Ramen Recipes

Easy Homemade Ramen

Quick and easy homemade ramen. This broth is simple to make yet bold and flavorful. It’s perfect for pouring over some ramen noodles and loading up with your favorite toppings! This is an easy dinner that everyone will love!

Prep: 5min

Total: 23min

Serving Size: 1 serving

Nutrition Facts: calories 126 kcal, Carbohydrate 9 g, Protein 8 g, Fat 6 g, Saturated Fat 1 g, Cholesterol 7 mg, Sodium 2328 mg, Fiber 1 g, Sugar 4 g, servingSize 1 serving

Ingredients:

• 1 tablespoon sesame oil
• 2 teaspoons garlic, (minced)
• 1 teaspoon ginger paste
• 1 1/2 cups mushrooms, (sliced)
• 4 cups chicken stock (or broth of choice)
• 4 cups water
• 1/4 cup soy sauce
• 5-6 leaves baby bokchoy, (chopped or left whole)
• 4 packs of ramen noodles (throw out those seasoning packets!!)
• salt and pepper (to taste)
• 1 pound grilled chicken, (sliced)
• 2 soft boiled egg, (halved)
• 1/4 cup green onions, (sliced)
• sesame seeds, (for garnish)

Instruction:

1. Add the sesame oil into a large pot and heat over medium heat. Add in the garlic and ginger and sauté for 30 seconds until fragrant.
2. Add in the sliced mushrooms and cook for 3-5 minutes or until softened.
3. Pour in the chicken stock, water, and soy sauce.
4. Bring to a boil and simmer for about 5 minutes.
5. Add the boychoy and simmer for an additional 2 minutes to soften the leaves.
6. Remove the pot from the heat. Place the ramen noodles in the hot pot of broth. Allow the noodles to sit for ONLY a couple of minutes until they loosen and soften up. The noodles will soften quickly, so this should be done right before serving.
7. Divide the ramen, veggies, and broth evenly into bowls.
8. Top the ramen with sliced grilled chicken and soft boiled eggs. Garnish with toppings of choice and enjoy!

Shoyu Ramen

25 minutes is all you need to make this soy sauce based, Japanese style shoyu ramen.

Prep: 5min

Total: 25min

Yield: 2

Serving Size: 1 serving

Nutrition Facts: servingSize 1 serving, calories 397 calories, Sugar 9.1g, Sodium 2532.4mg, Fat 11.2g, Saturated Fat 1.9g, unSaturated Fat 4.2g, Trans Fat 0g, Carbohydrate 54.8g, Fiber 2.3g, Protein 12.9g, Cholesterol 49.3mg

Ingredients:

• 2 packages fresh ramen noodles
• 1 tablespoon sesame oil
• 1 clove garlic (minced)
• 1 1-inch piece ginger (peeled and minced)
• 1/4 cup soy sauce
• 1 tablespoon cooking sake
• 1 cup dashi
• 2 1/2 tablespoons mirin
• 1 cup ramen water (the water the ramen noodles are cooking in)
• 2 ramen eggs (optional)
• menma – pickled bamboo
• dry nori sheets
• chopped scallions
• ground white pepper

Instruction:

1. In a small pot over medium high heat, add sesame oil, garlic and ginger. Sauté for 2 minutes, or until fragrant.
2. Add the remaining ingredients for the soup – except ramen water – and bring to a boil. Lower the heat, cover and simmer on low for 15 minutes. Set aside.
3. Bring a medium pot of water to boil. Add ramen noodles to the boiling water and cook according to directions on the package. For fresh noodles, it shouldn’t be more than 2-3 minutes.
4. Before draining the noodles, scoop 1 cup of ramen water and add it to the shoyu soup. Stir.
5. Drain the noodles and divide them among two bowls.
6. Pour soup into bowls and add desired toppings. Serve immediately.

Quick Homemade Ramen

Take the usual ramen up a notch with this quick homemade ramen. Fresh veggies and herbs make this extra delicious, healthy, and cozy!

Prep: 5min

Total: 25min

Yield: 6

Nutrition Facts: servingSize None, calories 197 calories, Sugar 2.5 g, Sodium 1177.3 mg, Fat 7.7 g, Saturated Fat 2.6 g, Trans Fat 0 g, Carbohydrate 28 g, Fiber 2.6 g, Protein 5.4 g, Cholesterol 0 mg

Ingredients:

• 1 tablespoon sesame oil
• 3 teaspoons grated ginger
• 4 teaspoons grated garlic
• 4 cups broth (I used chicken, but vegetable would also work)
• 4 cups water
• 1 ounce dried shiitake mushrooms
• 2 packages instant ramen (noodles only!)
• 1/2 cup chopped scallions or chives
• 2 cup chopped kale
• 1 cups shredded carrots
• Sriracha to taste
• crunchy golden panko crumbs for topping (see FAQs)

Instruction:

1. Heat the sesame oil in a large skillet over medium low heat. Add the garlic and ginger; stir fry for 2 minutes or until soft and fragrant.
2. Add the broth and the water. Bring to a simmer; add the mushrooms and simmer for 10 minutes or until the mushrooms have softened and the broth is flavorful.
3. Add the instant noodles to the hot liquid and simmer for an additional 5 minutes or until the noodles have softened. Add the scallions and stir to combine.
4. Remove from heat, stir in the kale and carrots, and top with crunchy panko crumbs (see notes) and a soft-boiled egg (optional). Season with chili oil, hot sauce, sesame oil, and/or soy sauce and salt to taste.

The BEST Ramen Recipe! Traditional Shoyu Ramen

FAQ

What are 3 main ingredients for ramen?

How to make actually good ramen?

What is good to put in ramen noodles?

• Sriracha. For those looking to add a different kind of kick in the form of heat, Sriracha is your option! …
• Peanut Butter. …
• Dried Seaweed. …
• Furikake. …
• Kimchi. …
• Miso Paste. …
• Soy Sauce. …
• Eggs.

What is the most popular ramen dish?