Easy Homemade Ramen
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The easiest ramen you will ever make in less than 30 min! So much tastier + healthier than the store-bought version!
I grew up on packaged ramen all my life. It was a budget-friendly staple in our very Korean household, and it was an even bigger staple during my college days.
I know, it’s not the healthiest thing for you so let’s stick to the homemade version with some of our favorite veggies.
But first. I will say this. This is no 2-minute dinner. But with 30 minutes, you’ll be able to make it from scratch using pantry staples and veggies you already have on hand.
It really makes for the perfect clean-out-the-fridge meal. Although the spinach-carrot-mushroom combo is hard to beat.
Just be sure to add half a hard-boiled egg since it’s pretty and all. Plus, it’s protein.
Easy Homemade Ramen
Ingredients
- 2 large eggs
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 4 cups reduced sodium chicken broth
- 4 ounces shiitake mushrooms
- 1 tablespoon reduced sodium soy sauce
- 3 (5.6-ounce) packages refrigerated Yaki-Soba, seasoning sauce packets discarded*
- 3 cups baby spinach
- 8 slices Narutomaki, optional*
- 1 carrot, grated
- 2 green onions, thinly sliced
Instructions
- Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and halving.
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes.
- Whisk in chicken broth, mushrooms, soy sauce and 3 cups water.
- Bring to a boil; reduce heat and simmer until mushrooms have softened, about 10 minutes. Stir in Yaki-Soba until loosened and cooked through, about 2-3 minutes.
- Stir in spinach, Narutomaki, carrot and green onions until the spinach begins to wilt, about 2 minutes.
- Serve immediately, garnished with eggs.
Notes
Did you make this recipe?
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I was always under the impression ramen was difficult to make. Not anymore.
I’ve never boiled eggs like that and they came out perfect. For ingredients I didn’t have I switched green onions with yellow and cabbage instead of spinach. I also had pre packaged Ramen noodles instead. All I had to do was add a little more soy sauce and some salt for seasoning and it saved me a takeout trip (or a stock up on instant ramen cups!)
Had enough for leftovers and the noodles are still in tact and the flavors stand out even more! Thank you for sharing this recipe! 10/10
Overall, it was a fresh and tasty dish, but the broth had little flavor and, like the other review, the noodles quickly absorbed the broth so it became more of a bland noodle dish than a soup. Â I added chili pepper flakes, salt, pepper, and slices of marinated grilled chicken for more flavor. I followed the egg directions exactly and they ended up hard boiled, instead of soft boiled, which was disappointing.Â
Not sure what happened, but the soup started to thicken up and was absorbed by the noodles. It may have been the type of noodles I used since it was a cleaner/healthier version of ramen noodles. But it tasted alright!
Turned out absolutely fantastic and delicious! I made mine with all of the ingredients listed, with just a little extra garlic and soy sauce, and a few chilli flakes, and it was the best ramen I have ever had!
I normally love your recipes but I thought this one to be bland. I swapped out the veggies to what I had on hand and added salt and lime juice to elevate the flavor.
Very yummy and goodÂ
Amazing ramen! Made this last night and it’s perfection! I doubled the recipe & used the prepackaged noodles from Trader Joe’s – you can use the dry ramen noodles from
Aldi as well. I skipped the green onions and Narokobi, then added in some salt and chili flakes. Chef’s kiss! Thank you!
I am terrible for forgetting to review recipes… but I had to for this one. I made this for dinner the other night and then enjoyed this for lunch 3 days this week…. MY GOD THIS IS GOOD.Â
So simple, but so so so delicious. I added a generous spoonful of chili oil to each bowl and used 3 pucks of the millet and brown rice noodles from Costco. Holy hell.
Even though the noodles absorbed a decent amount of broth and got pretty soft for the lunch portions, I still enjoyed this tremendously. It was so filling, and healthy and delicious and I was so excited to eat it every day. The mushrooms are critical and such a nice flavour profile in this.
I will be adding this to my list of regular recipes for sure!!!
added sesame seeds as garnish and chilli flakes mixed in with the broth and it was great! definitely the best simple ramen recipe ive tried
Fantastic! This is my go to- I also add some left over chicken breast and garnish with sliced (fresh) jalapeños and cilantro ! Kids take the leftover for school the next day in their thermos . Thanks a bunch ! ( I have been using the better than bullion for stock – it tastes great )Â
So good 10/10 would eat again
I just made it it’s flavorful and deliciousÂ
This is sooooo tasty! I made other ramen before and it was bland, but that one is literally perfect! I kinda messed up eggs but that doesn’t matter. Thanks for the recipe!
