overhead shot of bowl of ramen noodles with soft boiled egg, mushrooms, bean sprouts, jalapenos, seaweed and back seasame seeds

Homemade Ramen

5/5

Upgrade your top ramen with this traditional Japanese recipe. Don't worry although this dish looks intimidating, the key to a delicious bowl of broth is all about balance. You can do this! Let's break down this dish together so you know exactly what's going on.

The Broth: the superstar of the dish, Dashi. 

What the heck is Dashi? It’s a clear stock that is traditionally made with bonito (dried smoked fish flakes) and Kombu (sea kelp). I’m using instant dashi, you can find instant dashi at any Asian food store in the US or here on Amazon. Simply follow the directions on the Dashi package. The ratio I’m using is 1 packet of instant dashi to 3 cups of hot water. (I measured 1 packet of the dashi I’m using is equal to 1/2 Tbsp).

The Noodles: Try to not get hung up on the type of noodle. If you’re in college and all you have is top ramen, that’s perfectly fine. I used these noodles and they came out yummy. ***Cook the noodles in a separate pot of water, this way the noodles won’t soak up all the precious broth and will ensure a thin broth.

The Protein: Ramen is usually served with a protein, whether it’s beef, chicken, pork or shrimp. You can totally make this vegetarian friendly with tofu, sauteed bok choy or simply double up on veggies. 

The Vegetables/Toppings: Ramen is usually served with green onions, nori (seaweed), beansprouts, thai basil, egg and hoisin sauce. Remember, you’re the chef, so get creative and versatile with the vegetables and toppings. For example I’m using mushrooms and bok choy for my vegetables. Soft boiled egg, bean sprouts, green onion, nori, sliced jalapenos, Thai basil, sesame seeds and chili oil all for my toppings.

 

overhead shot of bowl of ramen noodles with soft boiled egg, mushrooms, bean sprouts, jalapenos, seaweed and back seasame seeds
5 from 1 vote
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Homemade Ramen

Upgrade your ramen with this easy recipe.

Course Dinner, Lunch, Soup
Cuisine Japanese
Keyword easy, one pot, soup
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 Bowls
Brittany Food Crush

Ingredients

  • 1-2 package ramen noodles discard flavor packet. 1 package of noodles can serve approx 2-2/12 bowls.
  • 5 cup water
  • 2 packets instant dashi powder bonito soup stock 1 packet = 1/2 Tbsp brand reference: Riken
  • 2 Tbsp white miso paste brand reference: Miso Master Organic Mellow White Miso Paste
  • 2 tsp seasame oil
  • 3 garlic cloves, minced
  • 1 Tbsp ginger, freshly grated
  • 2 cups mushrooms, thinly sliced shiitake, oyster or crimini
  • 2-3 bunches baby bok choy, sliced
  • 3 Tbsp soy sauce or liquid aminos
  • sriracha or chili oil to taste + topping
  • 1 per bowl egg, soft boiled see notes for instructions
  • 1/2 cup scallions for topping
  • jalapenos, fresh sliced for topping
  • bean sprouts for topping
  • Thai basil for topping
  • dried seaweed for topping

Instructions

  1. In a large pot over medium-high heat, add sesame oil, minced garlic and grated ginger. Saute for 2-3 minutes until fragerant then add mushrooms.

  2. Make the broth: In a large bowl or pot mix 5 cups hot water and 2 packets of dashi powder ( 1 packet = 1/2 Tbsp) and 2 tbsp white miso paste. Stir until everything is dissolved.

  3. Add the broth to the pot with garlic, ginger and mushrooms. Reduce the heat to a simmer, add soy sauce and chili oil/sriracha.

  4. Make soft boiled egg: see notes.

  5. Add bok choy to broth.

  6. Cook dried ramen noodles according to package in a separate pot. Once noodles are cooked, drain them then add hot noodles to serving bowls. Ladle the broth into the bowls. Take a moment to arrange the toppings to your prefernce, add the egg, sit, and enjoy.

Recipe Notes

How to make soft-boiled eggs: Use cold eggs straight from the refridgerator. Fill a pot of water to a boil, there should be enough water to cover the eggs by 1 inch. When boiling take the eggs out of the refrigerator and using a ladel/skimmer gently submerge them in the water. Immediately reduce the heat to a simmer and cook the eggs for 7 minutes. During those 7 minutes prepare an ice bath for the eggs. After 7 minutes, transfer the eggs to the ice bath, let them cook for 3-4 minutes. Gently peel the eggs.

 

Next level to take this recipe up a knotch: If you plan this meal in advance you can marinate the eggs. (soo good) Using a resealable bag add 2 tbsp soy sauce, 2 tbsp mirin or rice vinegar, 3-6 tbsp water adjust to desired saltiness. Add the cooked and peeled eggs to this mixture, marinade overnight. When you're ready to serve take the egg out of the marinade, slice in half and add to ramen. 

 

 

 

 

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2 Comments

  1. 5 stars
    Thank you for including the link for the dashi. Now I’m super excited to make this when it comes in.

  2. Sam Beresford

    5 stars
    WHERE WAS THIS RECIPE WHEN I WAS IN COLLEGE!? FANTASTIC

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