Easy Homemade Ramen
by Chungah
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Skip the store-bought ramen! This homemade ramen can be made in less than 30 minutes! Easy, quick, flavorful, and perfect for busy weeknights.
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Why you’ll love this quick homemade ramen
- 30 min dinner. This recipe is incredibly fast and convenient, making a rich, flavorful 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.
What ramen toppings can i add?
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 or spicy.
- Pre-cooked proteins: shredded rotisserie chicken, cooked shrimp, pan-fried Spam or crispy tofu
- Vegetables: mushrooms, sweet corn, or bean sprouts
- Leafy greens: baby bok choy, baby spinach, or shredded cabbage
- Crunchy: crispy fried onions or shallots
- Spicy: Sriracha or chili oil
How to make homemade ramen
- Sauté the aromatics. Cook the garlic and ginger until fragrant in a large stockpot or Dutch oven over medium heat, about 1-2 minutes.
- Stir in the liquids. Stir in the chicken broth, mushrooms, soy sauce, and 3 cups water.
- Simmer the broth. Simmer until the mushrooms are tender and the flavors have blended, about 10 minutes.
- Add the noodles. Stir in the noodles until loosened, about 2-3 minutes.
- Stir in the greens. Stir in the spinach, Narutomaki, carrot, and green onions, about 2 minutes.
- Serve. Divide into bowls and serve with your favorite toppings and eggs.
Pro tip
Skip the plain water for the broth.
Elevate the homemade ramen broth by using high-quality low sodium chicken broth or vegetable broth, adding instant richness, flavor, salt, and umami.
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
Tools For This Recipe
Easy Homemade Ramen: Frequently Asked Questions
Fresh, quick-cooking refrigerated noodles, such as Yaki-Soba, are ideal. They have the perfect al dente bite and absorb broths very well without becoming soggy.
Yaki-Soba is ramen-style noodles that 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
- Use reduced sodium soy sauce. Reduced sodium has less sodium and less salt without compromising flavor.
- 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 excellent options (and cook very quickly!).
- 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.
- Make ramen eggs in the Instant Pot. Easily cook the eggs right in the Instant Pot for convenience, easy peeling and perfect jammy yolks every single time. Recipe here.
- 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.
Did you make this recipe?
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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.
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!