Take the usual ramen up a notch with this quick homemade ramen. Fresh veggies and herbs make this extra delicious, healthy, and cozy!
Quick Homemade Ramen
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Thank you so much for this recipe! Who knew restaurant quality ramen could be so easy. I just made it and it was delicious. Will definitely be returning to this recipe.
Laura
NOTE: This recipe uses packaged ramen noodles with a quick and tasty homemade broth + fresh veggies. If you are looking for homemade ramen noodles, here is a great recipe for the ramen noodles made from scratch.
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.
Our Favorite Ramen Cookbooks
Ivan Ramen: Love, Obsession, and Recipes from Tokyo’s Most Unlikely Noodle Joint
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Just One Cookbook Essential Japanese Recipes
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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.
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Ramen Noodle Throwback
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.
How To Make Delicious Homemade Ramen
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 tops 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. ♡
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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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Quick Homemade Ramen
- Total Time: 25 minutes
- Yield: makes 6 heaping 1-cup servings 1x
Description
Take the usual ramen up a notch with this quick homemade ramen. Fresh veggies and herbs make this extra delicious, healthy, and cozy!
Ingredients
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)
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 a soft-boiled egg (optional). Season with chili oil, hot sauce, sesame oil, and/or soy sauce and salt to taste.
Equipment
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- 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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More Delicious Noodles To Make ASAP
- Coconut Curry Ramen (creamy, golden, and vegan to boot!)
- Sesame Noodle Bowls (fork-twirly noodles that are easy to meal prep)
- Back Pocket Stir Fry with Noodles (a colorful and quick dinner win)
- Peanut Noodle Salad (the best noodle salad to ever be)
Time To Show You Off!
March 15, 2021
Nice to meet you!
I’m Lindsay and I ♡ FOOD. I used to be a teacher, and now making food and writing about it online is my full-time job. I love talking with people about food, and I'm so glad you're here.
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Hi, can I use something else instead of kale?
For sure! Spinach would be great!
So yummy! I added Chinese Pork to this and added pea shoots on top instead of panko! My family loved it! 💕
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!
Aloha Ellen! No cookbooks as of right now, but thank you so much for the kind words ❤️
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.
About 1/2 cup would be a good amount!
Hi, I was wondering if i can use a other type of mushroom?
For sure!
Has anyone tried this without dried mushrooms, I am unable to find any. Not sure how long to cook regular ones
Yes, I never use the dried I just dice up shiitake and it’s great.
Thinking about trying it. I love soups, especially when cold outside.
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!
Very Helpful
Trying to make warming soups for my veggie roomies.
I made this for dinner and my family absolutely loved it.
I’ve made this recipe dozens of times since finding it, thank you!
So perfect for the rainy season. Thank you for sharing this recipe! Milwaukee Concrete Contractor
Do the shitake mushrooms.have to be dried?
They don’t have to be!
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!
I was searching for a recipe for Ramen and I found this quick one.
Thanks for sharing! 🙂 I’ll try it.
I want to add beef to this. What cut of meat do you recommend?
Sirloin steak would be a great option!
I see this post, feel hungry, what else than it’s definitely very good. I am a lover of Ramen
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
What recipe are you referring to? Certainly not the one stated above.
Thanks for this recipe! I made this tonight and really enjoyed it. It was quick, easy and the whole family loved it.
You’re so welcome, Chris! Glad it was a hit!
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!
So glad you enjoyed the ramen, Ashley!
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!
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!
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!!
Glad to hear it, Haley!
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.
Thanks for the tips, Deborah!
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!
Sounds amazing! So glad you enjoyed it!
This looks awesome!! I was wondering if you think I can just make the sauce and keep it in the fridge and then use it as I need it. I figured I could just boil the noodles and heat up the sauce when I want some.
That’s a great idea, Heath! We think that’d work just fine!
This recipe tastes like nothing…
Couldn’t care less about your snow story or personal problems, it’s a recipe
there’s an option to skip to the recipe, maybe do that instead of being rude.
this was very helpful and interesting thank you !!!!! love it!