Can I use beef broth instead of chicken broth? I just made a different ramen recipe and it’s not as tasty as I want it to be: I think I’m using the wrong broth. We LOVED it! Thanks for the great recipe! Homemade Ramen Noodles. Remove from the oven, transfer the chicken to a plate and cover with foil until ready to serve. Hope everyone enjoys!! When the timer finishes, transfer the eggs to the ice bath to stop the cooking process. Gently lower the eggs into the water 1 at a time, then simmer for 6 minutes. We finished ours off wish some sriracha instead of jalapenos and it was great for a little kick. This is good for ramen-lovers, but also means that ramen recipes, methods, and traditions have morphed slightly, like a long game of telephone over the last two decades in America. Shoyu ramen is SO UNDERRATED because it’s so simple compare to tonkotsu. Delicious haven’t had ramen in so long just…. Meanwhile, fill a large bowl with ice water. I’m not sure if you actually made my recipe before deciding to leave this negative review, but as I mention in the post, this is a one hour, weeknight ramen recipe, and does not claim to be rigidly authentic. Oh, thank you so much for your comment! Thank you, Iman! So glad you loved the recipe . So good. Would always recommend homemade stock or good quality shop bought – you do taste the difference! Even the directions are very similar. I’ve made this several times for my family and for dinner parties and each time it is a hit! I have made this a few times now, and it has become a staple in my house! I’ll be saving this recipe! Thank you. There was just something missing from the broth. This one seemed more authentic. I may reduce the ginger and add a bit of sesame oil next time, but I’m glad for a super easy weeknight recipe that everyone can customize to their liking. So happy our ramen could fix your craving . This recipe however includes a chicken broth that’s ready in 30 minutes. Deglaze the roasting pan. Especially if you use the kimchi flavored Ramen noodles! Excellent! This was super delicious! Also, add boc choy and bean sprouts for a more traditional vegetable component. It also ended up being one of the most delicious ones I’ve ever made. This dish is gorgeous! It was SO good and easy!!! All o. So glad you enjoyed the ramen! Just so good. My Fiancé said it smelt just like a famous Japanese restaurant in the house. Just wondering as I love ramen and pho type meals, but I know the sodium level is too much. Definitely will be making again! I also added napa cabbage to the toppings and put chili garlic sauce on the bottom of my bowl to make mine spicy (husband prefers mild). Will have to try those kimchi ramen noodles! All 3 adults loved it! 10/10 will definitely be making this again. Thank you! Sam The Cooking Guy taught me to cook and I think he would LOVE this recipe. Will definitely be making again, YUM!!! I have made some very complicated Ramen recipes before and this one was very easy. Really good — I used dried porcini because that’s what I had on hand. I made a twist and used both chicken and dashi broth and added a little bit of sake, it came out terrific! I’m so happy to hear that! The umami, earthy, salty flavors can be replicated with a short list of easy to find ingredients and though you won’t get the same depth of flavor, you will still be very happy with your creation – lip smacking happy until the last drop! Dried or instant ramen noodles are also made from wheat flour, but fried then dried before packaging. Homemade Ramen Bowls are a big thing these days and I’ve jumped headfirst into the delicious abyss. ), and of course, ramen. Im sure it would have been decent but 2tsp of sesame oil killed and overpowered it. The perfect broth! Only thing we changed to save time was using a store bought rotisserie chicken, Thank you, Justin!! Great recipe and thanks for sharing. Nothing suggestive or inappropriate, this is a safe for work subreddit. Thank you for this recipe. Wouldn’t change a thing in the recipe! so so delicious, I make my own stock for hours then follow your recipe, marinaded the eggs too and the chicken in soy and garlic, just yum it’s proper feel good food – on a weekly basis in our house at the mo! Looks like a good recipe, do intend on trying! I boiled my chicked in another pot in some broth and shredded it afterwards, but it still turned out great! Merry Christmas!! What more can I say other than easy to make and very, very tasty! I’m doing a project on food and school and was wondering if I could use this beautiful picture in my assignment? Oh I’m so happy to hear that! Ramen_Lord Recipes Tokyo Style Shoyu Miso Ramen Shio Ramen Tantanmen Chicken Paitan Tonkotsu Ramen PressureCookTonkotsu Tomita Tsukemen Taishoken Tsukemen Spicy Miso New