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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How can i find out how much calories is there in this there per servings
Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information.
I made this last night for hubs and I! We are huge fans! I couldn’t find the noodles in the fridge section but I found them in dried form in the asian isle (not the popular Maruchan or cup of noodle kind) at my local grocery store. I’m super curious to see if the fresh ones would be even more amazing then what I had last night. Simply Yum!
Ok, so I have to admit, my husband & I are border in obsessed with your food! This was amaaaaaazing! We added the soft boiled eggs, green onion and a bit of dashida & it was divine! Thanks for all you do!
I usually cube some cheese and throw it in my ramen after I take it off the burner (yum). I also cube a hot link sausage and heat along with the noodles. I’ll have to remember to try with sesame oil, that would be good. A couple of years ago I tried just about every noodle I could find and none were “ramen” noodles, seems like angel hair or even whole wheat angel hair pasta would work well.
Thank you for posting this! I made this for dinner last night and it went over swimmingly. It was so good and so filling!
I think angel hair pasta could be used for the noodles also. It cooks in 3 minutes.
DO you know roughly how many calories are in this?
Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, it is best that you use free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information.
We just cooked that and it smells amazing! We added a pinch of turmeric and a little fish sauce as well! Excellent recipe Chungah! Shared ASAP!
Greetings from Athens, Greece!
Can I try this with Udon noodles or refrigerated fresh egg noodles?
Yes, absolutely.
If I don’t have sesame oil, is it going to drastically change the flavor?! Is there another oil I can use? I forgot to get it at the store.
Nope – you can omit as needed.
Japan is known for its best tasting Ramen. I love it and it is really a great comfort food.
Made this tonight, and it did not disappoint!! I bulked up the veggies, added shredded chicken, plus a dash of fish sauce, ponzu, mirin and extra sriracha. A++!!
Thanks for the inspiration!
I have made this before and it was delicious. I was wondering if I could make it with zucchini noodles instead though?
Yes, absolutely!
How many people does this recipe feed? I’ve got a hubby, a 7 and 9 year old to feed too!!
This recipe yields 4 servings. This is also listed in the recipe. 🙂
Are the 4 oz of Shitake mushrooms to be dried or fresh?
Fresh.
You mention 3 cups of water in the instructions but not in the ingredients. I was unsure if that was correct.
Yes, that is correct.
Oh i also omitted the mushrooms (hate them) and the broth was still tasty!
Omg delicious! I used veggie stock, added peas, corn, cilantro, lime juice, siracha and a lil more soy sauce. AHHH ill never go bak to packet seasoning again!
Thank you for this recipe! i make it all the time, it’s my favorite lunch. I add peas, extra soy and some sriracha. Love your recipes and your site.
This was really good! I used 2 T soy sauce and 1 tsp dried ginger and three packets of regular ramen since I couldn’t find the refrigerated stuff. I will be making this again! My kids really liked it, too. Thanks for a great recipe!