Homemade Ramen Bowl Recipe

A truly great ramen bowl is more than just a meal, it’s a warm, savory hug from the inside out. It turns a dreary afternoon or a hectic evening into something quietly special, without demanding hours of your time.

This version is your ticket to that deep, comforting flavor, a complete and wholesome one-bowl wonder. You’ll end up with a beautifully aromatic broth, springy noodles, and a colorful array of toppings that make it feel gourmet.

Why a Homemade Broth Makes All the Difference

Sure, you could just use a seasoning packet, but where's the soul in that? The magic here starts with building your own broth base from scratch.

It’s a simple process of toasting aromatics, which fills your kitchen with the most incredible smell. This foundational step transforms basic ingredients into a complex, layered soup that feels nourishing in a way instant versions rarely do.

Ingredients Needed for the Recipe

Gathering your ingredients first makes the process smooth and quick. Here’s what you’ll need for the broth and the bowls.

• Sesame Oil: A small amount toasted, it’s the nutty, fragrant backbone of the entire dish.
• Fresh Ginger & Garlic: Minced finely, they provide a spicy, earthy punch that infuses the broth.
• Onion: One onion, thinly sliced, builds a sweet, savory foundation as it simmers.
• Low-Sodium Chicken Broth (or vegetable broth): Using a low-sodium version lets you control the saltiness perfectly.
• Soy Sauce & Fish Sauce: For salty depth and that essential umami richness, don’t skip these.
• A Bunch of Coriander (Cilantro): We use the roots for the broth and the fresh leaves for a bright, final garnish.
• Noodles: A good handful of your favorite wheat noodles, ramen-style if you can find them.
• Toppings - Bell Peppers, Spring Onion, Egg: These add fresh crunch, color, and creamy texture to finish the bowl.

How to make ?

The process is straightforward, but each step builds flavor. Let's get that broth simmering.

Step 1 - Building the Broth Base

Warm the sesame oil in a sturdy pot over medium heat. Add the minced ginger and garlic, and let them sizzle for just a minute until fragrant.

You want them golden and aromatic, but not browned. Toss in the sliced onion and stir, letting everything soften together for another few minutes.

Step 2 - Simmering for Depth

Pour in a litre of water and your chicken broth powder or liquid broth. Bring it all to a lively boil.

Wash the coriander bunch well, then chop off the roots. Add those roots to the pot, along with the soy sauce, sweet chili sauce, fish sauce, and a dash of vinegar.

Step 3 - Straining and Finishing

Cover the pot and reduce the heat, letting the broth simmer gently for a good 25-30 minutes. This patience is where the flavor deepens.

Place a strainer over another pot or large bowl. Pour the broth through to catch all the solids, leaving you with a clear, fragrant liquid. Bring this strained broth back to a low boil.

Step 4 - Assembling Your Bowls

While the broth simmers, cook your noodles according to package directions. Slice your bell peppers and spring onions, and prepare a soft-boiled egg.

Divide the cooked noodles between bowls. Ladle the piping hot broth over them, and artfully arrange your toppings. Finish with the fresh coriander leaves.

Your Topping Playground

The fun part is customizing each bowl. Think of the broth and noodles as your canvas, and the toppings as your personal splash of color and texture.

Beyond the basics, consider shredded chicken, pan-seared shrimp, or cubes of crispy tofu. Vegetables like sautéed mushrooms, corn kernels, or a handful of spinach wilt beautifully into the hot broth.

Tips

• Prep all your toppings before you start cooking the broth. Everything comes together fast at the end, and having items ready makes assembly a breeze.
• For the best soft-boiled egg, lower room-temperature eggs into boiling water for exactly 6½ minutes, then transfer them to an ice bath.
• Taste your broth right after straining, and adjust the seasoning. You might want an extra drop of fish sauce or a tiny splash of soy sauce.
• If you love a bit of heat, a teaspoon of chili paste or a drizzle of chili oil added to your individual bowl is a fantastic idea.

Keeping It Fresh for Later

This recipe makes about three generous servings, but you might have leftovers. The key is to store components separately to keep textures perfect.

Store the strained broth in an airtight container in the fridge for up to 3 days. Keep cooked noodles and toppings in their own containers. When ready to eat, reheat the broth boiling hot and assemble a fresh bowl.