Quick Homemade Ramen Recipes

SIMPLE HOMEMADE CHICKEN RAMEN

Steps:

• Preheat the oven to 375℉. Season the chicken generously with salt and pepper.
• Melt the butter in a large oven-safe skillet over medium heat. Add the chicken, skin-side down, and cook until the skin is golden brown and releases easily from the pan, about 5-7 minutes. Flip the chicken over and cook for another 4-5 minutes, until golden.
• Transfer the skillet to the oven and roast for 15-20 minutes, until the chicken is cooked through. Remove from the oven, transfer the chicken to a plate, and cover with foil until ready to serve.
• Heat the oil in a large pot over medium heat until shimmering. Add the garlic and ginger, and cook for a few minutes until softened. Add the soy sauce and mirin, and stir to combine. Cook for another minute.
• Add the stock, cover, and bring to a boil. Remove the lid, and let simmer uncovered for 5 minutes, then add the dried mushrooms. Simmer gently for another 10 minutes, and season with salt, to taste.
• Fill a pot with enough water to cover the eggs, and bring to a boil. Gently lower the eggs (still cold from the fridge) into the boiling water, and let simmer for 7 minutes (for a slightly-runny yolk) or 8 minutes (for a soft, but set-up yolk).
• Meanwhile, fill a large bowl with ice water. When the timer finishes, transfer the eggs to the ice bath to stop the cooking process. Wait at least 5 minutes, or until cool enough to handle, then carefully peel away the shell and slice in half, lengthwise. Set aside until ready to serve.
• Meanwhile, chop the scallions and jalapeño (if using). Slice the chicken into thin pieces. Set aside. When the eggs finish cooking, add the ramen noodles to the boiling water.
• Cook for 2-3 minutes, until soft, then divide the noodles into two large bowls. Add the sliced chicken and the ramen broth. Top with the fresh scallions, jalapeño, and the soft boiled egg. Serve immediately. Enjoy!!

QUICK HOMEMADE RAMEN

Steps:

• Heat the sesame oil in a large skillet over medium low heat. Add the garlic and ginger; stir fry for 2 minutes or until soft and fragrant.
• Add the broth and the water. Bring to a simmer; add the mushrooms and simmer for 10 minutes or until the mushrooms have softened and the broth is flavorful.
• Add the instant noodles to the hot liquid and simmer for an additional 5 minutes or until the noodles have softened. Add the scallions and stir to combine.
• Remove from heat, stir in the kale and carrots, and top with crunchy panko crumbs (see notes) and a soft-boiled egg (optional). Season with chili oil, hot sauce, sesame oil, and/or soy sauce and salt to taste.

QUICK RAMEN NOODLE SOUP

Steps:

• Place the oil, garlic, ginger, scallions, and chili sauce in a dutch oven or large pot and cook over medium high heat for 2-3 minutes, until fragrant and the scallions start to soften.
• Add the chicken stock, beef broth, fish sauce, and soy sauce and bring to a boil over high heat. Taste and adjust as necessary (I add about a cup of water to reduce saltiness).
• Add your eggs, if cooking, and the noodles to the boiling soup, and cook for about 3 minutes (the noodles I use require about 3 minutes, but follow the package instructions).
• Serve and enjoy!

EASY SPICY MISO RAMEN NOODLES

Steps:

• Heat vegetable oil in a large pot over medium heat.
• Add minced garlic, ginger, and shallot, and cook until fragrant, about 1 minute, stirring frequently.
• Add ground pork, and stir-fry until no longer pink.
• Add chili bean paste and miso paste.
• Add chicken stock, soy sauce, and green onions.
• Cover and bring to a boil. Remove the lid, lower the heat and simmer for 10 minutes.
• Taste and season with salt and pepper to taste. Remove from heat and set aside.
• Cook ramen noodles al dente according to the instructions on the package.
• Drain completely and divide the noodles into 2 bowls.
• Pour the ramen soup on top of the noodles, and add toppings such as soft-boiled eggs. Serve and enjoy!

