ramen recipe

Skip takeout and make your own ramen at home, starting with this easy Ginger Garlic Chicken Ramen recipe. 

Ginger Garlic Chicken Ramen

chicken stock

lb. boneless, skinless chicken breast

ginger,

garlic cloves, sliced

(3.5-ounce) package shiitake mushrooms, halved

soy sauce

sesame oil

(3-ounce) packages dried ramen, seasoning packs discarded

baby bok choy,

snow peas

scallions, sliced

Making ramen from scratch is pretty darn elaborate. Try our easy, homemade shoyu ramen recipe, which calls for making four important components: dashi and tare for the soup base, and nitamago and chashu as showstopping toppings.

Homemade Shoyu Ramen

chicken broth

shiitake mushrooms

g kombu (kelp), about a 10" square piece

g dried bonito flakes (about 2 c. loosely packed)

c. low-sodium soy sauce

mirin

c. sake

water

c. sugar

brown sugar

garlic,

green onions,

lb. pork belly, skin on, cut into 2"-wide strips

eggs

c. chashu-tare liquid

c. canola oil

chili

sesame seeds

fresh ramen noodles

c. chicken dashi

shiitake mushrooms, sliced

tbsp.

chashu

nitamago, halved

green onion,

la-yu

Nori (optional)

This recipe is a masterpiece.  It's extremely easy in the sense that no part of it requires any special skill.  It takes some time to make and compile the various components, sure, but I did it all while do other things around the house today.  I highly recommend making this!

Definitely the easiest ramen recipe you will find on the internet for this quality of ramen. The chilli la-yu is absolutely amazing and I will make it again even if I'm not making ramen. I really appreciate that no special cookware is needed. The only change I think I'll make next time I make it (there will definitely be a next time) I will use regular soy sauce instead of reduced sodium but that's a personal preference thing. I love salty ramen, what can I say.

Turned out so good, even my 9 year old loved it!

This is an awesome recipe. My son and I love trying new things. We followed  the recipe exactly and the results were delicious.

This was easy to follow and absolutely delicious! I failed the eggs (they were undercooked when I made them) so I just did hard boiled eggs. I just used a dashi packet because I had it in my pantry. Loved how it turned out!

Favorite recipe and I loved watching you tutorial. Thank you so much! My kids and I have so much fun making this recipe

I just made this and it’s incredible for the amount of time that I put into it. I used chicken instead of pork and it’s probably the best chicken I’ve ever had! The nitamago is always my favorite part!

This recipe is absolutely amazing, my other half and I have been using this recipe for months. Would recommend 11/10

I only tried the GARLIC LA-YU (CHILI OIL) recipe so far with  my own rice noodle/stir fry dish and just as she said, it is awesome !  Thank You!

Wow that was fun for my first time making Ramen!!! Thank you for the delicious recipe!

This recipe is amazing! It definitely takes awhile to follow all the steps and you need a lot of ingredients that you likely won’t normally have at home, but it’s all soooo worth it!

Ramen ain't easy and neither is this recipe.  That said, if you follow it closely, you'll enjoy the results.  For the OP, I'd suggest either losing or parenthetically explaining the Japanese terms throughout the recipe.  I'm not Japanese and most of the people cooking this aren't.  When you refer to 'kombu', you might want to mention that it is seaweed.  I had to review the recipe several times to figure out what was the egg, marinade, seaweed, etc.  That said, after a great deal of work, great end product.

Wonderful recipe and we had fun making it but please be more realistic about the time needed to prepare all of the components.  The author’s video shows a two day process yet the time on the recipe is 3.5 hours.  You should be very clear up front about the sequencing of steps and the suggestion that the cook start one day ahead.

Sooo not gonna lie this was a ton of work for some soup,but it was absolutely worth it! I did substitute the pork belly with a skirt steak but, besides an initial sear, followed the recipe the same. It was sooooo tasty! And the eggs were heaven!

Loved it!!! Just as good as my local Asian fusion restaurant... in fact possibly better. I shredded the chashu to remove alott( but not all) of the fat.. egg cooking instructions are spot on! Nice work June 😀👍🏻

https://streaming.hearstdigitalstudios.com/248a773d-9a86-4439-bd49-08c81157e47b/video_rover_16x9_1080p_hd_1585852773_17641.mp4

Making ramen from scratch is pretty darn elaborate. It can be a multi-day affair, and if you simply don’t have time for it, it can seem very intimidating. Fear not: We will take you through step by step and your patience will be rewarded.

