Imagine the comforting aroma of a steaming bowl of ramen, with its rich broth and tender noodles beckoning you to take a sip.
This easy-to-make Japanese classic feels like a warm hug on a chilly day, instantly cozying up your soul.
As the ingredients blend, silky noodles meet savory broth, creating a harmonious symphony of flavors.
It’s a delightful transformation from simple pantry staples to culinary bliss.
Let’s bring this dish to life!
Kitchen Tools Required
- 1 Medium pot
- 1 Strainer
- 1 Ladle
- 1 Knife
- 1 Cutting board
Ingredients
- 2 cups water
- 1 pack ramen noodles
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 cup chicken broth
- 1/2 cup sliced mushrooms
- 1/2 cup chopped green onions
- 1 boiled egg, halved
- 1/4 cup shredded cooked chicken
- 1 tablespoon miso paste (optional)
Cook & Prep Time
To efficiently manage your time while preparing and cooking Ramen Noodle Soup, follow this timeline:
- Reading and Preparation (5 minutes)
- Read through the entire recipe and gather all necessary equipment and ingredients.
- Prep Work (5 minutes)
- Slice the mushrooms, chop the green onions, and shred the cooked chicken.
- Boil an egg if not already done.
- Cooking (15 minutes)
- Bring 2 cups of water to a boil in a medium pot (approximately 2 minutes).
- Add the ramen noodles and cook for 3 minutes (total time: 5 minutes).
- Strain the noodles and set aside (approximately 1 minute).
- In the same pot, combine chicken broth, soy sauce, and sesame oil, then bring to a gentle simmer (approximately 5 minutes).
- Add sliced mushrooms and cook for 2 minutes (total time: 12 minutes).
- Stir in the miso paste until dissolved, if using (approximately 1 minute).
- Add the cooked ramen noodles back into the pot and mix well (approximately 2 minutes).
- Serving (2 minutes)
- Ladle the soup into bowls and top with green onions, boiled egg halves, and shredded chicken.
This timeline guarantees that you efficiently manage your time while preparing this delicious Ramen Noodle Soup.
Adjust as needed based on your pace and preferences.
Recipe Instructions
Bring 2 cups of water to a boil in a medium pot.
Add the ramen noodles and cook for 3 minutes.
Strain the noodles and set aside.
In the same pot, combine chicken broth, soy sauce, and sesame oil.
Bring the mixture to a gentle simmer.
Add sliced mushrooms and cook for 2 minutes.
Stir in the miso paste until dissolved (optional).
Add the cooked ramen noodles back into the pot.
Ladle the soup into bowls and top with green onions, boiled egg halves, and shredded chicken.
Serve immediately while hot.
Serving Tips
- Steamed Dumplings: Pair the ramen with steamed dumplings for a satisfying and complementary side dish.
- Pickled Vegetables: Add a tangy crunch with pickled vegetables like kimchi or pickled radishes.
- Seaweed Salad: Enhance the Japanese theme with a revitalizing seaweed salad on the side.
- Gyoza: Serve with crispy gyoza (Japanese dumplings) for added texture and flavor contrast.
- Tempura Vegetables: Enjoy a variety of tempura vegetables as a crispy and light accompaniment.
Storage
To store leftover ramen noodle soup, transfer it to an airtight container.
Refrigerate for up to 2 days.
Reheat gently on the stove, adding extra broth if needed to maintain consistency.
Freezing
To freeze ramen noodle soup, store the cooled broth and noodles separately in airtight containers.
Avoid freezing toppings like green onions and boiled eggs.
Thaw in the refrigerator before reheating.
Reheating
To reheat ramen noodle soup, gently warm on the stove.
Add a splash of broth if needed.
Avoid microwaving to prevent overcooking noodles.
Stir occasionally for even heating.
Final Thoughts
Ramen noodle soup is a versatile and comforting dish that can be easily customized to suit a variety of tastes.
Whether you opt for a traditional or vegetarian version, the combination of savory broth and hearty toppings makes it a satisfying meal.
Don’t hesitate to experiment with different ingredients and flavors to make it your own.
Enjoy the warmth and richness of homemade ramen any day of the week.
Frequently Asked Questions
Can I Use Instant Ramen Noodles for This Recipe?
You can definitely use instant noodles. Just adjust the cooking time as they cook faster. Make certain they absorb the rich flavors by simmering them with broth and spices. Elevate your dish with personalized toppings, creating a gourmet experience.
What Can I Substitute for Miso Paste if I Don’t Have Any?
If you don’t have miso paste, swap it with tahini for a creamy touch or soy sauce for umami depth. Add a hint of nutritional yeast for extra flavor. Each alternative delivers a unique twist to your dish.
How Can I Make This Ramen Spicier?
To spice it up, add chili flakes, sriracha, or a dash of cayenne pepper. Infuse heat by sautéing sliced jalapeños or using hot sesame oil. Customize the spice level to your preference and enjoy the fiery kick!
Are There Gluten-Free Alternatives for Ramen Noodles?
You can opt for gluten-free noodles, like rice noodles or shirataki noodles, to maintain texture and taste. Make certain your soy sauce is gluten-free. Experiment with zoodles (zucchini noodles) for a creative twist on the dish!
Is It Possible to Make This Recipe Vegan?
You can easily veganize this recipe. Swap chicken broth with vegetable broth, omit the egg and chicken, and use tofu or tempeh instead. Add miso paste for umami, and experiment with creative toppings like seaweed or bamboo shoots.
Ramen Noodle Soup
Equipment
- 1 medium pot
- 1 strainer
- 1 Ladle
- 1 Knife
- 1 Cutting board
Ingredients
- 2 cups water
- 1 pack ramen noodles
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 cup chicken broth
- 1/2 cup mushrooms sliced
- 1/2 cup green onions chopped
- 1 boiled egg egg halved
- 1/4 cup chicken shredded, cooked
- 1 tablespoon miso paste optional
Instructions
- Bring 2 cups of water to a boil in a medium pot.
- Add the ramen noodles and cook for 3 minutes.
- Strain the noodles and set aside.
- In the same pot, combine chicken broth, soy sauce, and sesame oil.
- Bring the mixture to a gentle simmer.
- Add sliced mushrooms and cook for 2 minutes.
- Stir in the miso paste until dissolved (optional).
- Add the cooked ramen noodles back into the pot.
- Ladle the soup into bowls and top with green onions, boiled egg halves, and shredded chicken.
- Serve immediately while hot.
Notes
