Simply The Best: Jin Ramen
Simply The Best: Jin Ramen is a easy Japanese recipe that serves 2. 450 calories per serving. Recipe by Jin Ramen by Otoki on YouTube.
Prep: 5 min | Cook: 8 min | Total: 18 min
Cost: $3.45 total, $1.73 per serving
Ingredients
- 2 packs Instant Ramen Noodles (any brand, discard the seasoning packet)
- 2 cups Chicken Broth (can use store‑bought or homemade leftover broth)
- 1 tablespoon Soy Sauce (low‑sodium preferred)
- 1 teaspoon Sesame Oil (to finish the broth for aroma)
- 2 stalks Green Onion (thinly sliced, white and green parts)
- 2 pieces Soft‑Boiled Egg (marinated in soy sauce if desired)
- 1 cup Leftover Vegetables (e.g., sliced carrots, spinach, corn – any veg leftovers)
Instructions
Prepare Toppings
Slice the green onions thinly, and if using leftover vegetables, give them a quick rinse and set aside. Soft‑boil the eggs (6 min), then cool in ice water and peel.
Time: PT5M
Heat the Broth
Pour the chicken broth into a medium saucepan, add soy sauce and sesame oil, and bring to a gentle boil over medium heat.
Time: PT5M
Temperature: Medium heat
Add Noodles
Once the broth is simmering, add the instant ramen noodles (discard the seasoning packet). Cook for 2‑3 minutes, stirring occasionally, until the noodles are just tender.
Time: PT3M
Temperature: Medium heat
Combine Toppings
Turn off the heat. Divide the noodles and broth into two bowls. Top each bowl with sliced green onions, leftover vegetables, and a halved soft‑boiled egg.
Time: PT2M
Serve Immediately
Serve the ramen hot. Enjoy the simple, comforting flavors.
Time: PT0M
Nutrition Facts
- Calories
- 450
- Protein
- 15 g
- Carbohydrates
- 60 g
- Fat
- 12 g
- Fiber
- 3 g
Dietary info: Contains gluten, Contains soy, Contains egg
Allergens: Wheat, Egg, Soy
Ingredient Substitutions
- Instead of Instant Ramen Noodles: fresh ramen noodles, soba noodles
- Instead of Chicken Broth: vegetable broth, mushroom broth
- Instead of Soy Sauce: tamari, coconut aminos
- Instead of Sesame Oil: peanut oil (use sparingly)
- Instead of Green Onion: chives, scallions
- Instead of Soft‑Boiled Egg: tofu cubes (for vegans)
- Instead of Leftover Vegetables: fresh frozen mixed veggies
Equipment Needed
- Medium Saucepan
- Ladle
- Mixing Bowl (optional)
- Knife
- Cutting Board
- Chopsticks or Fork (optional)
- Measuring Cups & Spoons
Critical Steps — Do Not Skip
- Add the broth before the noodles (as shown in the video).
- Do not overcook the noodles – 2‑3 minutes is enough.
- Handle the hot broth with care to avoid burns.
Chef Tips from the Video
- Add a drizzle of chili oil for heat.
- Finish with a sprinkle of toasted sesame seeds for texture.
- Use a splash of mirin for a subtle sweetness.
Troubleshooting
Noodles become mushy.
Reduce cooking time to 2 minutes and remove noodles as soon as they are al dente.
Broth is too salty.
Dilute with a splash of water or unsalted broth, and add a pinch of sugar to balance.
Toppings are cold.
Warm the leftover vegetables briefly in the hot broth before serving.
Storage
Refrigerator: Store leftover broth in an airtight container for up to 3 days. Reheat gently before using.
Freezer: Broth can be frozen for up to 2 months; noodles should not be frozen.
Room temperature: Do not leave cooked ramen at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the broth a day ahead and store it in the fridge; reheat before cooking noodles.
- Soft‑boiled eggs can be marinated overnight for deeper flavor.
Frequently Asked Questions
What is the cultural significance and history of simple ramen in Japanese cuisine?
Ramen originated in China but became a staple of Japanese street food in the early 20th century. Simple home‑made ramen, especially using leftover broth, reflects the post‑war era when families made do‑it‑yourself meals with minimal ingredients.
What are the traditional regional variations of ramen in Japan?
Japan has many regional ramen styles: Shoyu (soy‑based) in Tokyo, Miso in Hokkaido, Tonkotsu (pork bone) in Kyushu, and Shio (salt) in Hakodate. The simple broth used here is closest to a light Shoyu style.
How is ramen traditionally served in Japan?
Ramen is served in a large bowl with broth, noodles, and toppings such as sliced pork (chashu), soft‑boiled egg, green onions, nori, and bamboo shoots. It is eaten hot, often with a loud slurp to enjoy the aroma.
What occasions or celebrations is ramen traditionally associated with in Japanese culture?
Ramen is a comfort food enjoyed year‑round, but it is especially popular during winter festivals, late‑night gatherings, and as a quick meal after school or work. It is also a staple at university dorms and student cafeterias.
What makes this simple leftover ramen special compared to other quick noodle dishes?
The key difference is the order of assembly – adding the broth first ensures the noodles cook evenly and absorb the flavor without becoming soggy, a tip highlighted by the YouTube channel Jin Ramen by Otoki.
What are the most common mistakes to avoid when making simple leftover ramen?
Common errors include adding the noodles before the broth (which can make them gummy), overcooking the noodles, and using too much seasoning from the instant packet. Follow the video’s method: broth first, then noodles, and discard the packet.
Why does this ramen recipe use soy sauce and sesame oil instead of the instant noodle seasoning packet?
The creator prefers a cleaner flavor profile and wants to control sodium. Soy sauce adds umami, while sesame oil provides a nutty aroma that the generic packet lacks.
Can I make this simple leftover ramen ahead of time and how should I store it?
Yes, you can prepare the broth and soft‑boiled eggs a day ahead. Store the broth in an airtight container in the refrigerator and reheat before adding fresh noodles. Keep noodles separate to avoid sogginess.
What texture and appearance should I look for when the ramen is done?
The broth should be clear and steaming, the noodles should be firm to the bite (al dente), and the toppings should be bright – green onions vivid, egg yolk still slightly runny, and vegetables crisp‑tender.
What does the YouTube channel Jin Ramen by Otoki specialize in?
The YouTube channel Jin Ramen by Otoki specializes in quick, budget‑friendly Japanese noodle dishes, focusing on ramen variations, broth hacks, and using leftover ingredients to create satisfying meals.
How does the YouTube channel Jin Ramen by Otoki's approach to ramen differ from other Japanese cooking channels?
Jin Ramen by Otoki emphasizes simplicity and the exact order of ingredient addition (broth first, then noodles), whereas many other channels start with the seasoning packet or add toppings before the broth. This minimalist approach appeals to busy home cooks.
Last updated: September 3, 2026
