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Homemade ramen bowl with rich soy broth, sliced glazed chicken, soft-boiled eggs, bok choy, mushrooms, green onions, and sesame seeds.

Homemade Ramen

This homemade ramen recipe features a rich soy-based broth layered with garlic, ginger, and umami depth, served with fresh ramen noodles, soft-boiled eggs, and tender sliced chicken or pork.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 Servings
Course: Main Course
Cuisine: Japanese
Calories: 520
Ingredients Method Notes

Ingredients
  

  • For the Broth
  • 4 cups chicken broth or pork broth
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger sliced
  • 3 green onions chopped
  • ½ cup dried mushrooms shiitake preferred
  • 2 tablespoons soy sauce
  • For the Tare Seasoning Base
  • 3 tablespoons soy sauce
  • 1 tablespoon mirin
  • 1 teaspoon sugar
  • 1 tablespoon miso paste optional
  • For the Bowl
  • 12 oz fresh ramen noodles
  • 2 soft boiled eggs halved
  • 1 ½ cups sliced chicken or pork
  • 2 green onions sliced
  • 1 tablespoon chili oil optional

Method
 

  1. In a large pot, sauté garlic and ginger for 1–2 minutes.
  2. Add broth, dried mushrooms, and green onions. Simmer for 20–30 minutes.
  3. Stir in soy sauce and adjust seasoning.
  4. In a small bowl, mix soy sauce, mirin, sugar, and miso paste to create the tare.
  5. Cook ramen noodles according to package instructions. Drain well.
  6. Add 1–2 tablespoons tare to each serving bowl.
  7. Pour hot broth over tare and stir gently.
  8. Add noodles to the bowl.
  9. Top with sliced chicken or pork, soft-boiled eggs, green onions, and chili oil.
  10. Serve immediately.

Notes

  • Store broth separately from noodles to prevent sogginess.
  • Add extra soy sauce or chili oil for stronger flavor.
  • For vegetarian ramen, use vegetable broth and tofu instead of meat.