Quick Homemade Ramen

Quick Homemade Ramen -  comes to life with fresh vegetables and herbs in just in 20 minutes! | pinchofyum.com

NOTE: This recipe uses packaged ramen noodles with a quick and tasty homemade broth + fresh veggies. In case you are looking for homemade noodles, here is a great  (although much more time consuming) recipe for ramen noodles made from scratch.

Truth: I went to an adorbale Japanese bistro last weekend.

I ordered (a long name that I don’t remember) udon noodles. Mind: blown. I couldn’t stop thinking about that delicate broth and those golden crunchy tempura flakes on top, not to mention the thick, chewy, perfect noodles for dayyyys. Oh Noodles. ♥

Truth: this post was going to be udon noodles.  Buuut…

Truth: I didn’t have time to go out to an Asian grocery store to get the fresh udon noodles and the other special non-small-grocery-store ingredients to make everything authentically and appropriately. If today is your day for an authentic Japanese cooking adventure, Nami’s amazing blog Just One Cookbook has got you covered.

For me, that was not this day.

Quick Homemade Ramen -  comes to life with fresh vegetables, herbs, and homemade stock in just in 20 minutes! | pinchofyum.com

Truth: this day was more I’m stressed out and I’m short on time and I just drove my car into a mountain of snow and had to be shoveled out by neighbors before even making it out onto the road. And my ecookbook recipe ingredient list just keeps getting longer and I can’t stop adding cilantro to things. And the sun is avoiding me and my photos. And I’m avoiding the gym indefinitely. And I’m still coughing. And the clothes I washed a dried a few days ago are still, um, in the dryer. WHY. This is not the day that I’m going to make it across town to the Asian grocery store. I just… noodles. Give me the noodles.

I know. Be amazed at my miiiind.

My goal with this post was originally to be udon-authentic, but the end resulted leaned more in the direction of practical, sort of healthy, and fresh-ly delicious in the least amount of time possible. And that’s life.

Quick Homemade Ramen -  comes to life with fresh vegetables, herbs, and homemade stock in just in 20 minutes! | pinchofyum.com

Truth: There is a time and a place for a big warm pot o’ ramen noodles, complete with ramen seasoning packet. For me, that would be circa 2005 in a small dorm room with millions of Christmas lights hanging up for no reason whatsoever, three girls sitting around talking about this new college kid website called The Face-Book, and nothing but a half gallon of milk in the mini fridge.

But that was a long time ago and now I’m adultish and I have a food blog thing.

And anyways, when you can make your own yummy stock in 20 minutes? And it’s homemade? And delicate and light and full of mouth-loving flavor? That is the way to do it, says Adult Me.

Quick Homemade Ramen -  comes to life with fresh vegetables, herbs, and homemade stock in just in 20 minutes! | pinchofyum.com

Truth: I still used chicken broth for the homemade stock. Man, the shortcuts just keep coming. Don’t even listen to me.

Simmering some garlic, ginger, and dried mushrooms with your chicken broth makes for a great quickie “stock”. A good while in the pot will get some nice flavors going soon to be soaked up by those noodles.  And by good while, I mean 19 minutes, because the whole thing takes 20.

Truth: I dislike when bloggers use the word rambling to describe themselves. BUT I AM DOING THAT. It’s late. I’ve had another long day (parent teacher conferences – they get me every time) and here I am writing this absurd post about what I eat when I’m being regular.

Please still like me.

Quick Homemade Ramen -  comes to life with fresh vegetables, herbs, and homemade stock in just in 20 minutes! | pinchofyum.com

Truth: at the end of the day, bright veggies + flavorful broth + golden panko crumbs + chewy noodles in a bowl eaten at your own table in your own house with your own regular people is the best way.

