Description
This easy homemade ramen recipe features a rich, flavorful broth paired with tender ramen noodles and soft boiled eggs marinated in a savory soy-mirin sauce. Enhanced with garlic, ginger, miso, and a blend of seasonings, garnished with fresh vegetables and seaweed, it’s a comforting bowl perfect for any occasion.
Ingredients
Scale
Broth and Seasonings
- 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 Nori seaweed
Egg Marinade
- 2 eggs
- 2 tablespoons Mirin (rice wine)
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 6 tablespoons water
Instructions
- Make the eggs: Bring a small pot of salted water to a boil. Reduce to a simmer and gently add the eggs. Cook for 7 to 8 minutes depending on desired yolk consistency (7 minutes for runnier yolks). While eggs cook, whisk together soy sauce, Mirin, sugar, and water in a small bowl. When eggs are done, immediately transfer them to an ice water bath to stop cooking. Once cooled, peel eggs carefully and place whole eggs in the marinade. Press gently with a paper towel to ensure even marinating, then refrigerate for 3 to 4 hours. For best flavor, remove eggs after marinating and keep chilled until serving, up to 2 days.
- Prepare the broth base: In a medium pot over medium heat, warm the sesame oil. Add minced garlic and ginger paste, cooking for 30 seconds to 1 minute until fragrant, stirring frequently to avoid burning.
- Make the broth: Add chicken broth, soy sauce, Mirin, fish sauce, miso paste, chili garlic paste, and Chinese five spice to the pot. Whisk together to combine all ingredients thoroughly. Bring mixture to a boil, then lower heat to simmer and cover. Let simmer for 10 minutes, stirring occasionally to meld flavors.
- Cook noodles and mushrooms: Remove lid, increase heat to medium, then add enoki mushrooms and ramen noodles to the broth. Cook for about 3 minutes or until noodles are tender but still firm, gently stirring to separate noodles and cook mushrooms evenly.
- Assemble the ramen bowls: Using tongs or a slotted spoon, distribute noodles and mushrooms into serving bowls. Arrange toppings such as corn, carrots, bamboo shoots, Nori seaweed, green onions, and jalapeno slices on top. Pour hot broth over the noodles and garnish. Slice the marinated soft-boiled eggs in half and place on each bowl. Sprinkle remaining green onions, jalapeno slices, and sesame seeds for added texture and flavor.
Notes
- For a richer broth, use homemade or low-sodium chicken broth.
- Adjust the chili garlic paste amount according to your preferred spice level.
- The eggs can be marinated up to 2 days ahead and kept refrigerated.
- Use fresh vegetables for garnish to add crunch and color.
- You can substitute ramen noodles with soba or udon noodles if desired.
- Ensure eggs are peeled gently to maintain their shape.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 480 kcal
- Sugar: 5 g
- Sodium: 1100 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 185 mg
Keywords: homemade ramen, soft boiled eggs, Japanese noodles, miso broth, easy ramen recipe
