This homemade ramen is the ultimate cozy meal that feels restaurant-worthy but comes together right in your own kitchen. This version layers rich chicken bone broth, savory white miso and silky egg yolk with springy ramen noodles, tender bok choy and a drizzle of chili oil for gentle heat. The result is a deeply comforting bowl with balanced umami, nourishing ingredients and just enough indulgence to make it feel special any night of the week.
Homemade Ramen
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Ingredients
- 1/2 carton ramen noodles
- 2-1/2 cups chicken bone broth
- 1-1/2 Tbsp. white miso
- 1 raw egg yolk
- 1 soft-boiled egg for topping
- 3/4 tsp. avocado-oil mayo
- 1/8 tsp. honey
- 1 garlic clove grated
- 2 –3 slices fresh ginger
- 1 baby bok choy halved
- 1 tsp. toasted sesame oil
- Seaweed
- Green onion sliced
- Chili oil
Instructions
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Soft-boil egg (6-1/2–7 min), chill, peel, set aside.
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In pot, warm avocado oil on low. Add garlic and ginger; cook 20–30 sec until fragrant, do not brown.
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Add chicken bone broth and honey; heat until steaming, not boiling.
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Add bok choy cut-side down for 60–90 sec, flip 20–30 sec. Remove and set aside.
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Cook ramen noodles in separate water, 30–45 seconds under package time. Drain.
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In bowl, whisk raw egg yolk, miso, mayo, and sesame oil until smooth.
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Slowly whisk in ~1/4 cup hot broth to temper, then add remaining broth to keep mixture creamy.
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Add noodles. Top with bok choy, halved soft-boiled egg, nori and green onion. Finish with chili oil.
Notes
Nutrition
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