easy chicken and vegetable ramen with gluten free noodles

By: Merritt

Making ramen at home is one of my favorite ways to enjoy cold fall and winter nights. This recipe for homemade ramen with an easy shoyu broth will change the way you make ramen at home. Shoyu means soy sauce in Japanese and is one of the most common forms of ramen broth. This recipe is by no means authentic but it is my homemade version!

I will guide you through making a delicious broth with some simple ingredients that add so much flavor! It all starts with a deliciously flavorful broth that combines rich flavors as the perfect base for your favorite ramen noodles.

I pair my ramen with bok shoy, shiitake mushrooms, and a delicious chicken that is simply marinated but so good. What makes this ramen so good is letting the broth simmer. Simmering helps the flavors meld and combine before cooking your noodles in this broth to increase the flavor even more. This ramen is the perfect dinner recipe for a chilly night that just calls for a cozy bowl of soup.

vegetable and chicken ramen with noodles and bok choy

Notes and Tips to Homemade Ramen:

Give the broth time. It will not hurt to make the broth early or even the day before. What gives this recipe so much flavor is not rushing the simmering process!
Cook your noodles in your ramen broth for extra flavor. When you let the noodles rehydrate in the ramen broth they will take on the delicious umami flavor of the broth.
Make extra and freeze it! This ramen broth recipe freezes well which means you can enjoy this cozy recipe all season long without having to make the broth over and over again.

What is Kombu and Where Do I Find it?

Kombu is a type of kelp that adds a ton of umami flavor to this broth. When simmered with the pork belly and vegetables it adds a salty richness that elevates your ramen broth.
You can find Kombu at most Asian grocery stores. I buy mine from Hmart, but it is easily bought online.

What Can I Use Instead of Kombu?

Though Kombu has a distinct flavor, if you can not find or need something in a pinch, then you can use bonito flakes, a couple sheets of nori, or a few tsps of fish sauce. All of these will have a slightly different flavors but will add a little extra depth to your broth.

shoyu ramen broth with vegetables and gluten free noodles

Is Sake Necessary For This Broth?

Sake is a delicious addition to this broth. Similar to white wine that is used in sauces to add depth, the alcohol in the Sake will cook off leaving you with incredible flavor.
You can also use Mirin, which is a Japanese cooking wine that is easily available. Mirin is a little sweeter but will still create great flavor.
If you prefer to cook without alcohol, you can use a little juice, honey, or brown sugar to add some sweetness.

Can I Make This Broth Vegetarian?

You can definitely omit the pork belly in this broth. I would add in some dried shiitake mushrooms, and use vegetable stock instead of water to extra saltiness.
If you do omit the pork belly, add a tablespoon or two of oil when starting the broth as the pork belly provides some fat.

What Can I Pair With Ramen?

Adding protein to your ramen can make your dinner not only cozy but also extra filling. I pair my ramen with a marinated chicken that I barbeque or broil before adding to the top of my bowl.
Other great proteins are shaved beef or my recipe for sautéed tofu is great vegetarian option.
I also like to make soft boiled eggs to pair with my ramen. What do you like to pair withy your ramen? Let me know in the comments below!

What Kind Noodles Do You Use To Make Ramen?

Traditional ramen noodles are wheat based, starchy, and tasty. You can buy straight cut ramen noodles at most stores. You can also buy bricks of curly ramen noodles at Asian Grocery stores like Hmart. These noodles are great as they give you the instant ramen feel without leaving you with a ramen seasoning packet you do not know what to do with.
I also love to use gluten free options in my ramen. I have tried rice noodles (pre-soaked), sorghum noodles, and 100 percent buckwheat noodles. Though gluten free noodles are not as starchy or chewy as wheat based noodles, they are also delicious and can make for great ramen. My favorite gluten noodles are sorghum noodles! Let me know what noodle you like in your ramen in the comments below!

How Do I Make Barbeque Chicken that is in the Pictures?

The chicken that I have shown here is an easy marinated chicken recipe that I always make with ramen. To make you will marinate some chicken thighs or legs in mirin, soy sauce, and cayenne pepper. It is just three ingredients but its so easy. I do equal parts soy sauce and mirin with about 1 tsp of cayenne for 2 pounds of chicken thighs. Marinate for at least 30 minutes or even overnight for delicious flavor.
When you are ready to make this chicken you can grill them or broil them in your oven until they reach an internal temperature of 165F.

Recipe for Homemade Shoyu Ramen Broth

8-10 oz pork belly
1/2 yellow onion roughly chopped
2 stalk of celery, roughly chopped
2 carrots, roughly chopped
5 garlic cloves, smashed
1/4 head of green cabbaage
1 sheet of Kombu See notes above
1/3 cup Soy sauce , to taste
1/3 cup Sake of choice
salt to taste
6 cups vegetable stock or chicken stock, and more as needed
chili oil, for topping, optional.

Recipe For Ramen Bowl Assembly:

2-3 servings Ramen noodle of choice
1 stalk green onino, for topping,
2 baby bok choy heads
4 oz shiitake mushrooms.
2 tsp sesame seeds

Ramen with homemade shoyu broth and noodles

Directions and Details For Homemade Ramen:

Make the Ramen Broth
1. Chop the cabbage, onion, carrots, and celery as rough chop and set aside.
2. Peel 5 garlic cloves and smash the garlic cloves with the flat side of your knife. This helps release the oils into the broth.
3. Chop your pork belly into 1 inch cubes.
4. Heat a medium to large pot of medium to high heat. Add the pork belly and brown for 1-2 minutes.
5. Add the vegetables and garlic. Stir to combine. Let the vegetables and garlic cook for 3-4 minutes or until the garlic is fragrant and the onion is turning translucent.
6. Add enough vegetable, chicken stock or water to cover all the vegetables and pork belly and add in 2 Tbs of soy sauce.
7. Add the Kombu and cover with a lid. Once close to boiling, remove crack the lid and turn the heat to low to simmer for minimum 20 minutes, maximum 1 hour. You may need to add more stock or water if too much evaporates. You want the vegetables to remain covered.
8. Strain the broth using a colander or mesh sieve into a different pot.
9. Over medium low heat, add 3 Tbs soy sauce, the 1/3 cup sake, and turn the heat down to simmer for about 30 minutes.
10. After 30 minutes the broth is ready to serve.
Make and Assemble the Ramen Bowls:
1. Once the broth is done cooking, it is time to prepare your bowls. If marinating and cooking chicken as seen in the photos, see the notes above.
2. Wash and cut 1-2 baby bok choy heads. Cut the bok choy into strips for better texture.
3. Wash, trim, and cut 4 oz of shiitake mushrooms.
4. Cut the green onion on a bias, set aside.
5. To a skillet with 1 Tbs of butter add the bok choy and mushrooms. Saute 6-7 minutes over medium heat.
6. Cook your ramen noodle of choice in either the ramen broth or according to package instructions.
7. To a large bowl, add broth, noodles, baby bok choy, green onionand shiitake mushrooms.
  1. You can also add the chicken mentioned, soft boiled eggs, or shaven carrots!
8. Sprinkle with sesame seeds, chili oil, and soy sauce, to taste.

Easy Homemade Ramen with Vegetables and Shoyu Broth