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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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. 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. 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!
Mirin in base.
Maggi great soy sauce in Asian markets.
Here is the perfect way to do eggs, use Stanless stil pot not Teflon
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.