This Homemade Ramen Is Definitely Worth Your Time

<p>Coconut Curry Ramen with a creamy golden broth, pan-fried vegetables, cubes of golden brown tofu, and steamy delicious ramen noodles. Bonus: it's vegan!</p>

Coconut Curry Ramen

firm tofu

cornstarch

drizzle of oil and soy sauce

hoisin sauce

shiitake mushrooms (2-3 cups sliced)

bok choy, chopped (2-3 cups chopped)

curry powder

vegetable broth

ramen noodles (see notes)

coconut milk

salt

lime juice

chili paste

green onions

Tofu: 

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. Press some / most of the water out of the tofu. Cut into cubes. Toss gently in a bowl with the cornstarch until coated. Drizzle with oil and soy sauce. Transfer to baking sheet and bake for 30-40 minutes, until golden and crispy. Toss with a little bit of hoisin sauce.

Chopping

Vegetables

Heat the oil in a large, deep pot over medium heat. Add the mushrooms and bok choy. Saute for 3-5 minutes, until soft. Add garlic, ginger, and curry powder. Saute for 3-5 minutes, until fragrant. 

Noodles

Add the broth and bring to a simmer. Add ramen noodles and simmer until cooked (usually takes 3-4 minutes). Add coconut milk. Season with salt and lime juice.

Finish

Serve ramen and broth in bowls, topped with tofu, sesame oil, sesame seeds, green onions&#8230; you get the idea. Grab your chopsticks and Go. To. Town.

Yum! I love it and I try this recipe. Thanks for sharing this recipe.

This soup was delicious.  It had a wonderful flavour, was hearty and was a hit with my husband and teenage girls.  Will definitely make it again

Wow! I would like to thank you heartfully..i made it...&amp; my family (all men😁) loved it❣..
Bisous depuis la Suisse🙏

Yay for Brisbane, Australia - I love Luna Ceramics!  .... and I love this ramen, especially right now for winter - yum yum yum.  Thanks again PoY!

Made this tonight.  So good and so easy to make!  Everyone in our house loved it!!!

Lindsay- have you been to the Korean grocery, Don Yang, in Columbia Heights? I feel like you would find food Magic there. Anyway this looks so good, and I can’t wait to try!

Could you use other broth? Chicken, beef, mushroom, pho broth?

I don't understand what all the positive comments are. I made this dish and it was so bland, not nearly enough coconut milk, and super boring.

Just made it! This recipe is incredibly simple and very tasty! Didn’t make any changes to your recipe and finally learned how to make tofu the RIGHT way!

I love Ramen! And I really like your combination with oven-baked tofu. It looks absolutely delicious :-)

It looks delicious, pretty and easy.I will try it soon.

Made this for lunch today and it was a hit! I was a bit hesitant about adding a full can of coconut milk since I don’t always love the taste, but it was the perfect amount of creaminess without an overpowering taste.

I like curry and its look yummy. I  will definitely try this recipe. Thank you for sharing.

I can hear good sound thank you so much for sharing nice post.

This is VERY good! My family loved it!!!

I had never baked tofu before, and I loved that as well. Everything was delicious!!! Thank you for sharing your recipe!

OMG This Was so good! I had some friends over for dinner a couple of days ago. I doubled the recipe. Everybody was really happy. I've been a fan of this blog for a long time now, everything turns out so well. My kids eat everything too. Thank so much so so many Wonderfull recipes. Specially for the vegetarian friendly ones!

Absolutely delicious, much better than I imagined, and pan frying the tofu was a great added bonus!

I made this last night for dinner and it was delicious!  Wonderful combination of ingredients.  I'm not a vegan, so I think I might add a little fish sauce to the broth when I re-heat the leftovers and see what happens.

https://www.youtube.com/watch?v=o5ZROvAh_Ac

Coconut Curry Ramen with a creamy golden broth, pan-fried vegetables, cubes of golden brown tofu, and steamy delicious ramen noodles. Bonus: it's vegan!

Full recipe: https://pinchofyum.com/coconut-curry-ramen

PRODUCTS (Amazon affiliate links):
Cornstarch: https://amzn.to/2EVfMro
Hoisin sauce: https://amzn.to/2MtgAdg
Curry powder: https://amzn.to/2Ih6B5d
Ramen noodles: https://amzn.to/2JYKy6O
Coconut milk: https://amzn.to/3185QUR

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In need of a quick dinner? I’ve got you covered with this 5 ingredient beef and pepper ramen that only takes 20 minutes to make!

