Easy Homemade Ramen

While this recipe is by no means authentic, it is an easy and fun way to get your ramen fix! I have made it multiple times using chicken, beef and shrimp tempura. For the broth I do a mixture of Ocean’s Halo Ramen or Miso Broth (both are good) and low sodium chicken stock. The best noodles I have used are also Ocean’s Halo Ramen Noodles, but you can use any brand. I mainly shop for ramen ingredients at Safeway or Whole Foods. The topping options are endless, however I typically opt for mushrooms, green onion, cilantro, sesame seeds, jalapenos and a soft boiled egg. Other topping ideas would be carrots, spinach, onions or corn! This recipe also makes 4 to 6 good sized portions so it is fun to make with friends!

Serves 4 to 6

Base Ingredients and Toppings:

1 box of Ocean’s Halo Ramen or Miso Broth  (32 oz)

1 box of Low Sodium Chicken Broth (32 oz)

1 box of Ocean’s Halo Ramen Noodles

1 bunch of Green Onions chopped (save greens and whites)

16 oz of Mushrooms (I do a mix of Oyster and Shitake)

2 Jalapenos

Handful of Cilantro

1 Egg per Person

Sesame Seeds

Chili Pepper Paste or Red Pepper Flakes

Soy Sauce

Oyster Sauce

Butter

Protein Options:

2 Chicken Breasts

2 to 4 oz of Beef per person ( I used Filet Mignon but Flank Steak would work well too!)

2 pieces of Shrimp Tempura per person (Found in the frozen section at TJs or Safeway)

Teriyaki Sauce for Marinade

1. Pick your protein. If you are using chicken or beef stick it in the freezer for 30 minutes before cooking. This allows the protein to be cut very thinly, as you do not want chunks of meat in your ramen. Thinly slice the beef or chicken and marinate in teriyaki sauce for about 15 minutes. Heat a medium pan over medium to high heat and cook the protein through. It will not take long as it should be sliced very thinly. If you are using shrimp tempura, preheat the oven to 400 degrees and line a baking sheet with aluminum foil. Bake the shrimp for 16 minutes, it should be golden and crisp.

2. For the mushrooms, heat 2 tablespoons of butter in a medium pan over medium to high heat or use the same one used for the protein. Once butter is melted add the mushrooms and saute for 5 to 8 minutes until they are tender. Add a splash of soy sauce. Remove from the pan and cover to keep warm.

3. Fill a medium to large sized pot with water and bring to a boil. Add noodles and cook according to directions. Drain and set aside.

4. In another large pot over medium heat add the ramen or miso broth and the chicken broth. Add in the whites of the green onions, a spoonful of oyster sauce, 1 to 2 tbsp of soy sauce and chili pepper paste (or red pepper flakes) to taste.

5. Fill the same pot used for noodles with water and bring to a boil. Add the eggs and cook for 6 minutes for a soft boiled egg. Immediately remove eggs and put in a bowl of ice water. Let them cool for 2 to 3 minutes and then gently peel the eggs. If you don’t have the patience for the soft boiled eggs you can use a fried egg! I use this Egg Cooker and get the perfect soft boiled egg every time!

6. Once the broth is heated through assemble the ramen starting with the noodles and then broth. Top with protein, egg, cilantro, green onions, mushrooms, jalapeno, sesame seed and extra chili pepper paste or sriracha! Enjoy!