Easy Homemade Ramen Recipe (ラーメン)
The list of delicious ramen shops in NYC is long and so are the lines to get into them!
What makes them so popular and addictive are the complex broths that take hours to prepare and the discipline that goes into making each bowl taste the same time and again. You might think making homemade ramen is an impossible feat after taking a sip of their heavenly, milky white broths.
Yes, making something as good as Ippudo’s famous akamaru ramen would be quite hard to achieve in your own kitchen, but it doesn’t always have to be this fancy and complicated.
Sometimes, a simple bowl of homemade ramen is all you need to satisfy that craving for chewy noodle soup.
I cook homemade ramen all the time and I can tell you that it hits the spot every single time I make it! The umami, earthy, salty flavors can be replicated with a short list of easy to find ingredients and though you won’t get the same depth of flavor, you will still be very happy with your creation – lip smacking happy until the last drop! And the cool thing is, you can eat it in your pyjamas and save some broth for later, for when the second ramen craving wave hits ya!
Serve this easy homemade ramen recipe with a side of watermelon rind and daikon salad, soy and sesame edamame, or top with some sweet corn with creamy miso sauce (corn being a popular ramen topping in the northern side of Japan) or
Did you like this Easy Homemade Ramen Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!Print
Easy Homemade Ramen – ラーメン
This is a Quick and Very Easy Recipe for Homemade Ramen packed with Umami and Earthy flavors. Find classic Japanese Flavors in this bowl of Homemade Ramen that only takes 15 minutes to make!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 people 1x
- Category: Soups
- Cuisine: Japanese
- 2 cups chicken stock or vegetable stock (for vegetarian version)
- 2 cups water
- 2 tablespoons mirin
- 2 tablespoons soy sauce
- 1 teaspoon kombu dashi (optional)
- 4 dried shiitake mushrooms
- 2 stalks scallions (finely chopped)
- 1 sheet nori
- 1 dried seaweed
- 12 bamboo shoots (canned or fresh)
- 6 ounces dry or fresh ramen noodles
- hot sesame oil to taste (optional)
- ground white pepper to taste (optional)
- In a medium size pot, add chicken stock, water, mirin, soy sauce, kombu cha powder and shiitake mushrooms. Bring to a boil, lower heat to low and simmer for 10 minutes (this will soften the shiitake mushrooms and infuse some of their flavor into the broth.)
- Meanwhile, cook the ramen noodles according to the directions on the package (it’s usually 2-3 minutes). Drain and divide the ramen noodles equally among two bowls.
- Pour and divide the soup equally among the two bowls, along with the shiitake mushrooms and top with scallions and bamboo shoots.
- Shred the nori with your hands and place on top on the ramen noodles.
- Drizzle hot sesame oil and season with a little ground white pepper before serving.
- Serving Size:
- Calories: 489
- Sugar: 15.3 g
- Sodium: 913.1 mg
- Fat: 7.1 g
- Saturated Fat: 1.8 g
- Carbohydrates: 83.7 g
- Fiber: 4.9 g
- Protein: 21.4 g
- Cholesterol: 78.6 mg
Keywords: recipe, noodle soup, Asian, main, ラーメン