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Easy Homemade Ramen

This Easy Homemade Ramen recipe isn’t your average instant ramen that you microwave in a plastic cup. This is the real deal!! Not only is this ramen full of flavor with mouth watering seasoned broth, noodles and vegetables but it is also surprisingly quick to make. One you try this recipe to cozy up to you will never go back to the packaged stuff again!!

Try my other Asian inspired recipes like easy Mongolian beef and my easy Chinese chicken salad.


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Authentic ramen recipe

There is something special and comforting about preparing and enjoying a steaming hot bowl of ramen noodles swimming in an aromatic broth. This delicious recipe pairs fresh vegetables, noodles, with a perfect soft boiled egg all in a broth made from scratch that is bursting with flavor!!

You can customize this recipe by adding in your favourite veggies or protein like chicken or beef. The broth can be made in advance for easy meal planning of weeknight dinners.

Ramen noodles scooped up with chopsticks over a bowl of ramen.

Warm up to my amazing Greek lentil and spinach soup with lemon, chicken noodle soup recipe, easy taco soup with ground beef and slow cooker potato soup recipes next.

What you’ll love about this recipe:


  • QUICK AND EASY – just 15 minutes of prep time
  • FAMILY FRIEDNLY – teens love this ramen recipe even the fussy eaters
  • MAKE AHEAD – make the broth ahead of time for easy meal planning
  • EASY TO CUSTOMIZE – with chicken or beef or your favorite. vegetable

Ramen ingredients

Labelled ingredients for ramen recipe.
  • Sesame Oil
  • Mushrooms – sliced I used baby bella mushrooms
  • Garlic Cloves – minced or pressed
  • Ginger Root – 2 inch piece grated
  • Chicken Broth
  • Water
  • Soy Sauce – I used a low sodium soy sauce
  • Red Miso
  • Salt and Pepper – Soy sauce can be salty so I did not add a specific measurement for the salt. It depends on which soy sauce you use. Start with 1/2 teaspoon of salt and taste and adjust the broth to your preference.
  • Bok Choy Leaves – sliced or chopped
  • Ramen Noodles – 8 ounces of ramen noodles
  • Boiled Eggs
  • Carrots – ribbons or julienne
  • Green Onions – sliced
  • Red Bell Pepper – julienne or diced
  • Red Pepper Flakes – optional for the garnish
  • Chili Sauce – optional garnish
Ramen in a white bowl.

Substitutions and additions

I used an 8 ounce package of ramen found in the grocery store without the seasoning pack. If you use instant ramen discard the seasoning as this recipe has its own amazing broth. Each package of instant ramen contains 3 ounces of noodles so you can use 3 of those instead of the 8 ounce pack.

I prefer a low sodium soy sauce but you can use the one you prefer. You may have to adjust how much salt you use depending on your tastes.

Use your favorite vegetable or add in some cooked chicken or beef for a hearty ramen.

Overhead view of ramen in a white bowl.

How to make homemade ramen recipe

Step by step images for how to make ramen.

STEP ONE – In a heavy bottom pan or dutch oven over medium heat, add sesame oil. Once it’s warm, add mushrooms and allow them to cook until the juices are released, stirring occasionally.

STEP TWO – Add the garlic and ginger and stir until fragrant, about 30 seconds.

STEP THREE – Add chicken broth and water and bring to a simmer. 

STEP FOUR – While the broth is simmering, bring another pan of water to a boil. Add the ramen noodles and cook for about 1 minute less than directed. Using a strainer, drain the noodles and divide into 4 bowls.

STEP FIVE – Ladle the broth over the noodles and add desired toppings. We like a soft boiled egg for protein, some carrots, red pepper and green onions.

Two rolls of ramen on a table with chopsticks on the side.

Variations

Up your spice level of your ramen by adding in some, sriracha, chili oil or your favorite spicy ingredient.

Sandra’s Top Tips

  • Read the package of your ramen noodles as some cook for only 3 minutes and some for up to 7 minutes
  • Cooking the noodles a little less time and separately from the broth is beneficial as the noodles can get too mushy if cooked too long and will further cook in the broth
  • Also it is easier to to serve and build a noodle bowl with the noodles in a separate pan
  • Prepare the broth ahead of time and finish the recipe when your ready to serve as it is best enjoyed hot from the stove without mushy noodles that sit too long
Ramen in a white bowl.

How do I make the perfect soft-boiled egg for a ramen?

The perfect egg for a ramen has a runny yolk and a just-set-white. To do this bring a pot of water to a boil, then gently lower the egg in the water and cook for 6-7 minutes. Using a slotted spoon, transfer the eggs to a bowl of ice water to stop the cooking. Peel and slice the eggs just before serving. If you prefer a harder yolk cook them for a few extra minutes.

Can I make the broth in advance?

Yes you can make it ahead of time and store it in the fridge for 3 days or in the freezer in a freezer-safe dish for 3 months.

Can I make this a homemade vegetarian ramen?

Yes you can, use a vegetable broth instead of the chicken broth.

Storage and reheating instructions

Homemade ramen will last in the fridge for 3 to 4 days stored in an airtight container.

Reheat in a pan on the stove over a medium heat. You can add in a bit of water or more broth to loosen the noodles and revive the flavors.

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Easy Homemade Ramen


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  • Author: Sandra Flegg
  • Total Time: 30 minutes
  • Yield: 6 servings

Description

This Easy Homemade Ramen recipe isn’t your average instant ramen that you microwave in a plastic cup. This is the real deal!! Not only is this ramen full of flavor with mouth watering seasoned broth, noodles and vegetables but it is also surprisingly quick to make. One you try this recipe to cozy up to you will never go back to the packaged stuff again!!


Ingredients

1 tablespoon sesame oil

1 1/2 cups sliced mushrooms (I used baby bella)

3 cloves garlic, minced or pressed

2 inch piece fresh ginger root, grated

4 cups chicken broth

4 cups water

1/4 cup soy sauce

1/2 cup red miso

Salt and pepper to taste

1 cup bok choy leaves, sliced or chopped

8 ounces ramen noodles (throw out the packet if it comes with one)

4 soft boiled eggs

Carrots, ribbons or julienne

Green onions, sliced

Red bell pepper, julienne or diced

Red pepper flakes (optional garnish)

Chili sauce (optional garnish)


Instructions

In a heavy bottom pan or dutch oven over medium heat, add sesame oil. Once it’s warm, add mushrooms and allow them to cook until the juices are released, stirring occasionally.

Add the garlic and ginger and stir until fragrant, about 30 seconds.

Add chicken broth and water and bring to a simmer. 

While the broth is simmering, bring another pan of water to a boil. Add the ramen noodles and cook for about 1 minute less than directed. Using a strainer, drain the noodles and divide into 4 bowls.

Ladle the broth over the noodles and add desired toppings. We like a soft boiled egg for protein, some carrots, red pepper and green onions.

Notes

Storage and reheating instructions:

Homemade ramen will last in the fridge for 3 to 4 days stored in an airtight container.

Reheat in a pan on the stove over a medium heat. You can add in a bit of water or more broth to loosen the noodles and revive the flavors.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Asian Inspired

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