Description
A comforting and flavorful easy homemade ramen recipe featuring a rich chicken broth infused with miso, soy, and aromatic spices, tender ramen noodles, fresh vegetables, and perfectly marinated soft boiled eggs. Ready in just 20 minutes, this ramen bowl is a perfect quick meal for any day.
Ingredients
Scale
Broth and Soup Base
- 5 cups chicken broth
- 1 1/2 teaspoons sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger paste
- 2 tablespoons soy sauce
- 1 teaspoon Mirin (rice wine)
- 2 teaspoons fish sauce
- 1 tablespoon miso paste
- 1 teaspoon chili garlic paste
- 1 teaspoon Chinese five spice
Noodles and Vegetables
- 2 packages ramen noodles, seasoning packets discarded
- 1 cup cooked corn kernels, thawed if frozen
- 1/2 cup matchstick carrots
- 5 ounces canned bamboo shoots, drained
- 3 ounces enoki mushrooms
- Green onion, sliced thin on a bias
- Jalapeno, sliced thin
- 2-3 sheets Noki seaweed
- Sesame seeds, to garnish
Soft Boiled Eggs and Marinade
- 2 eggs
- 2 tablespoons Mirin (rice wine)
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 6 tablespoons water
Instructions
- Prepare Soft Boiled Eggs: Bring a small pot of salted water to a boil. Reduce heat to a simmer and gently add the eggs. Cook for 7-8 minutes for soft yolks (7 minutes for runnier yolks). Immediately place eggs in an ice water bath to halt cooking. Carefully peel the eggs once cooled, keeping them whole. Whisk together soy sauce, Mirin, water, and sugar in a small bowl. Place peeled eggs in this marinade, pressing gently with a paper towel to ensure even coverage. Refrigerate for 3 to 4 hours. If preparing ahead, remove eggs after 4 hours and keep chilled up to 2 days.
- Sauté Aromatics: In a medium pot, heat the sesame oil over medium heat. Add the minced garlic and ginger paste, cooking and whisking frequently for 30 seconds to 1 minute until fragrant but not browned.
- Make the Broth: Pour in chicken broth, soy sauce, Mirin, fish sauce, miso paste, chili garlic paste, and Chinese five spice. Whisk thoroughly to combine ingredients evenly. Bring broth to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for 10 minutes, stirring occasionally to meld the flavors.
- Cook Noodles and Mushrooms: Remove the lid, increase heat to medium, and add enoki mushrooms and ramen noodles to the broth. Cook for about 3 minutes until noodles are tender and mushrooms are warmed through, stirring gently to avoid breaking noodles.
- Assemble Ramen Bowls: Using a slotted spoon or tongs, distribute the cooked noodles and mushrooms evenly into serving bowls. Add corn, matchstick carrots, bamboo shoots, slices of noki seaweed, green onions, and jalapeños as desired on top of the noodles. Ladle the hot broth over the bowls.
- Serve with Marinated Eggs and Garnish: Slice the marinated soft boiled eggs in half and carefully place on top of the ramen bowls. Garnish with additional green onions, jalapeño slices, and a sprinkle of sesame seeds before serving.
Notes
- This recipe takes around 20 minutes, making it a quick yet satisfying homemade ramen meal.
- Marinating the eggs adds a delicious umami flavor and can be prepared ahead of time.
- Feel free to customize the vegetables and garnishes to your taste or based on seasonal availability.
- For spicier ramen, increase the chili garlic paste or add more jalapeños.
- Soft boiled eggs can be made a day ahead, just keep them refrigerated in the marinade.
Nutrition
- Serving Size: 1 bowl (approx. 500g)
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 1200 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 130 mg
