Homemade Ramen Recipe for Grown-Ups

About this Recipe

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By: Rachel

I grew up with “grocery store ramen”—you know the kind? At the time, it cost about twenty-five cents and consisted of a brick of noodles that you boiled and then flavored with an accompanying packet. It was filling and cheap, but not terribly memorable. These days, I’ve traded that in for a homemade ramen recipe for grown-ups that’s just as comforting, but way more flavorful.

The History Behind the Bowl

Authentic ramen is a complex and craveable dish, which most likely originated in China in the late 19th century. It was simple fare, consisting of Chinese-style noodles (chūkamen) served in broth.

Ramen was introduced to Japan in the early 20th century by immigrants living in Yokohama’s Chinatown. After World War II, as Japan faced food shortages, American flour became a cheap alternative to rice, boosting ramen’s popularity. By the 1980s, it had become one of Japan’s most iconic dishes, and today, there are over 25,000 ramen shops in Japan. Fortunately, you don’t have to travel all the way to Japan to get a great bowl of ramen—this homemade ramen recipe will transport you with just one bite.

What Makes a Great Homemade Ramen Recipe

Today, ramen is most commonly derived from pork or chicken bones and is served with wheat-based noodles. A good homemade ramen recipe layers in all kinds of umami-rich elements—think katsuobushi (skipjack tuna flakes), shiitake mushrooms, green onions, and kelp. And of course, no bowl feels complete without a soy egg (ajitsuke tamago) nestled on top.

A Homemade Ramen Recipe for Grown-Ups

A truly good bowl of ramen is one of life’s great pleasures. A dark, complex bowl of ramen broth holds plenty of delicious ramen noodles, flavorful vegetables, and a marinated soy egg. Be sure not to overcook your eggs—those perfect jammy eggs are the best part of the whole experience.

If you’ve never tried making your own, this homemade ramen recipe is a great place to start. It brings together rich broth, chewy noodles, and comforting toppings for a bowl that’s cozy, satisfying, and surprisingly simple to pull off at home. I’ve included the accompaniments that I like best (and that are easy to obtain at most supermarkets), but feel free to experiment with your favorite flavors and combinations.

If you’re looking for the perfect complement to homemade ramen, try these customizable, fun-to-make potstickers.

Homemade Ramen for Grown-Ups

This homemade ramen recipe will fulfill your deepest cravings. Don’t skip the eggs—the flavorful, soy-soaked whites and jammy yolks are the best part!

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Time to Marinate Soy Eggs 8 hours hrs

Meal Type Soup

Good For Japanese

Yield 4 servings

Equipment

• Medium Heavy Saucepan
• Chef's Knife

Ingredients

  

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For the soy eggs (make ahead so they can marinate for at least 8 hours):

• 6 large eggs 
• ¼ cup (60 mL) dark soy sauce
• ¼ cup (60 mL) water
• 2 tablespoons mirin

For the ramen:

• 6 cups (1 ½ liters)  Rich, Delicious, and Worth It Chicken Stock or Flavorful, Umami Vegetable Stock
• 2 tablespoons (30g) sesame oil 
• 8 ounces (225g) sliced shiitake mushrooms (stems removed and discarded)
• 2 tablespoons (12g) roughly-chopped fresh ginger
• 2 cloves garlic (smashed)
• 2 small baby bok choy (halved)
• 12 ounces (340g) dry ramen noodles (such as Hime brand)
• 1 cup (60g) finely-sliced green onions
• 6 large soy eggs, cut in half horizontally recipe follows

Step by Step Instructions

 

For Soy Eggs

Step 1

• In a small saucepan, boil enough water to cover the eggs. Add the eggs to the boiling water, and cook for exactly 7 minutes.
  

Step 2

• While the eggs are cooking, mix the soy sauce, water, and mirin in a quart-size freezer bag set into a small bowl to avoid spills.

  Next, prepare an ice bath in a medium bowl.
• Once the eggs have finished cooking, place them directly into the ice bath. Shock for 2-4 minutes, then peel and add to the freezer bag, squeezing out air.
  

Step 3

• Add the eggs to the freezer bag, squeezing out air. Marinate for at least 8 hours before using—ideally overnight, and up to 3 days.
  

For Ramen

Step 1

• In a large saucepan, heat sesame oil over medium heat. Add the mushrooms, ginger, and garlic, and sauté for 2-3 minutes.
  
• Add the stock, and simmer for 20 minutes. Add the bok choy and cook for 5 minutes more, or until the bok choy has begun to wilt but is still firm. Remove the ginger and garlic with a slotted spoon.
  

Step 2

• While the stock is simmering, bring a large pot of water to boil, and cook the ramen noodles according to package instructions.

Step 3

• When ready to serve, divide the noodles and bok choy among 4-6 serving bowls. Top each with chopped green onions and 2 soy egg halves. Pour hot broth over each portion, and serve.