Wave Shoyu Truffle Shoyu Jiro Ramen They definitely shouldn’t be hard. This is more for personal preference as I can’t say anything was lacking in the depth and complexity of the flavors in this recipe. Made this tonight. If you see them in the refrigerator section, snatch them up and enjoy them in ramen within a few days. Your’s looks absolutely stunning. Made it a lot of times and always will. Though I used boneless skin on thighs, couldn’t find skin on breasts at the grocery. Lunchy lunch for tomorrow. So happy to hear it was a hit, even your little one! I did substitute fine egg noodles instead of ramen as a personal preference and used shredded turkey and it was absolutely delicious. Wishing you all a merry, merry Christmas!! Simmer and flavor the broth. Thank you so much, Amanda!! Ramen is a Japanese soup, by way of Chinese noodles, that has become an American obsession. But when combined with the ramen, they tasted delicious! Thank you very much for the inspiration :). Great simple recipe – I use it all the time with variations e.g. Everything had a chance to marinate and combine the next day and it was a wonderfully flavorful hot soup for a cold, snowy Pennsylvania day! Turns out amazing every time. Again, absolutely amazing! I subbed in liquid aminos in place of soy sauce and used authentic ramen noods from Wegmans. The real stuff. My family and myself are blown away. Made this for lunch today for the family. For one serving you’d just divide all the ingredients in half. Not only have ramen noodles become part of our cultural lexicon in their ubiquitous dried mass-produced packets that sustained a generation of latch-key kids and college students, but they also grew to a burgeoning restaurant sub-culture of scavenger-hunt ramen shop tours and enthusiastic slurping. Bring the broth back to a boil in a separate saucepan. The broth is so good it should be illegal. We will be trying it this week. Great recipe, as a base and unaltered. Thank you! 12793 shares. My boyfriend said it was the best meal I’ve ever made for him! Thank you so much for sharing this recipe! New to cooking were would I find rick chicken stock? Assemble the bowls. loved it! Thank you so much, Cris!! Added some shredded carrot, cabbage and bamboo shoots for serving. Hope you enjoy! Cheers, Bill. It always has an oil component that give a richness to the dish, and that is totally absent here. I only had standard soy sauce at home (not low sodium) and skinless chicken breast, but despite that it still tasted amazing. Easy recipe to follow and ingredients were my cupboard staples. Culturally speaking, ramen shops are one of the few fast food icons to avoid franchise conglomeration with a simple system of noren ramen. This was so easy to make but still was still fun and enjoyable to prepare. Did u use just miso packet base or did you add it to the chicken stock? Add some pak choy too and some nori and it was great. SO GOOD and it turned out so beautiful. Thanks, Tommy!! What do you think? This was my first time making homemade Ramen. 5 stars for sure, even though I wasn’t able to rate it. Hello. It’s extremely versatile and if I don’t have “nice” ramen noodles I just use noodles from cheap store bought ramen packs. Cook the chicken*: Preheat the oven to 375 degrees. Hi, Abby! I love ramen! I also doubled the amount of mushrooms and used fresh, and threw them in a pan with some oil at medium high heat for a few minutes to brown them before putting them into the broth and it turned out to be a hit. A little bit Salty but that may have been my bad. My picky teens eat it up. We love this recipe!!! Chicken wings deliver this body in spades. I didn’t realize you were my mother, my mistake. I have used it for ovr a year now. Question for you though – do you drain the noodles after cooking them in the water that was used to boiling the eggs, or do you add that water to the broth, as extra? I also add,white miso paste (1-2 tablespoons ) to the broth to make it extra rich. Toppings like meat and eggs help make the bowl a meal, but they’re not where we’ll put our efforts in this recipe. Thanks for an easy, amazing recipe! All About Ramen Toppings in Japan. Nearly every variety of ramen has a very distinctive flavor from the stock made from seaweed and dried fish. This is amazing. So much flavor and so easy to make! Yes, many traditional Japanese ramen recipes use dashi, but for this simplified version I use chicken stock instead. You don’t include the essential varieties of toppings like fermented bamboo, leafy greens, dried seaweed as the bare minimum. https://www.superhealthykids.com/recipes/homemade-top-ramen-low-sodium Thanks, Molly! Questions are always welcome If you’d like leftovers I would probably make 4x the original recipe. Everyone