Japanese Ramen Noodle Recipe

Chicken broth: The base of the soup, providing a rich and savory flavor.

Soy sauce: Adds a salty and umami depth to the broth.

Miso paste: A fermented soybean paste that enhances the umami flavor.

Sesame oil: Adds a nutty aroma and taste to the broth.

Ramen noodles: The main component of the dish, providing texture and substance.

Soft-boiled eggs: Adds richness and protein to the ramen.

Green onions: Provides a fresh, sharp contrast to the rich broth.

Mushrooms: Adds an earthy flavor and texture.

Nori: Dried seaweed that adds a unique taste and texture.

When preparing the soft-boiled eggs for your ramen, aim for a cooking time of about 6-7 minutes to achieve a perfectly runny yolk. After boiling, immediately transfer the eggs to an ice bath to halt the cooking process and make peeling easier. This ensures that the eggs retain their delicate texture and add a rich, creamy element to your ramen bowl.

• chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar savory base and is suitable for vegetarians.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• miso paste - Substitute with soybean paste: Soybean paste can provide a similar depth of flavor, though it may be slightly less complex.

• sesame oil - Substitute with olive oil: Olive oil can be used for its rich texture, though it lacks the nutty flavor of sesame oil.

• ramen noodles - Substitute with soba noodles: Soba noodles are a good alternative and offer a slightly different texture and flavor.

• soft-boiled eggs - Substitute with poached eggs: Poached eggs provide a similar creamy yolk and can be easier to prepare for some.

• green onions - Substitute with chives: Chives offer a similar mild onion flavor and can be used as a garnish.

• mushrooms - Substitute with tofu: Tofu can add a similar texture and absorb the flavors of the broth well.

• nori - Substitute with spinach: Spinach provides a similar texture and can add a fresh, green element to the dish.

• Allow the broth to cool completely before storing. This prevents condensation and keeps the flavors intact.
• Store the noodles and broth separately to maintain the texture of the noodles. Combine them only when ready to serve.
• Place the cooled broth in an airtight container. It can be stored in the refrigerator for up to 3 days.
• For longer storage, freeze the broth in a freezer-safe container or heavy-duty freezer bag. It can last up to 2 months in the freezer.
• To freeze the noodles, cook them until just al dente, then rinse with cold water to stop the cooking process. Toss with a small amount of sesame oil to prevent sticking.
• Divide the noodles into individual portions and place them in freezer-safe bags. Squeeze out as much air as possible before sealing.
• The noodles can be frozen for up to 1 month. When ready to use, thaw in the refrigerator overnight or reheat directly in the hot broth.
• Store soft-boiled eggs in their shells in the refrigerator for up to 3 days. Peel them just before serving.
• Green onions and mushrooms should be stored in separate airtight containers in the refrigerator. They will stay fresh for up to 5 days.
• Nori strips should be kept in a cool, dry place. Store them in an airtight container to maintain their crispness.

• Stovetop Method:

  1. Pour the leftover broth into a pot and heat over medium heat until it begins to simmer.
  2. Add the leftover ramen noodles and other toppings like mushrooms and green onions to the pot.
  3. Stir gently to combine and heat until everything is warmed through, about 3-5 minutes.
  4. Carefully transfer to a bowl and enjoy your reheated ramen.

• Microwave Method:

  1. Place the ramen noodles and broth in a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Microwave on high for 1-2 minutes, then stir.
  4. Continue microwaving in 30-second intervals until the ramen is heated through.
  5. Add any fresh toppings like green onions or nori strips after reheating to maintain their texture.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the ramen noodles and broth in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat in the oven for about 10-15 minutes, or until the ramen is warmed through.
  5. Carefully remove from the oven, stir, and add any fresh toppings before serving.

• Boiling Water Method:

  1. Boil a pot of water separately.
  2. Place the leftover ramen noodles in a heatproof bowl.
  3. Pour the boiling water over the noodles and let sit for 1-2 minutes to reheat.
  4. Drain the water and add the reheated broth and toppings.
  5. Stir gently and enjoy your warm ramen.

• Steamer Method:

  1. Set up a steamer with boiling water.
  2. Place the leftover ramen noodles and broth in a heatproof bowl.
  3. Place the bowl in the steamer and cover.
  4. Steam for about 5-7 minutes, or until the ramen is heated through.
  5. Carefully remove the bowl, stir, and add any fresh toppings before serving.

• Large pot: Used to combine chicken broth, soy sauce, miso paste, and sesame oil, and bring them to a simmer.

• Stove: Provides the heat source to simmer the broth mixture.

• Wooden spoon: Useful for stirring the broth mixture to ensure the miso paste dissolves completely.

• Medium pot: Used to cook the ramen noodles according to package instructions.

• Colander: Helps to drain the cooked ramen noodles.

• Bowls: Used to divide the cooked noodles and serve the ramen.

• Ladle: Ideal for pouring the hot broth over the noodles in each bowl.

• Knife: Necessary for chopping green onions and slicing mushrooms.

• Cutting board: Provides a safe surface for chopping green onions and slicing mushrooms.

• Measuring cups: Used to measure the chicken broth accurately.

• Measuring spoons: Used to measure soy sauce, miso paste, and sesame oil accurately.

• Timer: Helps to keep track of cooking times, especially for the soft-boiled eggs.

• Tongs: Useful for handling the cooked noodles and placing them into the bowls.

• Scissors: Handy for cutting the nori (seaweed) into strips.

Prepare the broth in advance: Make the chicken broth ahead of time and store it in the fridge. This will save you time when you're ready to cook.

Use pre-cooked noodles: Buy pre-cooked ramen noodles to skip the boiling step. Just reheat them in the broth.

Pre-chop vegetables: Chop the green onions and mushrooms beforehand and store them in airtight containers.

Soft-boil eggs in batches: Cook multiple soft-boiled eggs at once and keep them in the fridge for quick use.

Ready-to-use miso paste: Opt for ready-to-use miso paste packets to avoid measuring and mixing.