Homemade Ramen
Original Recipe by Bethany Good
Notes
Pro tip: slice chicken breasts while they are still frozen.
For leftovers, store noodles and soup separately, that way the noodles don’t soak up all the broth. Ramen broth freezes beautifully.
Ingredients
- 2 packages of dry ramen noodles
2 chicken breasts, thinly sliced
1 tablespoon canola or other neutral oil (don't use olive oil)
1 small-to-medium onion (slice half and dice the rest)
1 5-oz. package Shitake mushrooms, washed (dice 1 cup and leave the rest for later)
1 tablespoon of minced garlic
8 cups of chicken broth (I make my own by using Better Than Boullion Roasted Chicken Base and boiling water)
“Flavor bomb” (1 tablespoon each of soy sauce, miso paste, and Worcestershire sauce combined)
2 tablespoons of mirin
Sliced green onions, cilantro, or chives for garnishing
Directions
For the noodles:
- Make noodles according to package directions. Set aside.
For the Broth:
- In a large pot sauté diced onions mushroom in oil till browned.
- Add garlic, saute until fragrant.
- Add chicken broth, bring to simmer.
- Add “flavor bomb” and mirin.
- Bring the broth back up to a roiling boil.
- Add mushrooms and thinly sliced onions.
- Add sliced chicken and make sure to cook thoroughly.
- Taste and adjust seasonings accordingly.
To serve:
- Place noodles in a bowl.
- Add broth.
- Garnish with cilantro, green onions, and chives. Enjoy!
Information
- Category
- Soups/Stews
- Yield
- 10-12 servings
- Prep Time
- 30 minutes
- Cook Time
- 30 minutes
- Total Time
- 59 minutes, 59 seconds