Homemade Ramen

Ingredients

• 8 oz Ramen Noodles (discard seasoning packet)
• 6 cups Chicken Stock (low‑sodium preferred)
• 2 inch Fresh Ginger (peeled and sliced)
• 5 Garlic Cloves (minced)
• 1 bunch Green Onion (Scallion) (white and green parts separated)
• 5 Shiitake Mushrooms (sliced)
• 1 piece Kombu (Dried Kelp) (about 4×4 inches, optional)
• to taste MSG (optional flavor enhancer)
• 0.5 cup Soy Sauce (low‑sodium)
• 0.5 cup Mirin
• 0.25 cup Sake
• 2 tablespoons Rice Wine Vinegar
• 0.25 cup Brown Sugar
• 2 tablespoons Soy Sauce (for chicken)
• 2 tablespoons Chili Garlic Sauce
• 2 tablespoons Mirin (for chicken)
• 1 tablespoon Rice Wine Vinegar (for chicken)
• 1 pinch Pinch of Sugar
• 2 pieces Chicken Breast (boneless, skinless, about 8 oz each)
• 2 heads Bok Choy (washed and quartered)
• 2 Eggs (soft‑boiled)
• 2 stalks Green Onion (for garnish) (thinly sliced)

Instructions

1. Cook the Ramen Noodles

   Bring a pot of water to a rolling boil, add the ramen noodles and cook for 4–5 minutes until just tender. Drain and rinse briefly under cold water to stop cooking.

   Time: PT5M

   Temperature: boiling

2. Prepare the Broth Base

   In a large pot combine 6 cups chicken stock, the sliced ginger, minced garlic, and the white parts of the green onion. Bring to a gentle simmer, then turn off the heat.

   Time: PT10M

   Temperature: simmer

3. Add Umami Enhancers

   Stir in the sliced shiitake mushrooms, kombu piece, and a pinch of MSG (if using). Let steep for 5 minutes, then remove kombu.

   Time: PT5M

4. Make the Atarī Seasoning Sauce

   In a small saucepan combine 0.5 cup soy sauce, 0.5 cup mirin, 0.25 cup sake, 2 Tbsp rice wine vinegar, and 0.25 cup brown sugar. Bring to a boil, then reduce heat and simmer until the volume is cut in half, about 5 minutes.

   Time: PT5M

   Temperature: medium‑high

5. Marinate the Chicken

   In a bowl whisk together 2 Tbsp soy sauce, 2 Tbsp chili garlic sauce, 2 Tbsp mirin, 1 Tbsp rice wine vinegar, and a pinch of sugar. Add the chicken pieces, coat well, and let sit at room temperature for 15 minutes.

   Time: PT20M

6. Cook the Chicken

   Heat the cast‑iron skillet over medium‑high heat. Add the marinated chicken and sear 4 minutes per side, or until an instant‑read thermometer registers 165°F (74°C). Transfer to a cutting board to rest.

   Time: PT8M

   Temperature: medium‑high

7. Slice the Chicken

   After the chicken rests for 5 minutes, slice it thinly against the grain.

   Time: PT5M

8. Soft‑Boil the Eggs

   Bring a small pot of water to a boil, gently lower the eggs in, and cook for 6 minutes. Transfer to an ice‑water bath for 2 minutes, then peel.

   Time: PT6M

   Temperature: boiling

9. Assemble the Ramen Bowls

   Divide the cooked noodles between two large bowls. Add 2‑3 Tbsp of the reduced atarī, then ladle generous broth over the noodles. Top with bok choy, sliced chicken, a halved soft‑boiled egg, and garnish with sliced green onion.

   Time: PT5M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

70 g

Fat

12 g

Fiber

4 g

Ingredient Substitutions

• Instead of Ramen Noodles: egg noodles, wheat ramen noodles
• Instead of Chicken Stock: vegetable stock, water with bouillon cubes
• Instead of Fresh Ginger: ground ginger (1 tsp)
• Instead of Garlic Cloves: garlic paste (1 tsp)
• Instead of Green Onion (Scallion): chives
• Instead of Shiitake Mushrooms: cremini mushrooms
• Instead of Kombu (Dried Kelp): dashi powder
• Instead of MSG: umami powder
• Instead of Soy Sauce: tamari
• Instead of Mirin: sweet rice wine
• Instead of Sake: dry sherry
• Instead of Rice Wine Vinegar: apple cider vinegar
• Instead of Brown Sugar: white sugar
• Instead of Soy Sauce (for chicken): tamari
• Instead of Chili Garlic Sauce: sriracha
• Instead of Mirin (for chicken): sweet rice wine
• Instead of Rice Wine Vinegar (for chicken): apple cider vinegar
• Instead of Pinch of Sugar: brown sugar
• Instead of Chicken Breast: tofu (for vegetarian)
• Instead of Bok Choy: napa cabbage
• Instead of Eggs: silken tofu
• Instead of Green Onion (for garnish): chives

Equipment Needed

• Large Pot
• Small Saucepan
• Cast Iron Skillet
• Cutting Board
• Chef's Knife
• Measuring Cups and Spoons
• Strainer (optional)
• Tongs (optional)
• Serving Bowls

Critical Steps — Do Not Skip

• Simmering the broth gently to extract flavor without clouding.
• Reducing the atarī sauce to the correct consistency.
• Cooking the chicken to an internal temperature of 165°F (74°C).
• Timing the soft‑boiled egg for a runny yolk.

Chef Tips from the Video

• Toast the kombu for 1 minute before adding to the broth for a deeper umami flavor.
• Slice the shiitake mushrooms thinly so they soften quickly.
• Add a splash of sesame oil to the finished bowl for extra aroma.
• Use a ladle to pour broth over the noodles to keep the noodles from clumping.

Troubleshooting

Storage

Refrigerator: Broth and atarī sauce keep for up to 3 days; cooked chicken for 3 days; sliced soft‑boiled eggs for 1 day.

Freezer: Broth freezes well for up to 2 months; atarī sauce freezes for 1 month.

Room temperature: Noodles should be stored in the refrigerator once cooked; do not leave broth at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the broth and atarī sauce a day ahead; reheat gently before serving.
• Marinate the chicken up to 24 hours in advance for deeper flavor.
• Soft‑boiled eggs can be peeled and stored in the refrigerator for up to 1 day.

Frequently Asked Questions