4.7 from 30 reviews
Quick Homemade Ramen
Serves: makes 6 heaping 1-cup servings
  • 1 tablespoon sesame oil
  • 3 teaspoons grated ginger
  • 4 teaspoons grated garlic
  • 4 cups broth (I used chicken, but vegetable would also work)
  • 4 cups water
  • 1 ounce dried shiitake mushrooms
  • 2 packages instant ramen (noodles only!)
  • ½ cup chopped scallions or chives
  • 2 cup chopped kale
  • 1 cups shredded carrots
  • Sriracha to taste
  • crunchy golden panko crumbs for topping (see notes)
  1. Heat the sesame oil in a large skillet over medium low heat. Add the garlic and ginger; stir fry for 2 minutes or until soft and fragrant. Add the broth and the water. Bring to a simmer; add the mushrooms and simmer for 10 minutes or until the mushrooms have softened and the broth is flavorful.
  2. Add the instant noodles to the hot liquid and simmer for an additional 5 minutes or until the noodles have softened. Add the scallions and stir to combine. Remove from heat, stir in the kale and carrots, and top with crunchy panko crumbs (see notes) and hot sauce to taste.
To make crunchy golden panko crumbs, heat a few tablespoons of oil in a large skillet over medium heat. Add the panko, stir for one minute or less, or until golden brown. Remove and place on paper towels to drain. You can also toss the panko with a little oil and toast them in the oven to get them golden and crispy.

NOTE: These nutrition facts are a little convoluted since they would include the ramen packet, which we did not use in this recipe. For example, the fat for this recipe as written is more like 4g and the sodium is more like 400mg. The calories are very close to accurate.

Ramen Nutrition


Quick Homemade Ramen - comes to life with fresh vegetables and herbs in just in 20 minutes! | pinchofyum.com
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  1. Truth: I definitely use broth in my homemade stocks too. IT JUST TASTES BETTER. I understand.
    Ramen is the bomb. But, the instant flavour packaging? No.
    This homemade-ramen-that-avoids-the-scary-flavour-packing? Yes. Please.
    Sometimes you just need a big pot o’ noodles.
    And, we still love you.

  2. The noodle and broth looks super oishii!! :)

  3. Oh man, I lived off of ramen noodles for a good chunk of years. :) I gotta try it homemade Lindsay. Ultimate comfort food!

  4. We are huge fans for homemade Ramen. I believe it was last month we had a Ramen bar where we picked our own toppings. I tested an idea I had seen in the Food Network magazine by adding a fried egg to the top of mine. Oh, it was so delish!

  5. Totally wishing I had this recipe back in my college days! Haha. This looks amazing and love how easy it is :) Sorry about long parent teacher conference days!

  6. I just had ramen last night too! For the noodles, besides buying fresh, you can try stocking up on the dried kind that come in bulk for an even healthier alternative. The instant package noodles tend to be fried with lots of oil or preservatives (though many companies have changed this now) They’re just like dried pasta and usually come in flat wide boxes at your local asian grocery store. They won’t be curly, but it’s still delicious!

    • Interesting! I guess I didn’t think the ones I was using were anything other than just dried noodles but I’ll have to double check. Thanks Victoria!

      • I second what Victoria said. But if you still have these Shin Ramen (I have a box for an emergency), you can boil the noodles in a pot of boiling water, drain and rinse. Then, add them to your homemade broth.

        Asian groceries also sell fresh ramen noodles that you can freeze. Those are even better than the plain dried ones.

        One more thing I add to my broth is miso. It’s. to. die. for. And oh, drop an egg in it at the very end. Don’t stir.

        • Ooohhh… I like the sound of this Karen – added to the splendiferous 20 minute recipe from Lindsay… DA BOMB!

        • I actually had some miso but was kind of worried about what it might do to the flavor, since I’m still a little miso shy (depends on the dish). Shoulda added it! Thanks for the suggestions Karen!

          • YES! Try a little at a time and see how much you can ‘tolerate’. Fermented soy is good for you! It’s a staple in my house right next to Kimchi. Thanks for introducing creative ways to eat Ramen! Ramen gets such a bad rep but it’s becoming a gourmet, thanks to many renown ramen chefs on the scene. So glad to see you on the scene too!
            Check out Momofuku noodle bar. http://momofuku.com/new-york/noodle-bar/

  7. I am still living off ramen; and sometimes I am glad for it. Nothing beats chicken stock powder sometimes especially when you combine it with all those aromatics. No one will tell it from a packet :) Yummo!

  8. Remember when Facebook required a college email address (with a .edu) to get started? That way only cool college kids could play? Oh, I wish it stayed that way!

  9. I love you for this post. Sometimes you just have to be real. I love ramen especially with peas and onion in it.

  10. Yum! I LOVE ramen! It was our weekend lunch growing up. When I asked my husband if we should make ramen he stared at me, we were not talking about the same thing! Not packaged hehehe. I hope you have a relaxing rest of the week!

