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Homemade Ramen Recipe

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Feasting at home

Total Time

1 hour

Prep Time

30 minutes

Cook Time

30 minutes

Rating

(2)

Ingredients

4 servings

12-16 ounces cooked chicken breasts, chopped or shredded *see notes
8 ounces dry ramen noodles (or 16 ounces fresh) *see notes
2-3 baby bok choy, quartered (or sub napa cabbage, spinach or other greens)
6 cups chicken stock- homemade stock is richer and more unctuous and will elevate.
1 tablespoon fresh ginger, grated
2 garlic cloves, minced
6 green onions, sliced
4 large fresh shiitake mushrooms or dried shiitake mushrooms
1/4 cup bonito flakes (optional, but elevates)
1 tablespoon soy sauce, shoyu, or gluten-free liquid aminos
2 teaspoons mirin or rice wine vinegar or sherry *see notes.
1/4 teaspoon white pepper
4 soft or jammy boiled eggs (see notes)
1/2 cup toasted nori, cut into strips, or other seaweed like wakame
1/2 green onions, sliced or make curls *see notes
few drops of toasted sesame oil
fresh cilantro
chili threads or flakes
sriracha or chili garlic paste
furikake or toasted sesame seeds
crispy shallots

Dinner Eggs Sautéing Intermediate ...

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Preparation

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Step 1

For the ramen broth

Step 2

In a medium saucepan, saute ginger and garlic for 1 minute over medium high heat, add two chopped scallions, sliced shiitakes, and broth. Let it come to a simmer.

Step 3

Put bonito flakes in a bowl or glass measuring cup, add a cup of simmering broth, and let it sit for 5 minutes. Then strain the mixture back into the pot of broth.

Step 4

Add soy sauce, mirin and white pepper into the broth, stir to combine.

Step 5

Prep Noodles and Veggies

Step 6

While the broth simmers, cook your noodles in a separate pot of boiling water (according to package directions) and get your toppings ready. Wilt the bok choy or greens in the broth. When ready to serve, remove the broth from the heat. Taste, and adjust salt if needed. See notes.

Step 7

Assemble

Step 8

Divide the cooked noodles among the bowls. Divide the chicken, pull the bok choy out of the broth and add to the bowls with tongs, and ladle the hot broth broth overtop.