Ditch the instant noodles and bring the magic of ramen to your kitchen! This Ramen Recipe is loaded with rich, savory flavors—tender chicken, springy noodles, and an aromatic broth so good, it’s nothing like your college dorm ramen. Ready in just 30 minutes, it’s my family’s ultimate comfort food!
I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, use the Jump to Recipe to head straight there!
Why You Should Make This Ramen Recipe
Once you’ve made ramen from scratch, you’ll never want to go back to the packaged stuff! After working to perfect the recipe (which included a lot of yummy testing), the final result rivals our favorite restaurant and has become our family’s ultimate comfort food. It’s the bowl we turn to on chilly evenings, when we’re feeling under the weather, or just need something warm and satisfying to brighten the day.
The secret to the deep, rich flavor in this ramen is the mushrooms—they’re not only umami powerhouses but also packed with immune-boosting benefits. And here’s the kicker: I don’t even like mushrooms, but I love what they bring to this dish! Add in fresh ginger and garlic, tender chicken, and a medley of vibrant veggies, and you’ve got a bowl that’s as nourishing as it is delicious. And if you, like me, aren’t a shroom fan, no worries—just slurp away and spoon those mushrooms into your husband’s bowl. Trust me, he’ll love you for it!
What I love most about this recipe is how it delivers restaurant-quality flavor without the long, complicated process. In about 30 minutes, you can have a customizable, flavor-packed ramen that feels like a special treat but fits right into busy weeknights. It’s everything a good ramen should be—comforting, flavorful, and completely satisfying!
What is Ramen?
Ramen is a Japanese noodle soup dish with springy wheat noodles, served in a broth and topped with various garnishes. Once a street food, ramen has gone global and we love it for all the variations and comfort.
A traditional topping for ramen is the ramen egg or ajitsuke tamago—a soft boiled egg marinated in soy sauce and seasonings for a rich, umami flavor and creamy yolk. I skip the marinating step for simplicity and we take an American shortcut by using perfectly soft boiled eggs. They’re quick, easy and still give us that lovely, jammy-custardy yolk we all love.
Tonkotsu to Shoyu, there’s a ramen for everyone. And you can customize it! 😉
Types of Ramen
Japanese ramen comes in several delicious varieties, each with its own unique characteristics:
- Shoyu Ramen: This classic style features a clear, brown broth flavored with soy sauce, offering a balanced and savory taste.
- Shio Ramen: Known for its light and clear broth, this ramen is seasoned primarily with salt, resulting in a delicate and straightforward flavor.
- Miso Ramen: Incorporates fermented soybean paste into the broth, creating a rich, complex, and slightly nutty flavor.
- Tonkotsu Ramen: Made with a creamy, pork bone-based broth that’s simmered for hours, yielding a hearty and indulgent soup.
Our recipe draws inspiration from Shoyu Ramen, with the addition of soy sauce enhancing the broth’s depth and savoriness.
Difference between Pho and Ramen
Both are great noodle soups but pho and ramen have different feels. Pho from Vietnam uses flat rice noodles in a light fragrant broth with star anise, cloves, cardamom, coriander and cinnamon. Topped with fresh herbs, bean sprouts, lime and thinly sliced meats it’s bright and herbaceous.
Ramen from Japan uses those signature springy wheat noodles in a richer more complex broth often with soy sauce or miso. Traditional toppings are soft boiled eggs, sliced pork, nori and green onions making it hearty and comforting.
While we love both Pho and Ramen, I chose ramen to start with because it’s just so much fun to make at home and the bold flavors and endless toppings are a bonus. And who can resist a runny egg on top?
Homemade Ramen Ingredients
- Toasted Sesame Oil: Adds an authentic nutty flavor!
- Shiitake Mushrooms: These meaty mushrooms pack tons of umami, the savory “wow” factor that makes the broth rich and crave-worthy. The name “shiitake” comes from Japanese, where “shii” refers to the tree they grow on, and “take” means mushroom. See Ramen Tips for substitutes.
- Chicken Breast: Pound them to even thickness for faster, even cooking!
- Kosher Salt & Pepper: To taste!
