Introduction
There’s nothing like a steaming bowl of homemade ramen on a chilly evening. The deep, savory broth. The soft-boiled egg with that perfect jammy center. The chewy noodles pulling flavor from every spoonful. It’s comfort in a bowl and satisfaction in every bite. You don’t need a culinary degree or rare ingredients to make it at home either. With a few pantry staples and some fresh vegetables, this homemade ramen recipe turns an ordinary weeknight into something special. Whether you’re craving something warm or looking to impress your dinner guests, this ramen is layered with flavor and totally doable.
The Story Behind This Homemade Ramen Recipe
A Cold Day, a Craving, and a Big Pot of Broth
It all started on one of those gloomy afternoons where nothing but soup would do. I didn’t want anything from a packet, but I also didn’t want to spend hours simmering bones or sourcing ingredients I couldn’t pronounce. I just wanted something real and warm. I opened the fridge, grabbed what I had, and began layering flavors. A little white wine, garlic, and toasted sesame oil built the base. Mushrooms gave it that umami depth. Chicken added heartiness. A splash of soy sauce, a drop of honey, and just enough hot sauce turned it into something crave-worthy.
By the time it simmered down into a rich broth and the noodles were tucked in, the kitchen smelled like a ramen shop. A few chopped peanuts and green onions on top added crunch. The soft-boiled egg? That was the final touch. The yolk melted into the broth and gave it that velvety, golden texture you only get in good ramen.
What Makes This Homemade Ramen Special
This isn’t instant ramen. And it’s not restaurant-style ramen with a ten-hour broth. It’s something in between. Simple enough to make in under an hour, but rich enough to taste like it took all day. The beauty of it lies in the layers—aromatics like garlic, heat from hot sauce, the sweetness of honey, the umami from mushrooms, and the silkiness of butter. It’s customizable, too. You can switch up the protein, the greens, or the toppings. But once you try it this way, you might not want to change a thing.
Homemade Ramen
Ingredients
- Mushrooms & Chicken
- 2 tablespoons olive oil divided
- 2 tablespoons butter divided
- 8 oz. mushrooms I used sliced baby bella
- 1 large boneless/skinless chicken breast about ¾ lb.
- Salt/Pepper
- Soup
- ½ cup dry white wine
- 1 tablespoon butter
- 3 cloves garlic minced
- 6 cups low sodium chicken broth
- 2 tablespoons low sodium soy sauce
- 2 teaspoons hot sauce I use Frank’s hot sauce
- 2 teaspoons honey
- ¾ teaspoon toasted sesame seed oil
- 2 3 oz. packets instant Ramen noodles don’t use flavor packet
- 6 leaves Bok Choy roughly chopped
- Seasonings
- ¾ teaspoon EACH: onion powder mustard powder
- ¼ teaspoon ground ginger
- 1/8 teaspoon white pepper
- 1 pinch red pepper flakes
- For Serving
- Green Onions
- Roughly chopped honey roasted peanuts
- Soft boiled eggs see notes
Instructions
- Heat 1 tablespoon olive oil and 1 tablespoon of butter in a large soup pot over medium-high heat. Add the mushrooms. Sauté until golden, about 4 minutes. Remove and set aside so that they retain the color, flavor, and texture.
- Slice the chicken in half lengthwise to create 2 thinner slices. Cover with saran wrap and use the textured side of a meat mallet to pound it to ½ inch thick.
- Pat the chicken dry and season each side with salt and pepper.
- Heat remaining olive oil and butter in a large soup pot over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden crust has developed. Set aside turn the heat off. Let the chicken rest for 10 minutes, then cut into strips of desired size.
- Add the wine and set the heat to medium. Use a silicone spatula to “clean” the bottom and sides of the skillet. Let the wine bubble gently and reduce by half, 4-5 minutes.
- Add the butter and garlic and cook for 2 minutes.
- Add the chicken broth, soy sauce, hot sauce, honey, sesame oil, and soup seasonings. Bring to a gentle boil and let the broth reduce and concentrate for 10 minutes while you soft boil eggs for serving (see notes for instructions).
