Quick and Easy Homemade Ramen

If you’ve ever stood in your kitchen staring at a packet of store-bought ramen and thought, “I deserve better than this salty little envelope,” this Easy Homemade Ramen is for you. It’s cozy, full of miso and shiitake goodness, and shockingly simple for how fancy it tastes. Basically: restaurant vibes, pajama-level effort!

Author: Food with Feeling

Meal Type: Peanuts Free

Cuisine: Asian

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 2 Servings

Calories: 673 kcal per serving

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 - eggs
1 large handful - baby spinach or bok choy
½ cup - carrots
Optional toppings:

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!
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