This ramen soup was great! My boyfriend had a cold, and he’s not a big fan of chicken soup, so I found this recipe and made it last night! Next time I think I will skip out on the mushrooms and add in a different veggie instead. I added in a little bit of sriracha for a little kick, and it was amazing! Thank you so much for this recipe Â
great recipe i added 2 tablespoons of mirin and 1 tablespoon of dashi for some extra flavor
Soooo flavorful and delicious!! Thanks!
AMAIZING !!!!! thats allli could say ,i love your website no annoying adds cute friendly decorated,just about everything and your fonts and explanaiton are readble and clear great job! 🙂
Soo good! Exactly or better than restaurant ramen. I’ve made it twice and it’s a favourite in our home.
super good highly recommend it
Love this!  We’ve been eating this once a week this winter as an easy, quick and tasty lunch between work from home meetings.  Our grocery store doesn’t have the yaki noodles, so we’ve purchased dry ramen noodles (our store sells Halo Ocean brand) and we put them in a little earlier than the recipe calls for so they can cook.  We use two servings of the noodles.  So good!  We usually follow the recipe pretty exactly other than the noodle-but I’d we don’t have spinach or mushrooms or whatever that week, we make it the same and just exclude that ingredient.  Good with just the noodles and soup honestly
Hi! I love your recipes! Several are on a weekly rotation and your site is the first place I look for new recipes. I’m wondering if there’s anything you could suggest to replace the mushrooms in this recipe? Also, could I add chicken? Any suggestions are greatly appreciated.
Thanks so much!
Hey! Not the author, but we’ve made it before without the mushrooms and it was fine that way.  Didn’t replace them just left them out.  Probably decreases the nutritional value but taste wise it was all good!  We’ve also added chicken and liked it-we cooked it separately in a skillet with a little olive oil, pepper and garlic and then put the sliced chicken on top of the soup.
Amazon has powdered mushrooms. Â You might find those a good substitute and easy to store.
Hi Candace! My family likes to add frozen chicken potstickers into our ramen! Just add them in and let them boil until cooked through, so yummy with this recipe!!
Absolutely wonderful to be able to replicate the flavors of my favorite Japanese restaurant soup! My husband doesn’t care for it at the restaurant but liked this one. I added some shrimp and cod because that’s what I had. Also, some dashi granules which I hadn’t used before and may have been a little heavy handed because it was just a little salty for my taste. I’ll get the dashi without msg next time now that I know it’s an option. Thank you for sharing this recipe. It made my day!
I used vegetable broth, and added a teaspoon of sweet white miso paste, and it was excellent!
I added another 2 cups of vegetable broth, a bit more soy sauce and some salt because the broth was a bit bland and thin. I also added a few squeezes of gochujung paste. However, it was delicious with these additions! Tasted very close to the restaurant version.
this is so friggin good i love making this 5/5 stars
P.S. we I used Muchan Ramen Noodles for this rescipe and it works!
It is so easy and delicious, now i can make my own ramen
Hi, I love how this tastes! I’m a kid so sorry if I have bad grammar, I think it’s so fun to make and yummy!
so good. even my kids make it for dinner its that easy.
I would recommend using proper ramen noodles instead of yaki soba but overall this looks like a tasty ramen recipe. 🙂
hey there, what are “proper” ramen noodles if I may ask? Im searching for healthy ramen recipes, Ive heard buckwheat is healthier.Not a fan of our US GMO wheat so looking for better options. Need more research but wanted your thoughts on it if I may. Thanks!
Huge hit, delicious and easy to make!
I made this for dinner and it tasted so good! I used rice noodles cause we only had that and spinach, sliced carrot and snow peas. I’m definately going to make this again!
Great recipe! I used it more as a base and threw in what I had on hand. I added half of a jalapeno, minced, and the whites of a few green onions to the garlic and ginger. I didn’t have mushrooms so left them out but added some red peppers, sliced thin, and green beans. I also doubled the soy sauce. Lastly, I scrambled the eggs into the soup at the end. Delicious!
So delicious 🙂 And very easy to make. Have made this a couple times now and it’s enjoyable to cook every time.
Our whole family love’s this recipe, we double it and 4-cups of shredded cooked chicken and a cup of pea’s. Flavor is GREAT!!
