Description

A rich, deeply savory homemade spicy ramen noodle bowl inspired by family tradition. This recipe features a complex broth with toasted aromatics, customizable heat, and classic toppings like soft-boiled eggs and crispy pork.

Ingredients

Scale

3 tablespoons toasted sesame oil
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
4 cups low-sodium chicken broth
2 cups water
2–3 tablespoons chili oil (adjust to taste)
1 tablespoon gochujang (Korean fermented chili paste)
2 tablespoons soy sauce
1 tablespoon white miso paste
1 teaspoon sugar
2 packages fresh ramen noodles
4 soft-boiled eggs (2 per bowl)
2 stalks green onions, thinly sliced
2 sheets nori, torn
2 slices prosciutto or 1/2 cup crispy pork belly
1/2 cup bean sprouts

Instructions

Bring a small saucepan of water to a gentle boil. Lower eggs in and boil for exactly 6.5 minutes for jammy yolks. Immediately transfer to an ice bath to stop cooking.
In a large pot or Dutch oven, heat sesame oil over medium heat. Add minced garlic and grated ginger, cooking for 1-2 minutes until fragrant but not brown.
Pour in chicken broth and water. Add chili oil, gochujang, soy sauce, miso paste, and sugar. Whisk vigorously until dissolved. Bring to a simmer and cook on low heat for 8-10 minutes to meld flavors.
While broth simmers, bring a large pot of salted water to a boil. Add ramen noodles and cook according to package directions (usually 2-3 minutes for fresh). Drain but do not rinse.
Peel soft-boiled eggs and slice in half lengthwise. Slice prosciutto or pork belly. Slice green onions and tear nori sheets.
Place cooked noodles in serving bowls. Ladle hot broth over noodles. Arrange toppings: half an egg, prosciutto/pork, bean sprouts, green onions, and nori. Drizzle with extra chili oil if desired.
Serve immediately while steaming hot.

Notes

Use fresh ramen noodles for best texture. Do not store cooked noodles in the broth as they will become mushy. The broth can be made ahead and stored in the fridge for up to 3 days. Adjust spice levels by varying the amount of chili oil and gochujang. Ensure miso and gochujang are certified vegan if following a strict vegan diet.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: Asian

Nutrition

Serving Size: 1 bowl
Calories: 450
Sodium: 1200
Fat: 20
Carbohydrates: 45
Protein: 20

Keywords: spicy ramen, homemade ramen, grandma's recipe, comfort food, noodle bowl, gochujang, soft-boiled eggs, prosciutto ramen