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Homemade Ramen Recipe Easy Step-by-Step with Rich Broth and Toppings

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This cozy homemade ramen recipe features a rich, deeply flavored broth, springy noodles, and customizable toppings. It’s easy to make, adaptable for dietary needs, and perfect for family dinners or comforting solo nights.

Ingredients

Scale
  • 3 lbs chicken bones or wings
  • 1 lb pork neck bones or shoulder (optional)
  • 2-inch piece fresh ginger, sliced
  • 4 cloves garlic, smashed
  • 1 small onion, quartered
  • 2 tbsp soy sauce
  • 1 tbsp miso paste (white or red)
  • 1 tbsp sake or dry sherry (optional)
  • 1 tbsp sesame oil
  • 8 cups water
  • Salt and pepper to taste
  • 14 oz fresh ramen noodles (or dried ‘chuka soba’)
  • 2 large eggs
  • 1 cup sliced mushrooms (shiitake or cremini)
  • 1 cup baby spinach or bok choy leaves
  • 1/2 cup corn kernels (fresh or frozen)
  • 1 sheet nori (seaweed), cut into strips
  • 1/2 cup green onions, thinly sliced
  • Cooked pork belly or shredded rotisserie chicken (optional)
  • Sesame seeds, chili oil, or sriracha (for garnish)

Instructions

  1. Preheat oven to 400°F. Place ginger, garlic, and onion on a baking sheet, drizzle with sesame oil, and roast for 15 minutes until golden and fragrant.
  2. Add roasted aromatics, chicken bones, and pork bones to a large stockpot. Pour in water, bring to a boil, then reduce heat and simmer gently for 40-60 minutes, skimming foam as needed.
  3. Stir in soy sauce, miso paste, and sake (if using). Taste and add salt or pepper as needed. Simmer 5 more minutes.
  4. Strain the broth using a fine mesh strainer or cheesecloth. Return clear broth to the pot and keep warm over low heat.
  5. Bring a medium pot of water to a rolling boil. Add ramen noodles and cook according to package directions (3-4 minutes for fresh, 5 minutes for dried). Drain, rinse briefly with warm water, and toss with a splash of sesame oil.
  6. Bring water to a boil, gently lower eggs in, then simmer for 7 minutes. Transfer eggs to ice water for 3 minutes, peel, and slice in half.
  7. Blanch spinach or bok choy in simmering water for 1 minute. Sauté mushrooms until golden. Slice green onions and nori.
  8. Divide noodles between 4 large bowls. Ladle hot broth over noodles. Arrange eggs, veggies, corn, and protein on top. Sprinkle with sesame seeds, drizzle chili oil, and add nori strips.
  9. Serve immediately while hot. Reheat broth gently if needed.

Notes

Roasting aromatics adds depth to the broth. Skim foam regularly for a clear broth. Add miso at the end for best flavor. Noodles should be cooked fresh for best texture. Broth can be made ahead and refrigerated for up to 3 days or frozen for 2 months. Customize toppings to your preference. For vegetarian, use mushrooms and kombu instead of meat.

Nutrition

Keywords: homemade ramen, ramen recipe, easy ramen, rich broth, Japanese noodles, comfort food, soup, customizable toppings, gluten-free option, dairy-free, miso ramen, chicken ramen, pork ramen

Find it online: https://hungermind.com/homemade-ramen-recipe-easy-step-by-step-with-rich-broth-and-toppings/