Ditch the ramen packets and make your own using this easy recipe for Homemade Ramen Soup! Made with rich broth, crisp-tender vegetables, and ramen noodles, not only does Homemade Ramen taste better, but it is better for you!
Who else lived on packets of ramen soup as a broke college student? I tended to always have them on hand for a cheap and easy meal I could make in my dorm room in minutes.
Now I opt to make Homemade Ramen, which happens to still be a quick and easy meal. But the homemade version trumps those packets 100-fold in terms of flavor and nutrition. You are going to love this recipe for ramen!
Reasons To Love Homemade Ramen
- Quality Control. While tasty, those seasoning packets in store-bought ramen are incredibly high in sodium, filled with preservatives, and often contain MSG. You leave all those additives on the shelf when you make ramen yourself.
- Quick and Easy Recipe. Using a few key ingredients to develop rich flavor, this Ramen Soup comes together in less than 30 minutes, with little hands-on prep. While that is longer than it takes to make a packet of ramen, this homemade version rivals traditional Japanese Ramen or ramen you get at an expensive ramen shop.
- Fresh and Flavorful. Homemade Ramen is filled with fresh ginger, garlic, and veggies, which produces a soup that is filled with nutrients and flavor.
- Soul-Satisifying. Filled with rich broth and hearty noodles, I always feel comforted after a bowl of ramen, much like I do after a bowl of chicken soup. Not to mention the garlic and ginger in ramen soup help to clear up congestion.
- Customizable. You can make ramen the way you like it. Add veggies of choice, add some shredded chicken or leftover grilled shrimp, or swap out the vegetable broth for chicken stock, beef broth, or mushroom broth.
Ingredients Needed for Homemade Ramen
- 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 gingerroot, not dried ginger powder. Store the peeled gingerroot in the freezer and grate directly from frozen for future use.
- 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 a bit more soy sauce to duplicate the umami flavor miso adds to ramen.
- 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 adding something crunchy and something creamy for texture. Shredded carrots, diced green onions, diced red peppers, a soft-boiled egg, Sriracha, and/or dried seaweed are all great options.
recipe modifications
- Adding Meat: To make a heartier version of ramen, add cooked shredded chicken, shrimp, or cooked and diced pork chops 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.
- 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.
∗Tips for Making Homemade Ramen∗
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
- Simmer the Broth. To develop a rich, nuanced ramen, simmer the broth, garlic, ginger, soy sauce, vinegar, and miso together for at least 10 minutes.
- Add Veggies. While adding vegetables is optional, that is one way to amp up the nutrients and flavor in ramen. After simmering the broth, add in vegetables of your choice and simmer until just crisp-tender, which will vary between 5-10 minutes, depending on the vegetables you add.
- Follow Package Directions. There is a wide variety of ramen noodles on the market, so be sure to cook them according to the package instructions for best results.
- Add Toppings. I recommend adding something crunchy, like shredded raw carrots, something creamy, like a soft-boiled egg, and something spicy, like hot sauce, to make the best ramen.
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If you tried this recipe for Homemade Ramen, I would love for you to leave a comment and review below.
Easy Homemade Ramen
Made with rich broth, crisp-tender vegetables, and ramen noodles, not only does Homemade Ramen taste better, but it is better for you!
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Servings: 4
Calories: 227kcal
Ingredients
- 4 cups reduced-sodium mushroom, chicken, or vegetable broth
- 3 cloves garlic minced
- 2 teaspoons peeled, grated 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. Typically this is 2-3 minutes.
- Dish up cooked ramen into serving bowls and top ramen as desired.
Notes
Nutrition is calculated without toppings.
Cabbage: Feel free to use sliced napa cabbage in place of bok choy greens.
Ginger: Only freshly grated ginger root is recommended, NOT ground ginger powder.
Adding Meat: To make a heartier version of ramen, add cooked shredded chicken, shrimp, or cooked and diced pork chops to the ramen along with the noodles to warm the meat through.
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: 227kcal | Carbohydrates: 33g | Protein: 8g | Fat: 2g | Sodium: 1265mg | Potassium: 151mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2065IU | Vitamin C: 16.4mg | Calcium: 59mg | Iron: 3.1mg
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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!