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Quick Homemade Ramen

77 reviews / 4.6 average

Take the usual ramen up a notch with this quick homemade ramen. Fresh veggies and herbs make this extra delicious, healthy, and cozy!

Fresh vegetables? Quick and easy homemade broth? A soft-boiled egg and a pile of our favorite curly-cue packaged ramen noodles that remind us of college? That’s this homemade ramen.

If today is your day for an authentic Japanese cooking adventure, I highly recommend Nami’s amazing blog Just One Cookbook.

On the flip side, this recipe leans more in the direction of I-have-a-package-of-ramen-and-some-vegetables-can-we-make-lunch practical. Sort of healthy and fast and a little nostalgic (packaged ramen!) but also fresh-ly delicious with a ton of flavor.

In This Most: Everything You Need For Homemade Ramen

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Ingredients for Quick Homemade Ramen

The Classic Packaged Ramen, Reimagined

Controversial opinion alert, but there is a time and a place for a big warm pot o’ ramen noodles, complete with – I’m going to say it – the ramen seasoning packet. For me, that would be circa 2007 sitting on the floor of a small dorm room with millions of Christmas lights hanging up for no reason whatsoever, or on the couch at home during a rainy sick day home from work when that extra-salty broth hits just right.

But I’d like to try to encourage you to go to the Packaged Ramen + level with this recipe. I mean, when you can make your own yummy broth in 20 minutes? And it’s delicate and light and full of flavor, in a more fresh and veg-heavy way? That is the way to do it, says Adult Me.

If you are looking for homemade ramen noodles, here is a great recipe for the ramen noodles made from scratch.

Close-up image of Quick Homemade Ramen

Ingredients You’ll Need For This Recipe

It’s short one! It wouldn’t be easy homemade ramen without it.

  • Ramen noodles (our classic Maruchan package is all we need, sans the seasoning!)
  • Garlic and ginger
  • Broth (chicken or veg)
  • Dried shiitake mushrooms
  • Veggies like carrots or kale
  • All your favorite toppings like some panko, egg, chili oil, etc.

Now let’s get cooking!

How To Make Delicious Homemade Ramen

This might not follow the exact easy peasy directions on the back of a ramen packet, but the extra few minutes to make this simple-but-elevated ramen are more than worth it.

  1. Stir-Fry Aromatics: Garlic and ginger, what a delicious duo. This is where the flavor is, friends.
  2. Make Your (Easy!) Broth: Add some chicken broth and dried shiitake mushrooms for some umami punch.
  3. Add Noodles: Cook your noodles right in the broth with some scallions (more flavor, please!).
  4. Add Veg: Thinly sliced kale, shredded carrots, whatever you’d like! Cook until just tender.
  5. Top It Off: Add some crunchy panko crumbs, a soft-boiled egg, chili oil, hot sauce, sesame oil, and/or soy sauce, whatever your heart desires.

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 that will soon be soaked up by those noodles. And by good while, I mean 19 minutes, because the whole thing takes 20. The soft egg on top will get you all the Instagram likes, and the panko and extra chili oil or Sriracha will light your mouth up with joy.

At the end of the day, a deep bowl of bright veggies + flavorful broth + golden panko crumbs + soft-boiled egg + chewy, tangled noodles is not going to let you down. ♡

Close-up image of Quick Homemade Ramen with chopsticks and a soft egg.

Ways To Dress Up This Ramen

The beauty of this recipe is that it’s a (very very) blank canvas. You can add whatever you would like to make it your own and zazz things up!

If you want some direction, here are some options to think about:

  • Soft-boiled egg
  • Crunchy panko (see details in the FAQ below)
  • Scallions or chives
  • Sesame seeds
  • Toasted sesame oil
  • Corn
  • Chili oil
  • Nori (dried seaweed)
  • Gochujang and kimchi
  • Sriracha
  • Shredded chicken or thinly sliced beef or pork

Homemade Ramen: FAQs

How do I make the crunchy panko topping?

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.

I don’t like mushrooms. Can I leave them out?

Sure! You can swap just about any veggie in its place or leave them out entirely. We’d recommend still cooking with the mushrooms though to give the broth a nice umami flavor and then just remove the mushrooms before serving.

How do I make the soft-boiled egg to go on top?

Good news – this is super easy! Boil water on the stove in a pot. Add your egg straight from the fridge and put the lid on the pot. Boil the egg for 6 minutes. Remove the egg and plunge it into an ice water bath. Peel the shell off, cut the egg in half, and place your beautiful jammy egg on top of your ramen.

All I have is powdered broth. Can I use it?

Sure! Liquid broth levels up this recipe but you can skip the ramen seasoning packet and swap just about any powdered broth in its place. We like this powdered soup base. (Affiliate link)

My local grocery store didn’t have dried shitake mushrooms. Where can I find them?

Good news – you can order them online here. (affiliate link)

Have you used toasted sesame oil in this recipe?

Yes, we’ve used both toasted sesame oil and regular. (affiliate links)

Source Notes: This recipe is what I make at home when I want to enjoy the grocery store 50 cent packaged ramen, but with a little more freshness and fanciness. True Japanese ramen is a work of art and is worth a) trying, if you have access to it! and b) learning more about it. In the Twin Cities I really enjoy Tori Ramen (their Bali ramen is my favorite). I also love the Ivan Ramen cookbook for a really interesting look at the ramen making and eating process (like… slurping is a good thing!). And like I mentioned before, Nami’s website Just One Cookbook is a great resource for authentic Japanese food.

