Easy Homemade Ramen
Made with a rich broth, crisp-tender vegetables, and perfectly cooked noodles, this easy ramen delivers far less sodium and far more flavor.
Servings: 4
Equipment
- Large Saucepan (this one lasts forever and heats evenly)
Ingredients
- 4 cups reduced-sodium broth mushroom, chicken, or vegetable
- 3 cloves garlic minced
- 2 teaspoons peeled, grated fresh ginger root grated
- 1 tablespoon soy sauce or Tamari
- 1 tablespoon rice wine vinegar
- 1 tablespoon white miso paste optional
- ½ cup shiitake mushrooms sliced
- 2 tablespoons red pepper minced
- 2 cups bok choy greens thinly sliced
- 9 ounces ramen noodles about 3 packages
- toppings of choice soft boiled eggs, shredded carrots, green onions, Sriracha, dried seaweed, etc.
Instructions
- Combine 4 cups reduced-sodium broth, 3 cloves garlic, 2 teaspoons peeled, grated fresh ginger root, 1 tablespoon soy sauce, 1 tablespoon rice wine vinegar, and 1 tablespoon white miso paste in a medium saucepan. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium-low, cover, and simmer for 5-10 minutes, just to let the flavors meld together.
- If desired, add ½ cup shiitake mushrooms, 2 tablespoons red pepper and 2 cups bok choy greens into the simmering broth, and cook for 5-7 minutes, or until greens are wilted, yet still vibrant.
- Add in packaged 9 ounces ramen noodles (discard seasoning pack) and cook according to package directions. Typically this is 2-3 minutes.
- Dish up cooked ramen into serving bowls and top ramen as desired.
Video
Notes
Nutrition is calculated without toppings and using Halo Ramen noodles.
Adding Vegetables: Mushrooms, red peppers, and bok choy are optional additions. Feel free to omit. You can also use kale or napa cabbage as a substitute for the bok choy.
Ginger: Only freshly grated ginger is recommended, NOT ground ginger.
Miso: You can find white miso paste in the refrigerated section of most grocery stores by the tofu. Feel free to replace with additional soy sauce.
Lower-Sodium: Use low-sodium broth and low-sodium soy sauce to help control the level of sodium in this ramen.
More Broth: Feel free to double the broth, soy sauce, miso, garlic, ginger, and soy to create a ramen with a more broth-to-noodle ratio.
Leftovers: Store any leftover ramen soup in an airtight container for up to 3 days. Reheat with additional broth and top as desired.
Nutrition
Calories: 262kcal | Carbohydrates: 48g | Protein: 14g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 653mg | Potassium: 415mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1742IU | Vitamin C: 23mg | Calcium: 72mg | Iron: 4mg