  11. Thank you so much for this! I have been desperate for really good, quick, comforting noodle dishes…and I may have to try this with some rice noodles or buckwheat noodles to make it gluten-free :)

  12. I just love the colors, Lindsay! Gorgeous as always.

    For years I lived off of Ramen Noodles, but never tried it homemade. Adding this to my bucket list of recipes. Yum! :)

  13. Great minds think alike! I have been wanting make a ramen soup with beef and snap peas. Glad to see I am not the only one looking in this direction!

  14. I love ramen soup! Can’t wait to try it homemade-style! :)

  15. I love a good short cut recipe and this looks delicious! Am definitely going to try. Hopefully it helps to heal your cough :)

  16. You know, you’re scaring me a little.

    I found your blog a few weeks ago hunting for Hummus recipes (thanks for the tip on skinning them, it does make a huge difference).

    Earlier this week you posted a home made version of my very favorite Amy’s frozen dinner that I gave up for budget reasons. So now I’m going to return that to my diet.

    Today, at lunch at work as I slurp my bowl of what we call “kicked up ramen soup” leftover from last night’s dinner I find this. My recipe is a little different, mostly because I’ve had more years since college to keep changing it up. Sometimes it’s all leftover veggies that are going wilty in the drawer. Sometimes it’s just frozen veggies.

    Oh, and I have laundry in my dryer from Sunday.

  17. It’s finally getting cold here in California so this will be at the top of the list to make. I LOOOVE Ramen noodles. As a child, I went through a phase where all I ate was that. I should’ve turned into a package of Ramen, I ate so much! Love the additions you made. Crunchy Tempura makes it!

  18. I was just telling Josh the other day that he could make ramen noodles as soon as he found whole wheat noodles…. so he immediately walked to the International section of the grocery store and found them. Sounds like this is my near future!

  19. Nami is awesome! When I made my first ramen, I ws emailing her asking her everything question possible..haha I wqas at the Asian store asking if I can use this shrimp or this? And she was so awesome replying to me so quickly! I will never forget her generosity.
    However…now I want ramen..lol

  20. I haven’t had ramen soup in yeeaars. Now I am majorly craving it. I love this fresh and healified version!

  21. Now this is fancy schmancy ramen soup. And I like it!

  22. Oh yum! I love fixing up noodles with better things other than those silly little packets. This looks sooo good! Thanks for the recipe, Lindsay!

  23. This is my kind of perfect. Ramen noodles are my ultimate go-to quick meal, and I’m ashamed to admit this, but I still buy the kind that comes with a flavor packet. I try to justify it by adding all kinds of veggies, but it’s still horrible for me. I’ve got to try this instead, no excuses!

  24. True story, it wasn’t until I was in college that I realized you weren’t supposed to drain the broth out of ramen noodles before you eat them. My mom always did, and then the first time I ate the broth, it was like an awakening. This looks tasty!

  25. Homemade ramen!? YES! This soup looks like a big hug!

  26. Oh my. How do you have time write such a charming post during Parent-Teacher Conferences?! They get me every time too… I had a rough day in my teacher world yesterday, but came home and made malted milk ball blondies – at least you had the good sense to make something healthy :) The ramen looks so amazing – here’s hoping it helps that cough…

  27. This sounds awesome! I made a ginger-soy soba noodle soup the other weekend and am trying to cook more Asian food at home, especially noodle dishes!

  28. I was just eating breakfast (I’m in currently in Asia) and reading your new post…then saw my name in your post! Thanks sooo much for the kind mention, Lindsay! :)

    I love how you introduced a quick (and healthy) ramen by adding lots of veggies and NOT using the packaged seasoning! It’s a bowl of comfort food that we can easily make at home. Your beautiful and delicious pictures make us want to cook ramen right away!

    p.s. I think what you had at the restaurant is Nabeyaki Udon – when shrimp tempura is on top, either reg. tempura udon or nabeyaki udon.

    • Whatever it was, it was so so delicious. If you ever come to Minnesota I’ll have to take you to this restaurant to get your expert opinion. :) Hope your travels are going well! Saw some of your pics – looks awesome!

  29. Ohhhhhhh YUMMMMM!!

  30. So, you’re going to need to come to Seoul so I can take you to my favorite ramen place. Yup. Need to. :)

  31. Oh my goodness. I just have to make this. I love all the shortcuts, sometimes we need them to be able to eat pretty good most of the time.

  32. Truth: I NEVER had ramen or those noodles!! Am I weird? I am French ahah! I definetely want to try though!
    I have to, don’t I?

