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; 1 large handful baby spinach or bok choy; 2 soft-boiled eggs; 0.5 cup carrots; Optional toppings:

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Quick and Easy Homemade Ramen

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Ingredients

Warning0 allergens identified

Quick and Easy Homemade Ramen

2 packs ramen noodles (3 oz each pack)(discard seasoning packets if using instant)

1 tbsp sesame oiltoasted or regular

3 cloves garlicminced

1 tbsp fresh gingergrated

4 cups vegetable brothbone broth or other meat based broths work as well

1 tbsp white or yellow miso paste

2 tablespoons soy sauce

1 tsp rice vinegar

2 teaspoons sriracha or chili pasteto taste

1 cup sliced fresh shiitake mushroomsor ½ cup dried shiitake mushrooms, rehydrated and sliced

2 green onionssliced

1 large handful baby spinach or bok choy

2 soft-boiled eggsoptional for vegetarians, omit for vegan

½ cup carrotsshredded

Optional toppings: sesame seeds, nori strips, tofu cubes, corn, or extra mushrooms

Instructions

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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.

Nutrition

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Tips & Tricks (5)

Bloom Your Miso Paste 🌸
Whisk miso paste with a small amount of warm broth before adding to the pot to prevent clumping and ensure smooth, creamy distribution throughout your broth.
Toast Your Sesame Oil Last ⏱️
Add sesame oil in the final 30 seconds of cooking or drizzle directly into individual bowls to preserve its delicate nutty aroma and prevent volatile flavors from cooking off.
Ginger-Garlic Infusion Technique 🧄
Slice ginger and smash garlic cloves, then simmer them in the broth for 3-4 minutes before removing to build deep umami flavor without overwhelming the dish with raw spice.
Shock Your Noodles 🍜
Cook noodles separately and immediately transfer to an ice bath for 10 seconds to stop cooking and achieve the perfect chewy texture that won't become mushy in hot broth.
Build Umami Layers 🍄
Briefly sauté fresh shiitake mushrooms in sesame oil before adding to broth—this caramelization releases glutamates that create restaurant-quality depth and richness.