Ramen Recipe

Ramen noodles: These are the base of the dish, providing the chewy texture that pairs perfectly with the broth.

Chicken broth: This forms the flavorful base of the soup, giving it depth and richness.

Soy sauce: Adds a salty, umami flavor that enhances the overall taste of the broth.

Garlic: Provides a pungent, aromatic flavor that complements the other ingredients.

Ginger: Adds a warm, spicy note that balances the flavors in the broth.

Eggs: Soft-boiled eggs add a creamy texture and additional protein to the dish.

Spinach: Fresh spinach adds a pop of color and a healthy, leafy green element.

Green onions: These add a fresh, slightly sharp flavor that brightens up the dish.

When preparing soft-boiled eggs, ensure they are cooked to perfection by boiling them for exactly 6 minutes. Immediately transfer them to an ice bath to halt the cooking process, which will result in a creamy yolk that complements the ramen beautifully.

• ramen noodles - Substitute with udon noodles: Udon noodles have a similar texture and can absorb flavors well, making them a good alternative.

• chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar depth of flavor and is suitable for vegetarians.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor that can complement the dish well.

• ginger - Substitute with galangal: Galangal has a similar spicy and aromatic profile, making it a good substitute.

• eggs - Substitute with tofu: Tofu can provide a similar protein content and texture, suitable for vegans.

• spinach - Substitute with kale: Kale has a similar texture and nutritional profile, making it a good alternative.

• green onions - Substitute with chives: Chives offer a similar mild onion flavor and can be used as a garnish.

• Allow the ramen to cool to room temperature before storing. This helps prevent condensation, which can make the noodles soggy.
• Store the broth and noodles separately to maintain the texture of the noodles. Place the broth in an airtight container and the noodles in a separate container or resealable plastic bag.
• For the soft-boiled eggs, peel them and store them in a small container with a bit of water to keep them moist.
• Keep the spinach and green onions in a separate container or bag to add freshness when reheating.
• Refrigerate all components for up to 3 days. When ready to eat, reheat the broth on the stove until simmering, then add the noodles and other toppings.
• To freeze, place the cooled broth in a freezer-safe container, leaving some space at the top for expansion. Freeze for up to 3 months.
• Freeze the noodles in a resealable plastic bag, removing as much air as possible to prevent freezer burn. They can be frozen for up to 2 months.
• Do not freeze the soft-boiled eggs as their texture will be compromised. Instead, make fresh ones when you plan to serve the ramen.
• When reheating frozen broth, thaw it in the refrigerator overnight or use the defrost setting on your microwave. Heat it on the stove until simmering.
• Add the frozen noodles directly to the simmering broth to reheat. This will help them regain their texture.
• Assemble the ramen by adding fresh soft-boiled eggs, spinach, and green onions just before serving.

• Stovetop Method:

  1. Pour the leftover ramen into a pot.
  2. Add a splash of chicken broth or water to rehydrate the noodles and prevent them from sticking.
  3. Heat over medium heat, stirring occasionally, until the broth is steaming and the noodles are heated through.
  4. If the spinach has wilted too much, consider adding a handful of fresh spinach for a burst of color and texture.

• Microwave Method:

  1. Transfer the ramen to a microwave-safe bowl.
  2. Add a bit of chicken broth or water to keep the noodles from drying out.
  3. Cover the bowl with a microwave-safe lid or plate.
  4. Heat on high for 1-2 minutes, stirring halfway through to ensure even heating.
  5. Check the temperature and heat in additional 30-second increments if necessary.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the ramen in an oven-safe dish.
  3. Add a small amount of chicken broth or water to maintain moisture.
  4. Cover the dish with aluminum foil to prevent the noodles from drying out.
  5. Bake for about 10-15 minutes, or until the ramen is heated through.

• Steamer Method:

  1. Place the ramen in a heatproof bowl that fits into your steamer.
  2. Add a bit of chicken broth or water to the bowl.
  3. Set up your steamer and bring the water to a boil.
  4. Place the bowl in the steamer, cover, and steam for about 5-7 minutes, or until the ramen is hot.

• Sous Vide Method:

  1. Place the leftover ramen in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  2. Set your sous vide machine to 165°F (74°C).
  3. Submerge the bag in the water bath and cook for about 15-20 minutes.
  4. Carefully remove the bag, open it, and pour the ramen into a bowl.

• Pot: Used to simmer the chicken broth and combine it with the soy sauce, garlic, and ginger.
• Saucepan: Ideal for boiling the eggs to achieve the perfect soft-boiled texture.
• Strainer: Necessary for draining the cooked ramen noodles.
• Knife: Essential for mincing the garlic and ginger, and chopping the green onions.
• Cutting board: Provides a safe surface for chopping and mincing ingredients.
• Measuring spoons: Used to measure out the soy sauce, garlic, and ginger accurately.
• Tongs: Handy for handling the noodles and placing them into the broth.
• Ladle: Useful for serving the broth and noodles into bowls.
• Bowls: Required for serving the final ramen dish.
• Timer: Helps keep track of the cooking times for the noodles and eggs.

Pre-cook the eggs: Soft-boil the eggs in advance and store them in the fridge. This way, you can just peel and add them when the ramen is ready.

Use pre-minced garlic and ginger: Save time by using store-bought minced garlic and ginger. They are just as flavorful and cut down on prep time.

Quick-cook the spinach: Add the spinach directly to the hot broth for a minute before serving. It will wilt quickly and save you an extra step.

Batch cook the broth: Make a large batch of chicken broth and freeze it in portions. This way, you can quickly defrost and use it when needed.