Description
This flavorful homemade ramen noodle recipe is quick, comforting, and layered with umami. Made with chewy noodles, rich broth, soft-boiled egg, and customizable toppings like mushrooms, greens, and chili oil—it’s the perfect fusion of ease and indulgence.
Ingredients
Base
2 packages ramen noodles (no seasoning packets)
4 cups chicken or vegetable broth
2 cups water
1 tablespoon sesame oil
1 tablespoon soy sauce
4–5 dried shiitake mushrooms
2 teaspoons minced garlic
2 teaspoons grated fresh ginger
Vegetables & Add-Ins
1 cup shredded carrots
1 cup chopped kale or spinach
1/2 cup chopped scallions
Toppings
2 soft-boiled eggs
2 tablespoons crispy panko crumbs
Chili oil or Sriracha (to taste)
Extra scallions or chives (optional)
Instructions
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Sauté Aromatics: In a large pot, heat sesame oil over medium. Add garlic and ginger. Stir for 1–2 minutes until fragrant.
Simmer Broth: Add broth, water, and dried mushrooms. Simmer for 10–12 minutes until mushrooms are softened and broth is flavorful.
Cook Noodles: Add ramen noodles directly into the pot. Cook for 4–5 minutes until tender.
Add Vegetables: Stir in kale, carrots, and scallions. Simmer 1–2 minutes until just wilted.
Assemble Bowls: Divide ramen into bowls. Top with soft-boiled egg, crispy panko, and a drizzle of chili oil.
Serve: Garnish with more scallions and enjoy immediately!
Notes
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To make crispy panko: Toast panko in a skillet with 1–2 teaspoons oil until golden.
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Substitute kale with bok choy or spinach.
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For vegetarian version, use vegetable broth and skip egg or replace with tofu.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 475 kcal
- Sugar: 4 g
- Sodium: 880 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 170 mg
Keywords: ramen noodle, homemade ramen, easy ramen recipe