Super Easy Homemade Ramen

5 from 1 vote
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This easy homemade ramen will sooth all your takeout cravings. It’s a one pot, delicious flavor powerhouse full of nutritious veggies.

okay, I will admit I am not a frequent ramen eater, but when I crave it I crave it desperately. I have shared this recipe with a few of my ramen loving friends and it has been approved for top notch takeout flavor.

Up close photo of ramen in a bowl.
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Why Make Easy Homemade Ramen

Well, first off, you get to control what goes into the soup. You get to use lots of veggies and healthier ingredients. This homemade ramen will save you lots of money on takeout and it will satisfy your cravings. This ramen is perfect for vegetarians, you can skip the soft boiled eggs and have it as is for a great nutritious vegan meal.

Ingredients Needed

Homemade Ramen ingredients laid out on a grey table.

Dry Ramen. Just the noodles, we do not need any flavor packets or sauce. This is the one I use

Broth. You can use veggie broth or chicken broth. Use veggie if making vegetarian!

Sesame Oil.

Sliced Mushrooms.

Carrots.

Kale. Spinach will also work, but chopped kale holds up better in the broth.

Fresh ginger.

Fresh garlic.

Cilantro.

Jalapeño for spice. optional

Fish Sauce. If vegetarian, use soy sauce in place.

Sriracha.

Panko or Bread Crumbs. For a toasted topper.

Green onions.

Optional toppings: Soft boiled eggs (7 minute eggs), chili sauce, sliced limes.

How To Make This Recipe

Step one. Using a large 5 quart pot, on medium heat add the sesame oil to the pot. Add in chopped garlic and ginger and saute for about 2 minutes. Next add in mushrooms and carrots. Saute for about 5 minutes more.

Step two. Add in the broth, water, fish sauce or soy sauce, sriracha and any added salt needed. Add in the Zucchini last. Bring to a simmer, about 10 minutes. Once it is simmering, add in raw ramen noodles and cover.

Step three. Simmer the mixture for about 10 more minutes to combine flavors and soften ramen. While it is simmering, add sesame oil to a pan and on medium high heat, add in the panko or breadcrumbs.

Step four. Toast the crumbs until golden brown, set aside. Once ramen noodles are fully cooked, taste the broth to see if you’d like more sriracha. If the flavor is good for you, turn off heat and serve. Top with bread crumbs, green onions, cilantro, optional lime wedges/juice, chili sauce and soft boiled eggs. You may also add in other protein options like tofu, chicken or beef.

Up close bowl of homemade ramen with chopsticks.

Recipe FAQ’s

How do I make this vegan or vegetarian?

Use veggie broth, skip the eggs and use soy sauce in place of fish sauce.

How do I add more flavor to my broth?

Add more sriracha and soy or fish sauce by the teaspoon until you have the desired flavor/heat of your broth.

Do I need the toasted bread crumbs?

No! but the crunch it adds to the meal is delightful.

How long will this keep?

This will keep in the fridge for up to 4 days before the ramen gets too soggy. I do not suggest freezing it unless you freeze the broth/veggie mix by it self and heat the noodles when you defrost the broth down the road.

Other yummy recipes to try

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Homemade Vegetarian Ramen
5 from 1 vote

Homemade Vegetarian Ramen

This homemade ramen will sooth all your takeout cravings. It's a one pot, delicious flavor powerhouse full of nutritious veggies.
Prep: 10 minutes
Cook: 28 minutes
Servings: 4

Ingredients 

  • 1 tbsp sesame oil
  • 4 tsp minced garlic
  • 3 tsp minced ginger
  • 3 cup water
  • 4 cup veggie broth, *
  • cup sliced mushrooms , any type
  • 1 cup peeled carrots
  • 1 cup halved zucchinis
  • 2 cups chopped kale
  • 2 packs raw ramen noodles
  • 3 tbsp fish sauce, use soy or aminos for vegetarian
  • 2 tbsp sriracha , use 3 tbsp for a spicier broth
  • 2 tbsp fresh cilantro
  • 2 tbsp chopped green onions
  • 1 fresh lime sliced , optional
  • 1 thinly sliced Jalapeño, optional

For toasted bread crumbs

  • ½ tsp salt
  • ½ cup panko or bread crumbs
  • 1 tsp sesame oil

Instructions 

  • Using a large 5 quart pot, on medium heat add the sesame oil to the pot. Skin the ginger with a potato peeler before mincing it. Add in chopped garlic and ginger to the pot and saute for about 2 minutes. Next add in mushrooms and carrots. Be sure to skin the carrots first, use a potato peeler to shave them for the ramen. Saute for about 5 minutes more. 
  • Add in the broth, water, fish sauce or soy sauce, sriracha and any added salt needed. Chop zucchini into thin half moon shapes. Add in the Zucchini, kale last. Bring to a simmer, about 10 minutes. Once it is simmering, add in raw ramen noodles and cover. 
  • Simmer the mixture for about 10 more minutes to combine flavors and soften ramen. While it is simmering, add sesame oil to a pan and on medium high heat, add in the panko or breadcrumbs. Stir often to brown all the sides.
  • Toast the crumbs until golden brown, set aside. Once ramen noodles are fully cooked, softened, taste the broth to see if you'd like more sriracha. If the flavor is good for you, turn off heat and serve. Top with bread crumbs, chopped green onions, cilantro, optional lime wedges/juice, chili sauce and soft boiled eggs. You may also add in other protein options like tofu, chicken or beef. 

Notes

*if you’re not vegetarian use chicken or beef broth for more flavor
*If you let the ramen sit overnight it will get a bit spicier in flavor so keep this in mind!

Nutrition

Calories: 161kcal | Carbohydrates: 23g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 2620mg | Potassium: 557mg | Fiber: 2g | Sugar: 6g | Vitamin A: 9281IU | Vitamin C: 54mg | Calcium: 109mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 10 minutes
Cook Time: 28 minutes
Course: Main Course
Servings: 4
Calories: 161
Keyword: ramen, soups, vegetarian
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Recipe Rating




2 Comments

  1. 5 stars
    I made this on a snowy day and it was the perfect cozy meal! I had almost all of the ingredients laying around, except for mushrooms, so I substituted broccoli. It was so easy and quick that it was ready to eat in 30 minutes. My whole family thought it was delicious- even my picky toddler ate his entire bowl. I can’t wait to make this one again!

    1. I’m so thrilled to hear you enjoyed this one 👌🏼