Thank you for the recipe.
I’ve just came across your recipe. We have Lotus Food Millet and Brown Rice noodles that we purchased at Costco and would like to use for this recipe. It does not have any season packets. Â Would we need to add any additional seasoning? If so, any suggestions would be greatly appreciated!
Rice noodles have a slightly different taste, they are a bit bitey, whereas ramen noodles are thick and chewy kinda. You’ve probably made it by now, though! I made it with rice noodles once, and it tasted fine, but the texture is just a bit off..
This was a huge hit! And I love how versatile this recipe is. I used toasted sesame oil (because I love the flavour), low sodium beef broth (didn’t have chicken) and spinach. And I increased the amounts for 6 people. Instead of hardboiled eggs I tried to make “jammy” eggs but failed:( So I just put my runny eggs right into the soup with the spinach so they could get mixed in and cooked through. Everything else I did exactly! We added hot sauce to taste and absolutely loved it. It was my family’s first time having ramen. I would love to find a market near us that sells Narutomaki so we can add that next time! Thank you so much for sharing!
Added some chicken a tad of sesame oil!Â
Mirin in base.
Maggi great soy sauce in Asian markets.
Here is the perfect way to do eggs, use Stanless stil pot not TeflonÂ
Boil water, kindly put eggs in water  7 MINUTES – COVERED.
Then gently put them in a ice bath ice with water to stop cooking!
It took me several attempts and they are perfect now ( it took me a dozen egg lol l. I put 6 eggs in pot for use later.
amazing
This was a hit with my family! My picky 9 year old loved it and so did my husband, who usually lives on packaged ramen. Thanks!
its a very good recipe .I had a recipe homework and thanksssss.
This was amazing and so easy! Thanks for the recipe. I added about a tablespoon of sambal oelek to the satuteed ginger and garlic for some spice and it was perfect. So good for a cold night.
I am about to make this for lunch but when reading the directions I am not sure about something. Are you saying to add 4 cups of chicken broth and 3 cups of water to the pot with aromatics? I am confused about adding the water. Please clarify. Hopefully I can make it. It sounds really good but I don’t want to water it down if you meant the water to be used for the noodles only?
Sandra, the 3 cups of water is correct. If you do not wish to add the water, then you can use additional reduced sodium chicken broth.
This recipe was a hit in our household – even with my super picky kids. I cooked chicken thighs in the crockpot and then shredded them before adding to the soup. I also squeezed one lemon into the boiling broth and added a little Cayenne Pepper. It was perfect!
If you decided to soft boil your eggs, what is the cook time? Definitely making this tonight for our Meatless Monday dinner!
https://damndelicious.net/2018/06/22/instant-pot-perfect-hard-boiled-eggs/
I love using my IP for soft boiled eggs. 3-5 minutes should do the trick! 🙂
Add 2 teaspoons of red pepper flakes to add some nice spicy flavor to it. If you don’t have chicken broth, water and the chicken packet from ramen noodles works fine.
The idea is interesting but would you use store bought noodles like maruchan?
Sure! But I find that refrigerated Yaki-Soba is truly best! 🙂
Great Ramen. I’m a guy that honestly doesn’t cook often but I had to try this and loved it. I actually did not use pork belly or eggs and still found it delicious. Very delicious and I’m definitely gonna make this dish again 10 out of 10.
Looks so great. My 8 year old son loves ramen, I do too but he like really loves it lol. Im planning on making this recipe for him on his bday, Since going out to eat isn’t affordable right now. Wondering if there was a way I could add actual chicken to this. Have you ever and if so how would you go about it? Thanks
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
I tried the recipe and it turned out to be great. The ramen was so delicious and it sure did make me become a ramen addict…!!!!
Ramen is the best, isn’t it? 🙂
Why are you hard boiling the eggs? And not seasoning them?
You would never see this in a ramen restaurant. Seasoned, soft boiled is proper.Â
You can season your own hard-boiled eggs when you make this. Easy fix, right? 🙂
Well I’d soft boil them…..
You can soft boil them or do whatever your heart desires. 🙂
man.. you were criticizing her ramen recipes at 5:45 am??… get a life, brother! I enjoyed the recipe. If he is such a ramen expert, I’m not sure why he was looking up ramen recipes in the first place. Stupid ahhhh boi !!!
That’s exactly what I was thinking!
