Description
This homemade ramen recipe features a flavorful broth enriched with garlic, ginger, miso, and soy sauce, combined with fresh vegetables, soft-boiled eggs, and tender ramen noodles. Perfectly balanced and easy to prepare on the stovetop, this comforting Asian-inspired main course offers a hearty and nourishing meal ideal for any day.
Ingredients
Scale
Broth Ingredients
- 6 cups chicken broth or vegetable broth
- 2 cups water
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon miso paste
- 1 teaspoon sesame oil
- 1 teaspoon chili paste (optional)
- Salt to taste
- Black pepper to taste
Broth Cooking Oil
- 1 tablespoon vegetable oil
Noodle and Toppings
- 2 packs ramen noodles (fresh or dried, without seasoning packets)
- 2 large eggs
- 1 cup sliced mushrooms
- 1 cup baby spinach
- 0.5 cup sliced green onions
- 0.5 cup shredded carrots
Instructions
- Prepare the Aromatics: Heat the vegetable oil in a large pot over medium heat. Add the minced garlic and grated ginger, cooking for about 30 seconds until fragrant to develop the flavor base of the broth.
- Make the Broth: Pour in the chicken or vegetable broth and water, then stir in the soy sauce, miso paste, sesame oil, and optional chili paste. Bring the mixture to a gentle boil, then reduce heat and let it simmer for 15 minutes to allow the flavors to meld perfectly.
- Cook the Soft-Boiled Eggs: In a separate saucepan, add eggs to gently boiling water and cook for 6 to 7 minutes for perfect soft-boiled eggs. Transfer eggs immediately to cold water to stop cooking, then peel and set aside for serving.
- Add Vegetables: Add the sliced mushrooms and shredded carrots to the simmering broth. Continue to simmer for 3 minutes to soften the vegetables while maintaining their texture.
- Cook the Noodles: Add the ramen noodles to the broth and cook according to the package instructions until tender, usually 3 to 5 minutes depending on noodle type.
- Incorporate Spinach: Stir in the baby spinach just before finishing cooking the noodles, allowing it to wilt gently in the hot broth.
- Season and Serve: Taste the broth and adjust seasoning with salt and black pepper as needed. Divide the ramen noodles and broth into serving bowls, top each with halved soft-boiled eggs and sliced green onions. Serve hot and enjoy.
Notes
- For extra depth of flavor, allow the broth to simmer longer if time permits.
- Add cooked chicken, shrimp, or tofu to the bowls for additional protein and texture variety.
- Adjust chili paste quantity to control spiciness according to your preference.
- Use fresh ramen noodles when possible for best texture and taste, but dried noodles work well too.
