Homemade Ramen Recipe

Name: Homemade Ramen Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving
Ingredients: 2 tablespoons toasted sesame oil; 1 1/2 cups Shiitake mushrooms; 1 pound boneless, skinless chicken breast; 1 teaspoon kosher salt; 1/2 teaspoon ground pepper; 1/2 cup dry white wine; 4 cloves garlic; 2-inch piece fresh ginger root; 6 cups chicken broth; 2 tablespoons low sodium soy sauce; 1 cup baby bok choy; 2 medium carrots; 2 3-ounce packages ramen noodles; 3 green onions; 2 soft boiled eggs; red pepper flakes, sesame seeds and chili sauce

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
4
Calories
370 kcal
Course
Main Course, Soup
Cuisine
Japanese, American

Homemade Ramen Recipe

Shannon Lee

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This quick and easy ramen recipe is loaded with rich, savory flavors, tender chicken, springy noodles, and a flavorful broth—all ready in just 30 minutes! Perfect for a cozy weeknight meal.

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Ingredients

Servings

2 tablespoons toasted sesame oil divided
1 1/2 cups Shiitake mushrooms sliced
1 pound boneless, skinless chicken breast pounded so it is even thickness
1 teaspoon kosher salt
1/2 teaspoon ground pepper
1/2 cup dry white wine Pinot Grigio, Sauvignon Blanc, etc.
4 cloves garlic minced or pressed
2-inch piece fresh ginger root peeled and grated
6 cups chicken broth low-sodium or regular chicken stock
2 tablespoons low sodium soy sauce or my favorite, Tamari, Bragg's Liquid Aminos or Coconut Aminos (last three are all gluten-free)
1 cup baby bok choy chopped
2 medium carrots sliced into julienne
2 3-ounce packages ramen noodles seasoning packets discarded
3 green onions sliced
2 soft boiled eggs see notes for instructions
red pepper flakes, sesame seeds and chili sauce for garnish, if desired

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Instructions

Heat a Dutch oven over medium heat, add one tablespoon of sesame oil. Once it’s warm, add the mushrooms and allow them to cook, stirring occasionally, until the juices are released. Remove the mushrooms and set aside.
Season the chicken with salt and pepper. Add the remaining sesame oil (if needed) to the pan, and add the chicken breasts. Allow them to cook without disturbing them, 3-6 minutes. Then flip over and cook on the other side until cooked through (based on thickness, make sure they reach 165°F). Remove the chicken and place it on a clean plate, covered with foil to rest while you prepare the rest of the soup.
Deglaze the pan with white wine. Add the garlic and ginger and stir until fragrant, about 30 seconds.
Add chicken broth and soy sauce and bring to a simmer.
While the broth is simmering, bring another pan of water to a boil. Add the ramen noodles and cook for about 1 minute less than directed. This method is preferred as it will keep the broth more clear and your noodles won't be as mushy. But feel free to cook the noodles right in the broth, adding an extra minute to your simmering, until al dente. Using a strainer, drain the noodles and set aside. Slice the chicken into strips and add it to the broth and mushrooms.
Now is a great time to soft-boil your egg, if using.
Add the carrots, bok choy, and green onions, simmer for 2-4 minutes for crisp tender veggies, longer if you like fully cooked veggies. We like them crisp-tendr and typically simmer just 4 minutes or so. Many authentic recipes actually serve the veggies raw on top of the hot ramen, so make it yours!
Finally, add the noodles to the broth. Serve in soup bowls and add a soft-boiled egg, garnish with sesame seeds, red pepper flakes, and/or chili sauce.

Equipments used:

Notes

The perfect soft-boiled egg for ramen has a runny yolk and a just-set white. To make the soft-boiled eggs, bring a pot of water to a boil, then gently lower the eggs into the water and cook for 6-7 minutes (7-9 minutes at high altitude - above 3200 feet, mine were perfect at 8 ½ minutes, my sea level testers were in between 6-7 minutes). Using a slotted spoon, transfer the eggs to a bowl of ice water using a slotted spoon to stop the cooking. Peel and slice the eggs in half just before serving.
Homemade ramen will last in the fridge for 3-4 days stored in an airtight container. Reheat it in a pan on the stove, or heat individual servings in the microwave.
Yes! It’s best to freeze the broth separately from the noodles and toppings to maintain their texture. Let the broth cool completely before storing it in airtight containers or freezer bags, leaving space for expansion, and freeze for up to 3 months.
When ready to enjoy, thaw the broth in the fridge overnight or heat it directly on the stovetop. Cook fresh noodles and prepare your toppings separately, then assemble your ramen once the broth is hot.
If you already combined everything, it still may be frozen, just recognize that the noodles and vegetables will become mushy changing the overall soup texture.
Oil: Olive oil works, but toasted sesame oil adds amazing flavor.
Chicken: Cook until internal temp is 165°F. Use a thermometer to check.
Mushrooms: Swap shiitake for Baby Bellas or your favorite variety. Pre-sliced saves prep time.
Soy Sauce: Use low-sodium soy sauce. Adjust salt if using regular.
Vegetarian Option: Use vegetable broth and skip the chicken.
Bok Choy: Baby bok choy works best, but regular bok choy is fine.
Carrots: Use julienne carrots, ribbons, or thin slices. Shredded carrots work for a shortcut.
Noodles: Find ramen noodles in the Asian foods section. Cook time varies—check the package. Skip the flavor packets.
Cooking Noodles: Cook noodles separately to keep the broth clear, or cook in the broth if preferred.

Nutrition Information

Show Details

Calories 370kcal (19%) Carbohydrates 18g (6%) Protein 38g (76%) Fat 15g (23%) Saturated Fat 3g (15%) Polyunsaturated Fat 4g Monounsaturated Fat 5g Trans Fat 0.02g Cholesterol 154mg (51%) Sodium 1220mg (51%) Potassium 1215mg (35%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 7972IU (159%) Vitamin C 33mg (37%) Calcium 128mg (13%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 370 kcal

% Daily Value*

Calories	370kcal	19%
Carbohydrates	18g	6%
Protein	38g	76%
Fat	15g	23%
Saturated Fat	3g	15%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	5g	25%
Trans Fat	0.02g	1%
Cholesterol	154mg	51%
Sodium	1220mg	51%
Potassium	1215mg	26%
Fiber	4g	16%
Sugar	5g	10%
Vitamin A	7972IU	159%
Vitamin C	33mg	37%
Calcium	128mg	13%
Iron	3mg	17%