  33. Your posts are frickin hilarious! And that ramen looks sooooooo delicious. I was busy baking all night and all I had for dinner was half a piece of chicken and a beer (lol yes I still eat like I’m in college, I really need to stop that), so I’m totally drooling over those pictures and wishing I made something like that for dinner instead!

  34. Yum! You cannot go wrong with noodles, one of the best comfort foods in the world.

  35. What a great idea! I love anything with shortcuts in it that don’t really take anything (or at least much!) away from the taste and health-factor of the dish. Nami’s Just One Cookbook is great – so is Rasa Malaysia – another great blog for Asian recipes! Looking forward to your udon noodle recipe as well on another, hopefully less crazy, day! Love udon noodles!!

  36. truth is i have NEVER had ramen noodles before but this recipe may make it worth trying! =)

  37. Love your posts, your style, your honesty and now, my son Aidan will be so pleased as he is a Ramen junkie. Oh, scratch that, I will be “screwing up” his ramen by adding all those yucky veggies. Gonna try (am always trying) to convert him… sigh… would that laundry would up and fold itself when dry. Seriously. There are other things way more interesting to do in life, dontcha think?

  38. angelitakarmalita says:

    I LOVE Ramen! during all of the snow blasts we’ve had here recently, either being snowed in, or working from home, I did something very similar. I took the noodles (only!), and mixed in what I had in the frig., like miso, fresh shitake mushrooms, some asian mustard greens, and homemade sriracha… crazy great! Love your posts, and your recipes. Stay warm (and well!)

  39. We always try to keep some ramen just in case we don’t have anything for dinner. I would much rather have this homemade version! : ) Thanks for the recipe! Pinning!

  40. I love seeing other people that are obsessive about adding/changing all food:) My husband laughs at my inability to follow a recipe or my need to add to box mac n cheese for my kids.

    As always, your pictures look beautiful, and now I am craving ramen. And feeling slightly guilty about the laundry in the dryer…

  41. i’m obsessed with this recipe. how come i’ve never made homemade ramen?????

  42. Saw this this afternoon. Made this this evening. YUM. I’m glad I read the comments before making it, totally added a couple eggs and some miso and it was awesome. Also finished it off with a touch of sriracha. Thanks for sharing!

  43. Hi!
    I’ve just discovered your blog searching for ramen recipes on Pinterest… and I’ve made your version of it, it’s delicious!! I just added small chunks of chicken at the same time as the noodles.
    Thanks so much for the recipe, it’s going to be one of my go-to meals now =)

  44. I’m going off for college next year and lamenting about how I’ll be living off cafeteria food and cup noodles, because I don’t know how to cook. Thank you so much for this recipe! I foresee myself making this in college often :)

  45. Hang in there Lindsay!!!!!!! You are SO close to the finish line on your eCookbook!! It probably feels like a big heavy weight sitting on your shoulders, but you are almost almost almost there! :) And honestly? I’d much rather have a big bowl of your 20 minute noodles than the fancy Japanese bistro ones. I can never pronounce (or recognize) the names of half of the ingredients… And with how quickly your yummy dish comes together, it’d be the perfect dinner for me!

  46. Grown up ramen! Love it! All of the wonderful memories of our youth with sophisticated taste. Great recipe!

  47. I am not a fan of ramen, but yours looks really yummy! I get rare cravings for them once in a blue moon. The next time I get a random rare craving, I gotta try your version. I do, however, love udon noodles. I can imagine how yummy udon version would be. Awesome!

  48. Pammela says:

    i made this Saturday for lunch and thought it was great, even better the next day (I think the flavors just got to meld longer. I used spinach and dried portabellas and no carrots, and didn’t make the panko topping and it was still great! Thanks, i’m a big ramen eater (with the seasoning packet) so this was really a nice change and I didn’t feel bad after eating it! I will definitely make this again.

  49. This is fabulous – I hadn’t thought there was an easy way to make instant Ramen taste so good.

    I didn’t have everything to hand (kale, mushrooms) but it was an ideal lunch.
    I’ll never use the powder packets again!

    Thank you for all your great recipes x

  50. Made this for last night’s dinner. I didn’t have Kale on hand, so used Baby Spinach. Soooooooo good! : ) Thank you for a fabulous recipe!

  51. Truth: I wouldn’t have been as interested in this post had you not used Ramen noodles! I love it! This looks so good and I still have cravings for Ramen noodles from my childhood. This looks like a great, grown-up version! Can’t wait to try!

