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Homemade Ramen

Yield: 2 ramen bowls

Materials

Ramen Broth

  • 5-6 cups water
  • 1 tsp no chicken boiullon
  • 2 tsp mushroom seasoning
  • 1 tsp oil (I use olive oil)
  • 1 1'' piece of ginger, sliced (no need to peel)
  • 1/4 onion sliced
  • 3 scallions, cut into 3" pieces
  • 1 whole garlic glove (skin included) lightly crushed
  • 1/8 tsp garlic powder
  • a pinch of salt
  • 2 servings of ramen noodles

Toppings

  • 2 eggs
  • 2 cloves garlic, minced or grated
  • 2 scallions, sliced thinly
  • oil or chili oil
  • lime wedges
  • sauteed mushrooms, as needed
  • thinly sliced onions
  • kimchi, chopped
  • 4 slices of jalapeno

Instructions

Make the Broth

  • In a pot, add water, no chicken bouillon, mushroom seasonings, and oil. Whisk to combine and bring to a simmer.
  • Add the sliced ginger, crushed garlic, and scallion pieces. Bring to a boil. Boil for 5-10 minutes.
  • Add the garlic powder and salt to taste.
  • Turn the heat off and strain. You should be left with a clear, but flavorful broth.
  • In a separate pot, boil some water and cook your noodles. Once cooked, strain the water.

Toppings

  • For the eggs, bring a small pot to a boil. Lower the heat and add your eggs carefully in the water using a slotted spoon. Cook for 6 minutes and turn off heat. Let sit for 30 seconds and run the eggs under cold water. Add to ice bath or add ice cubes to the pot itself to cool is down.
  • In a pan, Sautee your mushrooms with a tiny bit of oil. Season with salt and cook until it they are golden brown.
  • Prepare all your other toppings. Slice your scallions, mince your garlic, chop your kimchi, slice your jalapeno, and have any of your other desired toppings ready.
  • To serve, add your noddles to the middle of your ramen bowl. Arrange your toppings on top of the noodles, including your soft boiled egg, and then carefully ladle your hot broth on top.
  • Add a dash of oil and your ramen is ready.