Authentic Ramen Soup

There probably isn't a person alive that hasn't, at SOME point, eaten Ramen.  It's simple...it's cheap...and it's filling. The problem?  It's not very healthy.  There, I said it.  IT'S NOT HEALTHY!!!  Those little packages that are so convenient are chock full of everything except nutrition (the salt content alone is staggering).

Today, that's gonna change.  Making a fresh, healthy Ramen bowl isn't hard...it really isn't.  Yes, it takes a little time, but honestly, what meal worth eating doesn't?  If you want to change your view on how to eat, this recipe can do that.  The real beauty of it?  It's SUPER versatile!!

You can top it with virtually ANY veggies...scallions, bean sprouts, mushrooms, baby corn, shredded carrots...the list is only limited by what you enjoy.  You can change up the protein, too...beef, pork, chicken, shrimp, even tofu. What more can a cook ask for?

Now, I'll include a few veggie and meat choices (and how to prepare them) at the bottom of the recipe, so that you can turn your Ramen into a personal masterpiece!!

Authentic Ramen Soup

4 large eggs (directions below)

1 large package of plain Ramen noodles (if all you can find are the el-cheapo single serves, that's fine...use 4 of them, omitting the seasoning packets)

Broth Starter

7 cups water

8 cloves garlic, whole peeled

8 slices fresh ginger, peeled, sliced 1/8th" thick

1/2 medium or 1 small onion, halved and separated

salt & pepper, a pinch to 1/2 tsp of each (to taste)

Directions (for Broth Starter)

In a 4 quart (or larger) pot, bring all of the above ingredients to a full boil.  Reduce heat to low and allow to simmer for 40 minutes (uncovered). After 40 minutes, use a slotted spoon to remove all of the garlic, ginger and onion.


Broth Finisher

1/2 cup soy sauce (yes, you CAN use reduced sodium, if desired)

1/4 cup sake. If you can't find sake, use either of the following - Chinese Shaoxing wine (equal amount) OR rice wine vinegar (equal amount, mixed 1/2 and 1/2 with some white grape juice).

2 tbsp Thai chili sauce (here, the spice is up to you...use sweet if you don't want it spicy, use hot if you do)

2 tsp sesame oil (I don't recommend using anything different...you want that nuttiness the sesame oil provides)

2 tbsp white sugar

1.5 tsp salt (omit if on a low-salt diet)

Directions for Broth Finisher

In a small bowl, mix all the ingredients, stirring until the sugar is mostly dissolved.  Once the Starter is ready, add the Finisher, cover (with the lid tilted slightly...you want it to vent a little) and simmer for another 20 minutes.

OK...now a brief break for information...

WHILE the Broth Starter is simmering (and once you've mixed the Finisher), it's time to do a couple of chores.  Remember the eggs and Ramen noodles mentioned above?  It's time to cook them.

For the Eggs - Bring a medium saucepot of water (enough to fully cover the eggs) to a boil.  Add the eggs once it's boiling (if you put them in early, they'll overcook), then time it...6-7 minutes MAX (you want them soft boiled...where the yolks are runny, but the whites are cooked).  Immediately remove from stove and immerse the eggs in ice water to stop the cooking process.  Once fully cooled, peel and set aside.

For the Ramen (DO THIS DURING THE LAST 10 MINUTES OF COOKING THE BROTH) - Bring a large saucepot of water to a boil.  Add the noodles.  Wait 2-3 minutes, then use a fork to make them break up (just pull on the noodles, and they'll separate).  After a total of 5 minutes, remove from heat, drain the noodles, then place equal amounts into 4 bowls (they tend to stick together, so once drained, you must put them in bowls).

Once the noodles are ready, ladle the broth over the noodles until they're ALMOST covered. Using a sharp knife, slice an egg in half and lay both slices on top, allowing the yolk to run into the noodles/broth. Ta-Dahhhh...you have just made AUTHENTIC Ramen!!!


Of course, you know I won't leave it there, right?  After all, I did tempt your tummies with all the "toppings" you can put on top, right?  Well, here you go.

VEGGIES (I recommend raw, but if you prefer cooked, simply saute' them to desired doneness)-

thinly sliced scallions (green onions, using at least SOME of the green tops)
fresh OR canned bean sprouts (depending on which kind you like)
thinly sliced fresh mushrooms (I recommend white button)
fresh spinach leaves, torn or lightly chopped
shredded carrots, baby corn, or virtually ANY veggie you love!!

MEATS (including cooking methods) -

20 medium shrimp (roughly 5 per bowl), peeled and deveined, tails off (TO COOK - once noodles are in bowl, drop the shrimp into the simmering broth for about 2 minutes - until pink throughout - remove from broth and place on top of noodles in each bowl, then top all with broth).

Beef strips, thinly sliced, no more than 1/4" thick (TO COOK - put a little oil in a skillet, and saute' the beef strips - season with a little salt & pepper, if desired -  until desired doneness, place on top of noodles, then add broth).

Beef or Pork roast (pre-cooked) - simply shred the meat and top your bowl.

Pork strips (same as for Beef strips)

Chicken (if raw, MUST be cooked until fully done) - cut the chicken into bite-size pieces and cook until there NO pink (6-8 minutes).  If using canned or pre-cooked, simply shred the meat and top your bowl.

Tofu - cut into bite-size pieces and saute' until lightly browned. Top your bowl.


Folks, there's so much potential with this meal!  You can tailor it to your preferences, and if you have a blended family (one where some like meat and some don't), EVERYONE can be happy!  ENJOY!!!