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Savory Ponyo Ramen with Honey Ham

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A quick and easy homemade comfort bowl featuring a savory Ponyo-style broth with sweet honey-glazed ham, tender noodles, and fresh aromatics. Perfect for cozy dinners and crowd-pleasing meals.

Ingredients

Scale
  • 4 cups (1 liter) chicken broth (homemade or low-sodium store-bought)
  • 1 cup (240 ml) water
  • 2 tablespoons soy sauce
  • 1 tablespoon mirin (sweet rice wine)
  • 1 teaspoon sesame oil
  • 1 garlic clove, minced
  • 1 teaspoon grated fresh ginger
  • 6 ounces (170 g) honey-glazed ham, thinly sliced
  • 1 tablespoon honey
  • 8 ounces (225 g) fresh ramen noodles (or fresh egg noodles)
  • 2 large eggs (soft-boiled)
  • 2 green onions, thinly sliced (white and green parts separated)
  • 1 cup baby spinach or bok choy
  • 1 sheet nori seaweed, cut into strips (optional)
  • 1 teaspoon toasted sesame seeds
  • Optional: mushrooms (shiitake or cremini, sautéed)
  • Optional: chili flakes or togarashi

Instructions

  1. Prepare the soft-boiled eggs: Bring a medium saucepan of water to a gentle boil. Lower 2 large eggs into the water and cook for exactly 7 minutes. Transfer eggs to an ice bath immediately, then peel and set aside.
  2. Make the broth: In a large pot, combine chicken broth, water, soy sauce, mirin, sesame oil, minced garlic, and grated ginger. Bring to a gentle simmer over medium heat and cook for 10-15 minutes, stirring occasionally. Adjust seasoning as needed.
  3. Glaze the honey ham: Heat a small skillet over medium heat. Add thinly sliced honey ham and drizzle with honey. Cook for 2-3 minutes, tossing gently until warmed through and glossy. Set aside.
  4. Cook the noodles: Bring a separate pot of water to a boil. Add fresh ramen noodles and cook for 3-4 minutes or according to package instructions. Stir occasionally to prevent sticking. Drain and rinse briefly under warm water. Set aside.
  5. Prepare greens and garnishes: Quickly blanch baby spinach or bok choy in the noodle boiling water for 30 seconds, then drain. Slice green onions, separating white and green parts.
  6. Assemble the bowls: Divide noodles evenly into two large ramen bowls. Ladle hot broth over noodles, including garlic and ginger bits. Arrange glazed honey ham slices on top, add soft-boiled egg halves, blanched greens, white parts of green onions, and nori strips if using.
  7. Finish with garnishes: Sprinkle toasted sesame seeds and green onion tops over the bowls. Add chili flakes or togarashi if desired. Serve immediately.

Notes

Use low-sodium chicken broth for better control of saltiness. Rinse noodles after cooking to remove excess starch and prevent cloudiness. Use an ice bath for eggs to stop cooking and achieve perfect soft-boiled texture. Adjust broth seasoning with salt or extra soy sauce to taste. For gluten-free, substitute noodles and use tamari instead of soy sauce. Leftover broth and toppings can be stored separately for up to 2 days.

Nutrition

Keywords: ramen, honey ham, homemade ramen, comfort food, quick ramen, easy noodle soup, savory broth, Ponyo inspired

Find it online: https://jodierecipes.com/savory-ponyo-ramen-with-honey-ham-easy-homemade-comfort-bowl-recipe/