Name: Quick and Easy Homemade Ramen
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 Servings
Cuisine: Asian
Ingredients: 2 packs ramen noodles (3 oz each pack); 1 tbsp sesame oil; 3 cloves garlic; 1 tbsp fresh ginger; 4 cups vegetable broth; 1 tbsp white or yellow miso paste; 2 tablespoons soy sauce; 1 tsp rice vinegar; 2 teaspoons sriracha or chili paste; 1 cup sliced fresh shiitake mushrooms; 2 green onions; 2 soft-boiled eggs; 1 large handful baby spinach or bok choy; 0.5 cup carrots; Optional toppings:

From the Cook

1/10

Quick and Easy Homemade Ramen

Food with Feeling Verified

Ingredients

Warning0 allergens identified

Instructions

This recipe also lives on Food with Feeling. Show them some love by checking it out! 😊

Check out original post! 😊

Original PostView

Instructions

Cook the noodles. Bring a pot of water to a boil and cook the ramen noodles according to package directions. Drain and divide into 2 ramen bowls.

Prepare the mushrooms (if dried). If using dried shiitake mushrooms, soak them in hot water for about 10–15 minutes until softened, then slice. Reserve a few tablespoons of the soaking liquid to add to the broth for extra umami, if desired.

Make the broth. In a large pot, heat the sesame oil over medium heat. Add the garlic, ginger, and shiitake mushrooms. Sauté for 3–4 minutes until fragrant and lightly softened.

Build the flavor. Stir in a splash of the broth, miso paste, soy sauce, rice vinegar, and sriracha. Whisk to fully dissolve the miso. Add in the remaining broth and bring to a gentle simmer and cook for about 5 minutes. Taste and adjust seasoning – add more soy sauce for saltiness or more chili for spice.

Add the veggies. Toss in the spinach (or bok choy) and shredded carrots. Let them wilt slightly, about 1–2 minutes.

Assemble the bowls. Divide the cooked noodles between two bowls. Ladle the hot broth, mushrooms, and veggies over top. Add sliced green onions, soft-boiled egg halves, and any other desired toppings. Sprinkle with sesame seeds and enjoy immediately!

Notes

Storage Instructions:

Fridge: Store broth + noodles separately in airtight containers for up to 3 days.

Freezer: The broth freezes beautifully for up to 2 months (freeze without noodles, spinach, or eggs).

Reheat: Warm broth on the stove, then add fresh or reheated noodles right before serving.

Smart Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Master the Miso Paste Technique 🍶
Dissolve miso paste in a small bowl with a ladle of hot broth before adding to the pot to prevent clumping and ensure a silky, well-integrated broth.
Infuse Aromatics for Depth 🧄
Toast minced ginger and garlic in sesame oil for 30 seconds before adding broth—this blooms their essential oils and transforms the broth's flavor profile dramatically.
Perfect Soft-Boiled Eggs Timing ⏱️
Boil eggs for exactly 6.5 minutes for a jammy yolk; start timing once water reaches a rolling boil and immediately ice-bath them to stop the cooking process.
Build a Flavor Layer with Rice Vinegar 🎯
Add a splash of rice vinegar at the very end for brightness and complexity—it cuts through the richness of sesame oil and elevates the broth from good to restaurant-quality.
Toast Noodles Before Cooking 🍜
Briefly toast dry ramen noodles in a skillet for 1-2 minutes before boiling to enhance their nutty flavor and prevent them from becoming mushy in the broth.