When it comes to comfort food, homemade ramen is hard to beat. There’s just something about that rich, savory broth, slurpable noodles, and tender toppings that soothes the soul and satisfies the appetite. The best part? You don’t have to wait in line at a trendy ramen shop to get your fix—you can make a delicious bowl right at home with this easy homemade ramen recipe. Whether you’re a ramen newbie or a seasoned noodle slurper, this recipe delivers deep flavors, silky noodles, and customizable toppings that make every bowl unique. Let’s dive into what makes this ramen so special!

A cozy memory behind the recipe

I first fell in love with ramen during my college days, though back then, my ramen experience was limited to a packet of instant noodles and a flavor sachet. Fast forward to a chilly Sunday afternoon not too long ago, and I was craving that same warmth, but with a more grown-up twist. That’s when I decided to experiment in my own kitchen and make ramen from scratch (okay, I still used those instant noodles, but no shame in that, right?). The result was a rich, savory bowl that completely blew away those instant noodle memories—and now, I can’t go back to the pre-packaged stuff! I love how this ramen brings together the earthy flavors of mushrooms, tender chicken, and that irresistible broth. The best part is, it’s surprisingly simple to whip up.

The origin story of ramen (and how it became a kitchen staple)

Ramen is one of Japan’s most beloved dishes, though its origins can be traced back to China. Initially introduced in Japan in the late 19th century, ramen started out as a humble meal served at food stalls. Over time, it has evolved into a culinary icon, with regional variations and countless toppings. From shoyu (soy sauce-based) to miso and tonkotsu (pork broth), ramen has come a long way, and it has earned a spot in home kitchens worldwide. My version of homemade ramen combines a few familiar pantry staples (like soy sauce and sesame oil) with some fresh ingredients like mushrooms and chicken, creating a cozy meal that feels a bit like a hug in a bowl.

Let’s talk ingredients: what makes this ramen sing

Every ingredient in this ramen recipe plays a specific role in crafting a well-rounded bowl of comfort. Here’s what makes it all come together:

Mushrooms: I love using baby bella mushrooms for their deep, earthy flavor. They add a nice umami punch to the broth. If you’re out of mushrooms, try substituting with shiitake or even oyster mushrooms—they all work wonderfully.
Chicken: Boneless, skinless chicken breast is quick to cook and easy to slice into tender pieces. You can also swap this for chicken thighs if you prefer something juicier.
Chicken broth: The base of any great ramen is the broth. I like to use low-sodium chicken broth so I can control the saltiness. If you’re feeling adventurous, making your own broth can take the flavor up a notch.
Soy sauce and sesame oil: These two ingredients add depth to the broth. The soy sauce brings saltiness and umami, while the toasted sesame oil provides a subtle nuttiness.
Instant Ramen noodles: Let’s be honest—the noodles are the star of the show. And yes, I use the humble instant ramen packets, just without the flavor packet. They cook quickly and are perfect for soaking up the broth.
Bok Choy: This leafy green adds a fresh, slightly bitter contrast to the rich broth. Feel free to substitute with spinach if bok choy isn’t available.
Spices and seasonings: Onion powder, mustard powder, ginger, and white pepper create a well-rounded flavor base that complements the soy sauce and broth.

Kitchen gear: what you need (and what you can skip)

While ramen is pretty forgiving when it comes to tools, there are a few items that will make the process easier:

Large soup pot: This is essential for building the broth and cooking all the ingredients. I like to use a heavy-bottomed pot to ensure even heat distribution.
Meat mallet: This is key for pounding the chicken to an even thickness, which helps it cook more evenly. If you don’t have one, the back of a sturdy skillet will do the trick.
Silicone spatula: This is great for scraping up all the browned bits on the bottom of the pan after searing the chicken. You don’t want to miss out on those little flavor bombs!
Tongs: These will come in handy for flipping the chicken and tossing the noodles.