EASY HOMEMADE CHICKEN RAMEN RECIPE

Steps:

• Place all the ingredients for the chicken marinade in a bowl. Mix well to coat the chicken. If time permits, allow the chicken to marinate for at least 1 hour.
• Preheat oven to 425°F, and place an oven rack in the top third of your oven. Line a baking sheet with parchment paper.
• Place the chicken pieces on the baking sheet, skin side down (or smooth side down), evenly spaced apart. Then place the baking sheet in the preheated oven (upper third).
• Let the chicken roast for 15 minutes. While the chicken is cooking, mix the brown sugar and dark soy sauce for the glaze, and start making the ramen.
• After 15 minutes, flip the chicken pieces over and spoon the glaze over them. Let the chicken cook for a further 10 - 15 minutes. Then remove from the oven and let them cool down.
• Slice the chicken and set aside.
• While the caramelized soy chicken is cooking in the oven, make the ramen base.
• Place two saucepans on the stove.
• As an optional step, you can chop the garlic and ginger. Or you can add them whole or sliced and strain the ramen stock to remove the large pieces of garlic and ginger later.
• In one saucepan (Pot 1), place the stock, ginger, garlic, spring onions, chili (if using), soy sauce and mirin. Stir and cover the pot. Let it come to a boil at medium high - high heat. Then lower the heat to medium and let it simmer for 25 minutes. Taste the base and add more soy sauce if needed.
• While Pot 1 is simmering, add water to the second pot (Pot 2), and bring it to a boil. Add the dried noodles to the boiling water, and cook according to package directions. I prefer cooking the noodles for ONE MINUTE LESS than what's recommended on the package, as the noodles will continue to cook for a bit longer when served with hot broth. The straight ramen noodles I use here take 3 minutes to cook. Drain the noodles and divide into 4 bowls and set aside.
• When the ramen base in Pot 1 has cooked for about 20 - 25 minutes, strain to remove the garlic, ginger, chili and spring onions (or only the spring onions and chili). Add the strained stock back into the pot and add the mushrooms, and let it cook for a further 5 minutes until the mushrooms have softened. The ramen base is now ready.
• Make ramen eggs the day before, according to this recipe.OR make regular soft boiled eggs to top your ramen bowl. (Ramen eggs need at least 2 hours to marinate).
• To make regular soft boiled eggs - bring a pot of water to a boil. Lower 4 large eggs carefully into the water and cook the eggs for 6 - 6 ½ minutes.
• Immediately place the eggs in cool running water or an ice bath for a few minutes. Peel and set aside until ready to serve. This can be done BEFORE you cook the ramen as well.
• Wash the greens, and cut them in half, or into sections if necessary (for Shanghai bok choy).
• Place the greens in a bowl and drizzle a little soy sauce and sesame oil (and garlic) on top. Toss to combine.
• Cover and microwave in 1 minute increments until the greens have softened, but not too wilted. Alternatively, you can heat a non-stick pan with a little oil, and pan fry the greens with soy sauce and garlic for about 2 - 4 minutes.
• Evenly divide the hot stock between the four bowls with ramen noodles.
• Top with the steamed greens, sliced soy chicken, ramen eggs, spring onions, radishes and other toppings you like.

EASY HOMEMADE RAMEN

Steps:

• Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and halving. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in chicken broth, mushrooms, soy sauce and 3 cups water. Bring to a boil; reduce heat and simmer until mushrooms have softened, about 10 minutes. Stir in Yaki-Soba until loosened and cooked through, about 2-3 minutes. Stir in spinach, Narutomaki, carrot and green onions until the spinach begins to wilt, about 2 minutes. Serve immediately, garnished with eggs.

RAMEN NOODLE SOUP

Steps:

• In a medium saucepan combine broth and noodles. Cover and bring to a boil over high heat; stir to break up noodles. Reduce heat to medium and add soy sauce, chili oil and ginger. Simmer, uncovered, for 10 minutes. Stir in sesame oil and garnish with green onions.