Easy Homemade Ramen: 7 Steps to Delightful Flavor

Easy Homemade Ramen

Scale

4 cups reduced-sodium broth (mushroom, chicken, or vegetable)
3 cloves garlic (minced)
2 teaspoons peeled, grated fresh ginger root
1 tablespoon soy sauce (or Tamari)
1 tablespoon rice wine vinegar
1 tablespoon white miso paste (optional)
½ cup shiitake mushrooms (sliced)
2 tablespoons red pepper (minced)
2 cups bok choy greens (thinly sliced)
9 ounces ramen noodles (about 3 packages)
toppings of choice (soft boiled eggs, shredded carrots, green onions, Sriracha, dried seaweed, etc.)

Cook Mode Prevent your screen from going dark

Combine 4 cups reduced-sodium broth, 3 cloves garlic, 2 teaspoons peeled, grated fresh ginger root, 1 tablespoon soy sauce, 1 tablespoon rice wine vinegar, and 1 tablespoon white miso paste in a medium saucepan. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium-low, cover, and simmer for 5-10 minutes, just to let the flavors meld together.
If desired, add ½ cup shiitake mushrooms, 2 tablespoons red pepper, and 2 cups bok choy greens into the simmering broth, and cook for 5-7 minutes, or until greens are wilted, yet still vibrant.
Add in packaged 9 ounces ramen noodles (discard seasoning pack) and cook according to package directions. Typically this is 2-3 minutes.
Dish up cooked ramen into serving bowls and top ramen as desired.