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Hey, got a stash of Shin noodles lying around and wanted to level up your ramen noodles? I’m going to show you my ultimate ramen recipe to bring a humble instant ramen bag into a creamy ramen noodle soup bowl that will rival your favorite restaurant version.
What you need
Ingredients for 1 serving
- 1 Shin ramen noodles or noodle of your choice
- 1 tsp shallot, minced
- 1 tsp garlic, minced
- 1 tsp ginger, grated
- A handful of mushrooms, sliced
- 1 cup chicken stock
- 1 cup whole milk
- 1 tbsp miso paste
- Salt, to taste
- ¼ lb ground turkey
- 1 tbsp soy sauce
- 1 tsp chili oil
- Toppings:
- Corn, cooked with butter until charred
- Egg, boiled
- Green onions, chopped
How to make creamy ramen noodles soup
- Start by cooking the ramen noodles according to the package instructions. Once cooked, drain and set aside.
- While the noodles are cooking, prepare the toppings. In a skillet, melt some butter over medium heat. Add the corn kernels and cook until charred, stirring occasionally. Set aside.
- In another pot, heat some oil over medium-high heat. Add the ground turkey and cook until browned and cooked through. Stir in the soy sauce and chili oil. Set aside.
- In the same pot, heat some oil over medium heat. Add the shallot, garlic, and grated ginger. Cook until fragrant, about 2 minutes.
- Add the sliced mushrooms and miso paste to the pot and cook until they start to brown and caramelize, about 5 minutes. If the garlic starts to burn, add 3 tablespoons of chicken stock to the pot to prevent it from burning.
- Pour in the chicken stock and whole milk. Bring the mixture to a simmer and let it cook for another 5 minutes to allow the flavors to meld together. Season with salt to taste.
- To assemble, add the cooked noodles into a bowl. Ladle the creamy mushroom broth over the noodles. Top with the cooked ground turkey, charred corn kernels, boiled egg, and chopped green onions.
- Serve immediately.
Here are some tips to make sure your creamy ramen noodles taste like restaurant-quality:
- Char your corn kernels: to get a smoky flavor, cook your corn with a generous amount of butter until it’s charred. Trust me, it’s a game-changer!
- Shin to replace ramen noodles: If you can’t get your hands on authentic ramen noodles? No worries! Shin or Buldak noodles are perfect alternatives.
- Get your eggs to room temp: your eggs should come to room temperature before boiling. This ensures even cooking and helps prevent those pesky cracked shells and give a better peeling. Boil them for 6 minutes and 30 seconds on high heat and cold shock in iced water.
- Prevent garlic from burning: When caramelizing mushrooms, add 3 tablespoons of chicken stock to the pan. This not only adds flavor but also prevents the garlic from burning and turning bitter.
Other recipes I think you might like
Product that I use for homemade ramen noodles soup
Better Than Bouillon: Instead of using traditional chicken stock, I dissolve a tablespoon of Better Than Bouillon chicken paste in hot water to create a more flavorful stock.
Organic Miso Paste: Miso paste is made from fermented soybeans, providing a complex flavor profile that makes your broth taste better.
Chili oil: I stir in chili oil when cooking the meat, but you can also drizzle a little chili oil over the top of your finished bowl of ramen just before serving.
Shin Noodles: I like Shin noodles because of its chewy texture, and it can hold up well in broth. Make sure to cold shock the noodles to prevent them from overcooking.
20 Minutes Creamy Ramen Noodles Soup
Got a stash of Shin noodles lying around and wanted to level up your ramen noodles? I’m going to show you my ultimate recipe to bring a humble instant ramen bag into a creamy ramen noodle soup bowl that will rival your favorite restaurant version.
Ingredients
- 1 Shin ramen noodles or noodle of your choice
- 1 tsp shallot minced
- 1 tsp garlic minced
- 1 tsp ginger grated
- A handful of mushrooms sliced
- 1 cup chicken stock
- 1 cup whole milk
- 1 tbsp miso paste
- Salt to taste
- ¼ lb ground turkey
- 1 tbsp soy sauce
- 1 tsp chili oil
- Corn cooked with butter until charred
- Egg boiled
- Green onions chopped
Instructions
- Start by cooking the ramen noodles according to the package instructions. Once cooked, drain and set aside.
- While the noodles are cooking, prepare the toppings. In a skillet, melt some butter over medium heat. Add the corn kernels and cook until charred, stirring occasionally. Set aside.
- In another pot, heat some oil over medium-high heat. Add the ground turkey and cook until browned and cooked through. Stir in the soy sauce and chili oil. Set aside.
- In the same pot, heat some oil over medium heat. Add the shallot, garlic, and grated ginger. Cook until fragrant, about 2 minutes.
- Add the sliced mushrooms and miso paste to the pot and cook until they start to brown and caramelize, about 5 minutes. If the garlic starts to burn, add 3 tablespoons of chicken stock to the pot to prevent it from burning.
- Pour in the chicken stock and whole milk. Bring the mixture to a simmer and let it cook for another 5 minutes to allow the flavors to meld together. Season with salt to taste.
- To assemble, add the cooked noodles into a bowl. Ladle the creamy mushroom broth over the noodles. Top with the cooked ground turkey, charred corn kernels, boiled egg, and chopped green onions.
- Serve immediately.
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