5 Ingredient Beef and Pepper Ramen

red bell pepper

vegetable oil

lb sandwich steak

sweet chili sauce

beef noodles

Bring a small pot of water to boil (for the ramen.)

Meanwhile, in a frying pan over high heat add in the sliced bell pepper and vegetable oil and cook for 5 minutes or until slightly browning on the edges, stirring occasionally. Add in steak strips and season with salt. Cook for 4 minutes, or until the steak is cooked to your doneness level of liking. Turn heat off and stir in sweet chili sauce.

When water is at a boil, open ramen packets remove seasoning packets and set aside. Cook noodles for 3-4 minutes, or until tender, then drain the water from them and return them to the pot. Sprinkle seasoning packet over the noodles and stir. Top with beef and peppers and enjoy.

Recipe video above. Thai Chicken Peanut Noodles is what you make when you&#039;ve got less than 15 minutes to get dinner on the table and you need a a Thai fix! Using chicken mince means no meat prep - and you can switch it out with literally any ground meat (beef, turkey, pork). It might not be authentic Thai ... but it&#039;s fast and 100% delicious!

12 Minute Thai Chicken Peanut Noodles

tbsp oil

garlic (, minced)

chicken mince ((ground chicken) (Note 1))

tsp curry powder ((Note 2))

tbsp red curry paste (, separated (Note 3))

tsp dark soy sauce ((Note 4))

chicken stock/broth (, low sodium)

coconut milk ((~1/2 a can), full fat

tbsp cider vinegar

peanut butter

instant ramen

baby spinach

tbsp peanuts (, finely chopped)

Roughly chopped fresh coriander/cilantro leaves

Sriracha or other chilli paste (, optional)

Heat oil in a skillet over high heat. Add garlic and cook for 20 seconds until it turns golden.

Add chicken mince and cook for 2 minutes, breaking it up as you go, until it mostly changes from pink to white.

Add 1 tbsp red curry paste, curry powder and soy sauce. Cook for 1 minute.

Clear a space in the middle of the pan, add remaining 1/2 tbsp curry paste, stir the curry paste for 30 seconds.

Add chicken stock, bring to a simmer then reduce to medium-high. Simmer for 1 minute.

Squish the noodle cakes in, pushing chicken aside so the noodles are as submerged as possible.

Leave to cook for 45 seconds, then flip noodles. Leave for another 30 seconds, then separate the noodles with 2 wooden spoons.

Push noodles aside, add coconut milk, peanut butter and vinegar, then give it a quick mix to mostly dissolve the peanut butter.

Add spinach, toss with the noodles for 30 seconds until wilted. Make sure it&#039;s still pretty saucy - everybody loves sauce!

Transfer to serving bowls, sprinkle with coriander, peanuts and Sriracha or chilli paste if desired.

This yummy Instant Pot Ramen Noodles soup is a healthier, 21 Day Fix approved version of everyone's favorite dorm room dinner!

Instant Pot Ramen Noodles | 21 Day Fix Ramen Noodles

tsp sesame oil

ginger

garlic

stock (I used chicken, but vegetable would also work)

chicken thighs (you can sub boneless)

coconut aminos

ramen noodle cakes

baby bok choy greens or finely chopped baby kale

carrots

Himalayan salt

scallions

chili paste (or sub sriracha)

Set Instant Pot to saute and add sesame oil once the pot is hot. Stir in garlic and ginger and sauté until fragrant, being careful not to burn the garlic. Add in chicken, stock, water, and coconut aminos. Lock lid and press the &#8220;soup&#8221; setting or manual/pressure cook for 30 minutes.

After cook time is through, remove chicken and let cool. Skim the top of the broth to remove any fat. If you have super picky kids, you can strain out the ginger and garlic, but I leave it in!

Add ramen noodle cakes into the IP and place cover on the pot. The noodles should cook in the steam in just a few minutes. As soon as the noodles are soft, remove them from the pot and use your yellow container or a 1/2 measuring cup to portion out into four bowls.

Next add the greens and the carrots to the pot. If your broth isn&#8217;t hot enough for them to steam in, turn your pot to sauté and stir your veggies as they soften or cook on manual for zero minutes.