- Bring the soup to a more rapid boil, add the Ramen, and cook for 1 minute. Reduce to a gentle simmer and add the Bok Choy along with the cooked mushrooms and chicken. Simmer until the noodles are done, about 3 minutes.
- Transfer to serving bowls and top with green onions, roughly chopped peanuts, and a soft-boiled egg.
Notes
- Submerge the eggs in 2 inches of cool water in a pot on the stove-top. Gradually bring them to a gentle boil.
- Set a timer for 6 minutes, use a slotted spoon to remove them immediately after.
- Rinse them under cool running water to stop the cooking process, then peel and slice in half lengthwise.
- Ramen: I use Maruchan or Top Ramen in this recipe but any variety of Ramen can be used. Save the seasoning packets to make my Ramen Noodle Salad!
- Note: If the ramen you use doesn’t have salt like Instant Ramen does, you can use regular chicken broth instead of low sodium.
- Sodium: The noodles in this soup have a decent amount of salt, there is a distinguishable shift in the salt flavor after they’ve cooked in the soup, so low sodium broth and soy sauce is important. If you don’t have that option, I would replace 1-2 cups of broth with water.
- Mushrooms: Cremini, (or baby portobella) mushrooms are best because they have a browner color and firmer texture than white button mushrooms, but white button can certainly be used as well. (Mushrooms add umami to this recipe but can be omitted for non-mushroom lovers.)
- Wine: Sauvignon Blanc is the best wine to use in this recipe, followed by Chardonnay, and then Pinot Grigio. Chicken broth can be used if you don’t cook with wine.
- Bok Choy: I like using Bok Choy (Chinese Cabbage) in this recipe, but kale and spinach are great options as well.
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers do freeze/reheat well.
What You Need for the Best Homemade Ramen
A Breakdown of Ingredients with Purpose
The beauty of homemade ramen is how every ingredient plays a role. It’s not just about filling a pot. It’s about creating layers of flavor.
Mushrooms and Chicken: Start with baby bella mushrooms. They add depth and umami, especially when sautéed until golden. Chicken breast, seared until it forms a crust, provides the lean protein and savory bite that grounds the broth.
Aromatics: Garlic gives the broth warmth and fragrance. Onion powder, mustard powder, ginger, and red pepper flakes build complexity. You won’t taste each one on its own, but together, they create that round, comforting flavor.
The Broth: Low sodium chicken broth is the base. Soy sauce deepens the flavor. White wine brings brightness. A touch of honey adds balance. Hot sauce kicks in gentle heat, while toasted sesame oil ties it all together with nutty richness.
Noodles and Greens: Use instant ramen noodles, but discard the flavor packets. You’re building something better from scratch. Bok choy adds freshness and crunch. Kale or spinach work well if you can’t find bok choy.
Toppings: Green onions and honey-roasted peanuts add crunch and contrast. Soft-boiled eggs give creaminess and richness. The yolk melts into the broth, thickening it naturally.
Optional Add-Ins, Smart Substitutions, and Why They Matter
No white wine? Use more chicken broth. Don’t want mushrooms? Skip them or use spinach instead. For extra heat, add chili oil on top. If sodium is a concern, replace one or two cups of broth with water and use low sodium soy sauce.
Even your noodle choice is flexible. Any instant ramen will work, just avoid rice noodles or egg noodles, which can alter the texture and soak up too much broth.
Every ingredient matters, but there’s still room for creativity.
How to Make Homemade Ramen Step by Step
Cooking the Chicken and Mushrooms
Start by heating 1 tablespoon of olive oil and 1 tablespoon of butter in a large soup pot. Add the sliced baby bella mushrooms. Sauté them until golden brown, about 4 minutes. This step locks in that deep, umami flavor. Remove the mushrooms and set them aside so they stay firm and flavorful.
Next, slice the chicken breast in half lengthwise to make two thinner pieces. Pound them gently to even thickness, then season both sides with salt and pepper. Heat the remaining oil and butter in the pot. Sear the chicken for 4 to 5 minutes per side until it forms a golden crust. Remove the chicken and let it rest for 10 minutes before slicing into thin strips.