- Dry White Wine: Use a dry white wine like Pinot Grigio or Sauvignon Blanc. If preferred use a splash of rice vinegar, which adds a touch of acidity and brightness, similar to white wine. Start with a small amount (about 1 teaspoon) and adjust to taste.
- Aromatics: You will need both minced garlic and grated ginger root the infuse plenty of flavor and aroma!
- Chicken Broth: Use your favorite store-bought chicken broth here!
- Soy Sauce: Low-sodium soy sauce adds savory depth to the broth. Use Tamari (which naturally contains less sodium and more flavor!), Bragg’s Liquid Aminos, or Coconut Aminos in place of soy sauce!
- Baby Bok Choy: These tender greens add color and nutrients! Regular bok choy works too – just chop it into bite-sized pieces.
- Carrots: A julienne peeler creates those perfect matchstick pieces, but pre-shredded carrots are a great time-saver.
- Ramen Noodles: Look for fresh or dried ramen noodles in the Asian section! Or keep it gluten-free with these gluten-free ramen noodles.
- Green Onions: For a nice crunch, flavor and color!
- Soft-Boiled Eggs: A jammy, soft boiled egg goes wonderfully with a bowl of ramen soup! Don’t worry, I’ll show you how!
- Garnishes: You can feel free to garnish your ramen with red pepper flakes, sesame seeds, or chili sauce!
Get the full recipe in the recipe card below.
How to make Ramen
Step 1 – Cook the Mushrooms & Chicken Breast
Heat a Dutch oven over medium heat, add one tablespoon of sesame oil. Once it’s warm, add the mushrooms and allow them to cook, stirring occasionally, until the juices are released. Remove the mushrooms and set aside.
Season the chicken with salt and pepper. Add the remaining sesame oil (if needed) to the pan, and add the chicken breasts. Allow them to cook without disturbing them, 3-6 minutes. Then flip over and cook on the other side until cooked through (based on thickness, make sure they reach 165°F using a meat thermometer). Remove the chicken and place it on a clean plate, covered with foil to rest while you prepare the rest of the soup.
Step 2 – Make the Broth
Deglaze the pan with white wine. Add the garlic and ginger and stir until fragrant, about 30 seconds.
Add chicken broth and soy sauce and bring to a simmer.
While the broth is simmering, bring another pan of water to a boil. Add the ramen noodles and cook for about 1 minute less than directed. Using a strainer, drain the noodles and set aside.
Slice the chicken into strips and add it to the broth and mushrooms.
Add the carrots, bok choy, and green onions, simmer for 2-4 minutes for crisp tender veggies, longer if you like fully cooked veggies. Many authentic recipes actually serve the veggies raw, on top of the hot ramen, so make it yours!
Step 3 – Add the Noodles & Serve
Finally, add the noodles to the broth. Serve in soup bowls and add a soft-boiled egg, garnish with sesame seeds, red pepper flakes, and/or chili sauce.
How to make Ramen Broth
While traditional ramen broths can take up to 12 hours to make, our simplified ramen broth uses your favorite store-bought chicken broth and gets added flavor from these steps:
- Searing the chicken and mushrooms in the same pot and deglazing with white wine.
- Adding aromatics like garlic and ginger.
- Simmering with soy sauce for a deeper savory flavor.
How to make Homemade Ramen Noodles
Technically, you could make homemade ramen noodles if you’d like! The process is quite long though, and includes mixing ingredients, kneading the dough, resting it, rolling it thin, and cutting it into noodles. Give this fellow bloggers recipe a try.
Personally, I think that quality store-bought noodles work perfectly well for this recipe, and they make it a lot easier, too! I like these without preservatives.
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How to add egg to Ramen
For the perfect finishing touch, top your ramen off with soft-boiled eggs!
The perfect soft-boiled egg for ramen has a runny, slightly jammy yolk and a just-set white. To make the soft-boiled eggs, bring a pot of water to a boil, then gently lower the eggs into the water and cook for 6-7 minutes. Transfer the eggs to a bowl of ice water using a slotted spoon to stop the cooking. Peel and slice the eggs in half just before serving, laying the halves yolk side up on top of the ramen.
High Altitude Soft-Boiled Ramen Egg Instructions
At high altitude, water boils at a lower temperature, which means you’ll need to extend the cooking time for soft-boiled eggs slightly to achieve the same results. For ramen eggs with a runny, slightly jammy yolk and a just-set white, add 1-2 extra minutes to the boiling time.
