Fresh vegetables? Delicious herbs? Homemade broth? That’s this homemade ramen.
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.
HOW TO MAKE OUR HOMEMADE RAMEN (50 SEC):
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.
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.
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.
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.
Quick Homemade Ramen
Prep Time: 5 mins- Cook Time: 20 mins
- Total Time: 25 minutes
Yield: makes 6 heaping 1-cup servings
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Pin RecipeDescription
Quick Homemade Ramen – comes to life with fresh vegetables and herbs in just in 20 minutes!
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!)
- 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 notes)
Instructions
- 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.
- 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.
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.
The noodle and broth looks super oishii!! 🙂
★★★★★
Oh man, I lived off of ramen noodles for a good chunk of years. 🙂 I gotta try it homemade Lindsay. Ultimate comfort food!
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!
★★★★★
omg I love that idea (the ramen bar). I almost added egg to this too!
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!
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/
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!
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!
★★★★★
oh I most definitely do! the good old days. except… now I sound old.
I love you for this post. Sometimes you just have to be real. I love ramen especially with peas and onion in it.
Thanks JC. 🙂
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!
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 🙂
perfect!
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! 🙂
★★★★★
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!
mm sounds good!
I love ramen soup! Can’t wait to try it homemade-style! 🙂
I love a good short cut recipe and this looks delicious! Am definitely going to try. Hopefully it helps to heal your cough 🙂
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.
you’re too funny! I am going to get my laundry out right now. You too?
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!
★★★★★
love me some CRUNCH
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!
who is josh? :/
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
aw, fun story. 🙂
Your words are too kind, Samantha. Ask me anytime (really!)! 🙂
I haven’t had ramen soup in yeeaars. Now I am majorly craving it. I love this fresh and healified version!
Now this is fancy schmancy ramen soup. And I like it!
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!
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!
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!
Homemade ramen!? YES! This soup looks like a big hug!