that has tried your ramen loved it! Jump to Recipe Print Recipe. Is there something that I can use that does not have alcohol in it? Very, very tasty. I used Asha brand noodles from Costco. A lot of the Ramen recipes use this. Will definitely make this again, and likely with even more broth so we can have it on hand for a couple dinners during the week and switch up the proteins and toppings. Melt the butter in a large oven-safe skillet over medium heat. There are three types: shio (salt based), miso (umami based taste), and shoyu (soy sauce based). This was my first go at ramen and it turned out fantastic. Could we have replace the shitake mushrooms for baby Bella? Easy, delicious and a great recipe with limited ingredients. One of favorite memories here was an exchange student from Tokyo who stayed with us. Buy Chicken stock instead of broth (or bone broth, which is essentially the same think as stock). So glad you loved the recipe! Easy to modify- I used shrimped instead of chicken. Tried this tonight with my Kids, as we are all trying to get over a summer cold. Seriously, this is a godsend recipe. Would you recommend sesame oil for the step below? Thanks so much, Sagar! My partner even said it was the best ramen he’s ever had! Ramen joints are popping up all over NYC right now, and we’ve quickly found our favorites. Cook the eggs. I followed this recipe exact and didn’t change anything, it is perfect. We both thought tonkotsu is the best ramen out there, but we’re wrong. I can’t tell you how many times I’ve made this recipe over the last couple years. I do agree that there is not a ton of broth, which we love, so I usually increase that portion of the recipe by half. But call it chicken soup with ramen noodles, please. This is sooo delicious, I will be making this again.. and again.. and again! It serves well with the ramen and whatever vegetables are thrown into it. When the Ramen finished ,can i freeze it , incl everthing ? I love the sound of marinated eggs! If you’re concerned about sodium, I would just make sure all of those elements are low-sodium. So happy the whole family enjoyed the recipe! Have never seen them in stores? We used some left over roast pork instead of the chicken, worked really well. . Loved this recipe, tried it last night I didn’t add butter and I used skinless chicken breast instead (weight watchers) I also doubled the amount of chicken and eggs to make 4 servings verses 2, so came out to around 6 points total which is not bad for a dinner or lunch recipe. Simple and delicious! I would much rather make my own then buy the high sodium ones at the store. Next time I quadruple the recipe. The tare is the flavour base. That makes me so happy to hear, Alex! Oh and i used pork belly and used a few chilli flakes on top.. Or make as is, and you’ll have a second serving for leftovers. Soy sauce is naturally salty. What are your thoughts? Same here! I loved this dish so much i went back the next day to get more ingredients for a double batch. This isn’t just egg noodles, this is Ramen. I just cooked this Ramen and had it and It was DELICIOUS I did make some changes though with boiling the chicken with the broth instead of frying it separate. The Ramen bowl is a true masterpiece. She was an “allergic kid,” not being able to have dairy at all, soy , beef and pork. I did add the mushrooms, cilantro, jalapeño, bac choy, green onion and some spicy sesame oil, I used the chicken and added beef and shrimp and used bone broth (higher protein). Trust me- It’s nothing like liver! Adding the reserved pork marinade to the ramen broth a bit at a time lets you decide how rich to make the broth. Only a bit cautious with lots of dairy. You can use sesame oil or vegetable oil (I’ve used olive oil too) or a combination. Simple Homemade Chicken Ramen, WOW just fantastic, thanks very much.. If you are not Vegetarian, feel free to use chicken stock in place of vegetable or mushroom stock. Delicious! We do a similar thing with burrito bowls, but I’ve never tried it with ramen. At its most basic, ramen is a soup of well-seasoned broth and noodles. This ramen broth is also flavored with ginger, kombu, dried shiitake mushrooms, and soy sauce. I have a question, though: What is “rich” chicken broth? This was my first time trying Ramen and I’m very impressed! I can’t wait to make again! This looks like a nice easy meal. SO GOOD! In preschool her mom put a sign on her at first that said, “Do Not Feed Me, I am allergic.” All those kiddies wanted to share their “goldfish” and soy bean oil is everywhere. This was fantastic, super filling and fairly easy to make. I love your site as I love to cook. Very easy to make too. Thank you for your thoughtfulness in putting this together. So happy you enjoyed our recipe . Yum! Just an opinion. I have been looking up ramen noodle recpies and most of them all require that for the flavoring. Def needs some jalapeños. I’m sorry, is it not ok with you, your highness, for people to not like certain things? *Rolls eyes*. Their joints, skin, and tender bones break down during a long simmer, producing a gelatin-rich broth hearty enough to stand up against springy ramen noodles. Easy to make and tastes soooo good. I followed all the instructions and, when I cracked them open, the whites were still mostly liquid. Exactly as the recipe is written Because of this recipe I’ve been wanting to try a beef (flank or other steak) ramen recipe. Unbelievable! And I give you a Five Star!! Wow, shouldn’t have stumbled here so late at night! It was a great dish! Fixed this on Sunday. It was very satisfying. Great recipe! Soooo good! Had to double servings to fit 4 people. Then go make chicken noodle soup. I do have a question about the Mirin since my kids may have it next time. Love this recipe! Yummy! Hope you enjoy!! This recipe is so simple and delicious! . We loved this change but we like the original recipe more. I don’t add calorie info but there are lots of online tools to calculate that . Love that I can make it without the junk that is many times added by Pho places (like MSG!) I made a very few substitutions: I use the rotisserie chicken leftovers, I didn’t have mirin so I substituted rice wine vinegar with a touch of sugar, and I use ground ginger instead of fresh. That sounds amazing with the pork belly! My eggs were perfect for me at 8 minutes. This maneuver is likely the mother of the ramen slurp. I was extra lazy so I used a premade rotisserie chicken, and it came out great! Thank you, Sammy!! Thanks so much, Amanda!! We have some great Ramen in hawaii but all with great amount of sodium! I didn’t add the egg or mirin so I obviously missed more flavor but it was sooo tasty! Thank you for sharing! Thank you! Through trial and error, I’ve developed a reliable recipe that works every time. Add the chicken, skin-side down, and cook until the skin is golden brown and releases easily from the pan, about 5-7 minutes. Read more: Slurping Ramen: Unexpected Table Manners Around the World, medium carrots (about 8 ounces), cut into 1/2-inch-thick rounds, small bunches scallions (12 to 18), roots trimmed, head garlic, skin on, roots removed, cut in half horizontally, ginger, peeled and cut into 1/4-inch pieces, dried shiitake mushrooms (about 2 ounces), large eggs, depending on the number of diners, Stovetop-safe roasting pan or large stovetop-safe casserole dish. 4.96 from 23 votes. So did 2 toddlers! Make the tare. Delicious! There is truly no wrong way to eat ramen. Oh, so glad to hear that! Amazing recipe. Enjoy!! My husband, 4 year old, & I loved it. Hi, Heather – sorry I missed your comment! Top notch! Simmer gently for another 10 minutes, and season with salt, to taste. This recipe is awesome! LOL Get over yourself, lighten up. I love your quick version here… so much more approachable! Goodness, or simply make your own recipe. But it was fantastic, fresh and even better leftover! I grilled some boneless chicken thighs that were marinaded in an Asian concoction I put together. I am in search of a great Ramen recipe with not the ton of sodium for my 90 year old dad who LOVES Ramen! Fresh ingredients and, for the most part, healthy! Added an onion with the mushrooms and added a little spice to it! Slice the chicken into thin pieces. Hope you enjoy! this is definitely comforting food at its finest. Add the stock, cover, and bring to boil. I’d like to think that if you try the recipe, you’ll find it’s pretty great, especially for being ready in as little as half an hour, and using more easily accessible ingredients than “true” ramen requires. There are thousands of other ramen recipes on the internet to choose from – I’m sure many more complex. Could we make it at home? Oh so good. Thanks, Ashton! This recipe yielded a delicious, comforting bowl of deliciousness. Thank you so much and very much kudos! https://www.simplehealthykitchen.com/healthy-chicken-ramen-bowl-clean-eating And this looks simple yet delicious! Hi! You can use beef broth, but it’s not my favorite here, and won’t have quite the same flavor. Lots of readers have used pork, and it’s my favorite way to use leftover turkey at Thanksgiving I keep everything for the broth and veggies the same but may cook the meat separately/with a different method depending on what type/cut is used. The broth is my favorite part as well I’m sorry your eggs didn’t turn out… I’m quite surprised that the whites didn’t set. All I will make it again! It might be better to add those in right before serving. Here are the modifications I have used to improve