I’ve made a lot of comforting bowls in my kitchen, but this savory Japanese-style ramen—loosely inspired by Gordon Ramsay’s bold, no-nonsense flavor approach—always hits differently for me. Every time I simmer that broth and watch the noodles soften, I feel like I’m building something honest, cozy, and downright irresistible. And if you’re anything like me, you’ll love how this recipe makes your whole kitchen smell like pure magic.

Before we dive in, let me just say this upfront: this isn’t meant to be a fussy, traditional ramen that keeps you cooking all day. It’s the kind of dish you and I can make on a weeknight without losing our minds, but it still packs the deep, savory punch we expect from a Gordon Ramsay–style dish.

A Quick Intro to the Recipe

This ramen brings together rich chicken broth, aromatics, soy, miso, ginger, garlic, and just enough heat to keep things interesting. Add silky-soft noodles, jammy eggs, sautéed mushrooms, and that final splash of toasted sesame oil… and yeah, you’ll end up hovering over your bowl like it’s treasure.

Why This Recipe Feels Special

For me, it’s the balance. You get that layered broth, the tenderness of the noodles, the umami from miso, and the comforting warmth that feels like someone gently shook you and said, “Hey, you’re doing great.” When a recipe makes you feel something, that’s when it becomes more than just food.

Why You’ll Love This Recipe

You’re going to appreciate this one because it’s:

Packed with deep, savory, restaurant-level flavor
Quicker than classic ramen approaches
Cozy and comforting without being heavy
Easy to customize with veggies or proteins you already have
Beginner-friendly—even the trickiest steps are super manageable
Meal-prep friendly and great for make-ahead broth

Tools You’ll Need

Nothing fancy! Just everyday kitchen gear with simple explanations so you know why each one matters.

Large pot or Dutch oven – This is where the broth magic happens. You want room for aromatics to dance around.
Medium saucepan – For boiling your eggs separately without crowding.
Strainer – Helps remove aromatics from the broth so it stays silky.
Tongs – Makes pulling noodles and toppings super easy.
Ladle – For serving that beautiful broth into bowls.
Sharp knife + cutting board – For slicing mushrooms, scallions, and aromatics.

Related: Hibachi Steak Shrimp Rice

Ingredients

(US + Metric units included for accuracy.)

Broth

6 cups (1.4 L) chicken broth
1 cup (240 ml) water
2 tablespoons soy sauce (30 ml)
1 tablespoon miso paste (18 g)
1 tablespoon grated fresh ginger (15 g)
4 cloves garlic, smashed
1 tablespoon mirin (optional)
1 teaspoon chili paste or sambal (5 g)
1 teaspoon toasted sesame oil (5 ml)

Toppings

3 ounces (85 g) shiitake or button mushrooms, sliced
2 tablespoons olive oil (30 ml)
2 soft-boiled eggs
2 scallions, sliced
Handful of baby spinach or bok choy
Corn kernels (optional but delicious)
Sliced cooked chicken, pork, or tofu (optional)

Noodles

2 portions ramen noodles (fresh or dried, 6–7 ounces / 170–200 g total)

How to Make It (Step-by-Step)

Alright, breathe. You’ve got this. I’ll walk you through the whole thing like we’re cooking side-by-side.

1. Build the Broth

Add chicken broth, water, soy sauce, miso, ginger, garlic, mirin, chili paste, and sesame oil into your pot.

Warm it over medium heat and let it gently simmer for 15–20 minutes.

If your miso clumps at first, don’t panic—just whisk it slowly and it melts right in.

2. Cook the Eggs

Bring a small saucepan of water to a boil.

Lower two eggs in gently and cook for exactly 6½ minutes for jammy centers.

Cool in ice water, peel, and set aside.

If the shells fight you, just tap them gently until they surrender.

3. Sauté the Mushrooms

Heat olive oil in a small pan.

Add mushrooms and cook until they caramelize a bit and smell earthy—about 4–5 minutes.

This tiny step makes a huge difference.

4. Cook the Noodles

Cook your ramen noodles according to the package.

Drain and rinse lightly.

They don’t need a cold bath—just a friendly splash to keep them from sticking.

5. Strain the Broth

Remove the ginger and garlic pieces using a strainer or tongs.

You want a smooth broth with no surprises hiding in it.

6. Assemble Your Bowl

Divide noodles between two big bowls.

Ladle in that gorgeous broth.

Lay on the mushrooms, greens, scallions, corn, and any proteins you’re using.

Slice your eggs in half (the moment is always so satisfying) and place them on top.

7. Taste and Adjust

Give everything a quick sip.

Add more soy for saltiness, chili for heat, or sesame oil for richness.

Serving Ideas

If you want to serve this like a pro:

Add a little nori on the side for crispiness.
Drizzle chili crisp on top.
Throw in roasted seaweed snacks if you have them.
Finish with a squeeze of lime for a bright pop.

Variations and Customizations

This bowl welcomes experimentation. Try:

Swapping chicken broth for vegetable broth
Adding shredded rotisserie chicken for convenience
Using corn, bamboo shoots, or bean sprouts
Mixing in a spoonful of tahini for creamy richness
Piling in extra greens for a lighter bowl

Make-Ahead and Storage

The broth actually tastes better the next day.

Store broth separately for up to 4 days in the fridge.
Freeze broth up to 2 months.
Keep noodles separate or they’ll bloat in the broth.
Reheat gently—don’t boil or your eggs and noodles get angry.

Pro Tips (and Little Mistakes to Avoid)

These are the things I’d whisper to you if we were cooking together:

Don’t boil the broth too hard—you’ll lose flavor and clarity.
Add miso after the broth is warm, not boiling, or you’ll dull the flavor.
Cook noodles right before serving so they stay springy.
If your eggs come out too firm, don’t stress—still delicious.
Taste as you go. Ramen rewards curiosity.

Recipe Details

Yield: 2 large bowls
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Nutrition Per Serving (approximate)

Calories: 540
Protein: 26 g
Fat: 20 g
Carbs: 63 g

A Warm Goodbye

I really hope you make this and feel the little comfort wave that always hits me when I sit down with a steaming bowl. If you tweak it, improve it, or totally reinvent it, I’d genuinely love to hear how it turned out. Share it with someone who could use a cozy meal—or just spoil yourself today. You deserve that.