I made this recipe today! I’ve never made homemade ramen before, but after a batch of fresh bone broth I had too! No regrets, it was great. I think I will add a soft boiled egg next time instead of hard. I didn’t use mushrooms because I didn’t have any, but did use a kale/spinach combo. I needed salt for my broth, and use brown rice and millet noodles. It was so good, I ate the bowl I was going to save for my husband!
Chungah, my husband and I can’t thank you enough for this recipe. We would rate it ten stars! I discovered it a year ago and have made it many, many times since, with lots of variations. It’s wonderful if you’re a little under the weather or in need of soothing. Here are some of our tips: * If you don’t have sesame oil, take 1 tsp. sesame seeds and toast them in the pan for about 2 minutes, then add vegetable or avocado oil and proceed with the rest of the recipe. * We don’t have YakiSoba noodles. Instead, we use rice vermicelli and it is great. * We make our own homemade stocks and have made this with all different ratios of chicken, beef, and vegetable stocks. It turns out delicious no matter what. * This soup is good garnished with chicken or hard boiled egg, but it goes to the next level if you nestle a poached egg on top of all those noodles. Cut into the yolk with your utensil and let it run into the liquid and meld with the soup – bliss. We also make sure to add lots of fresh ground pepper to each serving, which kicks up the heat.
Thank you for this recipe. I used whole wheat spaghetti noodles (that’s what I had on hand), and used my Instant Pot. It was awesome! I wish I could post a pic.
My friend and i made this for dinner and it was wonderful! We did not have any mushrooms but it was still wonderful. Tastes great when you add chickpeas!
Where do you suggest getting Narutomaki?
Most Asian grocery stores should carry them.
After college I swore I would never eat ramen again. However, I made this ramen recipe this evening and it bloody well hit the spot. I improvised a little and added some fish sauce and shrimp. I’m still astounded at how easy and quick it was to make. I’ll definitely never buy those awful top ramen noodles again but this recipe is going on my favourites folder.
I’ve been looking for a good ramen recipe! If it’s on your site I know it’s good!
love a goof ramen dish! This looks awesome (:
I am a huge ramen fan – whether it is the quick one or homemade one – I just love it. the great thing about ramen is that you can prepare it to your liking – the broth, the veggies, protein. Yours looks just perfect and I wish it was on my table this very minute as I am starving 🙂
Hey, what could I use as a sub for chicken broth. I’m thinking beef broth or vegetable stock. What do you suggest?
Vegetable stock.
I love it! Finally something nice and simple and easy to follow that is perfect! I added my chili sauce at the end. Delicious.
This Ramen recipe, dare I say, has been life changing for me. Not only did this recipe make me love mushrooms (which I’ve protested all my life) it also is allowing me to eat something I’ve always loved. Health problems prevented me from having cheap ramen and I’m so happy it’s back in my meal rotation. I make it at least once a week many times more for lunches. I usually add some dashes of fish sauce which just takes it to the next level. Thank you Chungah!!!
My favorite ramen recipe I use every time! Probably have made it over 40 times. I use regular ramen noodles and have experimented with adding snap peas, asparagus, pickled jalapenos, onion, etc. I ALWAYS crack an egg into it while it’s still boiling and add some Sriracha. It’s my ultimate comfort food!
This is SO delicious! I’m not a cook but this turned out great. My husband LOVED it!
I did change it a tiny bit: added 2 T miso, switched the chives to green onions, switched the refrigerated noodles to dried ramen noodles (the healthy, non-fried kind) and added a sliced hard-boiled egg on top once the soup was ladled out. This did take me much longer than 30 minutes to make, though, but I think that’s because I’m not a cook. Thank you for this recipe! It’s wonderful and so healthy.
Excellent recipe! Thanks for sharing it. Made it for my family tonight and everyone loves it! Will definitely be making it again
Stumbled across this recipe the other day. Made it tonight and it was a complete success for the whole family!! I added sashimi togarishi to kick up the heat a bit, but other wise followed the recipe completely. DELISH…
I LOVE your site so much! I’ve been looking for a quick and easy ramen broth, and this is it! Thanks for all the great recipes – they make my belly happy! 😀
Hey girl! Having a hard time finding the yaki-soba noodles here in the midwest. What would be your best suggestion for other noodle options?
Do you have access to ramen noodles?
