I want to show you how to make homemade ramen noodle soup. I don’t know about you, but I love homemade Ramen noodles soup. The broth is so tasty and satisfying and the dish as a whole is pretty wonderful. Ramen is one of my to go soups when it is cold out!
This recipe will take some time because we are going to make the broth from scratch. We will roast some chicken wings in a very hot oven and then add some scallions and carrots and continue roasting. After we deglaze the pan we will add some shiitake mushrooms, ginger and garlic. The mushrooms will give our stock a very earthy flavor. Finally, we will add water and soy sauce and let it simmer for about three hours.
You can absolutely skip this step if you prefer by using store bought chicken broth. Simply add the mushrooms, ginger, garlic and soy sauce to the pot and simmer it for about an hour. This will speed up the process.
We will also marinate some eggs for our soup. It is important that we allow these to sit in the marinade overnight. So, even if you do not make the broth from scratch you will have to make the eggs a day before. This process is easy, peasy. All you need to do is boil your eggs for six minutes, peel them and place them in a bag with the Mirin and soy sauce. Frankly, I love eggs prepared like this.
You can add roasted chicken breast, thinly sliced beef or pork to your soup. Chazu is very common for Ramen. It is Japanese style pork belly. You might want to give that a try as well! I am keeping this soup very simple and only adding Nori and scallions to the top. Bamboo shoots go very well with this as well.
The only thing that was missing in my soup is some heat so I added fresh, sliced jalapeños to my bowl. Feel free to spice up the broth is you like it hotter. Enjoy!
How to Make Homemade Ramen Noodle Soup
Serves Four
FOR THE BROTH:
2 pounds chicken wings
10 scallions — trimmed and washed
2 large carrots — trimmed and washed
8 shiitake mushrooms
1 – 2 inch piece ginger — washed and sliced (no need to peel)
1 whole head of garlic — sliced in half horizontally (no need to peel)
10 to 12 cups water
1/4 cup soy sauce
Extra soy sauce and Mirin sauce to finish (read recipe)
Salt
Heat oven to 425F (218 C).
Place the wings in an oven proof pot or a roasting pan. Lightly salt them (not too much because we are going to use soy sauce). Roast the wings for about 30 minutes.
Remove pan from oven and add scallions and carrots. Return to to the oven for another 20 to 25 minutes.
Remove the pot from the oven and add two cups of water. Scrape the brown bits from the bottom of the pan. Add the mushrooms, ginger and garlic. Add the remaining water and the soy sauce.
Simmer the broth for about three hours. You can add more water if it is drying too much.
Strain the broth once it is done. Squeeze the mushrooms well as they are full of liquid. You can shred the meat off the wings and make chicken salad or tacos if you like. The mushrooms will be rubbery but can be sliced and used in scrambled eggs. Discard everything else.
Place the broth in a closed container and cool it down. Refrigerate over night.
The following day, carefully skim off the congealed fat from the top. Transfer the skimmed broth into a pot and start heating. Add the 2 tablespoons of soy sauce and 1 tablespoon of Mirin per every 4 cups of broth. Taste for salt and adjust if necessary.
FOR THE EGGS:
4 eggs
1/4 cup Mirin
1/4 cup soy sauce
Bring a small pan on water to a boil. Gently add the eggs and boil for six minutes.
Transfer eggs to a bowl with ice water. Peel.
Prop a zip-able bag in a bowl and add Mirin and soy sauce. Place the peeled eggs into the sauce. Seal the bag and refrigerate overnight.
FOR THE NOODLES:
Cook 5 oz. of curly Japanese noodles or Chuka Soba for every two bowls of Ramen, in a pot of boiling water for 3 minutes. Drain the noodles and wash with cold water. Set aside.
If you cannot find these go ahead and use the noodles that come in the instant Ramen packets.
OPTIONAL TOPPINGS:
Nori
Chopped scallions
Bamboo shoots
Sliced chicken
Chazu
Sliced Beef
Sesame oil
ASSEMBLE YOUR SOUP:
Place noodles inside a deep bowl. Add the broth.
Slice the eggs in half. Place on top and add any of the toppings that you are using.
Print your recipe here
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