Easy Homemade Ramen
Skip the store-bought ramen! This homemade ramen can be made in less than 30 minutes! Easy, quick, flavorful and perfect for busy weeknights.
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
Equipment
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
- 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.