a satisfying weeknight dinner.

Let’s talk ingredients: What makes this ramen so good?

Every ingredient here brings something special to the bowl. Here’s a quick rundown of the main stars:

• Mushrooms: I love using baby bella mushrooms for their deep, earthy flavor, which adds a wonderful umami to the soup. If you can’t find baby bellas, shiitake mushrooms work well too!
• Chicken breast: Boneless, skinless chicken breast adds lean protein and gets beautifully seared for extra flavor. You could swap in chicken thighs if you prefer a juicier cut.
• Chicken broth: This is the base of our soup, so go for low-sodium to keep the flavors balanced. If you like a richer flavor, you can substitute half of the chicken broth with vegetable broth.
• Bok Choy: Bok Choy gives a fresh, slightly sweet flavor and crunchy texture to the ramen. You can substitute spinach or kale if that’s what you have on hand.
• Instant ramen noodles: Skip the flavor packet—this soup has plenty of seasoning on its own! If you prefer, you can use fresh ramen noodles or even rice noodles for a gluten-free option.
• Garlic, soy sauce, and sesame oil: These are our main flavor boosters, giving the broth that delicious, complex taste.
• Seasonings: A mix of onion powder, mustard powder, ground ginger, white pepper, and red pepper flakes adds warmth and depth to the broth.

Kitchen gear: What you’ll need (and what you can skip)

To make this ramen, you don’t need much more than a good-sized pot and a few simple tools:

• Large soup pot: A sturdy pot is essential to handle the broth and all the ingredients. If you have a Dutch oven, it’s perfect for this job!
• Silicone spatula: Using a silicone spatula helps scrape up any bits of flavor from the bottom of the pot, which adds richness to the broth.
• Meat mallet: If you don’t have one, don’t worry—you can pound the chicken with the back of a skillet. Just remember to cover it with plastic wrap to prevent a mess.
• Tongs: Tongs make it easier to flip the chicken and handle the noodles without breaking them.

Step-by-step: Making homemade ramen, one cozy step at a time

Ready to get started? Let’s go through each step together!

1. Sauté the mushrooms: Start by heating 1 tablespoon of olive oil and 1 tablespoon of butter in a large pot over medium-high heat. Add the mushrooms, and let them sauté for about 4 minutes, until golden brown. Don’t rush this step—browning the mushrooms brings out a ton of flavor. Once they’re done, remove them from the pot and set aside.
2. Prep and cook the chicken: Slice the chicken breast in half lengthwise so you have two thinner pieces. Cover with plastic wrap and gently pound it to about ½ inch thick. Season with salt and pepper. In the same pot, heat another tablespoon of olive oil and butter. Sear the chicken for about 4-5 minutes on each side until it’s golden brown and cooked through. Set it aside to rest for 10 minutes before slicing.
3. Build the broth: After removing the chicken, use a silicone spatula to scrape up any browned bits left in the pot—those are flavor gold! Add 1 tablespoon of butter and the minced garlic, cooking for about 2 minutes. Then, pour in the chicken broth, soy sauce, hot sauce, honey, sesame oil, and the seasonings. Bring the broth to a gentle boil and let it reduce slightly for about 10 minutes.
4. Cook the noodles and add veggies: Bring the broth to a rapid boil and add the ramen noodles. They’ll cook quickly—about 1 minute. Lower the heat and add the Bok Choy, mushrooms, and sliced chicken back into the pot. Let everything simmer together for about 3 minutes, allowing the flavors to meld.
5. Serve it up: Ladle the ramen into bowls, then top with fresh green onions, a soft-boiled egg, and a handful of roughly chopped honey-roasted peanuts for extra crunch. Dig in!

Fun variations to make this ramen your own

Once you’ve tried this recipe, feel free to experiment! Here are a few ideas:

• Vegetarian ramen: Skip the chicken and use vegetable broth instead of chicken broth. Add extra mushrooms or tofu for protein, and throw in a variety of veggies like spinach, carrots, or even corn.
• Spicy miso ramen: Stir in a tablespoon of miso paste with the garlic for a deeper, richer flavor. Add more hot sauce or a pinch of chili powder if you love spice!
• Gluten-free ramen: Use rice noodles instead of ramen noodles and double-check your soy sauce is gluten-free. It’s just as satisfying without the wheat.
• Seasonal veggies: In the summer, add fresh corn kernels or snap peas for sweetness. In the fall, throw in some roasted squash or sweet potatoes.

How to serve and garnish your ramen for a wow factor

When serving, I love to add a few finishing touches to make the ramen feel extra special. After ladling the soup into bowls, top each one with a soft-boiled egg for that silky yolk goodness, and sprinkle some chopped green onions for a fresh pop of color. The honey-roasted peanuts add a fun crunch and a hint of sweetness that pairs perfectly with the savory broth. If you want to get fancy, you could also drizzle a tiny bit of sesame oil on top or add a sprinkle of red pepper flakes for extra heat.

drink pairings

For a refreshing pairing, try one of these options:

• Green tea: The earthy flavors of green tea complement the savory broth and help cleanse the palate.
• Ginger lemonade: The zing of ginger and the brightness of lemon bring a nice contrast to the ramen’s richness.
• Sparkling water with a squeeze of lime: Simple but refreshing, especially if you add a few fresh mint leaves.
• Iced jasmine tea: Light and floral, jasmine tea adds a subtle sweetness that works well with the umami flavors in the ramen.

Storage and reheating tips

If you have leftovers, store the broth and noodles separately if possible—this prevents the noodles from soaking up too much broth and getting mushy. Keep both in airtight containers in the fridge for up to 3 days. To reheat, bring the broth to a simmer on the stove, then add the noodles and any leftover veggies or chicken just until heated through. Avoid microwaving the noodles directly in broth, as they can get too soft.

Adjusting for different serving sizes

This recipe serves about four people generously, but you can easily double it for a crowd or halve it for a cozy night in. Just be mindful that when scaling up, the broth might take a bit longer to reduce. If you’re making a smaller batch, start with slightly less seasoning and adjust to taste.

Frequently asked questions

1. Can I make this ramen vegetarian?
Absolutely! Just swap out the chicken broth for vegetable broth, skip the chicken, and load up on extra veggies like carrots, spinach, and tofu.

2. How do I get the perfect soft-boiled egg?
Boil water, then carefully add your eggs and cook for 6-7 minutes. Immediately transfer them to ice water to stop the cooking process and make peeling easier.

3. Can I use fresh ramen noodles?
Yes! Fresh ramen noodles are fantastic here. Just reduce the cooking time, as they cook much faster than instant noodles.

4. Is there a gluten-free option?
Definitely. Use gluten-free soy sauce and swap out the noodles for rice noodles, which cook quickly and taste great in this broth.

5. What can I use instead of Bok Choy?
If you don’t have Bok Choy, spinach, kale, or even Swiss chard are great substitutes that add similar texture and flavor.

Print