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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I thank you for this recipe. Japanese college friends introduced me to udon, etc. Love it!
For an even less expensive recipe, simply toss out the flavor packet in commercially available Ramen and use the noodles for this recipe. No need to buy expensive refrigerated noodles at the supermarket.
Yes, Richard, the ramen noodles are cheaper but the refrigerated Yaki-Soba noodles just taste so much better in a recipe like this. For an extra $1-2, the difference is worth it!
Plus many of the shelf ramen packets are noodle deep fried in palm oil, although now there are some options that are air or freeze-dried.
Yum! Homemade ramen has been on my to do list. Pinned!
I use the ramen noodle packets, but never the seasonings. they are just so horrible for you!
Sarah
Midwest Darling
I’ve never had homemade ramen — just those super-bad-for-you packages of it from the store which I am sure are not even remotely as good. I have to try this recipe!
Yum! Did you just place a half hard-boiled egg in there? I’m currently on a huge egg in savory dishes kick! My next search will be for homemade bibimbap… Have you ever made that? I’ll have to check! Thanks:)
Yes, I added a half hard-boiled egg simply as a garnish. And no, I actually have not tried making bibimbap yet – my mother-in-law makes the most amazing bibimbap so I haven’t found a need to make it myself!
I grew up on ramen. My mom would slice a hard boiled egg and add it in, also green onion. So I was excited to see the egg!
Going to try this with dried udon noodles I have on hand.
I have made bibimbop! I lived in South Korea for about three years and that was one of my favorite dishes there. Super easy and fun to make!!!!
To Lyberty Price; could you offer your excellent bibimbop recipe or offer a source for a good one.
The lighting is exceptionally!!! gorgeous in this shoot. Wow. Just wow! Again, you can take a bowl of noodles and make them look fit for a queen or for a magazine cover! You have mad skills! And this sure beats the Top Ramen I ate in college:)
I am a ramen addict. Like, I can’t even keep it in the house because I’ll eat it for every meal. I’m looking forward to trying this recipe!
Hi Amanda! I want to hear from the addict on how she liked this recipe? Was it up to your standards? 🙂
I have to say, the home made ramen is GREAT.
That being said, I’ve started making my own noodles. This adds a lot to the flavor of the dish.
As well, consider adding chashu – an easy to cook pork dish made from rolled pork belly in a soy/ginger/mirin/sake/sugar sauce. The shitaki mushroom may not be obvious in it’s roll, but they are flavor enhancers. Ground shitaki is a natural source of MSG. It provides the “umami” flavoring. Essential to put the broth up, over the top! I just came back from Japan and had real Ramen – it was
im going to comment 6 years later
on a comment that was made 2 years after op
this def the year to do it