Easy Homemade Ramen Soup Recipe

Skip the takeout and bring the authentic flavors of a comforting bowl of homemade ramen soup right into your kitchen. This recipe simplifies the process, transforming classic ingredients into a rich, savory broth and perfectly cooked toppings. Get ready to create a deeply satisfying meal that tastes incredibly impressive, yet is surprisingly easy to make.

To truly appreciate its depth, understanding the brief history and core components of ramen can enhance your cooking experience.

Why You’ll Love This Ramen Soup

• Rich, savory, restaurant-quality flavor: You will truly enjoy the depth of flavor in this incredible ramen soup.
• Surprisingly simple to prepare at home: Even beginners can create this impressive dish with ease.
• Perfectly customizable ingredients: Easily adapt the toppings and spice level to suit your taste.
• Impressive meal for any occasion: Wow your family and friends without spending hours in the kitchen.
• Warm, comforting, satisfying dish: This hearty ramen is the ultimate comfort food on a chilly day.

Ingredients

To create this incredible ramen soup, you’ll need a blend of fresh produce, lean protein, and aromatic spices. This recipe uses accessible ingredients that come together to form a rich and complex flavor profile. You’ll be amazed at the depth you can achieve with pantry staples.

For the Chicken & Mushrooms:

• 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, black pepper

For the Broth:

• 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
• ¾ teaspoon EACH: onion powder, mustard powder
• ¼ teaspoon ground ginger
• ⅛ teaspoon white pepper
• 1 pinch red pepper flakes

For Assembly:

• 2 (3 oz.) packets instant Ramen noodles (don’t use flavor packet)
• 6 leaves Bok Choy (roughly chopped)

For Garnish:

• Green onions (sliced)
• Roughly chopped honey roasted peanuts
• Soft-boiled eggs (see notes)

Notes & Substitutions

• Mushrooms: Cremini or shiitake mushrooms are excellent alternatives.
• Chicken: Boneless chicken thighs or even sliced pork tenderloin work well.
• Wine: If you prefer to avoid alcohol, use an equal amount of chicken broth.
• Broth: Use a good quality vegetable broth for a delicious vegetarian base.
• Hot Sauce: Adjust the amount of hot sauce to match your preferred spice level.
• Noodles: Fresh ramen noodles can replace instant packets for a richer texture.
• Bok Choy: Fresh spinach, kale, or other leafy greens are great substitutions.

Equipment

You won’t need many specialized tools to make this delightful ramen soup. Gather your basic kitchen essentials and you’ll be ready to start cooking. Having these items prepped makes the process smooth and enjoyable.

• Large soup pot or Dutch oven
• Meat mallet or rolling pin
• Silicone spatula
• Sharp knife and cutting board
• Measuring cups and spoons

Instructions

Whipping up a delicious homemade ramen soup is easier than you think with these step-by-step instructions. Follow along carefully to build layers of flavor that will make your taste buds sing. This process makes creating comforting ramen simple and fun.

1. Sauté Mushrooms: Heat 1 tablespoon olive oil and 1 tablespoon of butter in a large soup pot over medium-high heat. Add the mushrooms and sauté them until they are beautifully golden, which takes about 4 minutes. Remove the cooked mushrooms and set them aside. This helps them retain their color, flavor, and texture for your ramen.
2. Prepare Chicken: Slice the large chicken breast in half lengthwise, creating two thinner pieces. Cover these slices with saran wrap. Use the textured side of a meat mallet or a rolling pin to pound the chicken to a ½ inch uniform thickness. This ensures even cooking.
3. Sear Chicken: Pat the chicken dry with paper towels and season each side generously with salt and black pepper. Heat the remaining 1 tablespoon of olive oil and 1 tablespoon of butter in the same 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 the seared chicken aside and turn off the heat. Allow the chicken to rest for 10 minutes, then cut it into strips of your desired size.
4. Deglaze Pan: Add the ½ cup dry white wine to the hot pot. Set the heat to medium. Use a silicone spatula to “clean” the bottom and sides of the skillet, scraping up any browned bits stuck to the pan. To further understand this crucial step, learn more about the culinary technique of deglazing. This adds immense flavor to your ramen soup broth. Let the wine bubble gently and reduce by half, which usually takes 4-5 minutes.
5. Build Broth Base: Add the remaining 1 tablespoon of butter and 3 cloves of minced garlic to the pot. Cook this mixture for about 2 minutes, allowing the garlic to become fragrant but not browned.
6. Simmer Broth: Stir in the 6 cups of chicken broth, 2 tablespoons of soy sauce, 2 teaspoons of hot sauce, 2 teaspoons of honey, ¾ teaspoon of toasted sesame seed oil, and all the soup seasonings (onion powder, mustard powder, ground ginger, white pepper, and red pepper flakes). Bring the broth to a gentle boil and let it simmer for 10 minutes. This reduction concentrates the flavors of your ramen soup broth while you prepare your soft-boiled eggs for serving (see notes for instructions on perfect eggs).
7. Cook Noodles & Veg: Increase the heat to bring the soup to a more rapid boil. Add the two packets of instant ramen noodles (discarding their flavor packets) and cook for just 1 minute.
8. Combine & Finish: Reduce the heat to a gentle simmer. Add the roughly chopped Bok Choy, along with the cooked mushrooms and the sliced chicken back into the pot. Continue to simmer until the noodles are completely done, which takes about 3 more minutes.
9. Serve: Transfer the steaming hot ramen soup to individual serving bowls. Top generously with sliced green onions, roughly chopped honey roasted peanuts, and a perfectly soft-boiled egg. Enjoy your delicious homemade creation immediately.