on an already great recipe : -add ghee or butter, bacon, a scoop of tahini, and a splash of soy milk or dairy milk to the broth to give it a fattier, richer base -add miso (or instant miso soup base if you are like me and can’t find miso paste in your neighborhood grocery). Thank you!! Just sent it to my BF to make with his 8 yo. Will make this again and again and try adding my own flair next time. Also used chinese noodles (China Bowl Select Chinese Noodles) from Whole Foods. Love this! I usually go the rotisserie chicken route myself… it means homemade ramen in half the time!! This sounds so delicious can’t wait to try it, I’ve been looking for a halal recipe for Ramen since forever ,thank you so much. Thanks for a great recipe! I used chicken from a Rotisserie chicken that I bought earlier and I made the broth from the bones…That may have helped the “salty” factor that others have commented on. We just ate it. I ususally don’t want wait/use an extra pot, so I often just cook them in the water I used for the eggs. We’ve been in lockdown in Melbourne for months which includes a travel restriction. My whole family loved it. I sautéed chicken thigh in a Dutch oven and after the chicken was cooked, I used fresh mushrooms and sautéed them until dry then declared with sherry and soy sauce. Maybe try some crushed red pepper, a little extra soy sauce, or add some extra toppings from a traditional ramen dish! We all loved it. Fortunately I tripled your recipe for our family of 7 and it worked out great! Definitely will make again. Awesome stuff and I agree that homemade stock is the way to go!! We did substitute coconut aminos for soy sauce without any discernible change in flavor from other ramen recipes we have tried in the past. We used shirataki spaghetti (20 calories for an entire package and 0 carbs), and a rotisserie chicken to cut down on prep time. It is hands down my favorite food, and I literally squealed with joy when I saw this recipe. My wife and I are OBSESSED with ramen! Love the addition of baked tofu and carrots! By Perry Santanachote. Sriracha on top takes it out of this world. That was the only thing we thought to change. My boyfriend and I had fun making ramen for the first time ever on Valentine’s Day (yesterday). I do add dried shitake mushrooms, which adds lots of umami flavor similar to what you would get from a traditional kombu or bonito based dashi. P.S. I did not like the broth first hand in the pot. I don’t think I’ll be able to stop! It’s amazing when grilled. Don’t have chicken I use beef with beef broth in place of the chicken and chicken broth. I used homemade bone broth, rice noodles (GF) + added fresh bok choy at the finish. Add the garlic and ginger, and cook for a few minutes until softened. Just modified your recipes. However, ramen is actually a traditional Japanese noodle soup dish exploding with sesame, soy, and miso flavors. I am OBSESSED with Ramen. Each dish has been specially prepared to ensure the best burst of flavours just for you! She outgrew it now at 14. how much chicken stock do i use exactly for it to be rich? (To be honest I did cook the eggs but mine didn’t cook enough in the 8 minutes , I’ll try them again next time and make an extra tester egg. Tonkotsu ramen is usually served with medium boiled eggs. Thanks so much, Laura! This looks amazing! This site uses Akismet to reduce spam. Ahh, so happy to hear our recipe could be part of your ramen inauguration!! We absolutely fell in love with this recipe!! So flavorful!! Set aside. Thanks so much for this recipe. Extra garlic and ginger is never a bad thing… Thanks, Annie! Worked great! Thanks for the recipe! The ’80s also saw the advent of Japanese “ramen tours” that became, and remain, a popular sightseeing expedition for hungry American travelers. I made a double batch and it’s almost gone in under an hour. <3. yummy! Making the best ramen at home begins with your shopping cart. I hope you find the recipe you’re looking for. Drain the noodles and run under cool water to stop the cooking. Made this last night and am still beside myself. Learn how your comment data is processed. The bouncy ramen noodles gained popularity in the 1930s as Chinese immigrants began cooking in soba shops. Have made this recipe quite a few times. Bob, this is essentially shoyu ramen, in other words soy sauce ramen. I’m pretty sure I messed up every step and it still turned out great. Made this recipe the other week…my husband said it was even better than the Ramen he had in Japan. I was really skeptical about this recipe since authentic Japanese ramen is so much more intricate and complicated than your recipe, but I just tried it and the flavor was incredible! If you are considering trying this, do yourself a favor and just try it!