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.
Jennifer
Yummy!
Amanda
Great recipe, thanks!
Kristen Chidsey
So glad you enjoyed Amanda!
Abby
EASY AND AMAZING!
thank you so much for sharing this. My husband and I loved it. Can’t wait to make it again! If you’re not into red pepper I would recommend just a shake of it. I also used brown rice ramen noodles and it was great.
Kristen Chidsey
I am so glad you and your husband enjoyed Abby!
Robyn
This was super easy to make and delicious. All three of my children devoured it! We can’t do miso; however, I found a garbanzo bean miso that is soy free, and it worked magic! Thank you for a lovely scaffolding to follow for a recipe.
Kristen Chidsey
I love hearing your kids loved this so much. Thank you for taking the time to leave a review.
lucia barnett
I might have been confused about what 2 tbs of peppers meant because I used crushed red pepper and it was almost inedible it was so spicey.
Kristen Chidsey
Oh goodness Lucia! That would be spicy! The recipe call for 2 tablespoons minced red pepper--which is fresh, sweet red bell pepper.
John P Foley
I'm guessing you take a French knife and half the soft boiled egg and spoon it out for the soup garnish?
Kristen Chidsey
I actually gently peel the egg and then cut in half 🙂
Sandra Babu
thanks for the recipe. i love ramen, so i'll try this recipe
Kristen Chidsey
I hope you enjoy!
Andrew
It's good,really good.
Kristen Chidsey
Love hearing that Andrew! Thank you!
Aimee Shugarman
This came out perfect, so much flavor!
Kristen Chidsey
That's what I love to hear! Thanks Aimee!
Amanda
It is pouring rain during this quarantine gloomy Thursday. But dang this soup make my day a whole lot better. Never made ramen before but figured I’d give it ago since I had the basic ingredients for this. This was sooo good and super easy. Omitted the pepper because I didn’t have any and added cabbage since that’s what I had on hand. This was out of this world. Next time I’ll go lighter on the sriracha because I didn’t know how spicy it would be. But still enjoyed it even with my mess up
Kristen Chidsey
I am so glad this soup made your day--hearing that made mine! Thank you so much!
Sandi
This hot ramen would be perfect for a cold winter's day!