Homemade Ramen. This homemade broth is simple to make yet bold and flavorful. Perfect for pouring over some ramen noodles and loading up with your favorite toppings for an easy dinner.
Hey everyone. Serene back with you from House of Yumm. And I am here to share some homemade ramen with you today. 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 days maybe? The days before a paycheck when you realize you only have a couple dollars to your name. I’m sure we’ve all had similar experiences.
Several years ago when my husband and I were living in California near Los Angeles, ramen was becoming (or maybe had always been?) a trendy thing. It’s surprising what some good broth and toppings can do to those cheap packs of ramen noodles.
This broth comes together quick and easy and it’s so simple to customize. Just sauté some aromatics: onion, garlic, ginger, lemongrass. Feeling adventurous? Add in some sliced jalapeños. But be warned, the heat can get intense with just a small amount.
Pour in some chicken stock, or vegetable broth if preferred. Soy sauce, sesame oil and salt. Let it all simmer. Once the broth has simmered for a bit just pour some over the ramen noodles and let them soften and do their thing.
For the toppings you can really do whatever you want. We have done sliced up pork, chicken, beef, in this instance we went for bacon. Toss in some green onion, dried seaweed, and a soft boiled egg for a pretty epic flavor combo. But you can seriously add whatever you want to the ramen once you have the broth going.
- 1 tablespoon extra virgin olive oil
- 1 stalk lemongrass
- 4 green onions diced
- 2 cloves garlic minced
- 1 inch ginger sliced
- 4 cups chicken stock or broth of choice
- 4 cups water
- 1/4 cup soy sauce
- 1 and ½ tablespoons sesame oil
- 2 teaspoons salt
- 4 packs of ramen noodles throw out those seasoning packets!!
- soft boiled egg I steam my eggs, and anywhere between 7-9 minutes will give a good soft boiled egg depending on how runny you want it. 7 minutes will give a pretty runny egg while 9 minutes gives a more formed center.
- cooked bacon
- green onions sliced
- dried seaweed
Pour the olive oil into a large pot and heat over medium heat. Add in the lemongrass, green onion, garlic and ginger. Sauté for several minutes until fragrant.
Pour in the stock and water. Stir in the soy sauce, sesame oil and salt.
Bring to a boil and simmer for about 20 minutes.
Pour the broth through a fine mesh strainer, leaving you with just the broth.
Place each opened pack of ramen noodles in a bowl. Pour several spoonfuls of broth over the noodles, just enough liquid to cover the noodles.
Allow the noodles to sit for a couple of minutes until they loosen and soften up.
Top with toppings of choice!
Serve warm and enjoy.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Feeling the urge to cuddle up with some comforting soups?? Check out these other soup recipes: