There’s nothing quite like curling up with a big bowl of homemade ramen on a chilly evening. This is my go-to when I want something warm, cozy, and nourishing but don’t have the time (or energy) to spend hours in the kitchen. It’s quick, it’s full of fresh veggies, and it feels like comfort in a bowl — all with that nostalgic touch of the classic ramen noodles we loved in college, but way better.
Fresh, Fast, and Comforting
I’ll be honest — there are days when I still crave those cheap little ramen packets, seasoning packet and all. It takes me right back to late-night study sessions or being home sick from work, wrapped in a blanket while the rain pounds outside. But let’s be real: we can do better now. This recipe is all about that upgrade. We ditch the packet and make our own fragrant broth in 20 minutes. The result is something that feels homemade and special, but is still super easy for a weeknight dinner.
Ingredients You’ll Need
I keep this list short and sweet on purpose. It’s easy to throw together with pantry staples and a few fresh bits from the fridge:
- Instant ramen noodles (I usually use the classic brand, but skip the seasoning packet)
- Fresh garlic and ginger
- Chicken or vegetable broth
- Dried shiitake mushrooms (they give such a great depth of flavor)
- Fresh veggies like kale or carrots
- Toppings: soft-boiled egg, chili oil, sesame seeds, scallions, toasted panko crumbs
A lot of this stuff is flexible. Don’t stress if you don’t have kale — spinach or bok choy work just as well. I always encourage folks to use what they have.
How To Make Quick Homemade Ramen
This is my favorite part because it’s ridiculously easy but feels like something you’d get in a cozy little noodle shop.
Stir-Fry The Aromatics
I love the smell of garlic and ginger sizzling in a bit of oil — it’s how you know something good is coming. Don’t rush this step. Let them get nice and fragrant.
Build The Broth
Pour in your broth and add the dried shiitake mushrooms. Even if you’re not the biggest mushroom fan, let them cook in the broth for that incredible umami depth. You can fish them out later if you want.
Add The Noodles
Cook your ramen noodles right in that flavorful broth. I’ll often toss in some sliced scallions here too. They make everything taste fresher.
Toss In The Veggies
Thinly sliced kale or shredded carrots are perfect because they cook quickly and keep their bright color. You want them tender but not mushy.
Load Up The Toppings
This is where the fun really starts. A soft-boiled egg is a must for me — that jammy yolk is pure magic. Add crunchy panko, a drizzle of chili oil, sesame seeds, and any other toppings you love.
Honestly, by the time you’re done, you’ll have this golden, aromatic broth full of fresh veggies and chewy noodles that you’ll want to dive right into.
My Favorite Ramen Toppings
This recipe is really a blank canvas. I love letting people customize their bowl at the table. Here are some of my favorite add-ins:
- Soft-boiled eggs (seriously, don’t skip these)
- Crunchy panko crumbs
- Scallions or chives
- Sesame seeds
- Toasted sesame oil
- Corn
- Bok choy
- Chili oil or Sriracha
- Nori strips
- Kimchi or gochujang for a little heat
- Shredded chicken or thinly sliced beef or pork
It’s one of those meals that can be as simple or as fancy as you want.
Tips for the Best Homemade Ramen
- Toast Your Panko: Heat a little oil in a skillet and stir your panko until it’s golden. This step is tiny but makes such a difference — it adds texture that takes the whole bowl up a notch.
- Use Fresh Garlic and Ginger: Skip the powders here if you can. Fresh aromatics really make the broth sing.
- Adjust Heat to Taste: If you love it spicy, go wild with chili oil or Sriracha. For milder tastes, keep it simple.
Make Ahead Tips
While ramen is best fresh, you can absolutely prep parts ahead:
- Soft-Boiled Eggs: Make these earlier in the day or even the night before. Just store them in the fridge and peel before serving.
- Broth Base: Simmer your broth with the aromatics and mushrooms, then store it in the fridge for up to two days. Reheat and finish with noodles and veggies when ready.
How To Serve
I love to serve this in big, deep bowls with plenty of toppings lined up so everyone can build their perfect ramen. Lay out little bowls of chili oil, sesame seeds, extra scallions, and crunchy panko for a DIY ramen bar feel at home. It’s such a fun way to feed friends or family.
How To Store Leftovers
Ramen doesn’t keep super well once it’s assembled because the noodles soak up the broth. But here’s what I do:
- Separate Broth and Noodles: If you know you’ll have leftovers, store the broth and noodles separately in the fridge. That way, the noodles don’t go mushy.
- Reheat Gently: Warm the broth on the stove and add the noodles and veggies just before serving.
Easy Japanese Ramen Noodles
Take classic ramen up a notch with this quick homemade version. Fresh vegetables and herbs add extra flavor, nutrition, and comfort.
Ingredients
- 1 tablespoon sesame oil
- 3 teaspoons grated ginger
- 4 teaspoons grated garlic
- 4 cups broth (chicken or vegetable)
- 4 cups water
- 1 ounce dried shiitake mushrooms
- 2 packages instant ramen (noodles only)
- 1/2 cup chopped scallions or chives
- 2 cups chopped kale (or spinach)
- 1 cup shredded carrots (or another vegetable like bok choy)
- Sriracha to taste
- Crunchy golden panko crumbs for topping (see notes below)
Instructions
- Heat sesame oil in a large skillet over medium-low heat. Add garlic and ginger; stir-fry for about 2 minutes until soft and fragrant.
- Add broth and water. Bring to a simmer; add mushrooms and simmer for 10 minutes until mushrooms are soft and broth is flavorful.
- Add instant noodles to the hot broth and simmer for another 5 minutes or until noodles are softened. Stir in scallions.
- Remove from heat and stir in kale and carrots. Top with crunchy panko crumbs and a soft-boiled egg (optional).
- Season with chili oil, hot sauce, sesame oil, 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 and stir for about a minute or until golden brown. Remove and drain on paper towels. Alternatively, toss the panko with a bit of oil and toast in the oven until golden and crispy.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 264Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 5mgSodium: 861mgCarbohydrates: 36gFiber: 3gSugar: 5gProtein: 10g
Asianplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Frequently Asked Questions
How do I make a soft-boiled egg for ramen?
I do this all the time! Bring water to a boil, gently lower in cold eggs straight from the fridge, cover, and simmer for 6 minutes. Plunge them into an ice bath to stop the cooking. Once cool, peel and halve them — you’ll get that perfect jammy yolk.
Can I leave out the mushrooms?
Absolutely. But I always suggest simmering them in the broth for that deep flavor, even if you remove them before serving.
Can I use powdered broth?
Yes! If that’s what you have, use it. Just skip the included ramen seasoning packet. I often keep a good-quality powdered broth on hand for busy nights.
What other vegetables work well?
Spinach, bok choy, napa cabbage, fresh mushrooms — anything quick-cooking and leafy. I love tossing in whatever I have in the crisper drawer.
Can I add meat?
Definitely. Leftover rotisserie chicken is my go-to for a fast protein addition. Thinly sliced beef or even shrimp cooked in the broth at the end works beautifully too.
This quick homemade ramen is one of those recipes I come back to again and again. It’s comforting, easy to customize, and way better than the old dorm-room version. It’s perfect for a chilly evening when you want something warming and homemade without the fuss. Give it a try — I think you’ll love it as much as I do.
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