I Make Homemade Ramen, and It's Actually a Lot Easier Than You Might Think

I've been hooked on ramen pretty much since the very first time I tried it. While I love going out for a professionally-made bowl of it, I've also been experimenting for years with different ways to make the comfort food myself. While it may seem intimidating, I can tell you that it's not nearly as hard as you might think it is.

First, start with the noodles. I recommend cooking the noodles separately from the broth to prevent them from getting gummy. Then, sauté your onions and mushrooms until they're nice and browned. Add garlic and cook for about a minute.

To make your chicken broth, add the chicken base to the hot water and stir to combine. Pour chicken broth into your pot, and bring it back up to a simmer. Meanwhile, slice your chicken super thin (I like to slice it while it's still frozen and I swear it works!).

To get a super savory flavour, I combine one tablespoon each of soy sauce, miso paste, and Worcestershire sauce to make my very own "flavour bomb." I add this secret sauce to a lot of my favourite meaty dishes.

Once you add the sliced chicken, your broth should look like this:

The end result is a dish that's packed with flavour and perfect for chilly Winter nights. Keep reading for the full recipe and instructions.

Homemade Ramen

Original Recipe by Bethany Good

Notes

Pro tip: slice chicken breasts while they are still frozen.

For leftovers, store noodles and soup separately, that way the noodles don’t soak up all the broth. Ramen broth freezes beautifully.

Ingredients

1. 2 packages of dry ramen noodles
   2 chicken breasts, thinly sliced
   1 tablespoon canola or other neutral oil (don't use olive oil)
   1 small to medium onion, slice half and dice the rest.
   1 5 oz. package Shitake mushrooms, washed (dice 1 cup and leave the rest for later)
   1 tablespoon of minced garlic
   8 cups of chicken broth (I make my own by using Better Than Boullion Roasted Chicken Base and boiling water)
   “Flavor bomb” (1 tablespoon each of soy sauce, miso paste, and Worchestire sauce combined)
   2 tablespoons of mirin
   Sliced green onions, cilantro, or chives for garnishing

Directions

For the noodles:

1. Make noodles according to package directions. Set aside.

For the Broth:

1. In a large pot saute diced onions mushroom in oil till browned.
2. Add garlic,saute until fragrant.
3. Add chicken broth, bring to simmer.
4. Add “flavor bomb” and mirin.
5. Bring the broth back up to a roiling boil.
6. Add mushrooms and thinly sliced onions.
7. Add sliced chicken and make sure to cook thoroughly.
8. Taste, and adjust seasonings accordingly.

To serve:

1. Place noodles in a bowl.
2. Add broth.
3. Garnish with cilantro, green onions, chives. Enjoy!

Information

Category

Soups/Stews

Yield

10-12 servings

Prep Time

30 minutes

Cook Time

30 minutes

Total Time

59 minutes, 59 seconds