I have access to the normal little packets of ramen that college kids eat :p If you mean there are just noodles called ramen noodles then I’m not 100% sure, there were a lot of noodles in the Asian section of m store and I didn’t see any yaki-soba, and I don’t think there were any that straight up said ramen but I’ll need to look again to be sure.Â
The yaki soba noodles are in the fresh food section of your store usually near the fresh vegetables. They are fresh cooked & ready to eat.
I just made this recipe and LET ME TELL YOU!! My cousin is vegan, so I subbed vegetable broth. I didn’t have mushrooms so I subbed a handful of frozen stir fry veggies. On the side I cooked some shrimp with a dash of sesame oil, chili oil and soy sauce. I added the cooked shrimp to 2 of the 3 bowls and topped with the ramen. So simple and so delicious!! I recommend a dash of chili oil for an added kick!Â
How do I make the egg? What other extra topping our meats could I add to this??
You can add hard- or soft-boiled eggs – it’s up to you!
Here is a full list of additional toppings you can add:
http://www.epicurious.com/expert-advice/20-instant-ramen-topping-upgrades-article.
Do leftovers heat up well? I’m looking for a recipe I can make and pack for work so I can avoid the cold NYC streets during the winter months.
This is really best when served immediately.
We don’t have refrigerated noodles at my grocery store, but we have dry Curly noodles. Do I need to cook them and set them aside before I make the recipe or do they cook inside of the broth and water?
Just made this tonight. We loved it! I even found millet and brown rice ramen noodles b/c I can’t eat gluten. This was fantastic! Thanks for posting such delicious and easy meal ideas!
I made this last night it was delicious!! Â My whole family loves it. Especially my daughter she can’t get enough ramen soup. Â Oh and so easy to make. Thanks!! Â
I was craving ramen and quickly Googled a recipe before going out and ordering one. Turns out I had most of the items in the list and substituted some. I made it in half the time it took me to go out pickup one at a restaurant, and it is cheaper and just as satisfying!
I had rice ramen in hand, added onions and cilantro per preference, used chicken bullion coz I never stock on chicken broth, and added thinly sliced tri-tip steak from the other night’s leftover–it was so yummy!
Thanks for sharing this quick and easy recipe!
Thank you for sharing this recipe. I looooooooooove Ramen but I have a msg allergy. This is so much better!
I’m wondering how beef stock would be as a substitute for the chicken stock, to make it more like the beef ramen. Has it been tried by anyone?
That sounds like a great idea!
Oh my WORD this recipe was unexpectedly amazing! I say unexpectedly because the ingredients are so simple, but wow the broth is just out of this world! I have even eaten at a highly praised ramen shop in New York City, and I think this could contend with that broth. I found millet and brown rice ramen from Lotus Foods at Costco and it worked really well. I also used the vegetable base better than bouillon to make the “chicken” broth and used regular ol’ mushrooms from Aldi. I can’t believe I hadn’t done this sooner. thank you, Chungah, for posting this!
I was very excited to try this recipe it appeared healthy lacked heavy doses of sodium and used fresh noodles. Unfortunately, the soup was very bland. I’m not sure how to add flavor to it but I’m very sad with how bland it is. It just taste like the ingredients so flavor at all. The first steps make you feel as if the soup will be amazing… that is not the case. I welcome any suggestions since I have a large pot of soup on my stove = (
​
I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the comments here, many of these readers have had great outcomes in the final dish as well.
But I understand that failures and mishaps can happen. With a little bit more information, we can troubleshoot what went wrong to have a successful turnaround next time.


So I must ask – did you follow the recipe exactly as written without any substitutions?
Great recipe! I am obsessed with ramen and this recipe was so easy and my whole family loved it! Definitely making it again, no more insta-noodles for me!Â
Gonna go make this right now!
Thanks for this recipe! I used Japanese Udon noodles instead and didn’t have any mushrooms on hand, but it still was amazing! My husband who has been to Japan loved it, and I’ve been to Asia as well and know what good homemade soup should taste like. Next time I will add mushrooms like you did.
Oh I also did add a little tiny bit of cornstarch and a tiny tiny bit of curry seasoning to the broth, which I don’t know if it made a different or not, but I’ll probably still do those next time again because it was sooo good.
How can i find out how much calories is there in this there per servings
Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information.