  52. I LOVE ramen noodles, but never eat them because that packet is so bad for you. I’m definitely making this. Thanks so much for sharing this!

  53. I love this! Honestly, the whole cook a chicken and eat it all week is just not practical because im gonna go eat pizza after a few days of chicken-mania. The “make your ramen without making it all homemade” is just that much more practical! Also I love your blog- and this is my only post viewing it!- for the straight up honesty! I’d rather hear people’s funny and more honest stories than just having some glossed over fantasy meal. Which I’m honestly NEVER gonna make without totally flubbing it. :)

  54. Great recipe. I made this tonight and threw in bok choy, carrots and radishes from the garden. Hit the spot!

  55. I tried this recipe! thumbs up! I added ingredients to my noodles after cooking them in the Rapid Ramen Cooker! Super easy! And very tasty!

    Thanks for this awesome recipe!!!

  56. Jessica says:

    Thank you! Thank you! I wanted to make something different for my husband for dinner last night and remembered how he’s always ooo-ing and ahh-ing over pictures of real ramen. So I google searched ‘homemade ramen’ and this was one of the first results. Read the recipe, seemed simple enough so I went for it. SO glad I did, this was a HUGE hit! The broth was very quick but very flavorful and the whole thing was unbelievably easy! I added pork and an egg, used bok choy because I prefer that to kale. This will definitely be a regular in our rotation now. YUM!

  57. This recipe looks amazing! I just was wondering if you had a substitute vegetable suggestion for the mushrooms as in my household the majority do not like mushrooms, I just don’t want to compromise the taste!


    • I think you can mix and match any kinds of veggies you like. You might also want to use the mushrooms for the broth but then just remove them for the eating so you get some of the earthy flavor without the actual mushroom pieces.

  58. RedViper says:

    Gosh… after reading this recipe i was totally craving for some ramen. Made it today, it was as good as expected. Poaching some eggs in it makes it even better. Delicious.

  59. Chris Helms says:

    So, the brand of ramen in the pic has the most epically insane commercial ever. https://www.youtube.com/watch?v=YHQXBAjkmOQ if you’re interested. (warning: Engrish enunciation sounds slightly dirty)

  60. Lisa Jennings says:

    I was really disappointed when your “recipe” came up on my google search feed. I was looking for a recipe for home made ramen meaning from scratch. You can hardly call instant noodles home made. You can throw many amazing ingredients into those, spend oodles of time slicing and simmering but in the end you are left with the same fat laden carcinogenic filled garbage you start with. Lipstick on a pig does not make her a pretty woman, same concept. If you are going to go through all the trouble of adding all the other ingredients for the love of delicious home made food please make your own noodles.

    • That’s the beauty of a recipe- if you don’t like it, no one is forcing you to cook it.

      • Lisa Jennings says:

        The flippant reply was uncalled for. What I had a problem with is valid, accurate and noteworthy.

        • Actually, your original comment was uncalled for. Lindsay quite clearly stated this was a quick lunch idea, never claiming it to be an authentic, made from scratch, recipe.

          If you didn’t find what you were looking for on this site, then you should have simply kept looking. It’s what I do. As Krista says, no one is forcing you to cook it. Move on.

          • Lisa Jennings says:

            You are so wrong. It says “home made” right there in the title of the recipe. That most definately implies it is from scratch. I stand by my comment. The world is not always blue skies and butterflies and just because I do not have a happy and positive comment about this so called recipe does not mean I should simply move on and not call out a bad thing when I see it. Those noodles in the package are horrible for you. Period. You can not change that and when you are looking for a genuine alternative to the chemicals, salt, fat and whatever else they put in them this is a let down. She should have stated “semi homemade” and perhaps you would not see posts like mine. Truth!

  61. Just made this tonight for my kids and asked if I could make it again for dinner tomorrow so thank you! My daughter came home today from school and asked if I could start buying Cup of Soup. My jaw dropped. I immediately went online to find a healthier version and yours came up first. Easy+quick+healthy+happy kids=happy mom. Cheers.

  62. I think that we would all aspire to be that woman who can do it all- full time job, immaculate house, laundry neatly put away, and cooked from scratch meals every night. News flash! she doesn’t exist. I think your recipe is an awesome compromise for those of us who live in the real world of messy houses, unfolded laundry, and pulling your hair out because you have a starving 5 year old and you got home too late to make the meal you planned. Quick, tasty, fairly healthy, and it leaves you time for bedtime stories and lots of cuddles. Gotta go- the dryer is calling!

