Quick and Easy Homemade Ramen
This easy homemade ramen is cozy, flavorful, and ready in under 30 minutes. A miso-rich vegetarian broth, tender shiitakes, and slurpy noodles make this the perfect quick comfort meal.
Servings: 2 servings
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
Storage Instructions
- 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
Calories: 246kcal | Carbohydrates: 24g | Protein: 12g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 164mg | Sodium: 3427mg | Potassium: 639mg | Fiber: 5g | Sugar: 10g | Vitamin A: 6766IU | Vitamin C: 9mg | Calcium: 65mg | Iron: 2mg
