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!
Equipment
Ingredients
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
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.