  63. I thought Ramen noodles were bad for you.

  64. This looks and sounds delicious…but…. truth be told… I thought, by the title, that it was going to be a recipe for home made ramen noodles….the actual noodles, not ready made noodles a used in a recipe of broth and veggies.

  65. Oh my god! This is just what I needed today! Perfect!

  66. Just made this. Topped it with kimchi and a squeeze of lime juice. Perfection. Thank you!!!

  67. LOL “recipe”

  68. We used to love ramen noodles – they were always a staple in our pantry. Then I saw an article on them a couple months ago and was horrified. They are TERRIBLE for you and I had been feeding them to my young daughter.

    “Ramen noodles are particularly unhealthy because they contain a food additive called Tertiary-butyl hydroquinone (TBHQ), a preservative that is a petroleum industry byproduct. They’re also incredibly high in sodium, calories and saturated fat.”

    This recipe makes me drool, but I will definetly use udon.

    • Lisa Jennings says:

      Exactly what I had been saying. I was looking for a recipe for homemade ramen and this came up in the search. It is simply labeled wrong. It should read semi homemade. I have since found some recipes for home made noodles and I am sure these add ins would be delicious with them.

    • Thank you for the feedback Leesa! Baby steps, right? And a little smarter every day. I would love to try making the noodles from scratch. Someday soon!

  69. Thanks for this recipe!

    I made it tonight and it was really bland. Could it be because I used dried porcini mushrooms instead? Otherwise, I can’t figure out what I did wrong. I ended up adding a few TBS of soy sauce, which helped. I love how easy it was, so I’m going to play around a big to make it work next time.

  70. Carrie Vaughan says:

    We are excited to try your recipe! We are using Jade Pearl Rice noodles. The only ingredients are brown rice flour, white rice flour and bamboo extract. Great healthy substitute for the gluten free:)

  71. So I made a mistake when I made this yesterday, and added 2 tablespoons of sesame seed oil. It ended up tasting REALLY off. Do you think the one extra tablespoon would dramatically change the flavor?

  72. Super yummy. I added a sliced hard boiled egg on top for some protein. Yum!

  73. PS -Trader Joe’s has fresh udon noodles for $1.99 in their refrigerated section.

  74. This was absolutely DElICIOUS, I am obsessed. It’s the perfect work-lunch meal. I can’t find sriracha anywhere in Perth so added a garlic chilli paste when I fried the ginger and garlic, and I added extra spring onion and mushroom, as I love both. I treated my co-workers to a batch today and they are also mega-fans! Thank you!

  75. I made a big pot of this as a surprise for my Ramen-loving husband and evidently one pot was not enough. After going back for 4ths, he asked me to make another pot so he can freeze it and have it for lunches. I’m not a huge Ramen fan, but I’m going to make TWO more pots of it so that I also can have it for lunch! My favorite part was the toasted panko… killer. If I could give this more than 5 stars, I would :-)

  76. This recipe sounds delicious! I was wondering if using fresh mushrooms instead of dried would change the flavor?

  77. Alice the Cat says:

    This sounds so good ! I will be making this tomorrow, the only thing I’m not sure about is the noodles. I know Whole Foods sells a healthier version of instant Raman. I was thinking of Undon as someone stated above. Thanks for the recipe, cant wait to try.

  78. Alice the Cat says:

    Made it, ate it, LOVED IT ! This is a very quick and comforting meal. We used veg stock and Udon noodles and had vegetarian ( baked ) spring rolls as a side dish. YUM. Definitely a keeper. Thanks for the great recipe.

  79. Alice the Cat says:

    Forgot the stars, definitely five !

  80. I just wanted to pop in and say that this post made me laugh out loud just now – so happy I found you through Pinterest, I’m excited to follow along!
    Have a lovely week! :)

    PS: Just like my Pho, I like my Ramen with a poached egg on top.. so so good!

  81. What a great soup! We went a little towards Thai and added a healthy squeeze of lime and chopped cilantro to your recipe. Also a little garlic and onion powder. Left off spinach because didn’t seem to work with it-probably just us. Also put green tops of the green onions when broth was cooking then discarded. We used vermicelli rice noodles because we had on hand. Thanks so much!

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