Easy Homemade Ramen
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Course
Main Course, Soup
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Cuisine
Asian
Easy Homemade Ramen
Description
Easy Homemade Ramen uses common ingredients to build a flavorful noodle soup. The broth is developed by sautéing minced garlic and grated ginger in olive oil before adding chicken broth and shiitake mushrooms to simmer until tender. Yaki-soba noodles, which resemble ramen-style wheat noodles, are added to the simmering broth to soften and blend with the flavors. Fresh baby spinach, grated carrot, and thinly sliced green onions are incorporated last to maintain their texture and color. Halved soft boiled eggs provide a creamy element to the bowl, and optional narutomaki fish cake slices add traditional garnish familiar in ramen dishes.
The soup balances the umami from soy sauce and mushrooms with the brightness of fresh vegetables. The method emphasizes gentle simmering rather than long cooking for freshness and quick assembly. Using packaged noodles simplifies preparation without sacrificing texture.
Serve immediately in large bowls, with eggs placed on top for visual appeal. This ramen works well as a satisfying meal, especially for cooler days or when seeking a homemade version of a classic Japanese noodle soup.
Notes include that yaki-soba noodles used here are found in refrigerated grocery sections and that narutomaki fish cake is mainly decorative but adds traditional character. The recipe adapts from Pinch of Yum.
Ingredients
- 2 egg large
- 1 tablespoon olive oil
- 4 cloves garlic minced
- 1 tablespoon ginger freshly grated
- 4 cups chicken broth reduced sodium
- 4 ounces shiitake mushrooms
- 1 tablespoon soy sauce reduced sodium
- 3 (5.6-ounce) packages yaki-soba noodles seasoning sauce packets discarded, refrigerated
- 3 cups baby spinach
- 8 lices Narutomaki optional*
- 1 carrot grated
- 2 green onions thinly sliced
Instructions
- Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and halving.
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes.
- Whisk in chicken broth, mushrooms, soy sauce and 3 cups water.
- Bring to a boil; reduce heat and simmer until mushrooms have softened, about 10 minutes. Stir in Yaki-Soba until loosened and cooked through, about 2-3 minutes.
- Stir in spinach, Narutomaki, carrot and green onions until the spinach begins to wilt, about 2 minutes.
- Serve immediately, garnished with eggs.
Notes
- Yaki-Soba noodles used here are ramen-style and typically found refrigerated in grocery stores.
- Narutomaki is a decorative fish cake often used as garnish in ramen and can be omitted if unavailable.
User Reviews
Overall Rating
4.9
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