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If you’ve ever stood in your kitchen staring at a packet of store-bought ramen and thought, “I deserve better than this salty little envelope,” this Easy Homemade Ramen is for you. It’s cozy, full of miso and shiitake goodness, and shockingly simple for how fancy it tastes. Basically: restaurant vibes, pajama-level effort!
Looking for more delicious ramen recipes? Try my popular Peanut Miso Ramen, this fully vegan ramen, and my ramen stir fry!
Why you’ll love this super simple ramen
If you’ve ever craved a cozy bowl of ramen but didn’t want to spend hours making broth, this easy homemade ramen is your new best friend. We’re talking a quick miso-infused broth, sautéed shiitakes, and silky noodles all in under 30 minutes. It’s flexible, foolproof, and tastes way fancier than the effort required!
Why you’ll LOVE this vegan ramen:
- Ready in under 30 minutes. Instant comfort with minimal effort – perfect for busy weeknights!
- Naturally vegetarian. Easy swaps make it vegan-friendly, too.
- Flexible + customizable. Add tofu (or protein of choice), veggies, chili oil – make it your own.
- Deep flavor without long simmering. Miso + shiitake = instant richness.
- A huge upgrade from packaged ramen. Same convenience, way better flavor!
In this post…
Ingredients needed
The simple ingredients for this easy ramen recipe are listed fully down in the recipe card but let’s briefly go over the pantry staples needed including a few substitutions you can make as desired!
- Ramen noodles: Use your favorite brand – instant is fine since we ditch the seasoning packet. Fresh ramen noodles also work beautifully!
- Miso paste: White or yellow miso gives a mellow, savory depth. Red miso works too but has a stronger flavor.
- Vegetable broth: Low-sodium broth gives you better control over the saltiness. If you’re not vegetarian, you can obviously use chicken broth, bone broth, or any other broth you prefer.
- Soy sauce: Tamari works perfectly for a gluten-free option.
- Shiitake mushrooms: Fresh or rehydrated dried mushrooms both add major umami. If using dried, save a splash of soaking liquid for extra flavor.
- Spinach or bok choy: Either wilts quickly into the broth – use whatever you have.
- Chili paste: Sriracha, sambal, chili crisp, or gochujang all add heat – use whatever you love.
- Eggs: I really love this ramen egg recipe! You can leave them out for a vegan ramen.
How to Make this Homemade Ramen
Just a reminder that you can find the FULL written miso ramen recipe down in the recipe card, but I want to quickly go over how to make it with visuals for you :)
- In a medium pot over medium heat, saute the shiitake mushrooms, ginger, and garlic for a few minutes until soft.
- Stir in a splash of broth, miso paste, soy sauce, vinegar, and sriracha. Whisk to dissolve the miso, add in the remaining broth and bring to a low simmer.
- Toss in the spinach (or bok choy) and shredded carrots. Let them wilt slightly, about 1–2 minutes.
- Cook your noodles according to package directions and then divide the cooked noodles evenly among 2 ramen bowls.
The FINAL step is to simple divide the broth and veggies evenly among the 2 bowls and top with desired toppings – I used green onions, canned corn, sesame seeds, and a soft boiled egg!
Expert Tip
- Whisk miso off the heat or at a low simmer to preserve its flavor and probiotics.
- Save mushroom soaking liquid if using dried shiitakes – it’s pure umami!
- Cook noodles separately to prevent them from absorbing too much broth. I’ve tried this recipe several times by cooking the noodles in the broth and I really don’t prefer it.
- Taste and adjust at the end—soy sauce = salt, chili = heat, vinegar = brightness.
- Top like you mean it. Tofu, soft-boiled eggs, chili crisp, sesame seeds… go wild.
Frequently Asked Questions
Yes! Just skip the egg and add tofu or edamame for protein.
Absolutely—udon, soba, or rice noodles all work great in this broth.
Yes—pan-fried tofu, tempeh, or soft-boiled eggs are all perfect additions. If not meat-free, chicken breast, ground pork, katsu chicken or any other meat would work well!
You can skip it, but it adds amazing depth. Use a little extra soy sauce if omitting.
Quick and Easy Homemade Ramen
Ingredients
- 2 3 oz packs ramen noodles, (discard seasoning packets if using instant
- 1 tablespoon sesame oil, toasted or regular
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 cups vegetable broth, bone broth or other meat based broths work as well
- 1 tablespoon white or yellow miso paste
- 2 tablespoons soy sauce
- 1 teaspoon rice vinegar
- 2 teaspoons sriracha or chili paste, to taste
- 1 cup sliced fresh shiitake mushrooms or ½ cup dried shiitake mushrooms, rehydrated and sliced
- 2 green onions, sliced
- 2 soft-boiled eggs, optional for vegetarians, omit for vegan
- 1 large handful baby spinach or bok choy
- ½ cup shredded carrots
- Optional toppings: sesame seeds, nori strips, tofu cubes, corn, or extra mushrooms
Instructions
- Cook the noodles. Bring a pot of water to a boil and cook the ramen noodles according to package directions. Drain and divide into 2 ramen bowls.
- Prepare the mushrooms (if dried). If using dried shiitake mushrooms, soak them in hot water for about 10–15 minutes until softened, then slice. Reserve a few tablespoons of the soaking liquid to add to the broth for extra umami, if desired.
- Make the broth. In a large pot, heat the sesame oil over medium heat. Add the garlic, ginger, and shiitake mushrooms. Sauté for 3–4 minutes until fragrant and lightly softened.
- Build the flavor. Stir in a splash of the broth, miso paste, soy sauce, rice vinegar, and sriracha. Whisk to fully dissolve the miso. Add in the remaining broth and bring to a gentle simmer and cook for about 5 minutes. Taste and adjust seasoning – add more soy sauce for saltiness or more chili for spice.
- Add the veggies. Toss in the spinach (or bok choy) and shredded carrots. Let them wilt slightly, about 1–2 minutes.
- Assemble the bowls. Divide the cooked noodles between two bowls. Ladle the hot broth, mushrooms, and veggies over top. Add sliced green onions, soft-boiled egg halves, and any other desired toppings. Sprinkle with sesame seeds and enjoy immediately!
Notes
- Fridge: Store broth + noodles separately in airtight containers for up to 3 days.
- Freezer: The broth freezes beautifully for up to 2 months (freeze without noodles, spinach, or eggs).
- Reheat: Warm broth on the stove, then add fresh or reheated noodles right before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