I made this last night for hubs and I! We are huge fans! I couldn’t find the noodles in the fridge section but I found them in dried form in the asian isle (not the popular Maruchan or cup of noodle kind) at my local grocery store. I’m super curious to see if the fresh ones would be even more amazing then what I had last night. Simply Yum!Â
Ok, so I have to admit, my husband & I are border in obsessed with your food! This was amaaaaaazing! We added the soft boiled eggs, green onion and a bit of dashida & it was divine! Thanks for all you do!
I usually cube some cheese and throw it in my ramen after I take it off the burner (yum). I also cube a hot link sausage and heat along with the noodles. I’ll have to remember to try with sesame oil, that would be good. A couple of years ago I tried just about every noodle I could find and none were “ramen” noodles, seems like angel hair or even whole wheat angel hair pasta would work well.
Thank you for posting this! I made this for dinner last night and it went over swimmingly. It was so good and so filling!
I think angel hair pasta could be used for the noodles also. It cooks in 3 minutes.
DO you know roughly how many calories are in this?
Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, it is best that you use free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information.
We just cooked that and it smells amazing! We added a pinch of turmeric and a little fish sauce as well! Excellent recipe Chungah! Shared ASAP!
Greetings from Athens, Greece!
Can I try this with  Udon  noodles or refrigerated fresh egg noodles?
Yes, absolutely.
If I don’t have sesame oil, is it going to drastically change the flavor?! Is there another oil I can use? I forgot to get it at the store.Â
Nope – you can omit as needed.
Japan is known for its best tasting Ramen. I love it and it is really a great comfort food. Â
Made this tonight, and it did not disappoint!! I bulked up the veggies, added shredded chicken, plus a dash of fish sauce, ponzu, mirin and extra sriracha. A++!!
Thanks for the inspiration!
I have made this before and it was delicious. I was wondering if I could make it with zucchini noodles instead though?
Yes, absolutely!
How many people does this recipe feed? I’ve got a hubby, a 7 and 9 year old to feed too!!
This recipe yields 4 servings. This is also listed in the recipe. 🙂
Are the 4 oz of Shitake mushrooms to be dried or fresh?
Fresh.
You mention 3 cups of water in the instructions but not in the ingredients. I was unsure if that was correct.Â
Yes, that is correct.
Oh i also omitted the mushrooms (hate them) and the broth was still tasty!
Omg delicious! I used veggie stock, added peas, corn, cilantro, lime juice, siracha and a lil more soy sauce. AHHH ill never go bak to packet seasoning again!
Thank you for this recipe! i make it all the time, it’s my favorite lunch. I add peas, extra soy and some sriracha. Love your recipes and your site.
This was really good! I used 2 T soy sauce and 1 tsp dried ginger and three packets of regular ramen since I couldn’t find the refrigerated stuff. I will be making this again! My kids really liked it, too. Thanks for a great recipe!
Finally made this for my family. Everyone loves it! (Except for my 3rd child who isn’t crazy about anything right now) my older two didn’t mention/complain about the veggies. Thanks for sharing. We will be making this again!
Holy Moly is this good! My kiddos slurped up every drop! SO yummy and easy!
Has anyone tried this in a crock pot? I have a big family, as in I will be tripling this recipe. I would like it even more if I could put it in the crock pot. Suggestions?
JUST MADE THIS AND ITS SO DAMN DELICIOUS. yum x1000 thank you!
I put in left over chicken or pork, and my very favorit snow peas. I want to try bean sprouts – this all reminds me of pho soup
This was wonderful. The flavors were absolutely refreshing and my toddler kept asking for more (which is saying something). Thank you for this recipe! I will be making it again and again.
Add some oyster sauce or sweet chili as well, my brother dropped turkey meatballs in his. I have found that chicken or shrimp work-well in this dish, I have grilled eggplant and added it OMG!
Would lo mein noodles work?
Yes, absolutely.
Oh my goodness, Thank You Thank You Thank You!!! So good!!!
You can find all sorts of soba noodles at whole foods or online. Fine Udon is also good for this. Same thing. Also I don’t suggest adding carrot at the very end. It can be cooked in the beginning so it flavors the dish and gives the carrot time to soften. I’m not trying this recipe but similar because I ran out of spinach and chives so I’m using a bit of yellow sweet onion and collard green. this is one of the easiest and fastest recipes for ramen I seen online. Most blogs want to give you the whole history and life story and tell u PRECISELY how to cook it which takes hours… Lmao it’s frekken noodles cmon leave the artsy fartsy stuff to Japan where it originated and no Merican can beat!
what can i use as the mushrooms, because i cant stand mushrooms, but in a previous comment. you mentioned that the taste will alter, so i want something that i do like that i can use instead of mushrooms
The mushrooms here are used more to create a broth, but if you are not a fan of mushrooms, you can try using a different type of broth – such as chicken or vegetable broth.
