Easy Homemade Ramen
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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.
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.
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