Winter Warmers: DIY Ramen

January 23, 2015

We met ramen in college. Fast, cheap and microwave-friendly, it was love at first slurp. Years later, we reconnected when it hit the big time, starring on A-list menus and taking center stage at trendy noodle bars. These days, we find ourselves looking forward to a cozy night in with good ol’ ramen. Just as comforting as those first dorm room renditions, this veggie-packed, from-scratch batch is the perfect way to catch up with a long-lost friend.


For the ramen

WHAT YOU’LL NEED4 cups chicken broth
2 tablespoons white miso
1 tablespoon + 1 teaspoon mirin
1 tablespoon soy sauce
2 teaspoons hot sesame oil, plus more for serving
1-2 carrots, julienned
½ cup mushrooms
2 packages ramen (discard flavor packets)
1 cup bok choy, roughly chopped
Large handful of bean sprouts
1 six-ounce package pre-baked marinated tofu, sliced
1 tablespoon pickled red ginger, thinly sliced
2 marinated soft-boiled eggs, halved (recipe follows)
Scallions, chopped
Toasted sesame seeds

HOW TO MAKE ITIn a large pot, combine chicken broth, miso, mirin, soy sauce and sesame oil. Slowly bring to a simmer, whisking occasionally to incorporate miso. Add carrots and mushrooms and cook several minutes. In a separate pot, cook the ramen noodles according to package instructions; once cooked, drain and add to the broth. Add bok choy, bean sprouts and tofu; cook until bok choy and sprouts are wilted and tofu is warm. Ladle the soup into bowls and top with pickled red ginger, eggs, scallions and sesame seeds. Serve with additional hot sesame oil.

For the marinated eggs

2 tablespoons mirin
2 tablespoons soy sauce
2 tablespoons water

HOW TO MAKE ITFill a pot with enough water to cover eggs. Bring to a boil and, one at a time, add the eggs and cook for 4-6 minutes. Remove from hot water and place in a cold-water bath. Peel the cooked eggs and marinate in a mixture of the mirin, soy sauce and water, preferably overnight.


Soup’s on! More warm-and-cozy broth and stew recipes, right this way.

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