Homemade Ramen

Alyssa Rivers

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

5 from 1 vote

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Prep Time 5 mins

Cook Time 18 mins

Total Time 23 mins

Course Dinner

Cuisine Asian American, Japanese

Servings

Calories 126 kcal

Ingredients

1 tablespoon sesame oil
2 teaspoons garlic, minced
1 teaspoon ginger paste
1 1/2 cups mushrooms, sliced
4 cups chicken stock or broth of choice
4 cups water
1/4 cup soy sauce
5-6 leaves baby bokchoy, chopped or left whole
4 packs of ramen noodles throw out those seasoning packets!!
salt and pepper to taste

Toppings:

1 pound grilled chicken, sliced
2 soft boiled egg, halved
1/4 cup green onions, sliced
sesame seeds, for garnish

Instructions

Add the sesame oil into a large pot and heat over medium heat. Add in the garlic and ginger and sauté for 30 seconds until fragrant.
Add in the sliced mushrooms and cook for 3-5 minutes or until softened.
Pour in the chicken stock, water, and soy sauce.
Bring to a boil and simmer for about 5 minutes.
Add the boychoy and simmer for an additional 2 minutes to soften the leaves.
Remove the pot from the heat. Place the ramen noodles in the hot pot of broth. Allow the noodles to sit for ONLY a couple of minutes until they loosen and soften up. The noodles will soften quickly, so this should be done right before serving.
Divide the ramen, veggies, and broth evenly into bowls.
Top the ramen with sliced grilled chicken and soft boiled eggs. Garnish with toppings of choice and enjoy!

Notes

Originally posted September 20, 2017

Updated December 1, 2022

Nutrition