When your veggies are cooked, carefully remove the chicken from the bones (it should fall right off) and add it the pieces to the pot. Taste the broth and season with salt (I used 1/2 tsp) and more ginger, if you want &#8211; I love to add more, but I am crazy for ginger.

Scoop 1 3/4 cup of soup on top of each bowl of noodles and garnish with scallions, dash of fresh chili paste, and soft boiled eggs (if you want!)

Instant Pot:

In a large dutch oven or pot, sauté sesame oil over medium low heat. Stir in garlic and ginger and sauté for a minute until fragrant, being careful not to burn the garlic. Add in chicken, stock, carrots, water, and coconut aminos. Bring to a boil, then reduce heat and simmer for 45 minutes or until chicken is tender enough to fall off the bone.

Remove chicken and let cool. Skim the top of the broth to remove any fat. If you have super picky kids, you can strain out the ginger and garlic, but I leave it in!

Add ramen noodle cakes into the broil and turn heat back up. The noodles should cook in just a few minutes. As soon as the noodles are soft, remove them from the pot and use your yellow container or a 1/2 measuring cup to portion out into four bowls.

Next add the greens to the pot and stir until they wilt.

Stovetop:

Oh my goodness, this recipe is delicious!  I'm like you, I crave ramen all the time, but especially when I have a cold.  This really hit the spot.  Next time I might try low sodium stock or broth because the sodium seemed a little high, but it was delicious!!

I just finished making this and my daughter and I almost finished it up ourselves! As ginger lovers I doubled the ginger (not exactly on purpose) but followed the rest of the recipe and it was absolutely delicious! My daughter is a bit pickier than I am and she told me three times how much she loved this ramen. I will most definitely be making it again and again and again!

Fantastic recipe! I used cornish hen instead of chicken and it was so full of flavor, tou couldn't drink the juice 😂😂 this is 100% a keeper!

By far one of the best dishes I have made! This was absolutely amazing. Thank you!!!

Thank you so much for this recipe - really delicious and it made me feel less guilty when I had a midnight ramen craving! The noodles I used did come with miso packets - I used one of the two and if anyone wants that traditional flavor, I recommend.

I made this for my wife and 2 teenage girls and they all loved it. I'm already adding to the rotation! I like how its super flavorful, but not overly salty. Thanks for posting.

This looks so delicious! Noodles are my favourite, I’d eat them daily if I could :)

This dish was amazing and beats traditional ramen noodles out of the park! Even my 18 month old son ate it and kept wanting more! Thanks! Perfect for a cold night

https://mediavine-res.cloudinary.com/video/upload/t_original/v1582081977/c3gunxxhjwammggg66sr.mp4

This Instant Pot Ramen Noodles soup is a healthier, gluten-free version of everyone’s favorite dorm room dinner!

instant Pot Ramen Noodles

Make lunch at the office a breeze with this easy recipe for traveling noodles from Delish.com.

Traveling Noodles

instant ramen, flavor pack discarded

vegetable bouillon cube, quartered

tbsp. low-sodium soy sauce

hot sauce

c. shredded chicken

carrot,

c. baby spinach

tbsp. onions

Just made it and was looking for good options to stock pile food at work for the week.

SOLID dish!  I personally don't like just any shredded chicken (I used different kind) but I don't think that was the factor that made this dish so good.  Highly recommend it! 

Thanks for sharing!

PS:
I never post/comment on anything but thought I would give this a thumbs up

I am an absolute fan of instant ramen.
And I wanted to change that- so I tried this recipe.
Cuz, instant things aren't super healthy-
And- YUM! It's so tasty. I added some chili. 

My alternative was to add:
-Bacon
-Frozen Peas
-And a egg

And try it!
It was great.
Highly recommend

https://streaming.hearstdigitalstudios.com/manual_upload/588116cfe694aa5e741b091b/mp4/TRAVELING_NOODLES-__FRONT_1484855018_4000_hd_v3.mp4

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The most viewed ramen recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Ginger Garlic Chicken Ramen

Homemade Shoyu Ramen

Coconut Curry Ramen

5 Ingredient Beef and Pepper Ramen

12 Minute Thai Chicken Peanut Noodl...

Instant Pot Ramen Noodles | 21 Day ...

Traveling Noodles

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Smoky Vegan Ramen

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Tsukemen Ramen Recipe (Dipping Rame...

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The most viewed ramen recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine