Homemade Ramen

Ingredients

• 2large eggs
• 946 ml (4 cups)chicken broth
• 170 g (6 ounces)dry ramen noodles
• 1 teaspoongrated fresh ginger (or more)
• 1 teaspoonminced fresh garlic (or more)
• 2 teaspoonssoy sauce (or more)
• 2 teaspoonstoasted sesame oil (or more)
• 2 headsbaby bok choy (halved lengthwise or sliced crosswise into ribbons)
• as desiredsriracha sauce
• as desiredchopped green onions

Instructions

1. 1

   Prepare an ice bath

   Set up a bowl of ice water for cooling the eggs.

2. 2

   Cook the eggs

   Add enough water to a small saucepan to cover the eggs and bring it to the boil over high heat. Reduce the heat to medium and use a slotted spoon to lower the eggs in gently. Turn the heat down to a simmer and cook for 7 minutes, or longer for firmer yolks. Transfer the eggs to the ice bath for at least 5 minutes.

3. 3

   Boil the broth

   Meanwhile, bring the chicken broth to the boil in a large saucepan.

4. 4

   Cook the noodles

   Add the ramen noodles to the boiling broth and cook for 1 minute. Stir in the ginger and garlic, add the baby bok choy and cook for 2 minutes more, or until the bok choy has softened and the noodles are tender. Take the pan off the heat and stir in the soy sauce and sesame oil.

5. 5

   Assemble the bowls

   Divide the noodles evenly between two bowls. Peel the eggs and cut them in half lengthways. Top each bowl with half the bok choy, two egg halves, and sriracha and green onions to taste. Serve.

What is homemade ramen?

Ramen is a Japanese noodle soup, commonly served in a seasoned broth with toppings. This home-style version takes a quick route, using chicken broth and a short list of aromatics for a warming bowl without a long-simmered stock.

The combination of noodles, greens and soft-boiled eggs gives each serving a mix of textures, while the chilli and spring onions let you finish the bowls to your liking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 513 calories, 19g protein, 57g carbs, 23g fat.

The noodles provide most of the carbohydrates, while the sesame oil and egg yolks contribute much of the fat. Eggs and chicken broth provide protein, with the eggs adding a substantial share. Add extra greens or serve with vegetables on the side to balance the bowl.

The broth and aromatics

Chicken broth: bring it to the boil before adding the noodles so they cook in the hot liquid and contribute to the soup.

Ginger and garlic: they go in after the noodles have cooked for a minute. This brief cooking time brings their flavour into the broth without making the process longer.

Getting the eggs right

Gentle lowering: use a slotted spoon to put the eggs into the simmering water, which helps avoid cracking them.

Timing: cook for 7 minutes for softer yolks, or leave them longer if you prefer firmer ones. The ice bath stops the cooking and makes the eggs easier to handle before peeling.

Noodle and greens doneness

Noodles: after their first minute in the broth, cook them for 2 minutes more with the other additions. Check that they are tender before taking the pan off the heat.

Bok choy: add it with the ginger and garlic and cook until softened. Halve the heads lengthways or slice them into ribbons, as preferred.

Finish with seasoning

Soy sauce and sesame oil: stir these in after removing the pan from the heat. Taste the broth and add more of either if you want a stronger savoury or toasted flavour.

Sriracha and green onions: add them at the table or directly to each bowl, so everyone can choose their preferred amount of heat and freshness.

What to serve with ramen

These bowls are a complete quick meal on their own, with noodles, broth, greens and eggs. For a larger spread, serve them with a simple cucumber salad or steamed vegetables alongside.

Recipe notes & tips

• Prepare the ice bath before you start cooking the eggs.
• Lower the eggs gently with a slotted spoon to help keep their shells intact.
• Keep the broth at a boil when adding the dry noodles.
• Check the noodles and bok choy at the end of their cooking time so they do not become too soft.
• Taste the broth after adding the soy sauce and sesame oil before adjusting the seasoning.
• Peel the eggs once they have cooled in the ice bath.

Variations

• More ginger: add extra grated ginger for a sharper aromatic flavour.
• More garlic: increase the minced garlic to give the broth a stronger savoury note.
• Extra heat: add more sriracha to each bowl to suit your preference.
• Ribboned greens: slice the bok choy crosswise into ribbons instead of halving it.
• Firmer yolks: simmer the eggs for longer than 7 minutes before transferring them to the ice bath.

Common mistakes to avoid

• Cracked eggs: lower them slowly into the water with a slotted spoon.
• Overcooked eggs: transfer them to the ice bath after 7 minutes for softer yolks.
• Tough greens: cook the bok choy until softened, checking it along with the noodles.
• Mushy noodles: check for tenderness after the additional 2 minutes and remove the pan from the heat.
• Over-seasoned broth: add soy sauce and sesame oil as written, then taste before adding more.

How to store

Store leftover ramen in an airtight container in the refrigerator and eat within 2 days. Reheat the broth, noodles and bok choy gently in a saucepan; store peeled eggs separately if possible and add them when serving.

Frequently asked questions