Building the Broth and Assembling the Bowl
With the pot still warm, pour in the white wine and set the heat to medium. Use a spatula to scrape up any flavorful bits from the bottom. Let the wine bubble and reduce by half. This creates a strong base for your broth.
Add 1 tablespoon of butter and the minced garlic. Sauté for 2 minutes, then pour in the chicken broth. Stir in soy sauce, hot sauce, honey, sesame oil, and all the dry seasonings. Bring everything to a gentle boil and let it simmer for about 10 minutes. This is when the broth gets rich and layered.
Bring the soup to a stronger boil and add the ramen noodles. Cook for 1 minute, then lower to a simmer. Add the bok choy, cooked mushrooms, and chicken. Simmer another 3 minutes until the noodles are tender and the greens wilt slightly.
Ladle the soup into bowls. Top with soft-boiled egg halves, chopped peanuts, and green onions. Serve hot.
Serving Ideas, Storage, and Nutrition Tips
How to Top and Serve It Like a Pro
Homemade ramen is more than soup. It’s a whole experience. When serving, presentation counts just as much as flavor. Start by choosing wide, shallow bowls that give you space to layer and decorate.
Top each bowl with sliced soft-boiled eggs. The yolk should be just set and slightly creamy in the center. A sprinkle of green onions adds freshness. Honey-roasted peanuts bring unexpected crunch and a little sweetness. If you love heat, finish with a drizzle of chili oil or a pinch of red pepper flakes.
For texture contrast, serve the ramen with pickled vegetables like radish or carrots on the side. They cut through the richness of the broth and add a refreshing crunch.
To make it more filling, you can add a scoop of rice or a small handful of bean sprouts. For kids or guests who like a milder flavor, simply reduce the hot sauce or serve it on the side.
Make-Ahead Tips, Storage, and Reheating Advice
Homemade ramen stores well. Let leftovers cool completely before transferring to an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months.
If freezing, store the broth separately from the noodles to avoid over-softening. When ready to eat, reheat the broth gently on the stove and add fresh or leftover noodles during the last few minutes.
For make-ahead prep, cook the chicken and mushrooms, then store them separately in the fridge. You can also make the broth ahead and refrigerate it for two days.
To keep things lighter, use low-sodium broth and soy sauce. You can also reduce the butter or swap it for a splash of olive oil. For a vegetarian version, skip the chicken and use vegetable broth with tofu or extra mushrooms instead.
Frequently Asked Questions About Homemade Ramen
What do you need for homemade ramen?
To make homemade ramen, you need a savory broth, noodles, and a mix of toppings. This recipe uses chicken broth, soy sauce, mushrooms, chicken breast, instant ramen noodles, garlic, and bok choy. For finishing touches, soft-boiled eggs, green onions, and chopped peanuts bring texture and extra flavor.
How to make a simple ramen?
Start by searing mushrooms and chicken for flavor. Deglaze the pan with white wine, then add butter, garlic, and broth. Season with soy sauce, honey, sesame oil, and a few pantry spices. Simmer everything, then add noodles and greens. Top with your favorite garnishes and enjoy.
What are the five main ingredients of ramen?
The five essential elements of ramen are broth, noodles, protein, vegetables, and toppings. In this version, chicken broth forms the base. Instant ramen noodles provide chew. Sliced chicken is the protein. Bok choy adds freshness. Green onions and a soft-boiled egg round it out.
Conclusion
Homemade ramen is more than a bowl of soup. It’s warmth, comfort, and flavor layered together in the simplest way. With just a few thoughtful ingredients and some kitchen basics, you can create a bowl that’s as satisfying as anything from a noodle shop. The mushrooms bring depth, the chicken brings heartiness, and the soft-boiled egg ties it all together. Whether you’re craving a quiet solo dinner or feeding friends on a chilly evening, this ramen delivers every time. It’s flexible, fast, and full of soul. Once you try it, takeout ramen might just be a thing of the past.
