Easy Homemade Ramen

 Enjoy delicious, Easy Homemade Ramen at home with this tasty recipe! Fresh veggies and savory flavors turn into this fast and easy Asian-inspired soup. Want another ramen option? Change it up a bit with Ramen Stir Fry.

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Who Knew Homemade Ramen Was So Easy?

Homemade Traditional Ramen is a big thing these days and I’ve jumped headfirst into the delicious abyss. And it is good. Oh so good. Noodles in a tasty broth are my jam. If you’re looking for an authentic recipe for ramen, this isn’t it. BUT, if you’re looking for a yummy soup that your kids will eat, this is it!! I’ve added lots of veggies and mushrooms to beef it up and make up for the fact that there is no meat in this recipe.

Love Asian dishes? Check out these: Korean Beef, Kung Pao Chicken (Family Favorite!), Asian Slaw Recipe with Peanuts, and Sesame Noodle Salad.

How to Make Homemade Ramen

Ramen isn’t as hard as it looks to make. You can get show stopping fabulous results with just a bit of effort. For full recipe details and ingredients see the recipe card down below! Here is what you can expect when making this recipe.

Saute Onion + Carrot

In a large pot, heat olive oil. Sauté onion and carrot until onions are translucent.

Stir in garlic and mushrooms until fragrant.

Add Ramen Noodles, Flavoring Packets + Water

Add in ramen noodles, flavoring packets, and recommended amount of water according to package directions. Stir in enough chicken broth to create 8 cups of liquid in total. Bring to a boil.

Can I Use a Different Broth?

Yes! If you’re vegetarian or looking for vegan ramen options, simply replace this with vegetable broth. Beef and pork broth also go really well in this dish. I do recommend using a liquid broth over a powdered soup base for your vegan or vegetarian ramen. The flavor of liquid broth packs a stronger punch, in my opinion.

Add Soy Sauce, Sesame Oil + Chard

Stir in soy sauce tasting it as you go. Stir in sesame oil and chard.

Serve Ramen Hot with Garnishes

Once noodles are cooked, serve ramen hot and garnish with chopped green onion, radishes, boiled eggs, and black sesame seeds. (These veggies are optional, but really add to the umami of this dish!)

Storing Leftover Ramen

Unfortunately, ramen doesn’t keep well. This is because of the noodles soaking in the broth and becoming soggy.

If you want to enjoy this your ramen for a couple of days I would suggest boiling the noodles separately from the broth and veggies. That way the ramen noodles can be added to the warmed up broth whenever you’d like.

Make sure to cover and refrigerate and it should last up to 5 days!

Love Homemade Ramen? More Asian Recipes to Try!

• Honey Glazed Salmon with Sesame Seeds
• 15 Minute Chow Mein Recipe
• Korean Beef
• Easy Pork Potstickers

The printable recipe is below. Be sure to save, print, and share this great Ramen recipe! Have a wonderful day, friends!!

Homemade Ramen

Katie Cooksey

Enjoy delicious, easy Homemade Ramen at home with this tasty recipe! Simple ingredients turn into this fast and Asian-inspired soup.

5 from 4 votes

 Print Recipe Pin Recipe

Prep Time10minutes mins

Cook Time30minutes mins

Total Time40minutes mins

CourseDinner

CuisineAsian

Servings4 servings

Calories203 kcal

Ingredients

 

 

• 2 tbsp olive oil
• 1 large onion diced
• 1 1/2 cups carrot diced
• 3 cloves garlic minced
• 3.5 oz shiitake mushrooms
• 1 lb ramen noodles
• 1 chicken bouillon cube
• 4-6 cups chicken broth
• 1-2 tbsp soy sauce
• 1 tbsp sesame oil
• 3 cups red chard chopped
• green onion
• sliced radishes
• soft boiled eggs
• black toasted sesame seeds

Instructions

 

• In a large pot, heat olive oil over medium heat. Sauté onion and carrot for 4 minutes or until onions are translucent.
• Stir in minced garlic and mushrooms until fragrant, and cook for about 1 1/2 minutes.
• Add in ramen noodles, bouillon, and 1 cup of water. Stir in enough chicken broth to create 8 cups of liquid in total. Bring to a boil.
• Stir in soy sauce, 1 tablespoon at a time, tasting as you go. Stir in sesame oil and chard.
• Once noodles are cooked, serve soup hot and garnish with chopped green onions, radishes, a soft-boiled egg, and black sesame seeds.

Notes

*I used these udon noodles (found at Fred Meyer) because I couldn’t find actual legit fresh ramen noodles and didn’t feel like using the $0.15 ramen packs, though either of those would and could work.

Nutrition

Calories: 203kcalCarbohydrates: 21gProtein: 5gFat: 11gSaturated Fat: 1gSodium: 1376mgPotassium: 578mgFiber: 3gSugar: 5gVitamin A: 9670IUVitamin C: 30.1mgCalcium: 54mgIron: 1.4mg