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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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.
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 (: