Quick and Easy Homemade Ramen

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!

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.