Quick Homemade Ramen

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

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.

4.9 from 18 reviews
Quick Homemade Ramen
Author: 
Serves: makes 6 heaping 1-cup servings
 
Ingredients
  • 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)
Instructions
  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.
Notes
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

 

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Comments

  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!

    Thanks!

    • 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.

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