Homemade Ramen

Kristen's Keys for The Best Homemade Ramen

A few key tips keep this recipe fast enough for a weeknight, yet packed with deep rich flavor.

• Simmer the broth for at least 10 minutes. This short simmer gives the ingredients time to meld together so the broth tastes rich rather than flat.
• Use fresh ginger, not ground. Freshly grated ginger root adds brightness and punch that dried ginger just can't replicate.
• Toppings aren't just extra. They add contrast and texture, turning your homemade ramen into something that rivals an expensive ramen shop.

Notes on Ingredients for Homemade Ramen

• Broth: Mushroom, vegetable, or chicken broth are all suitable as the base for building the ramen broth. Mushroom broth will be incredibly flavorful, but is much harder to find and more expensive. I typically use homemade vegetable broth.
• Ginger: Fresh ginger is a must! Keep a peeled ginger root in a storage bag in your freezer to have on hand at all times (it grates from frozen beautifully).
• Garlic: Use refrigerated or freshly minced garlic or omit if you don't care for garlic.
• Soy Sauce + Miso Paste: Together they add rich, umami flavor to the ramen. Miso paste is found in the refrigerated produce section of most grocery stores, but can be omitted for simplicity. In that case, I would suggest adding a bit more soy sauce to compensate.
• Rice Wine Vinegar: Brightens up the ramen broth and makes the flavors pop in your mouth. Mirin is a good substitute.
• Ramen Noodles: Use any variety of packaged ramen noodles or refrigerated ramen noodles you like. Just go ahead and discard any flavor packets that may accompany the noodles.
• Vegetables: Adding vegetables to the ramen is optional. I personally like to add bok choy for texture, red bell peppers for sweetness and crunch, and mushrooms for additional earthy depth. Kale or napa cabbage make a good substitute for the bok choy.
• Toppings: Shredded carrots, diced green onions, a soft-boiled egg, Sriracha, pickled radishes, and/or dried seaweed are all great options.

How to Make Ramen at Home

Think of this section as me guiding you through the process, giving you a few expert tips along the way.

Step One: Simmer Ramen Broth

Combine the broth, soy sauce, miso, rice vinegar, garlic, and ginger together in medium saucepan. Bring this mixture to a boil over medium heat, then reduce the heat to low. cover, and simmer for 10 minutes, to develop a rich, nuanced broth.

Step Two: Add Vegetables

Add in sliced bok choy, mushrooms, and red peppers, and simmer until the greens are wilted, yet still retain a bit of bite and vibrant color, about 5-10 minutes depending on the greens used.

👉🏻Remember adding veggies to the broth is optional. You can skip this step if you have picky eaters on hand or you would like to have homemade ramen ready in under 15 minutes.

Step Three: Cook Ramen Noodles

Add the ramen noodles directly to the simmering broth and cook according to the package directions.

👉🏻Cooking time will vary. The cook time on ramen noodles vary widely, so it is best to refer to the package directions for perfectly cooked noodles.

Step Four: Serve with Toppings

Ladle the ramen into bowls and add your favorite toppings. I personally recommend something crunchy, something creamy, and something spicy for the ultimate texture and flavor.

More Asian-American Favorites to Try

• Homemade Orange Chicken
• Easy Thai Noodles
• Moo Goo Gai Pan
• Vegetable Fried Rice
• Shrimp Lo Mein
• Hunan Chicken