Japanese noodle soup with rich broth and toppings
Ingredients
For the broth
- 4cupschicken broth
- 4cupswater
- 1/2cupsoy sauce
- 2tbspmirin
- 1tbspsake
- 1tbspkombu
- 1pieceshiitake mushroom
- 1pieceginger
For the noodles and toppings
- 2servings instant ramen noodles
- 4ozfresh ramen noodles
- 1pieceboneless, skinless chicken breast or thigh
- 1/2cupbaby spinach
- 1piecesoft-boiled egg
- 1tbspsliced green onions
- 1tbsptoasted sesame seeds
- 1piecekimchi or other pickled vegetables
How to make Ramen
In a large pot, combine chicken broth, water, soy sauce, mirin, sake (if using), kombu, shiitake mushroom (if using), and ginger (if using).
Bring to a simmer and cook for 15-20 minutes, allowing the flavors to develop.
Remove the kombu, shiitake mushroom, and ginger before serving.
If using instant noodles, cook them according to package instructions in a separate pot of boiling water. Drain and set aside.
If using fresh ramen noodles, cook them in the simmering broth for a few minutes until tender.
Slice the cooked chicken, wash and prepare the baby spinach, and halve the soft-boiled egg.
Divide the hot broth among serving bowls.
Add the cooked noodles, sliced chicken (if using), baby spinach, soft-boiled egg half, and your desired toppings like green onions, sesame seeds, or kimchi.
Enjoy the ramen hot!
Tips & Tricks
For a richer broth, simmer the chicken broth with additional chicken bones or wings for an hour before adding other ingredients.
Customize your ramen with additional toppings like corn, bamboo shoots, or nori (seaweed).