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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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!
Finally made this for my family. Everyone loves it! (Except for my 3rd child who isn’t crazy about anything right now) my older two didn’t mention/complain about the veggies. Thanks for sharing. We will be making this again!
Holy Moly is this good! My kiddos slurped up every drop! SO yummy and easy!
Has anyone tried this in a crock pot? I have a big family, as in I will be tripling this recipe. I would like it even more if I could put it in the crock pot. Suggestions?
JUST MADE THIS AND ITS SO DAMN DELICIOUS. yum x1000 thank you!
I put in left over chicken or pork, and my very favorit snow peas. I want to try bean sprouts – this all reminds me of pho soup
This was wonderful. The flavors were absolutely refreshing and my toddler kept asking for more (which is saying something). Thank you for this recipe! I will be making it again and again.
Add some oyster sauce or sweet chili as well, my brother dropped turkey meatballs in his. I have found that chicken or shrimp work-well in this dish, I have grilled eggplant and added it OMG!
Would lo mein noodles work?
Yes, absolutely.
Oh my goodness, Thank You Thank You Thank You!!! So good!!!
You can find all sorts of soba noodles at whole foods or online. Fine Udon is also good for this. Same thing. Also I don’t suggest adding carrot at the very end. It can be cooked in the beginning so it flavors the dish and gives the carrot time to soften. I’m not trying this recipe but similar because I ran out of spinach and chives so I’m using a bit of yellow sweet onion and collard green. this is one of the easiest and fastest recipes for ramen I seen online. Most blogs want to give you the whole history and life story and tell u PRECISELY how to cook it which takes hours… Lmao it’s frekken noodles cmon leave the artsy fartsy stuff to Japan where it originated and no Merican can beat!
what can i use as the mushrooms, because i cant stand mushrooms, but in a previous comment. you mentioned that the taste will alter, so i want something that i do like that i can use instead of mushrooms
The mushrooms here are used more to create a broth, but if you are not a fan of mushrooms, you can try using a different type of broth – such as chicken or vegetable broth.
I am not a big fan of mushrooms (I know, everyone things I’m crazy!), would leaving them out significantly change the taste? I have been wanting to try this for so long but am worried the absence of that ingredient will make it a flop.
Yes, omitting the mushrooms may drastically change the recipe as the base is really more of a mushroom stock.
We added a bit of Sriracha and Hoisin. The result was perfection!
I am a newly diagnosed celiac. Would a rice noodle work in this recipe? Thanks!
Yes, rice noodle should be fine, but you may have to adjust cooking time as needed.
I could not find the noodles you mentioned anywhere and I went to three grocery stores..I bought regular Ramen noodles and will use that, I also couldn’t find shiitake mushrooms so I’m using portabello, is that ok do you think?
Yes, that should work just fine, although you may have to adjust cooking time as needed.
I just made this recipe for the third time, I love it so much!!!
OH! I’m so glad I found this website, I’ve been wondering how I could make fresh ramen soup instead of the cheap stuff. I didn’t know what kind of noodle to use.Thank you!