So, instead of 6-7 minutes, aim for 7-9 minutes depending on your altitude. I tested at 5280 feet and cooked for 8 ½ minutes and they were perfect. Be sure to immediately transfer the eggs to an ice bath to stop the cooking and preserve that perfect texture.
Ideas for Homemade Ramen Toppings
Sometimes less is more. Choose 3-4 complementary toppings that create balance in texture and flavor. Here are some of my favorite topping ideas!
- Soft-boiled Eggs — Check out how to make them here.
- Nori (dried seaweed)
- Bean Sprouts
- Corn: Fresh or Frozen
- Pork Belly
- Roasted Chicken
- Tofu
- Thai basil, cilantro, or mint
- Pickled vegetables
- Chili Oil
Ramen Noodles Recipe Tips
- Olive oil is completely fine to use in place of the toasted sesame oil, but the sesame oil adds a lot to the flavor in my opinion.
- The amount of cooking time will depend on the thickness of your chicken breasts. They should reach 165° F internally! If you aren’t sure, use a meat thermometer to check the internal temperature.
- Baby Bella mushrooms can be substituted for shiitake if you prefer. You can purchase them already sliced to cut down on prep time. If you have a favorite mushroom, feel free to use it.
- I recommend low-sodium soy sauce. If you have regular, you should cut back on the salt, taste it, and adjust it as needed.
- For vegetarian ramen, use vegetable broth and omit the chicken.
- I used baby bok choy, but regular bok choy works fine, too.
- Julienne Peeler: I love my julienne peeler! Get these restaurant-quality thinly sliced julienne carrots with a few swipes of this nifty peeler. Or you can cut them manually in julienne style with a knife or use a vegetable peeler to form ribbons of carrots. Sliced carrots work too, but keep them thin as this soup doesn’t simmer for long. For a short cut, you can purchase shredded carrots, instead!
- Ramen noodles are typically found in the World Foods or Asian food section of your grocery store. Some are ‘instant’ and cook in 3 minutes, while others take up to 7—check the package instructions. Many include flavoring packets, but we won’t use those (they’re packed with MSG and unnecessary additives). You’ll need about 6 ounces of noodles, but going a little over is perfectly fine!
- I like cooking the noodles separately so the broth stays clear, and they don’t get mushy after sitting in the broth. However, you can cook them right in the broth if you choose.
How to eat Ramen
The best part about eating ramen is that traditional ramen etiquette actually encourages slurping! It helps cool the noodles while also verbally enjoying your food. How fun is that? To enjoy your ramen:
- Don’t be afraid to lift the bowl to your mouth to drink the broth directly!
- Use chopsticks to gather and lift noodles.
- Incorporate toppings with each bite to get the best flavors and textures.
Storage Tips
Homemade ramen will last in the fridge for 3-4 days stored in an airtight container. Reheat it in a pan on the stove, or heat individual servings in the microwave.
Can I freeze Ramen?
Yes! It’s best to freeze the broth separately from the noodles and toppings to maintain their texture. Let the broth cool completely before storing it in airtight containers or freezer bags, leaving space for expansion, and freeze for up to 3 months.
When ready to enjoy, thaw the broth in the fridge overnight or heat it directly on the stovetop. Cook fresh noodles and prepare your toppings separately, then assemble your ramen once the broth is hot.
If you already combined everything, it still may be frozen, just recognize that the noodles and vegetables will become mushy changing the overall soup texture.
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Homemade Ramen Recipe
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Ingredients
- 2 tablespoons toasted sesame oil divided
- 1 ½ cups shiitake mushrooms sliced
- 1 pound boneless, skinless chicken breast pounded so it is even thickness
- 1 teaspoon kosher salt
- ½ teaspoon ground pepper
- ½ cup dry white wine Pinot Grigio, Sauvignon Blanc, etc.
