Seasonal Chef: Making Ramen Soup at Home


Last week Megan McCaffrey had a great story about Ramen in Westchester.  Chef David Chang, catalyst of the ramen movement in America, says “ramen is dead.” I’m with Megan on this one and say NO! Ramen soup comes in many varieties, and believe it or not, can be easily made at home. In fact, this past weekend, inspired by Megan’s story, I pulled together some leftovers and made a delicious batch for us. Just how easy is it? Let me show you …

Three versions of broth

First you want to start with a good, flavorful broth. Last week I wrote about making a broth from scratch. For this soup I used my gingered beef broth version. If you don’t have the scratch version look for a good broth at the store and add a LOT of flavor!

Ramen soup ingredients

I pulled together a bunch of leftover ingredients from the ‘fridge and pantry. Rotisserie chicken, bamboo shoots (from a can), firm tofu, shiitakes, scallions, carrot, garlic and ginger. Use your imagination with the ingredients.

making the base for ramen soup

I started with about two inches of ginger grated, 1/2 cup of white and pale green part scallion, 3 garlic cloves minced and 1 teaspoon of sambal oelek, sautéed in 1 tablespoon each of canola oil and sesame oil. After about 2 minutes I added a cup of sliced shiitake mushrooms. Don’t get hung up on my amounts though, the measurements don’t really have to be precise. If you like your soup more garlicky, add more. Same with ginger. Once that got nice and fragrant I added one quart of my gingered beef broth and a couple of shakes of low sodium soy sauce.

Add on for ramen soup

While the broth was warming up I busied myself with getting the rest of the ingredients prepped. Two cups of chopped chicken, 1/2 cup the tops of the scallions, two tofu blocks and 1/2 cup of carrot. I used this nifty little gadget to make carrot shreds, but you can buy it pre-shredded in a bag.


I also wanted to add an egg, and this gadget works like a dream. Completely fail-safe!

Canton noodles

My last part, the noodles. I had some really yummy Canton noodles in my pantry. These were purchased at Apple Farm, in Port Chester and White Plains. Check your local grocery store or Asian Market. You want a quick cooking noodle, and remember to only put in as much as you need. They cook fast, but get mushy over time.

making ramen soup
Once your broth comes to a boil, add in the chicken, tofu and carrots and simmer for five minutes. Then the noodles and cook another five minutes. All together this should take you 30 minutes.

Seasonal Chef Maria Reina's Ramen Soup

Garnish with your eggs and scallions. If you have a little cilantro and fresh lime juice add that too. Nothing beats slow cooked ramen from a great restaurant, but if you have a craving on a Sunday afternoon, doing it at home can be fun and delicious too. Plus, you can tailor your dish with all the great things you like the best.

Buon Appetito!

One year ago: Freekeh
Two years ago: Halibut with a Thai Twist



About Author

Seasonal Chef blogger Maria Reina comes to the world of food as a third career, spending a great portion of her adult life in the field of Human Resources. With her private company Bella Cucina Maria she is a personal chef, caterer and recreational cooking class teacher in Westchester. She's an avid food television watcher and cookbook collector, always looking for a new take on a traditional dish. In her free time she loves hanging out at local farmer's markets, chatting it up with the farmers and doing cooking demos with their seasonal ingredients. In addition to her blog, which is loaded with easy recipes, you can follow her on Facebook (Bella Cucina Maria), Twitter (Bellacucinam), Instagram (Bellacucinam) and Pinterest (Bellacucinam).

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