Description
This Easy Homemade Ramen recipe isn’t your average instant ramen that you microwave in a plastic cup. This is the real deal!! Not only is this ramen full of flavor with mouth watering seasoned broth, noodles and vegetables but it is also surprisingly quick to make. One you try this recipe to cozy up to you will never go back to the packaged stuff again!!
Ingredients
1 tablespoon sesame oil
1 1/2 cups sliced mushrooms (I used baby bella)
3 cloves garlic, minced or pressed
2 inch piece fresh ginger root, grated
4 cups chicken broth
4 cups water
1/4 cup soy sauce
1/2 cup red miso
Salt and pepper to taste
1 cup bok choy leaves, sliced or chopped
8 ounces ramen noodles (throw out the packet if it comes with one)
4 soft boiled eggs
Carrots, ribbons or julienne
Green onions, sliced
Red bell pepper, julienne or diced
Red pepper flakes (optional garnish)
Chili sauce (optional garnish)
Instructions
In a heavy bottom pan or dutch oven over medium heat, add sesame oil. Once it’s warm, add mushrooms and allow them to cook until the juices are released, stirring occasionally.
Add the garlic and ginger and stir until fragrant, about 30 seconds.
Add chicken broth and water 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. Using a strainer, drain the noodles and divide into 4 bowls.
Ladle the broth over the noodles and add desired toppings. We like a soft boiled egg for protein, some carrots, red pepper and green onions.
Notes
Storage and reheating instructions:
Homemade ramen will last in the fridge for 3 to 4 days stored in an airtight container.
Reheat in a pan on the stove over a medium heat. You can add in a bit of water or more broth to loosen the noodles and revive the flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian Inspired
