Description
This homemade ramen recipe features a flavorful broth made from a blend of chicken and beef broths, infused with miso paste, soy sauce, garlic, and ginger. Tender ramen noodles are topped with sautéed mushrooms, baby spinach, shredded carrots, and garnished with soft-boiled eggs, green onions, and optional nori strips. A perfect Japanese-inspired main course that’s rich, comforting, and easy to prepare on the stovetop.
Ingredients
Scale
Broth Ingredients
- 4 cups chicken broth
- 2 cups beef broth
- 2 cups water
- 2 tablespoons soy sauce
- 1 tablespoon miso paste
- 1 tablespoon sesame oil
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon rice vinegar
- 1 tablespoon brown sugar
Noodles and Vegetables
- 2 packs ramen noodles (discard seasoning)
- 1 cup sliced mushrooms
- 1 cup baby spinach
- ½ cup shredded carrots
- ½ cup chopped green onions
Garnishes
- 2 soft-boiled eggs, halved
- 1 sheet nori, cut into strips (optional)
- Chili oil or sriracha for serving (optional)
Instructions
- Prepare the Broth: In a large pot, heat sesame oil over medium heat. Add the minced garlic and grated fresh ginger, sautéing for 1–2 minutes until fragrant to build the broth’s aromatic base.
- Develop the Flavor: Stir in the soy sauce, miso paste, and brown sugar to combine, then pour in the chicken broth, beef broth, and water. Bring the mixture to a simmer and allow it to cook uncovered for 15–20 minutes so the flavors can meld beautifully.
- Cook the Noodles: While the broth simmers, cook the ramen noodles according to package instructions without using the seasoning packet. Drain and set aside to prevent overcooking.
- Add Vegetables: Add the sliced mushrooms and shredded carrots to the simmering broth and cook for an additional 5 minutes until tender.
- Finish the Broth: Stir in the baby spinach and cook just until wilted. Taste the broth and adjust seasoning with extra soy sauce or a splash of rice vinegar as desired for balance.
- Assemble and Serve: Divide the cooked noodles into serving bowls. Ladle the hot broth along with the vegetables over the noodles. Garnish each bowl with halved soft-boiled eggs, chopped green onions, strips of nori if using, and a drizzle of chili oil or sriracha for some heat.
Notes
- You can substitute the broth mixture with all chicken or all vegetable broth depending on your taste preference or dietary needs.
- For added protein, consider topping the ramen with cooked pork belly, tofu, or grilled chicken.
- Prep toppings like soft-boiled eggs and vegetables in advance to speed up meal assembly on busy days.
