A traditional broth or stock takes hours to make but what happens when you’re craving a good bowl of delicious ramen and you’re out of that delicious bone broth? Well, that’s the goal of todays video. I am going to challenge myself to create a bowl of ramen that captures the traditional components of restaurant quality ramen with only 7 common ingredients and done all under 45 minutes. I’m going to be using some quick flavor building techniques to get all the delicious flavors out my 7 ingredients to make an epic bowl of top notch quality ramen. Click here to find out how it came out!

Heres the Ramen Breakdown

The Stock: 45 minute Chicken Stock

The key component to any good ramen soup at home is the broth, and in this recipe, we start with a quick 45-minute chicken stock using the bone from chicken thighs, bok choy ends, scallion ends, and sliced ginger. This forms the foundation of your soup, lending deep flavors without spending hours over the stove.

Aromatic Oil: Schmaltzy Crispy Ginger Oil

Next up, we create an aromatic schmaltzy crispy ginger oil. Oil is a fantastic carrier for flavors, and the combination of schmaltz (rendered chicken fat) with crispy ginger can significantly elevate your instant ramen noodles experience. This oil, made by searing chicken thighs with skin, not only enhances your broth but also serves as a delightful topping.

Tare: Caramelized Miso Paste

The most concentrated flavor bomb in a bowl of ramen, the tare, in this case, is a caramelized miso paste. This provides a rich, umami-packed punch to the ramen, and you can find an effective technique to prevent miso from separating here.

Noodles: Sun Ramen Noodles

As for the noodles, we're using Sun Ramen Noodles, a favorite amongst ramen shops in New York. However, feel free to use any instant ramen noodles you have on hand or prefer. These can even be cooked in an air fryer for a unique spin on air fryer ramen noodles.

Topping: Final Quick & Easy Finishers

The final touch to our ramen soup at home is the toppings. These include a soft-boiled egg, some semi-crunchy bok choy, fresh-cut scallions, and the earlier prepared crispy ginger topping. You're now ready to serve up an epic bowl of ramen noodles that's as good as any restaurant's but with the comfort of being in your own home.

Remember, when cooking ramen noodles, especially instant ramen noodles, time and temperature are crucial. Overcooked noodles can become soggy and lose their texture, diminishing your ramen experience. So follow the instructions carefully and enjoy your home-cooked ramen noodles with all the deep flavors and aromas of your favorite ramen restaurant. Enjoy while hot!

Crispy Chicken Caramelized Miso Noodle Soup

Ingredients:

• 2 chicken thighs, bone in & skin on

• 4 cups of water

• 2 baby bok choy

• 1 stalk of scallion, white and greens separated

• 1 knob of ginger root

• 3 tablespoons of miso

• 2 packs of noodle

• 2 eggs

Instructions

1. Start by debone your chicken thighs and save those bones for stock. Next, take off the ends of the bok chok and scallions. Slice up your ginger root and set aside.

2. In a pot add in your chicken bone, scallion, ginger, boy choy, 4 cups of water, and a pinch of salt. Let this simmer for 45 minutes.

3. In the meantime, salt your chicken thighs and place them skin side down in a pan on medium high heat. Let the chicken fat render out and flip the thighs once the skin gets nice and golden brown.

4. While the chicken is cooking, mince up some ginger root. Once the chicken is out of the pan, set aside to reabsorb its juices. Add in the ginger root and them blossom in the chicken fat.

5. Let this caramelize and get golden in color. This will take about 5 minutes on low heat. Remove them from the pan but keep all the oil in the pan.

6. Add in the miso to the oil and stir to caramelize the miso in the ginger oil. This will take about 1 -2 minutes. Then slowly stir in the stock that you were cooking earlier. Slowly pouring the stock into the caramelized miso helps emulsify the miso.

7. Now that your stock is ready it is time to cook the rest of your ingredients. Bring a pot of water to a boil and slowly add in your eggs. Cook for 6 -12 minutes. 6 for a half boiled egg and 12 for a hard boiled egg.

8. Slice your green onion on a bias and set aside. Once your eggs are cooked, take them out and slowly dip them back and forth in some cold water. Leave the eggs in the cold water until you are ready to plate.

9. In the same boiling pot of water, add in your bok choy and cook them for 1.5 minutes. You are really just looking to soften them up.

10. Now that everything but the noodles are done, drop your noodles into the boiling water and cook for just 1 -2 minutes. Ladle the broth into your bowl then add in your noodles, sliced chicken, boiled egg, boy choy, sliced scallion, and caramelized ginger & chicken skin. Enjoy while hot!

Make restaurant ramen noodles with 7 common ingredients

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Ingredients:

• 2 chicken thighs, bone in & skin on 
• 4 cups of water 
• 2 baby bok choy 
• 1 stalk of scallion, white and greens separated 
• 1 knob of ginger root 
• 3 tablespoons of miso 
• 2 packs of noodle 
• 2 eggs

Instructions:

1. Start by debone your chicken thighs and save those bones for stock. Next, take off the ends of the bok chok and scallions. Slice up your ginger root and set aside. 
2. In a pot add in your chicken bone, scallion, ginger, boy choy, 4 cups of water, and a pinch of salt. Let this simmer for 45 minutes. 
3. In the meantime, salt your chicken thighs and place them skin side down in a pan on medium high heat. Let the chicken fat render out and flip the thighs once the skin gets nice and golden brown. 
4. While the chicken is cooking, mince up some ginger root. Once the chicken is out of the pan, set aside to reabsorb its juices. Add in the ginger root and them blossom in the chicken fat. 
5. Let this caramelize and get golden in color. This will take about 5 minutes on low heat. Remove them from the pan but keep all the oil in the pan. 
6. Add in the miso to the oil and stir to caramelize the miso in the ginger oil. This will take about 1 -2 minutes. Then slowly stir in the stock that you were cooking earlier. Slowly pouring the stock into the caramelized miso helps emulsify the miso. 
7. Now that your stock is ready it is time to cook the rest of your ingredients. Bring a pot of water to a boil and slowly add in your eggs. Cook for 6 -12 minutes. 6 for a half boiled egg and 12 for a hard boiled egg. 
8. Slice your green onion on a bias and set aside. Once your eggs are cooked, take them out and slowly dip them back and forth in some cold water. Leave the eggs in the cold water until you are ready to plate. 
9. In the same boiling pot of water, add in your bok choy and cook them for 1.5 minutes. You are really just looking to soften them up. 
10. Now that everything but the noodles are done, drop your noodles into the boiling water and cook for just 1 -2 minutes. Ladle the broth into your bowl then add in your noodles, sliced chicken, boiled egg, boy choy, sliced scallion, and caramelized ginger & chicken skin. Enjoy while hot!