- 4 cloves garlic minced or pressed
- 2-inch piece fresh ginger root peeled and grated
- 6 cups chicken broth low-sodium or regular chicken stock
- 2 tablespoons low sodium soy sauce or my favorite, Tamari, Bragg's Liquid Aminos or Coconut Aminos (last three are all gluten-free)
- 1 cup baby bok choy chopped
- 2 medium carrots sliced into julienne
- 2 3-ounce packages ramen noodles seasoning packets discarded
- 3 green onions sliced
- 2 soft boiled eggs see notes for instructions
- red pepper flakes, sesame seeds and chili sauce for garnish, if desired
Instructions
- Heat a Dutch oven over medium heat, add one tablespoon of sesame oil. Once it’s warm, add the mushrooms and allow them to cook, stirring occasionally, until the juices are released. Remove the mushrooms and set aside.
- Season the chicken with salt and pepper. Add the remaining sesame oil (if needed) to the pan, and add the chicken breasts. Allow them to cook without disturbing them, 3-6 minutes. Then flip over and cook on the other side until cooked through (based on thickness, make sure they reach 165°F). Remove the chicken and place it on a clean plate, covered with foil to rest while you prepare the rest of the soup.
- Deglaze the pan with white wine. Add the garlic and ginger and stir until fragrant, about 30 seconds.
- Add chicken broth and soy sauce and bring to a simmer.
- While the broth is simmering, bring another pan of water to a boil. Add the ramen noodles and cook for about 1 minute less than directed. This method is preferred as it will keep the broth more clear and your noodles won't be as mushy. But feel free to cook the noodles right in the broth, adding an extra minute to your simmering, until al dente. Using a strainer, drain the noodles and set aside. Slice the chicken into strips and add it to the broth and mushrooms.
- Now is a great time to soft-boil your egg, if using.
- Add the carrots, bok choy, and green onions, simmer for 2-4 minutes for crisp tender veggies, longer if you like fully cooked veggies. We like them crisp-tendr and typically simmer just 4 minutes or so. Many authentic recipes actually serve the veggies raw on top of the hot ramen, so make it yours!
- Finally, add the noodles to the broth. Serve in soup bowls and add a soft-boiled egg, garnish with sesame seeds, red pepper flakes, and/or chili sauce.
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Notes
Ramen Soft-Boiled Egg
The perfect soft-boiled egg for ramen has a runny yolk and a just-set white. To make the soft-boiled eggs, bring a pot of water to a boil, then gently lower the eggs into the water and cook for 6-7 minutes (7-9 minutes at high altitude – above 3200 feet, mine were perfect at 8 ½ minutes, my sea level testers were in between 6-7 minutes). Using a slotted spoon, transfer the eggs to a bowl of ice water using a slotted spoon to stop the cooking. Peel and slice the eggs in half just before serving.Storage Tips
Homemade ramen will last in the fridge for 3-4 days stored in an airtight container. Reheat it in a pan on the stove, or heat individual servings in the microwave.Can I freeze Ramen?
Yes! It’s best to freeze the broth separately from the noodles and toppings to maintain their texture. Let the broth cool completely before storing it in airtight containers or freezer bags, leaving space for expansion, and freeze for up to 3 months. When ready to enjoy, thaw the broth in the fridge overnight or heat it directly on the stovetop. Cook fresh noodles and prepare your toppings separately, then assemble your ramen once the broth is hot. If you already combined everything, it still may be frozen, just recognize that the noodles and vegetables will become mushy changing the overall soup texture.Ramen Noodles Recipe Tips
- Oil: Olive oil works, but toasted sesame oil adds amazing flavor.
- Chicken: Cook until internal temp is 165°F. Use a thermometer to check.
- Mushrooms: Swap shiitake for Baby Bellas or your favorite variety. Pre-sliced saves prep time.
- Soy Sauce: Use low-sodium soy sauce. Adjust salt if using regular.
- Vegetarian Option: Use vegetable broth and skip the chicken.
- Bok Choy: Baby bok choy works best, but regular bok choy is fine.
- Carrots: Use julienne carrots, ribbons, or thin slices. Shredded carrots work for a shortcut.
- Noodles: Find ramen noodles in the Asian foods section. Cook time varies—check the package. Skip the flavor packets.
- Cooking Noodles: Cook noodles separately to keep the broth clear, or cook in the broth if preferred.
chellie
No need to use those flavor packets full of junk. This recipe was so much better and not much more effort
Yay!! I’m with you!! Thanks, Chellie!