I am not a big fan of mushrooms (I know, everyone things I’m crazy!), would leaving them out significantly change the taste? I have been wanting to try this for so long but am worried the absence of that ingredient will make it a flop.
Yes, omitting the mushrooms may drastically change the recipe as the base is really more of a mushroom stock.
We added a bit of Sriracha and Hoisin. The result was perfection!
I am a newly diagnosed celiac. Would a rice noodle work in this recipe? Thanks!
Yes, rice noodle should be fine, but you may have to adjust cooking time as needed.
I could not find the noodles you mentioned anywhere and I went to three grocery stores..I bought regular Ramen noodles and will use that, I also couldn’t find shiitake mushrooms so I’m using portabello, is that ok do you think?
Yes, that should work just fine, although you may have to adjust cooking time as needed.
I just made this recipe for the third time, I love it so much!!!
OH! I’m so glad I found this website, I’ve been wondering how I could make fresh ramen soup instead of the cheap stuff. I didn’t know what kind of noodle to use.Thank you!
So don’t use the ramen noodles and sauce packets but the yaki-soba is ok? Is it healthier??
Yes, the fresh refrigerated yaki-soba noodles are a little bit healthier and have less preservatives than the dried ramen noodles in those sealed packets.
This recipe is amazing!!! I’m pregnant and my husband won’t let me have the packaged ramen (which I understand but still want!). This is so much better and I think tomorrow after the flavor are together longer it will be even better! I added a bit more soy sauce and some hot sauce. Thanks for all the great recipes
Thanks for posting! I love ramen! I add mushrooms, corn, green onions and Sambol to mine 🙂
What can you add to this to make it spicy?
Sriracha will certainly add a kick of heat!
can I make ahead for tomorrows work lunches?
Yes, absolutely! The leftovers still tasted great the very next day.
Anyone tries adding shredded chicken or other meat or would this totally make it not ramen??
Karen, chicken sounds like a great addition!
Aren’t the noodles bad too? Can I substiute another noodle? Or then it would just be soup?
I’m not sure what you mean by “bad” but please feel free to use any kind of noodles, although you may have to adjust cooking time as needed.
The noodles from the instant ramen are not healthy, because they are deep fried. The soup packets have a lot of sodium and msg, but the noodles are high in fat. The yaki-soba noodles that Chungah are referring to are in the refrigerated section and are not deep fried.
I found non-fried ramen in my oriental food store. A little more expensive than the fried, but still a great deal.
Wow this looks amazing! I love Ramen!
Yaki soba noodles: Our local grocers carry them in the refrigerated produce section.
I buy dried ramen noodles in the Asian section of a local grocery store chain. I use them for lo mein.
I am going to try this too!
I just made this and it is so fabulous!! (yes I eat instant Ramen for breakfast all the time!) No more instant for me! Yummy!
Your photos are too real. It’s difficult for me to accept that this is not sitting on ,my desk for me to eat. You have some excellent Asian influenced recipes—thanx for sharing.
Where is it you buy your yaki soba noodles? I ask because I work at a super target and so most of my grocery shopping is done there and we don’t seem to sell it.
Yaki soba noodles should be available in most grocery stores in the refrigerated section.
Excellent recipe and it helped me make some delicious ramen. Unfortunately, yaki soba noodles are not available in ‘most’ grocery stores. They’re certainly not common here in Chicago and I don’t remember them in the stores on the east coast. I’d guess that you’re somewhere west where it’s easier to come by these ingredients. I do know of local asian markets where you can obtain them.
Another option is to make the noodles yourself. Check out the section on “you mian ‘oil’ noodles” on this blog (which is not mine, but I also think is good): http://www.mummyicancook.com/2013/01/how-to-make-asian-egg-alkaline-noodles.html
Agreed. I live in an area with a fairly decent Asian population and refridgerated Yaki Soba is only found in specialty Asian markets here. My brother-in-law in Japan actually mails me a box of them periodically because they aren’t easy to get here, and I live in a huge metropolitan area, not the boonies! These delicious noodles are far from universally available.
This looks amazing! I love ramen, and this is one of the simplest and yummiest looking homemade takes on it that I have seen yet. I am curious- do you know how to get the egg to be as if it was scrambled in the ramen?
