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Homemade Ramen

My homemade version of the famous Japanese noodle soup
Prep Time1 hour
Cook Time20 minutes
Marinating time / resting time6 hours
Course: Soup
Cuisine: Japanese
Keyword: homemade ramen
Servings: 2 people
Calories: 555kcal

Ingredients

For the Ramen Eggs

  • 2 eggs
  • 1/4 cup soy sauce
  • 2 tbsp mirin
  • 1 tbsp black rice vinegar
  • 2 tsp sugar

For the Noodles

  • 3/4 cup all-purpose white flour
  • 4-5 tbsp water
  • 1 pinch salt

For the Broth

  • 1 1/2 cup chicken stock
  • 1 1/2 cup dashi stock
  • 1 piece fresh ginger sliced
  • 1/5 cup soy sauce
  • 2 tbsp mirin
  • 1 tbsp fish sauce

For the Toppings

  • 1 chicken thigh boneless
  • 1 cup spinach
  • 1/2 cup green beans topped and tailed
  • 4 oz shimeji mushrooms cleaned and separated into clumps
  • 1 scallion finely chopped
  • 1 tsp cooking oil
  • 1 pinch togarashi powder
  • 2 pinches katsuo bushi

Instructions

Ramen Eggs

  • Bring a pot of water to a boil. Boil the eggs for 6 minutes, then plunge into an iced water bath.
  • Mix all the other ingredients together in a small bowl.
  • Peel the eggs and submerge in the marinade. Cover and refrigerate for at least 6 hours.
  • When ready to use, lift out of the marinade with a slotted spoon and halve lengthwise.

For the Noodles

  • Mix the flour, salt, and water together in a bowl. Knead until it comes together into a smooth dough.
  • Wrap with plastic wrap and leave to rest for at least 1 hour (overnight is fine).
  • When ready to cook, bring a pot of water to a boil.
  • Meanwhile, roll out the dough on a lightly floured surface to about 1/8 inch thickness. Cut into 1/8 inch thick strips.
  • Pull each noodle strip gently from both ends until it approximately doubles in length.
  • Drop the noodles one by one into the boiling water. They are ready when they float - no more than 1-2 minutes.

Broth

  • Mix the chicken stock and ramen broth together in a pan with the sliced ginger. Bring to a boil, simmer for 2 minutes, then turn off the heat.
  • Once cooled to room temperature, strain to remove the ginger, and add the soy sauce, mirin, and fish sauce.

Toppings

  • In a small frying pan, heat the oil over medium heat. Add the chicken thigh, skin side down, and fry for about 6-8 minutes until the skin is crispy.
  • Turn the chicken over, and sprinkle the skin with a generous pinch of togarashi powder and salt. Fry for another 5 minutes, until cooked through. Set aside to rest.
  • Add the shimeji mushrooms to the hot pan, and fry for 2-3 minutes until fragrant and just starting to turn golden brown in places.
  • Meanwhile, bring a pan of water to a boil. Cook the beans for 5 minutes, until tender.
  • For the last 1 minute of cooking, add a steamer basket with the spinach over the pan of water.
  • Drain the beans, and set aside with the spinach.

To Finish

  • Heat the stock until just boiling. Ladle the stock into serving bowls.
  • Add the noodles, beans, spinach, and shimeji mushrooms to the bowls.
  • Slice the chicken into thin strips and split between the bowls, skin side up.
  • Top with the ramen eggs in the middle of the plate.
  • Scatter over the scallions, and add a pinch of katsuo bushi to each bowl. Enjoy!

Nutrition

Calories: 555kcal | Carbohydrates: 58g | Protein: 31g | Fat: 21g | Cholesterol: 266mg | Sodium: 3169mg | Sugar: 17g