Jin Ramen Recipe
Make Jin Ramen Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Broth Base
Noodles & Packets
Proteins & Toppings
Vegetables & Garnish
Method
Broth Base
Prepare aromatics
Peel and smash the garlic cloves. Peel the ginger and slice into 2–3 thin pieces.
In a medium pot, combine 4 cups chicken broth and 2 cups water. Add the garlic and ginger. Bring to a gentle boil over medium-high heat.
Once boiling, reduce heat to a simmer and let aromatics steep for 6–8 minutes to infuse flavor.
Remove and discard the ginger slices and garlic (or leave in for stronger flavor). Stir in 2 tbsp soy sauce, 1 tsp gochujang (or 1 tsp red pepper flakes), 1 tsp sesame oil, 1 tsp salt, and 1 tbsp mirin if using. Taste and adjust seasoning — add more soy for saltiness or a pinch more gochujang for heat.
Noodles & Packets
If you are using an instant Jin Ramen seasoning packet, open it now and set aside. If using the packet with oil/veg, set that aside too.
Bring the broth back to a gentle boil. Add the fresh or dried ramen noodles directly to the boiling broth and cook according to package instructions (about 2–4 minutes for fresh, 3–5 minutes for dried) stirring occasionally so noodles separate.
If using instant seasoning packet, add it to the pot halfway through noodle cooking so it dissolves; add oil/veg packet at the same time if using. Stir well to distribute seasoning.
Proteins & Toppings
Soft-boiled eggs: bring a small saucepan of water to a boil. Lower eggs in and cook 6–7 minutes for jammy yolks (6 min = very runny center, 7 min = slightly set). Transfer eggs to an ice bath for 2 minutes, then peel and halve.
If using sliced pork belly or roasted chicken, reheat slices briefly by dipping into the hot broth for 20–30 seconds per slice so they warm through without overcooking.
Vegetables & Garnish
In the last 60–90 seconds of noodle cooking, add chopped napa cabbage (or bok choy), sliced shiitake mushrooms, and bean sprouts to the pot so they wilt but remain crisp-tender.
Taste the broth one last time and adjust: more soy for saltiness, a pinch of salt, or a splash of sesame oil for aroma.
Garnish with sliced green onions, a sprinkle of toasted sesame seeds, and a drizzle of chili oil if desired.