In This Most: Everything You Need For Homemade Ramen
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Ingredients You’ll Need For This Recipe
It’s a quick one! Without it, making homemade ramen wouldn’t be simple.
- Ramen noodles (we only need our traditional Maruchan package; seasoning not included!)
- Garlic and ginger
- Broth (chicken or veg)
- Dried shiitake mushrooms
- Veggies like carrots or kale
- All of your preferred garnishes, such as panko, egg, chili oil, etc.
Now let’s get cooking!
Favorite Products For Eating Ramen
Ways To Dress Up This Ramen
This recipe’s beauty lies in its absolute blank canvas quality. You can customize it and add extras to make it uniquely yours!
Here are some options to consider if you need some guidance:
- Soft-boiled egg
- Crunchy panko (see details in the FAQ below)
- Scallions or chives
- Sesame seeds
- Toasted sesame oil
- Corn
- Chili oil
- Nori (dried seaweed)
- Gochujang and kimchi
- Sriracha
- Shredded chicken or thinly sliced beef or pork
Heat a few tablespoons of oil in a large skillet over medium heat to make crunchy golden panko crumbs. When the panko is added, stir for no more than a minute, or until golden brown. Remove and place on paper towels to drain. To make the panko crispy and golden, you can also toss it in a little oil and toast it in the oven.
Yes, you can replace them with almost any vegetable or omit them completely. To give the broth a nice umami flavor, we would advise cooking the mushrooms for a little while longer. Then, just remove the mushrooms before serving.
Fortunately, it’s very simple: bring a pot of water to a boil over the stove. Place your egg directly from the refrigerator and cover the pot. Boil the egg for 6 minutes. After removing the egg, place it in a bath of ice water. Place your gorgeous jammy egg on top of your ramen after removing the shell and cutting it in half.
Sure! Liquid broth levels up this recipe but you can skip the ramen seasoning packet and swap just about any powdered broth in its place. We like this powdered soup base. (Affiliate link)
Good news – you can order them online here. (affiliate link)
Yes, we’ve used both toasted sesame oil and regular. (affiliate links)
Source Notes: This recipe is what I make at home when I want to enjoy the grocery store 50 cent packaged ramen, but with a little more freshness and fanciness. True Japanese ramen is a work of art and is worth a) trying, if you have access to it! and b) learning more about it. In the Twin Cities I really enjoy Tori Ramen (their Bali ramen is my favorite). I also love the Ivan Ramen cookbook for a really interesting look at the ramen making and eating process (like… slurping is a good thing!). And like I mentioned before, Nami’s website Just One Cookbook is a great resource for authentic Japanese food.
- Author: Pinch of Yum
- Total Time: 25 minutes
- Yield: makes 6 heaping 1-cup servings 1x
Try this easy homemade ramen to kick it up a notch from the typical This is even more tasty, healthful, and cozy with fresh vegetables and herbs!
- 1 tablespoon sesame oil
- 3 teaspoons grated ginger
- 4 teaspoons grated garlic
- Four cups of broth (vegetable would work as well; I used chicken).
- 4 cups water
- 1 ounce dried shiitake mushrooms
- 2 packages instant ramen (noodles only!)
- 1/2 cup chopped scallions or chives
- 2 cup chopped kale
- 1 cups shredded carrots
- Sriracha to taste
- crunchy golden panko crumbs for topping (see FAQs)
- In a big skillet, warm the sesame oil over medium-low heat. Stir-fry the ginger and garlic for two minutes, or until they are soft and fragrant.
- Add the broth and the water. Bring to a simmer, add the mushrooms, and simmer until the broth is flavorful and the mushrooms have softened, about 10 minutes.
- When the instant noodles are added to the heated liquid, simmer for a further five minutes, or until the noodles are tender. Add the scallions and stir to combine.
- Take off the heat, mix in the carrots and kale, and garnish with a soft-boiled egg (optional) and crispy panko crumbs (see notes). Add salt and your preferred amount of chili oil, hot sauce, sesame oil, or soy sauce to season.
Heat a few tablespoons of oil in a large skillet over medium heat to make crunchy golden panko crumbs. When the panko is added, stir for no more than a minute, or until golden brown. Remove and place on paper towels to drain. To make the panko crispy and golden, you can also toss it in a little oil and toast it in the oven.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-Inspired
Keywords: homemade ramen, easy homemade ramen, ramen noodles