Kiley, the egg is actually a hard-boiled egg.
I would scramble the eggs in a separate pan to your liking, then slice it up and to soup just before serving.
You need to slowly pour whisked eggs into the hot soup while stirring the soup somewhat quickly in one direction.
Thank you!
I would scramble an egg season to taste and as the soup is sinmering id very slowly pour the scrambled egg into the broth and stir in complete circles slowly as i poured to make paper thin like strands of egg that clings to the noodles and veggies 🙂
This looks delicious! Especially for the cooler weather. If I wanted to add tofu would I just add at the time you added the mushrooms or wait until I add the spinach?
I would wait until the spinach is added.
i love ramen. looks great!
Do you think this would freeze well?
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! I recommend using your best judgment for freezing and reheating.
I LOVE noodles! specially in a soup. Never heard of refrigerated Yakisoba noodles but will be on the lookout in my supermarket.
Love your website. Do you think it would work out with nangmyeon? Would I reduce the cooktime?
My husband loves Ramen noodles but NEVER uses the flavor packets. He uses my homemade chicken broth but the next time, I will try the other flavors for him. Thank you for sharing.
I love this way of making ramen!! Will be trying soon!
Mmmm your food photos always leave me hungry, and I only just ate a couple of hours ago 😛 Thanks for the inspiration 😀 x
Yum! I’m a ramen addict and I take it anytime of the day…even in the Summer. I totally agree, homemade ramen tastes better.
I still sometimes eat the packaged ramen when I’m home alone and feeling lazy! Oops. BUT there’s nothing like homemade, looks awesome! And wayyyy better than the 30 cent stuff.
I thank you for this recipe. Japanese college friends introduced me to udon, etc. Love it!
For an even less expensive recipe, simply toss out the flavor packet in commercially available Ramen and use the noodles for this recipe. No need to buy expensive refrigerated noodles at the supermarket.
Yes, Richard, the ramen noodles are cheaper but the refrigerated Yaki-Soba noodles just taste so much better in a recipe like this. For an extra $1-2, the difference is worth it!
Plus many of the shelf ramen packets are noodle deep fried in palm oil, although now there are some options that are air or freeze-dried.
Yum! Homemade ramen has been on my to do list. Pinned!
I use the ramen noodle packets, but never the seasonings. they are just so horrible for you!
Sarah
Midwest Darling
I’ve never had homemade ramen — just those super-bad-for-you packages of it from the store which I am sure are not even remotely as good. I have to try this recipe!
Yum! Did you just place a half hard-boiled egg in there? I’m currently on a huge egg in savory dishes kick! My next search will be for homemade bibimbap… Have you ever made that? I’ll have to check! Thanks:)
Yes, I added a half hard-boiled egg simply as a garnish. And no, I actually have not tried making bibimbap yet – my mother-in-law makes the most amazing bibimbap so I haven’t found a need to make it myself!
I grew up on ramen. My mom would slice a hard boiled egg and add it in, also green onion. So I was excited to see the egg!
Going to try this with dried udon noodles I have on hand.
I have made bibimbop! I lived in South Korea for about three years and that was one of my favorite dishes there. Super easy and fun to make!!!!
To Lyberty Price; could you offer your excellent bibimbop recipe or offer a source for a good one.
The lighting is exceptionally!!! gorgeous in this shoot. Wow. Just wow! Again, you can take a bowl of noodles and make them look fit for a queen or for a magazine cover! You have mad skills! And this sure beats the Top Ramen I ate in college:)
I am a ramen addict. Like, I can’t even keep it in the house because I’ll eat it for every meal. I’m looking forward to trying this recipe!
Hi Amanda!  I want to hear from the addict on how she liked this recipe?  Was it up to your standards? 🙂
I have to say, the home made ramen is GREAT.
That being said, I’ve started making my own noodles. This adds a lot to the flavor of the dish.
As well, consider adding chashu – an easy to cook pork dish made from rolled pork belly in a soy/ginger/mirin/sake/sugar sauce. The shitaki mushroom may not be obvious in it’s roll, but they are flavor enhancers. Ground shitaki is a natural source of MSG. It provides the “umami” flavoring. Essential to put the broth up, over the top! I just came back from Japan and had real Ramen – it was
im going to comment 6 years later
on a comment that was made 2 years after op
this def the year to do it