Step-by-step: making ramen with ease

Start with the mushrooms. Heat up some olive oil and butter in a large soup pot, then toss in your sliced mushrooms. Cook them for about 4 minutes until they’re golden and slightly crispy on the edges. Removing them after sautéing helps them keep their texture, rather than turning mushy.
Prep the chicken. Slice your chicken breast in half lengthwise and give it a few good whacks with a meat mallet until it’s an even ½ inch thickness. This ensures even cooking. Pat it dry and season both sides generously with salt and pepper.
Sear the chicken. Add more oil and butter to the pot, then sear the chicken on medium-high heat. You want to get a nice golden crust, about 4-5 minutes per side. Don’t rush this step—browning equals flavor! Once done, set it aside to rest for a few minutes before slicing into strips.
Deglaze with wine. After the chicken is out of the pot, pour in the white wine and let it simmer for about 4-5 minutes, scraping up all those flavorful bits stuck to the bottom. This gives your broth a more complex taste.
Build the broth. Now add the butter and garlic to the pot. Let the garlic cook for just a couple of minutes to release its fragrance. Then, pour in the chicken broth, soy sauce, hot sauce, honey, sesame oil, and all the seasonings. Let it simmer and reduce for about 10 minutes. You’ll notice the flavors starting to concentrate at this point.
Cook the noodles and finish. Once your broth is ready, crank up the heat to a rolling boil and toss in your ramen noodles. Cook them for just a minute before reducing to a simmer. Add the mushrooms, chicken, and bok choy. Let everything simmer for a couple more minutes until the noodles are tender and the bok choy is wilted.
Serve it up. Ladle the soup into bowls, top with green onions, roughly chopped peanuts, and a perfectly soft-boiled egg (see notes for cooking tips). You’ve got yourself a bowl of ramen worthy of any noodle house!

Tweak it your way: fun variations to try

Gluten-free: Swap the instant ramen noodles for gluten-free rice noodles. You’ll get the same texture and slurp-factor!
Vegan: Skip the chicken and replace the broth with vegetable stock. Use tofu instead of chicken and up the veggies by adding more mushrooms or even some sweet corn.
Spicy miso ramen: Add a tablespoon of miso paste to the broth for an extra layer of umami and a slightly thicker texture. Boost the heat with more hot sauce or a dash of Sriracha.
Fall-inspired ramen: Try adding some roasted butternut squash or sweet potatoes for a hearty, seasonal variation. Their natural sweetness pairs wonderfully with the savory broth.

Serving and presentation: making it dinner-party ready

When it comes to serving, I like to think of ramen as a canvas. Arrange the chicken strips on one side of the bowl, pile the mushrooms and bok choy in the center, and nestle a soft-boiled egg on top. Sprinkle with green onions and chopped peanuts for some crunch. If you want to go the extra mile, drizzle a little extra sesame oil or chili oil over the top for a finishing touch.

Pairing your homemade ramen with drinks

Personally, I love pairing this homemade ramen with a crisp white wine—something like a Sauvignon Blanc or a light Riesling to balance the heat and saltiness. If you’re more of a beer drinker, a light lager or even a fruity IPA would work well. For a non-alcoholic option, try iced green tea or a sparkling water with a slice of lime.

Storing and reheating: keeping that ramen fresh

If you find yourself with leftovers (rare, I know!), store the broth, noodles, and toppings separately to avoid soggy noodles. The broth will keep well in the fridge for 3-4 days, and you can easily reheat it on the stove. When reheating, just add the noodles and veggies back in at the last minute so they don’t overcook.

Adjusting for different serving sizes

This recipe serves about 4, but it’s easy to adjust. If you’re making it for a crowd, you can double the ingredients, just be sure to use a larger pot. Conversely, if you’re cooking for two, simply halve the ingredients—though I always recommend making extra broth for leftovers!

Wrapping it up: your new ramen go-to

There’s nothing quite like curling up with a warm, hearty bowl of homemade ramen, especially when it’s loaded with so much flavor and texture. I hope this recipe becomes one of your go-to meals when you need something comforting but still impressive. Give it a try, and don’t hesitate to put your own spin on it!

FAQs

1. Can I use pre-cooked chicken?
Absolutely! If you have leftover rotisserie chicken, just shred it and add it in with the noodles.

2. What’s the best way to make soft-boiled eggs?
Boil eggs for 6 minutes, then plunge them into an ice bath for a couple of minutes to stop the cooking.

3. Can I make this spicier?
Of course! Just add more hot sauce or even a pinch of cayenne pepper.

4. Do I need to use wine?
Nope! You can skip the wine and use more broth, though the wine adds a nice depth of flavor.

5. Can I freeze the broth?
Yes, the broth freezes well! Just leave out the noodles and veggies before freezing, and add fresh ones when reheating.

Homemade Ramen Recipe