This is real ramen, not the stuff you can by $0.10 at the grocery store. Real ramen is full of umami goodness, packed with healthy vegetables and protein, and super healing, if you use real, homemade bone broth. And even better, my kids LOVE it. My 3-year-old twins are terrible eaters so anything they will actually eat, I’m excited about.
Using real, homemade noodles really ups your ramen game and makes this a special meal. We use this recipe from Ginger & Scotch. The noodles are slightly chewy, and full of flavor. The recipe is simple, and the key is to use the baked baking soda. We use and love our Kitchenaid Stand Mixer with the pasta attachment. The noodles can even be made a day or so ahead of time and stored, uncooked, in the refrigerator.
Homemade noodles give this dish a little something extra, but they are certainly not required. If you aren’t up for making your own noodles, pick up real ramen noodles from the refrigerated section of your local Asian market. Or, if you are in a small town, like us, just pick up the best packaged ramen you can find in the Asian cooking aisle at your grocery store.
Everything that goes on top!
Ramen is awesome because it’s so flexible. You can adjust the flavors to exactly how you want it, and you can top it with really anything. A few ideas toppings for your ramen would include straw mushrooms, crimini mushrooms (probably any type of mushroom would work), bell pepper, broccoli, bok choy, scallions, soft boiled egg, nori, grilled chicken, cilantro, chili pepper, etc. Feel free to be creative and use whatever you are craving or whatever you have on hand. This recipe is designed to just be a starting point for you. You can adjust every single part of the recipe below to your own preference and we hope that you do! Ramen is such a great meal!
- 4 servings of ramen noodles
- 2 chicken breasts
- 5 tbsp olive oil, divided
- Enough soy sauce to cover the chicken + 1 tbsp
- 8-10 cups homemade chicken broth (store-bought works as well)
- 1 tbsp miso paste
- Salt and pepper to taste
- 2-inch piece of ginger
- 1 stick of lemongrass
- 1 tbsp minced garlic
- 4 eggs
- 2 cups of broccoli cut into bite-sized pieces
- 2 cups of cremini mushrooms, sliced
- 2 bell peppers, sliced
- Split the chicken breasts, and then marinate them in soy sauce. Place them in a bowl and add enough soy sauce to just cover the chicken. Marinate at least 2 hours, preferably overnight.
- Cut off the leafy part of lemongrass stick. Cut it into approximately 4” sticks.
- Peel the ginger using a spoon and slice lengthwise
- Add the broth to a stockpot and heat at medium heat. Mix in the miso, and add the ginger, lemongrass sticks, and garlic. Simmer for 30 minutes. Longer is better if you have extra time. Add salt and pepper to taste. Remove the ginger and lemongrass before serving
- While the broth is simmering, heat 2 tbsp olive oil in a skillet. Once hot, add the chicken. Cook until browned on both sides and cooked through.
- Add water to a pot and heat on high temperature. Add eggs, and boil for 6 ½ minutes. Remove from heat, and submerge the eggs in cold water.
- For the broccoli, mushroom, and bell pepper, add a heat a bit of oil in a skillet. Saute each over high heat until to desired tenderness, stirring constantly.
- Peel egg and slice vertically.
- Serve in 4 large bowls. Separate the noodles into each bowl. Pour broth on top. Add toppings, savings the soft boiled egg for last.
Did you try it? How’d it turn out? We’d love to hear from you. Also, check out some of our other recipes.