Homemade Ramen
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Homemade Ramen
This homemade ramen skips the days-long broth and still delivers a rich, savory bowl in under an hour. You build a quick miso and soy broth with plenty of aromatics, cook the noodles separately, and top each bowl with a jammy soft egg, scallions, and whatever you like. It is a weeknight take on the real thing, fully customizable once you have the broth down.
Ingredients
- 2 tablespoons sesame oil
- 4 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 6 cups low-sodium chicken broth
- 3 tablespoons white miso paste
- 3 tablespoons soy sauce
- 1 tablespoon mirin
- 2 teaspoons sugar
- 4 soft-boiled eggs, halved
- 12 ounces fresh or dried ramen noodles
- 2 cups sliced shiitake mushrooms
- 2 cups baby spinach
- 3 green onions, sliced
- 2 sheets nori, halved
Directions
- Heat the sesame oil in a large pot over medium heat. Add the garlic and ginger and cook until fragrant, about 1 minute.
- Pour in the chicken broth and bring to a simmer. Whisk in the miso, soy sauce, mirin, and sugar until smooth.
- Add the shiitake mushrooms and simmer for 10 minutes to build flavor.
- Stir in the spinach and cook until wilted, about 2 minutes. Keep the broth warm over low heat.
- Cook the ramen noodles in a separate pot of boiling water according to the package, then drain.
- Divide the noodles among four bowls. Ladle the hot broth over them and top each with a halved egg, green onions, and nori. Serve right away.
Tips and variations
- Cook the noodles separately and add them to each bowl, so they do not soak up the broth and turn soft.
- For the jammy egg, boil for exactly 6.5 minutes, then chill in ice water before peeling.
- Keep the broth and toppings ready, then build each bowl just before eating for the best texture.
- Customize freely with corn, bean sprouts, sliced pork, or a spoon of chili crisp on top.
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Common questions
- Can I make ramen broth ahead
- Yes. The broth keeps for up to 4 days in the fridge and freezes for 3 months. Cook the noodles fresh each time so they stay springy.
- What noodles should I use
- Fresh ramen noodles give the best chew, found in the refrigerated aisle of many stores. Dried ramen noodles work well too. Skip the seasoning packet and use this broth instead.
- How do I get a jammy soft egg
- Lower eggs into boiling water and cook for 6.5 minutes, then move them to an ice bath. Peel them carefully and halve just before serving.
- Can I make it vegetarian
- Yes. Use vegetable broth in place of the chicken broth and check that your miso and noodles are vegetarian. The mushrooms add plenty of savory depth.
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