Description
When you’re craving a steaming bowl of comfort that’s ready in minutes, this homemade ramen noodle soup delivers rich broth, springy noodles, and a rainbow of toppings you can customize to your heart’s content.
Ingredients
Scale
- 4 cups chicken or vegetable broth
- 2 cups water
- 2 tablespoons soy sauce
- 1 tablespoon miso paste (optional for extra depth)
- 1 tablespoon sesame oil
- 2 garlic cloves, finely minced
- 1-inch piece of fresh ginger, thinly sliced
- 2 packs instant ramen noodles (discard seasoning packets)
- 2 boiled eggs (soft or hard—your choice)
- ½ cup cooked, shredded chicken (optional)
- ½ cup sliced mushrooms (shiitake, button, or your favorite)
- ¼ cup sliced green onions
- ½ cup baby spinach or bok choy
- 1 tablespoon sesame seeds (optional garnish)
- 1 tablespoon chili oil or sriracha (optional for spice)
Instructions
- Build the broth.
- In a large pot, add broth, water, soy sauce, sesame oil, garlic, ginger, and miso paste if using. Warm over medium heat, stirring until the miso blends in and the broth starts to gently simmer.
- Cook the noodles.
- Drop in the ramen noodles and cook for 3–4 minutes, stirring once or twice so they don’t clump.
- Add the veggies.
- Toss in mushrooms and spinach (or bok choy) right into the simmering broth. Cook just until the vegetables soften, about 2–3 minutes.
- Assemble your bowls.
- Divide noodles evenly between bowls. Ladle the hot broth and vegetables over them.
- Finish with toppings.
- Halve the boiled eggs and arrange them on top. Add shredded chicken if desired, sprinkle with green onions and sesame seeds, and drizzle with chili oil or sriracha for a kick.
- Serve and enjoy.
- Serve steaming hot with extra add-ins like nori, corn, tofu, or bamboo shoots if you want to make it extra special.
Notes
Tips & Variations
- For a vegetarian ramen, skip the chicken and stick to veggie broth.
- Adjust the saltiness by adding more soy sauce or miso to taste.
- Best eaten fresh, but you can refrigerate the broth and toppings separately for up to 2 days. Reheat gently to avoid mushy noodles.
- Prep Time: 10 minutes
- Cook Time: 10-15 minutes
- Category: Dinner