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A picture of Quick Homemade Ramen

Quick Homemade Ramen

  • Author: Pinch of Yum
  • Total Time: 25 minutes
  • Yield: makes 6 heaping 1-cup servings 1x


Take the usual ramen up a notch with this quick homemade ramen. Fresh veggies and herbs make this extra delicious, healthy, and cozy!


Units Scale
  • 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!)
  • 1/2 cup chopped scallions or chives
  • 2 cup chopped kale
  • 1 cups shredded carrots
  • Sriracha to taste
  • crunchy golden panko crumbs for topping (see FAQs)


  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.
  2. 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.
  3. 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.
  4. Remove from heat, stir in the kale and carrots, and top with crunchy panko crumbs (see notes) and a soft-boiled egg (optional). Season with chili oil, hot sauce, sesame oil, and/or soy sauce and salt 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.

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Asian-Inspired

Keywords: homemade ramen, easy homemade ramen, ramen noodles

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  1. Pinch of Yum Logo
    Nancy Miller

    There are four main types or ramen soup, including shio, tonkotsu, shoyu, and miso. Shio is the oldest and the lightest variant of ramen soup while tonkotsu is prepared by boiling pork bones for hours and is the most nutritious and hearty variant. Shoyu is characterized by extensive use of soy sauce while miso is prepared with the big amount of miso seasoning. You can view more facts about ramen here: https://ivypanda.com/essays/ramen-culture-as-a-vital-part-of-the-traditions-in-japan/

  2. Pinch of Yum Logo

    This recipe was a complete waste of time and not to mention money. It was unbelievably average and bland and had NO flavor whatsoever. The only thing I gained from this was learning not to click on the first recipe that shows up on Google. My mistake. Please don’t make this if you don’t want to waste a bunch of food, time, energy and money. Cheers.

  3. Pinch of Yum Logo

    So yummy! I added Chinese Pork to this and added pea shoots on top instead of panko! My family loved it! 💕

  4. Pinch of Yum Logo
    Ellen Osborne

    Just love your wraps and ramen! Do you have a cook book with all your yummy recipes? I’d just love one. I live in Haiku, Maui, and we have an abundance of great chefs, but they don’t share their recipes!! Ramen is my fave. Thanks so much. Aloha!

    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      Aloha Ellen! No cookbooks as of right now, but thank you so much for the kind words ❤️

  5. Pinch of Yum Logo
    jill schilling

    I want to ask what amount of panko you use in the pan to brown it up for the topping. You say to use a couple TBS of oil and to “add the panko”. How much panko? Thank you.

  6. Pinch of Yum Logo

    Has anyone tried this without dried mushrooms, I am unable to find any. Not sure how long to cook regular ones

  7. Pinch of Yum Logo

    After following this recipe through step 2, I was disappointed with the nearly flavorless broth. Luckily, I was able to save it with the following additions: 1 tbsp of soy sauce, 1 tbsp of miso, 2-3 tbsp of mirin, 2 tsp of better than better than bouillon roasted beef base. My husband said the finished product was restaurant quality. I included the details because I always read through others’ recommendations. I hope someone finds this comment helpful!

  8. Pinch of Yum Logo

    Easy, quick, yummy. The mushrooms needed longer to cook than I thought. Broth needed the extra soy sauce and chili oil on top to bring out more flavor. But overall we enjoyed it!

        1. Pinch of Yum Logo

          If I want to add beef, how do I cook it to add it? Slice it thin to cook in pot? Or cook separately?

  9. Pinch of Yum Logo
    Alexis Smart

    Recipe looks great, been meaning to tackle actual ramen in my cooking journey… Will be making it this weekend, very excited.

    One question for the author/anyone reading this. A lot of the items are refrigerated then brought out for eating. The instructions say to warm the dashi with the mushrooms. So the dashi and the noodles will have been warmed/cooked just prior to eating. But do you reheat the tare or nitamago prior to adding to the bowl? Do you want these to be room temperature? Same with the chashu, do you reheat it prior to torching/broiling it?

    Or does the warmed dashi and cooked noodle warm everything else up once assembled? Probably basic info, but don’t want to serve this just because I missed potentially overlooked common sense regarding reheating the pork or whatever. Littleton Roofing Company

  10. Pinch of Yum Logo

    Thanks for this recipe! I made this tonight and really enjoyed it. It was quick, easy and the whole family loved it.

  11. Pinch of Yum Logo
    Ashley Blackwood

    I made this this week and we really loved it. I didnt have dried mushrooms but I did have some canned and fresh and no herbs but made this anyways and it was good but will definitely try it again with the dried mushrooms contributing to the broth flavor and fresh herbs as it didnt have much flavor without them. It was still the best ramen Ive made and I look forward to making it again and thats saying something because I only repeat favorites!

  12. Pinch of Yum Logo

    Do you use toasted sesame oil? Have you made this with fresh mushroom and no dried shitake? I would definitely use reduced sodium broth since the sodium content as written is very high!

    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      Hi Arlene! Yes, we’ve used both toasted sesame oil and regular. We haven’t made this with fresh shiitake mushrooms, but we think they’d work just fine!

  13. Pinch of Yum Logo

    AMAZING Ramen recipe! This is the perfect dish to make for dinner and the whole family absolutely loved it. I will definitely be making this again!!

  14. Pinch of Yum Logo
    Deborah Clark

    I use brown rice and millet ramen noodles that I found at Costco as the basis for my soup. I have also found plain ramen noodles at my grocery store, which has a large ethnic section. There are no little packets, just noodles, so no waste and better quality and chewiness.

  15. Pinch of Yum Logo

    This dish is so delicious! Perfect cold weather meal. I am not a huge fan of mushrooms, so I substitute with a little bit of ground pork, and I am also heavy handed with the veggies. So good!