Name: Easy Homemade Ramen - Delicious Beef Broth Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Ingredients: 2 tablespoons olive oil (divided); 2 tablespoons butter (divided); 8 oz. mushrooms (sliced baby bella recommended); 1 large boneless/skinless chicken breast (about ¾ lb.); Salt and freshly ground black pepper, to taste; ½ cup dry white grape juice; 3 cloves garlic, minced; 6 cups low sodium beef broth; 2 tablespoons low sodium soy sauce; 2 teaspoons hot sauce (Frank's RedHot recommended); 2 teaspoons honey; ¾ teaspoon toasted sesame seed oil; 2 (3 oz.) packets instant Ramen noodles (discard flavor packets); 6 leaves Bok Choy, roughly chopped

Homemade Ramen isn’t just a meal; it’s an experience. It’s the ultimate comfort food, a soul-warming bowl that can transport you to bustling Tokyo markets or a cozy kitchen on a chilly evening. What is it about this dish that captures our hearts and taste buds so completely? Perhaps it’s the intricate dance of flavors – the savory depth of the broth, the tender chegrape juicess of the noodles, the rich umami from carefully selected toppings. Or maybe it’s the sheer satisfaction of creating something so complex and delicious from scratch. When you dive into a bowl of truly Homemade Ramen, you’re not just eating soup; you’re savoring a labor of love, a testament to patience and a celebration of simple, yet profound, ingredients coming together in perfect harmony. Prepare yourself for a culinary adventure that will redefine your understanding of this beloved noodle soup.

Ingredients:

2 tablespoons olive oil (divided)
2 tablespoons butter (divided)
8 oz. mushrooms (sliced baby bella recommended)
1 large boneless/skinless chicken breast (about ¾ lb.)
Salt and freshly ground black pepper, to taste
½ cup dry white grape juice
3 cloves garlic, minced
6 cups low sodium chicken broth
2 tablespoons low sodium soy sauce
2 teaspoons hot sauce (Frank’s RedHot recommended)
2 teaspoons honey
¾ teaspoon toasted sesame seed oil
2 (3 oz.) packets instant Ramen noodles (discard flavor packets)
6 leaves Bok Choy, roughly chopped

Cooking Your Homemade Ramen

This recipe is designed to bring the comforting flavors of a delicious bowl of ramen right into your own kitchen. We’ll be building a rich broth, tender chicken, and perfectly cooked noodles and vegetables. It’s a straightforward process, but the key is in the layering of flavors. Don’t rush it, and you’ll be rewarded with a truly satisfying meal.

Preparing the Chicken and Mushrooms

Let’s start by getting our protein and aromatics ready. In a medium-sized pot or Dutch oven, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. While the pan is heating, pat your chicken breast dry with paper towels and season it generously on all sides with salt and pepper. This simple step ensures flavor throughout the chicken. Once the oil and butter are shimmering, carefully add the seasoned chicken breast to the pot. Sear the chicken for about 3-4 minutes per side, until it develops a beautiful golden-brown crust. This searing not only adds color but also locks in moisture. Don’t worry about cooking it through at this stage; we’ll finish it later.

Once the chicken is seared, remove it from the pot and set it aside on a clean plate. Now, add the sliced mushrooms to the same pot. You might need to add another tablespoon of olive oil and a tablespoon of butter if the pot looks dry. Cook the mushrooms, stirring occasionally, until they release their moisture and begin extract to brown nicely. This browning process concentrates their earthy flavor, which will be crucial for our ramen broth. Once the mushrooms are nicely sautéed, remove them from the pot and set them aside with the chicken.

Building the Flavorful Broth

Now, it’s time to create the heart of our ramen: the broth. In the same pot (no need to wash it – those browned bits are pure flavor!), reduce the heat to medium. Add the minced garlic and sauté for about 30 seconds until fragrant. Be careful not to burn the garlic, as this can turn it bitter. Pour in the dry white grape juice, which will deglaze the pot, scraping up any flavorful browned bits from the bottom. Let the juice simmer and reduce slightly for about 1-2 minutes. This adds a subtle sweetness and acidity that balances the richness of the broth.

Next, add the low sodium chicken broth to the pot. Follow this with the low sodium soy sauce, hot sauce, honey, and toasted sesame seed oil. Stir everything together to combine. Bring the broth to a gentle simmer, then reduce the heat to low, cover the pot, and let it simmer for at least 15-20 minutes. This allows all the flavors to meld and deepen.

Finishing the Chicken and Noodles

While the broth is simmering, let’s finish cooking the chicken. You can either slice the seared chicken into bite-sized pieces and add them to the simmering broth for the last 10 minutes of cooking, or if you prefer to keep it whole for shredding later, you can return it to the pot and ensure it’s submerged in the broth. If you choose to slice it, make sure it’s cooked through. If you’re keeping it whole, it will finish cooking in the broth.

Now, it’s time to add the ramen noodles. Carefully add the two packets of instant ramen noodles to the simmering broth. Stir them gently to separate the strands. Cook the noodles according to the package directions, usually about 2-3 minutes, until they are tender but still have a slight chew. Be mindful that these noodles will continue to cook and absorb liquid, so aim for al dente.

Adding the Greens and Serving

In the last minute or two of cooking, add the roughly chopped Bok Choy leaves to the pot. The residual heat of the broth will wilt them perfectly, retaining their vibrant green color and a slight crispness. Stir them in gently. If you cooked your chicken whole, remove it from the broth now and shred it using two forks.

To serve, ladle the hot broth, noodles, and Bok Choy into individual serving bowls. Top each bowl with the sliced or shredded chicken and the sautéed mushrooms. You can garnish with extra sesame seeds, a drizzle of sesame oil, or a slice of green onion if you have them on hand. Enjoy your delicious homemade ramen!

Conclusion:

And there you have it – your very own bowl of delicious Homemade Ramen! We hope you’ve enjoyed this culinary journey, transforming simple ingredients into a deeply satisfying and flavorful meal. The process might seem a little involved, but the reward of that rich broth, perfectly cooked noodles, and your custom toppings is truly unparalleled. This Homemade Ramen is incredibly versatile, making it a perfect centerpiece for a cozy weeknight dinner or an impressive dish to share with friends. Don’t be afraid to get creative with your toppings; consider adding some tender braised beef belly, a jammy marinated egg, crisp nori sheets, or some sautéed shiitake mushrooms for extra depth of flavor and texture.

This recipe is a fantastic starting point, and we encourage you to experiment. Try different broth bases like miso or a lighter shoyu, or explore various noodle textures. The beauty of Homemade Ramen is its adaptability to your personal preferences. So, gather your ingredients, put on your chef’s hat, and dive into making this incredible comfort food. We’re confident you’ll love the results!

FAQs:

Can I make the broth ahead of time?

Absolutely! The broth is the heart of your Homemade Ramen and can be made up to 3 days in advance and stored in an airtight container in the refrigerator. In fact, making it ahead often allows the flavors to meld even further, resulting in a more complex taste. Just reheat gently before serving.

What are some good vegetarian or vegan topping ideas for Homemade Ramen?

For a vegetarian or vegan Homemade Ramen, you can achieve fantastic flavor and texture! Consider adding pan-fried tofu, grilled or roasted king oyster mushrooms, edamame, corn, bean sprouts, baby bok choy, scallions, and nori. A rich vegetable or mushroom broth can also be a delicious base.