I’ve always loved traditional ramen but was a little intimidated to try  making it myself. I didn’t realize how simple it can be. The key to a good ramen recipe is in the broth. I’ve had many broths that were lacking something, whether it be chicken, pork or beef flavoring or the perfect spice, I’ve learned it’s important to have the perfect ratio of both. 

When experimenting with my own recipe, I did some research and learned that no matter which protein you choose, what gives the broth a great flavor is a pinch of fish oil and garlic chili oil. But it’s important not to use too much of either. Using too much fish oil can make the broth too oily and well, fishy. The amount of garlic chili oil you use, depends on the amount of heat you like. We typically like medium heat, that’s why we start with 1 1/2 tbs and add more as needed. You’ll want to start with less first and taste it because too much heat can make it difficult to eat if you’re not used to the spice. Remember, a little goes a long way. 

It took me several tries to perfect this recipe, but I think I’ve finally found my perfect recipe. This broth is packed with flavor from the fish sauce, soy sauce, lime juice and chili oil giving it the most robust flavor. You will not be sorry for giving this a try. 

You can also use any protein you like. I typically use chicken or pork, with pork being my favorite because I reserve a portion of the pork and caramelized it until candied for a topping. 

Speaking of toppings, you’ll want to make your own ramen eggs. The longer they marinate the better. I marinated mine for about 8 hours but it’s best if you can marinate them overnight. The perfect ramen eggs are brown around the yolk, but either way, these are delicious.

You can use any deep bowl for your ramen but I think it’s worth investing in your own ramen bowls. I got these from Amazon and they are perfect for our Friday ramen nights! They ever come with a spoon and chopsticks. 

For me, I love green onions so I take a whole green onion and wrap it in a circle at the bottom of my bowl, then scoop my noodles on top, covering with the broth and then adding the toppings last. You can use any toppings you like. A few of my favorites include, lime wedges, shaved carrots and jalapeños, but you could also incorporate radishes, sprouts, water chestnuts, edamame, etc. the sky is the limit.

There so many ways you can customize this ramen, by choosing your favorite protein and toppings. With a broth packed with such amazing flavor, you can’t go wrong. 

There are a lot of moving parts to this ramen so it’s best to start with the ramen eggs as they will need time to marinate.

Ramen eggs

6 eggs

1 cup soy sauce

1 tbs rice wine vinegar

1 clove garlic – minced

Bring pot of water and white vinegar to boil. Gently place eggs in boiling water for exactly 7 minutes. Remove from heat and immediately place in an ice bath for 5-10 minutes. This is important because you don’t want the eggs to overcook. The perfect ramen egg is a little runny. While your eggs are in the bath, mix the soy sauce, garlic and rice wine vinegar in a marinade or ziplock bag. Place your eggs in the marinade and refrigerate for at least 6 hours – overnight is best. When it’s time to eat, slice the eggs in half and enjoy with your ramen.  

Broth

Olive oil

4 tbs fish sauce

1 1/2 cup soy sauce 1/2 cup for pork marinade

6 cups chicken broth

1 large onion – sliced

2 tbs lime juice

4 cloves garlic – minced

5 ounces shiitake mushrooms

1/4 cup rice wine vinegar

1 1/2 tbs garlic chili oil

2 1/2 lbs of pork shoulder

Candied pork

1/2 lb of shredded pork

1/3 cup brown sugar

1 tbs soy sauce

1/2 tsp garlic chili oil

1 tbs water

Mix the brown sugar, soy sauce, chili oil and water until it makes a paste, adding more water a tsp at a time, if necessary. Place the pork in a hot skillet over medium heat. Slowly stir in the glaze and let it cook, once the sauce starts bubbling, turn the heat to low. Let it simmer until the pork is nice and coated and the sauce is thick – about 7 minutes.

Optional Toppings

Shredded carrots

Jalapeños

Lime wedges

Green onions

Chili sauce

Cilantro

1. Rub your pork with the brown sugar and then coat in 1/2 cup of soy sauce, and refrigerate for 30 minutes. 
2. Mix chicken broth, fish sauce, chili oil, rice wine vinegar and lime juice together and sit aside.
3. Coat your Dutch oven or pot with olive oil and cook your onions until tender (about 5 minutes). Then add in the mushrooms, cooking for about 3-4 minutes. Once the mushroom are tender, add in your minced garlic, cooking until fragrant, about 30 seconds, you don’t want it to burn.
4. Add the pork and broth mixture to the pot.
5. Bring the broth to a boil and then simmer for 45 minutes.
6. While the broth is simmering, cook your noodles as directed on the package. Cook Time varies based on brand. 
7. Once finished simmering, remove pork and shred it, then stir back into the broth . 
8. Next, you’ll want to assemble your bowl. Start with noodles, broth, then your choice of toppings and enjoy.