Easy Homemade Ramen Noodle Recipe From Scratch

Homemade ramen is my favorite cold-weather comfort meal. It comes together in about 25 minutes and the broth has more depth than any instant packet. This easy version uses chicken broth, soy sauce, fresh ginger, and garlic as the base with soft-boiled eggs and crispy toppings.

Why This Homemade Ramen Works

The broth simmers with fresh ginger, garlic, and sesame oil for 10 minutes. That short simmer is enough to layer savory, nutty, and slightly sweet flavors without turning bitter.

Soy sauce and a splash of rice vinegar build the tare — the seasoning base that gives ramen its signature umami punch. I add mirin for a subtle sweetness that rounds out the salt.

The toppings go on raw or barely wilted so they stay vibrant. Crisp bok choy, sliced green onions, and a jammy soft-boiled egg give every bowl contrast in texture and temperature.

Ingredients

• 6 cups (1.4L) chicken broth
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon mirin
• 1 teaspoon rice vinegar
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 4 servings ramen noodles (fresh or dried)
• 2 cups (140g) baby bok choy, halved
• 1 cup (70g) shiitake mushrooms, sliced
• 4 soft-boiled eggs, halved
• 3 green onions, thinly sliced
• 1 teaspoon chili garlic sauce (optional)
• 1 tablespoon toasted sesame seeds

What You Need for Homemade Ramen

Chicken broth — use low-sodium so you can control the salt with soy sauce. Bone broth works even better and adds a richer body to the soup.

Soy sauce — this is the main salt and umami source. I use regular soy sauce, not low-sodium, because the broth is already low-sodium. Tamari works for a gluten-free version.

Sesame oil — toasted sesame oil adds a warm, nutty flavor. A little goes a long way. Add it to the broth at the start so it infuses evenly.

Fresh ginger — grate it on a microplane for the finest texture. Ginger powder works at 1/4 teaspoon per tablespoon of fresh, but the brightness is not the same.

Ramen noodles — fresh ramen noodles from the refrigerated section cook in 2 minutes and have the best chew. Dried ramen noodles (without the seasoning packet) work too — cook 3 minutes.

Shiitake mushrooms — these have a meaty, earthy flavor that holds up in hot broth. Cremini mushrooms are a fine substitute but the flavor is milder.

How to Make Homemade Ramen

1. Heat sesame oil in a large pot over medium heat for 30 seconds.
2. Add minced garlic and grated ginger. Cook for 1 minute until fragrant.
3. Pour in chicken broth, soy sauce, mirin, and rice vinegar. Stir to combine.
4. Bring the broth to a gentle boil. Reduce heat and simmer for 10 minutes.
5. Add sliced shiitake mushrooms and bok choy halves. Cook for 2 minutes until the bok choy wilts.
6. Cook ramen noodles separately in boiling water according to package directions. Drain well.
7. Divide cooked noodles among 4 bowls.
8. Ladle hot broth, mushrooms, and bok choy over the noodles.
9. Top each bowl with halved soft-boiled eggs, sliced green onions, sesame seeds, and chili garlic sauce if using.

Homemade Ramen Variations

Spicy Miso Ramen

Stir 2 tablespoons of white miso paste and 1 tablespoon of chili paste into the broth after simmering. The miso adds a fermented richness and the chili builds slow, lingering heat.

Pork Belly Ramen

Slice 8 oz (225g) of cooked pork belly into thin strips. Sear in a hot skillet until the edges crisp, about 2 minutes per side. Lay the slices over the noodles before adding broth.

Vegetarian Ramen

Swap chicken broth for vegetable broth. Add 1 tablespoon of white miso paste for depth. Top with firm tofu cubes, edamame, and nori strips instead of eggs.

Coconut Curry Ramen

Replace 2 cups of broth with full-fat coconut milk. Add 1 tablespoon of red curry paste to the aromatics. The broth turns creamy and fragrant with lemongrass and galangal notes.

Tips for the Best Homemade Ramen

• I cook the noodles separately so they do not absorb all the broth and turn mushy. Drain and add them to each bowl right before serving.
• Soft-boiled eggs need exactly 7 minutes in boiling water. Transfer to ice water immediately to stop the cooking and keep the yolk jammy.
• Taste the broth before serving and adjust soy sauce and mirin. Every brand of chicken broth has different salt levels.
• Slice toppings thin so they wilt slightly in the hot broth. Thick chunks stay cold in the center.
• I heat the serving bowls with hot water before plating. A warm bowl keeps the broth hot longer.
• Add a sheet of toasted nori on the side of each bowl for extra umami and crunch.

Make Ahead & Storage

Store the broth and toppings separately in airtight containers in the fridge for up to 3 days. Noodles should be stored on their own — they absorb liquid and turn soft if left in broth overnight.

To reheat, warm the broth in a pot until simmering. Cook fresh noodles and assemble bowls with cold toppings. The hot broth will warm everything through. I do not recommend freezing assembled ramen because the noodles and eggs change texture when thawed.

Common Questions

Can I use instant ramen noodles for homemade ramen?

Yes. Use the noodles from the package but throw away the seasoning packet. The homemade broth replaces all the flavor. Cook instant noodles for 2 minutes until just tender.

How do I make the soft-boiled eggs?

Boil water in a pot. Lower eggs in gently with a spoon. Cook for exactly 7 minutes. Transfer to ice water for 5 minutes. Peel carefully — the yolk should be jammy and slightly runny in the center.

What noodles work best for ramen?

Fresh ramen noodles from the refrigerated aisle have the best chew. Sun Noodle and Hakubaku are two brands I use often. Dried ramen noodles work if fresh are not available.

Can I make the broth ahead of time?

Yes. The broth keeps in the fridge for 3 days and in the freezer for 2 months. Reheat on the stovetop until simmering. The flavor actually deepens after a day in the fridge.

How do I make ramen spicier?

Add 1-2 teaspoons of chili garlic sauce or sriracha to the broth while simmering. For table heat, set out chili oil and let each person add their own. Togarashi flakes are another option for a citrusy kick.

This homemade ramen recipe gives you a rich, layered bowl in under 30 minutes. Save it for your next cozy weeknight dinner.