best ramen noodle recipe
The Best best ramen noodle recipe
What I love most about this recipe is how adaptable it is. It’s perfect for a quick weeknight meal when you need something hearty but not too heavy, or it’s the kind of dish that feels special when you’re hosting a small gathering—maybe with some extra toppings or a side of steamed greens to round it out. The broth is rich but not overpowering, and the noodles cook up just right, so there’s no dry or mushy texture to deal with. Plus, it’s surprisingly good for you if you keep an eye on the sodium and add plenty of fresh veggies. My kids love the crunch of the toppings, and the broth gives them that little boost of protein and nutrients they need after a long day. It’s the kind of meal that’s easy to customize—swap in whatever veggies you have on hand, add a sprinkle of sesame seeds or green onions, or even stir in some grilled chicken if you want to make it a little more substantial. It’s simple, it’s comforting, and it never fails to bring a smile to my face—or at least to my kids’ faces.
Classic Homemade Ramen Noodles with Homemade Broth
A comforting, customizable ramen experience with fresh noodles and a rich, homemade broth. Perfect for a cozy meal with family or friends.
🥘Ingredients
- 2 cups all-purpose flour
- 1 cup water
- 1 tsp salt
- 1 tbsp vegetable oil
- 4 cups chicken or vegetable broth
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp minced garlic
- 1 tsp grated ginger
- 1 green onion, sliced
- 1 cup shredded cabbage
- 1 cup sliced mushrooms
- 2 green onions, sliced
- 1 cup cooked shrimp or chicken
- 1 cup corn kernels
- 1 avocado, sliced
- 1 tbsp sesame seeds
👨🍳Directions
-
1
Preheat oven to 425°F (220°C). Mix flour, salt, and oil in a bowl to form a well. -
2
Gradually add water while mixing with a fork until a soft dough forms. Knead for 5 minutes until smooth and elastic. -
3
Divide dough into 8 equal pieces. Roll each piece into a thin rectangle, then cut into 4 strips. Roll each strip into a long, thin noodle. -
4
Place noodles on a baking sheet lined with parchment paper. Bake at 425°F (220°C) for 15 minutes, then flip and bake for another 15 minutes until dry and slightly crisp. -
5
In a pot, heat broth with soy sauce, sesame oil, garlic, and ginger. Simmer for 10 minutes. Stir in cabbage and mushrooms, cooking for another 5 minutes. -
6
Boil noodles in salted water for 2 minutes, then drain. Toss with warm broth and top with sliced green onions, shrimp, corn, avocado, and sesame seeds.
🔧Equipment
- Mixing bowl
- Rolling pin
- Cutting board
- Knife
- Large pot
- Colander
- Wooden spoon
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Homemade Ramen Noodles with Homemade Broth Works
❓ Frequently Asked Questions About Ramen Noodles with Broth
How do I know when the broth is ready to add the noodles?
When the broth reaches a rolling boil, you can gently add the dried ramen noodles. Let them cook for about 30 to 45 seconds before draining them to prevent overcooking. The broth should still be simmering but not boiling vigorously to keep the flavors rich.
Can I use store-bought ramen seasoning instead of making my own?
Yes, you can use store-bought ramen seasoning, but adjust the quantity to taste. A common guideline is to use about 1 to 2 tablespoons of seasoning per 4 cups of water. Taste as you go and add more if needed, as store-bought seasonings can vary widely in intensity.
What’s the secret to making the broth extra flavorful?
For a more robust broth, add aromatics like garlic, ginger, onion, and green onions while the broth simmers. You can also incorporate ingredients like mushrooms, bonito flakes, or a splash of soy sauce. A splash of vinegar or a dash of fish sauce at the end can add a bright, savory depth.
How should I prepare the toppings to enhance the dish?
Freshly chopped green onions, sliced mushrooms, and thinly sliced meat (like pork belly or chicken) work well. For extra richness, add a fried egg or some crispy fried shallots. If using soft-boiled or poached eggs, they’ll add a perfect contrast of textures and flavors.
Can I make this recipe ahead of time and reheat it?
Yes, you can prepare the broth and toppings separately and store them in the fridge for up to 2 days. When ready to serve, reheat the broth gently over medium heat, add the noodles, and assemble with your toppings. Avoid overheating the broth to preserve its depth of flavor.
