Easy Homemade Ramen
by Chungah
This post may contain affiliate links. Please see our privacy policy for details.
The easiest ramen you will ever make in less than 30 min! So much tastier + healthier than the store-bought version!
Featured Comment
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
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
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.
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?