We recently discovered a local ramen restaurant that is insanely good and I wanted to find a way to make easy homemade ramen so I could eat it without having to get bundled up to go get it or pay extra for DoorDash to bring it to me.
I scoured the Internet for an easy homemade ramen recipe and found more than I could make sense of, but with a little from one and a little from another, I was able to cobble together one of my own… with a few shortcuts to make it perfect for a quick weeknight option.
If you’re a newbie to the easy homemade ramen game like I am, here are a couple of notes.
Getting Started with Homemade Ramen
You don’t have to to have a ton of ingredients.
Some homemade ramen is filled with proteins and veggies, but I kept mine relatively basic.
You can use bouillon in place of broth.
I used both because I didn’t have enough canned broth on the shelf.
The eggs are the best part.
I didn’t use any other protein, but the egg made the broth thicker and SO good.
I used frozen noodles.
I found them at Wegmans in the freezer section and they were perfect. I just added them at the end and they were ready in moments.
Don’t forget the mirin.
It adds an awesome flavoring, but don’t panic if you don’t have it on hand.
You can use rice wine vinegar in its place, but you’ll need to add sugar to counteract the sourness (1/2 teaspoon of sugar for each tablespoon of rice wine vinegar you use).
What to serve with your ramen.
Honestly, ramen is a one pot meal for me, but my kids are big and hungry and they LOVE food. Soup is never enough.
I served our ramen with fried cabbage (I threw some on top of my ramen, yum!), white rice and teriyaki chicken.
Soy Vey Veri Veri Teriyaki is our favorite teriyaki sauce and I just marinated the chicken for an hour and then stir fried it – it’s literally one of their favorite things to eat.
How I Made My Easy Homemade Ramen
- 1 T sesame oil
- 2 t diced garlic
- ½ c diced onions
- 3 t ginger powder
- 5 c chicken stock
- ¼ c mirin
- ¼ c soy sauce
- 2 c sliced mushrooms
- 1 cup thinly sliced carrots
- 2 eggs
- Ramen noodles (I used 3 packages)
- Heat the oil in a large pan.
- Add the onions and garlic, cook until softened.
- Add mushrooms and sauté for two minutes, until brown and beginning to soften.
- Add all ingredients EXCEPT for the noodles.
- Bring to a boil and simmer for 5 - 10 minutes to boil eggs (5 minutes for medium boiled, 10 for hard - I ONLY like hard boiled eggs).
- When eggs are finished, remove to cold water and add noodles.
- Peel eggs and slice in half.
- Divide noodles and broth into 4 bowls and top with an egg.
Other Easy Meals to Try
Not in the mood for ramen? That’s cool! Try one of these easy recipes instead!