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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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.
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!
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!! My whole family loves it. Especially my daughter she can’t get enough ramen soup. Oh and so easy to make. Thanks!!
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!
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.