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Easy Homemade Ramen

A rich, savory homemade ramen ready in just 23 minutes, built from real aromatics and perfect for a satisfying weeknight dinner.
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Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Japanese-inspired
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp sesame oil toasted sesame oil preferred
  • 2 tsp garlic minced, fresh preferred
  • 1 tsp ginger paste or freshly grated ginger
  • 1.5 cup mushrooms sliced; shiitake recommended, cremini or button work fine
  • 4 cup chicken stock low-sodium preferred
  • 4 cup water
  • 0.25 cup soy sauce low-sodium; tamari for gluten-free
  • 5 baby bok choy leaves 5-6 leaves; substitute spinach or kale
  • 4 packs ramen noodles fresh, frozen, or dried; discard seasoning packets
  • 1 lb grilled chicken sliced; rotisserie chicken works great
  • 2 soft-boiled eggs halved
  • 0.25 cup green onions sliced
  • 1 tsp sesame seeds for garnish

Equipment

  • Large pot or Dutch oven
  • Second large pot (for noodles)
  • Ladle

Method
 

  1. Heat a large pot or Dutch oven over medium heat. Add the sesame oil. Once it shimmers, add the minced garlic and ginger paste. Stir constantly for 30 to 60 seconds until fragrant. Do not let the garlic burn — it turns bitter quickly.
  2. Add the sliced mushrooms to the pot. Cook, stirring occasionally, for 3 to 5 minutes until they soften, brown slightly, and release their natural juices into the pot.
  3. Pour in the chicken stock, water, and soy sauce. Stir to combine and bring to a boil. Once boiling, reduce heat to low and simmer for at least 10 minutes to allow flavors to meld. Optional: add 1 tablespoon of mirin for a subtle sweetness.
  4. While the broth simmers, bring a separate large pot of water to a boil. Cook the ramen noodles according to package directions (usually 2 to 4 minutes). Drain well and set aside. Do not cook noodles in the ramen broth — this keeps the broth clear and the noodles from turning mushy.
  5. In the last 2 minutes of simmering, add the baby bok choy to the broth. Cook just until tender and bright green. Do not overcook.
  6. Divide the drained noodles evenly among serving bowls. Arrange the sliced grilled chicken on top. Ladle the hot broth, mushrooms, and bok choy over the noodles and chicken in each bowl.
  7. Top each bowl with a halved soft-boiled egg, sliced green onions, and a sprinkle of sesame seeds. Serve immediately.

Notes

Storage: Store broth and noodles separately in airtight containers. Broth keeps in the refrigerator for up to 3 days or freezes for up to 3 months. Reheat broth on the stovetop before serving. Reheat noodles with a 30-second dip in boiling water or let hot broth warm them. Substitutions: Use tamari instead of soy sauce for gluten-free. Swap chicken for tofu and chicken stock for vegetable broth for a vegetarian version. Rice noodles can replace ramen noodles. Toppings to try: sriracha, chili crisp, bean sprouts, sweet corn, shredded carrots, nori, or a drizzle of extra toasted sesame oil.