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.
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.
- 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
- 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
- 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.