Easy Homemade Ramen
by Chungah
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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!
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Reasons to make ramen at home
- 30 min dinner. This recipe is incredibly fast and convenient, making homemade ramen in just 30 minutes using pantry staples and veggies you already have on hand.
- Healthier than store-bought. Making ramen at home allows you to control the nutritional content (ex. avoiding high sodium, additives and preservatives).
- Clean-out-the-fridge meal. This is a great recipe to use up leftover vegetables, meats, and pantry staples, making this so economical and budget-friendly.
- Versatile and customizable. Homemade ramen can be so flexible, adding in your desired protein, veggies, and noodles to suit the entire family.
Let’s talk ramen toppings
There is no hard or fast rule on ramen toppings, but you can easily upgrade your ramen dish by adding so many different toppings, whether it’s proteins, vegetables, leafy greens or something crunchy, saucy or spicy.
Tips and tricks for perfect ramen every single time
- Use Yaki-Soba noodles. Yaki-Soba noodles is a convenient hack when it comes to homemade ramen as they are pre-steamed (and can be added directly to the broth) and their robust, chewy texture holds up very well in a hot broth (and thus less likely to get mushy!).
- Add in leafy greens. This is a great recipe to sneak in added nutrition for those picky eaters. Spinach, bok choy and cabbage are all suitable options.
- Jammy eggs go a long way. The soft-set yolk adds a creamy, custard-like consistency to the ramen, thickening the soup ever so slightly and complementing the noodles and broth so perfectly while adding high-quality protein to a carb-heavy dish.
- Avoid soggy noodles. The key is serving the ramen immediately as the noodles will continue to cook and soak up the broth as it sits.
- Divide and conquer. When storing leftovers, separate the noodles and broth. This will help the noodles retain its texture.
more favorited ramen recipes
- Mushroom Ramen
- Quick Ramen Noodle Stir Fry
- Thai Coconut Curry Ramen
- Beef and Broccoli Ramen Stir Fry
- Quick Chicken Ramen Noodle Stir Fry
Easy Homemade Ramen: Frequently Asked Questions
Yaki-Soba is ramen-style noodles and can be found in the refrigerated aisle of your local grocery store. If Yaki-Soba is not available or accessible, fresh refrigerated ramen noodles, dried ramen (sans seasoning packet), or chow mein noodles can be used instead. Udon, rice noodles, or glass noodles are also alternative options but their textures will vary quite a bit.
Narutomaki is a type of kamaboko fish cake and is mainly used as a garnish in noodle soups such as ramen or soba.
Leftovers can be stored in an airtight container in the fridge for 1-2 days, separating the ramen noodles from the broth.
Easy Homemade Ramen
Video
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.
Equipment
Notes
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Love your recipes! Want more…..thank you!
Great recipe! I swapped out the seasoning packet for a tablespoon of NoodleBomb ramen sauce to add rich umami flavor without all the sodium. It turned out fantastic. Thanks for the tip about simmering the broth.
Fantastic recipe! I love how customizable it is. To enhance the broth’s depth, I added a bit of mirin and a teaspoon of miso—it made the flavors even richer. Also, if you’re making it for meal prep, I’d suggest keeping the noodles separate from the broth to prevent them from soaking up too much liquid. Thanks for sharing this delicious recipe!
Great! I added some extra seasoning though.
i love ti soooooooooooo much it
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. 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.
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 good
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.
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 )
So good 10/10 would eat again
I just made it it’s flavorful and delicious
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
great recipe i added 2 tablespoons of mirin and 1 tablespoon of dashi for some extra flavor