Pro Tips & Troubleshooting

• Achieve Perfect Sear: Don’t overcrowd the pan when searing chicken. Cook in batches if necessary to get a beautiful golden crust for your ramen.
• Broth Reduction: Reducing the broth is crucial for developing an intense, concentrated flavor. Do not skip this step.
• Soft-Boiled Eggs: For jammy yolks, boil eggs for 6-7 minutes, then immediately transfer to an ice bath.
• Adjust Spice: Tailor the amount of hot sauce and red pepper flakes to your preferred heat level.
• Prevent Soggy Noodles: Cook your noodles just before serving the ramen soup to keep them perfectly tender.
• Flavor Boosting: A dash of fish sauce can deepen the umami profile of your broth even further.

Serving, Storage & Variations

This versatile ramen soup offers endless possibilities for customization and enjoyment. Whether you are serving it fresh or planning for future meals, these tips ensure the best experience.

• Serving Suggestions: Serve your homemade ramen soup immediately while it’s hot, with extra garnishes like chili oil or a sprinkle of toasted sesame seeds.
• Storage: Store the broth and solid components (chicken, mushrooms, bok choy) separately in airtight containers in the refrigerator for up to 3 days. This prevents the noodles from becoming mushy.
• Reheating: Gently reheat the broth on the stovetop. Cook fresh instant ramen noodles separately and add them to the hot broth along with the other warmed components.
• Variations:
  • Vegetarian: Use vegetable broth and substitute chicken with pan-fried tofu or tempeh for a delicious vegetarian ramen.
  • Spicy: Amp up the heat by adding extra chili oil, sriracha, or a few dashes of ghost pepper sauce.
  • Seafood: Swap the chicken for cooked shrimp, scallops, or thinly sliced fish fillets for a delightful seafood twist.
  • Miso Ramen: Stir in 1-2 tablespoons of white miso paste to the hot broth (off the heat) for a classic, savory flavor.
  • Extra Toppings: Experiment with toppings like dried nori, corn kernels, bamboo shoots, or a drizzle of chili crisp.

Nutrition Information

While exact nutritional values can vary, making your own ramen soup at home gives you full control over the ingredients. You can easily adjust sodium, fat, and protein content to fit your dietary needs. This homemade version generally offers a balanced meal.

Nutrient	Per Serving (estimate)
Calories	450-550
Protein	30-40g
Fat	15-25g
Carbohydrates	40-50g
Sodium	900-1100mg

Please note: Nutritional information is an estimate and can vary based on specific brands and ingredient quantities used.

FAQ

• Can I make the broth ahead of time? Yes, the broth for this ramen soup can be made up to 3 days in advance and stored in the refrigerator. This is perfect for meal prep!
• What kind of ramen noodles should I use? Use any quick-cooking instant ramen noodles; just discard the flavor packets as we are making our own flavorful broth.
• How do I make perfect soft-boiled eggs? Bring water to a rolling boil, gently add eggs, cook for 6-7 minutes, then immediately transfer to an ice bath for easy peeling and jammy yolks.
• Is this recipe spicy? The recipe includes hot sauce and red pepper flakes, but you can easily adjust or omit them to suit your personal spice preference.
• Can I freeze ramen soup? You can freeze the broth successfully for up to 3 months. However, it’s best not to freeze the noodles or vegetables, as their texture will change upon thawing.

Conclusion

You’ve now mastered the art of making a truly delicious and satisfying homemade ramen soup! This recipe proves that restaurant-quality flavor is completely achievable in your own kitchen, even for beginners. With its rich broth, tender chicken, and customizable toppings, this comforting bowl is sure to become a family favorite. Give this easy recipe a try tonight and share your creations in the comments below!