Description
This homemade ramen recipe features a flavorful, rich broth made with garlic, ginger, soy sauce, and miso paste, combined with fresh ramen noodles, soft-boiled eggs, mushrooms, spinach, and crisp vegetables for a comforting and satisfying Asian-inspired noodle soup.
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)
Main Ingredients
- 1 tablespoon vegetable oil
- 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
- Salt to taste
- Black pepper to taste
Instructions
- Prepare 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.
- Make the Broth: Pour in the chicken or vegetable broth and water. Stir in soy sauce, miso paste, sesame oil, and optional chili paste. Bring the broth to a gentle boil, then reduce heat and simmer for 15 minutes to develop flavor.
- Cook Soft-Boiled Eggs: While the broth simmers, place eggs in a separate saucepan of gently boiling water. Cook for 6 to 7 minutes for soft-boiled eggs, then transfer to cold water. Peel and set aside.
- Add Vegetables: Add sliced mushrooms and shredded carrots to the simmering broth. Cook for an additional 3 minutes until tender.
- Cook Noodles: Add ramen noodles to the broth and cook according to package directions until tender.
- Finish Soup: Stir in baby spinach and cook until just wilted. Taste the broth and season with salt and black pepper as needed.
- Serve: Divide the ramen and broth into bowls. Top each serving with halved soft-boiled eggs and sliced green onions. Serve hot immediately.
Notes
- For richer flavor, simmer the broth longer if time permits.
- To add protein, include cooked chicken, shrimp, or tofu.
