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)

What other vegetables are good in ramen?

The kale and carrots are great here for texture and color, but I also love to use spinach, bok choy, and fresh mushrooms as well.

Could I add meat to this ramen recipe?

You could add some pre-cooked and shredded chicken (rotisserie chicken works great here!), or throw in some shrimp near the end and let it cook in the broth.

Quick Homemade Ramen Recipe

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

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 (or spinach)
1 cups shredded carrots (or another vegetable like bok choy)
Sriracha to taste
crunchy golden panko crumbs for topping (see notes below)

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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.

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.

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

Keywords: homemade ramen, easy homemade ramen, ramen noodles