Making delicious Ramen is not hard! Made with rich broth, crisp-tender vegetables, and ramen noodles, this recipe for Homemade Ramen comes together fast and is so much healthier and tastier than ramen packets.
Homemade Ramen
I know that most people eat chicken noodle soup when they are not feeling well, but I tend to opt for a big bowl of Ramen Soup.
Filled with rich broth and hearty noodles, I always feel comforted after a bowl of ramen. Not to mention the garlic and ginger in ramen soup help to clear up congestion.
According to Wikipedia, Ramen is a Japanese soup that is made with a mushroom or beef broth, Chinese wheat noodles, and topped with meat, veggies, poached eggs, and/or seaweed.
When most people think of making Ramen at home, they picture opening a dry packet of ramen noodles with pre-packaged seasonings and digging in. And I get it, but homemade ramen is SO much better tasting and SO much better for you.
My recipe for Vegetarian Ramen is ready in less than 30 minutes and is just as good as any traditional Japanese Ramen or ramen you get at an expensive ramen shop.
Notes On Ingredients
- Broth: Use mushroom, vegetable, or chicken broth as the base for the ramen. Mushroom broth will be incredibly flavorful, but is much harder to find and more expensive. I typically use homemade vegetable broth.
- Ginger: Be sure to use peeled, grated fresh ginger root, not dried ginger powder.
- Vinegar: Rice wine vinegar or mirin is best when making ramen.
- Miso Paste: Miso paste is made from fermented soybeans and adds a delicious, rich flavor. If you don't have it on hand, you may want to add in a bit more soy sauce.
- Mushrooms: I like to use shitake mushrooms, but baby portabella mushrooms or oyster mushrooms are good substitutes.
- Greens: I find the tops of bok choy to be perfect for this Ramen recipe, but you can use napa cabbage, kale, or spinach or omit the greens altogether.
- Ramen Noodles: For ramen noodles, use packaged ramen noodles or refrigerated ramen noodles. Just be sure to discard any flavor packets that may accompany the noodles.
- Toppings: The toppings for Ramen are up to you. I recommend shredded carrots, diced green onions, diced red peppers, a soft boiled egg, Sriracha, and/or dried seaweed.
How to Make Homemade Ramen
- Combine, broth, garlic, ginger, soy sauce, vinegar, and miso paste together in a large saucepan.
- Bring the broth to a boil and reduce to a simmer and simmer for 10 minutes.
- Add the sliced mushrooms, minced red pepper, and bok choy into the broth. Simmer for 10 minutes until greens begin to wilt.
- After 10 minutes, add in the ramen noodles and cook according to package directions, this is typically around 3 minutes.
- Dish the ramen into serving bowls and top with your favorite toppings.
Recipe Modifications
- Adding Meat: To make a heartier version of ramen, add cooked shredded chicken or pork to the ramen along with the noodles to warm the meat through.
- Lower-Sodium: I recommend using low-sodium broth and low-sodium soy sauce to help control the level of sodium in this ramen. carrots and peppers), something creamy (soft boiled egg) and something spicy (Sriracha).
More Homemade Asian-American Recipes
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If you tried this Homemade Ramen, I would love for you to leave a comment and review below.
Easy Homemade Ramen
Ingredients
- 4 cups mushroom or vegetable broth reduced sodium
- 3 cloves garlic minced
- 2 teaspoons fresh ginger root grated
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- ½ cup shitake mushrooms sliced
- 2 tablespoons red pepper minced
- 9 ounces ramen noodles about 3 packages
- 1 tablespoon white miso paste optional
- 2 cups bok choy greens thinly sliced
Toppings for Ramen
- 4 soft boiled eggs
- 1 large carrot grated
- 2 green onions chopped
- 1 small red pepper diced
- Sriracha
- Dried Seaweed optional
Instructions
- Pour vegetable or mushroom stock into a large saucepan. Add in minced garlic, freshly grated ginger, soy sauce, rice wine vinegar, and miso if using. Bring the broth to a boil and reduce to a simmer.
- Add in sliced mushrooms, red pepper, and bok choy into the broth, and simmer for 7-10 minutes, or until greens are wilted.
- Add in packaged ramen noodles (discard seasoning pack) and cook according to package directions–about 3 minutes.
- Dish up cooked ramen into serving bowls and top ramen as desired.
Jill
Delicious! I will make this again!
Mother of Girls
My family is all sick with a stomach virus right now, and when we’re sick, we look for water based soup and teas to stay hydrated and keep something in our tummies. This fit the bill. We left out all toppings just because vomiting anything more than noodles and broth would feel awful. My husband made the broth to your specifications and included some sesame oil for that extra flavor. I had a box of Ocean’s Halo Organic ramen noodles specifically to make ramen bowls on our meal plan this week before this virus took over our family. The flavors are amazing! Being in the Chicago suburbs, I have a lot of trendy restaurants and pop-ups serving really good ramen among other things. So I think I can safely say this is on par with those establishments. Thanks for a great recipe. And when we are all feeling better, I will make this again with toppings! Can’t wait!
Kristen Chidsey
What a huge compliment for this ramen recipe to be compared to Chicago ramen restaurants. Thank you! That said, feel better soon!
Monica Weatherspoon
This was perfect and delicious! Thank you so much for the recipe. I feel much better giving this to my son than the packaged kind. I was so worried about finding a great broth recipe, but my son (and all of us) loved the broth! It was easy, and when I made some for my husband, it only took me 10-15 minutes once I knew what I was doing.
Kristen Chidsey
I am so glad you enjoyed---gotta love a fast, yet healthier recipe!
Four
Very tasty! Will definitely come back to the this ^^
Meghan
I’m so sorry! I was so excited to tried this and it smelled so good, but the broth tasted terrible! We followed the recipe, I’m wondering if we were expecting it to be more like Pho and it just wasn’t the same? 😰
Kristen Chidsey
Hi Meghan! I hate hearing you did not enjoy this soup. If you were expecting pho, this would be completely different. Pho is a really rich, yet light meat broth with less additional flavors.
Nicole
If I make ahead of time - will it keep in refrigerator and heat up as well? Wondering how the BokChoy and noodles hold up in broth overnight?
Kristen Chidsey
Hi Nicole. I have reheated with success. The noodles do get a bit softer and swell, but we still enjoy!
Lena
Tasted really good! But only served 2 people... I don't know why it said 4 (unless you're into REALLY small servings lol). Last minute I had to double the broth and the noodles and didn't have time to double the veggies... ended up feeling kind of empty 🙁 I'm excited to make it again though with double everything! I added mensa, a cup and a half of mushrooms, and half as much ginger and it tasted great!
Kristen Chidsey
Hi Lena! I am glad you enjoyed but sorry you did not feel the serving size was adequate.
Doris
Due to the pandemic, my hubs and mines plans of vacationing to Japan this summer got cancelled. I decided to make a Japan theme night at home, and of course we needed a ramen dish for dinner. I picked this one because it seemed easy enough for a beginner. (I only had made packaged ramen before) This was a hit! We finished the whole pot.
I opted to Japan ramen noodles instead of the instant kind. I wanted a more quality and authentic texture for the noodles. This recipe was so flavorful and fun to make. Quite elaborate, but well worth the time. I've also never had any other kind of ramen besides instant beef/chicken. This was a whole new experience for my taste buds. So glad I picked this one. I will be making it again!
Kristen Chidsey
Hi Doris! I am so sorry your vacation plans were cancelled. But I am glad you found this recipe, made the best of a disappointing situation and enjoyed! I hope you enjoy many times again and I hope you get to take that trip soon!