Easy Ramen Noodle Recipe
Hey, friend! You’re gonna love this one.
If you’ve ever had a midnight craving (okay, late dinner, no judgment) for something warm, comforting, and actually filling, then ramen noodles are where it’s at.
I’ve been making this for years, and now I’m sharing my go-to version just for you!
Why You’ll Love This Recipe
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Quick and ready in under 20 minutes
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Super customizable with whatever you have in the fridge
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Comfort food without being too heavy
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Way better than those instant packets
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It’s warm, satisfying, and full of flavor
Ingredients Needed
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2 packs of ramen noodles (any kind, discard the seasoning packet)
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2 cups chicken or vegetable broth
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1 tablespoon soy sauce
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1 tablespoon sesame oil (or any cooking oil you like)
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1 garlic clove, minced
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1 teaspoon grated ginger (optional but awesome)
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1 egg (optional, but makes it extra cozy)
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½ cup chopped green onions
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½ cup shredded carrots
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½ cup spinach or bok choy
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Protein of your choice (grilled chicken, tofu, shrimp, etc.)
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Salt and pepper to taste
Step-by-Step Instructions
Step 1: Heat up a pot on medium. Add sesame oil, garlic, and ginger. Let it cook for 1 minute till it smells amazing.
Step 2: Pour in the chicken or veggie broth and soy sauce. Let it simmer for about 5 minutes.
Step 3: Add in your carrots and leafy greens. Cook for 2-3 minutes till they soften a bit.
Step 4: If using an egg, crack it directly into the broth and stir gently to create ribbons, or let it poach for a whole yolk. Up to you!
Step 5: Add ramen noodles and cook according to the package—usually about 3 minutes.
Step 6: Stir in your cooked protein and green onions. Taste and season with salt and pepper.
Step 7: Serve hot in bowls. Optional: top with more green onions or a drizzle of chili oil.
Pro Tips for the Best Ramen Noodles
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Don’t overcook the noodles—they’ll go soggy fast.
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Use homemade or low-sodium broth to control the saltiness.
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Stir in a spoonful of miso paste for deep flavor.
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Add chili flakes or sriracha if you like heat.
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A splash of rice vinegar gives it a little tang.
Common Mistakes to Avoid & How to Perfect the Recipe
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Skipping the broth: Water won’t give you that deep flavor.
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Overloading with too many ingredients—it gets crowded.
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Forgetting to taste as you go. A splash of soy here or a pinch of salt there makes a big difference.
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Boiling the egg too hard; gently cook it for that silky texture.
Serving and Presentation Ideas
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Serve in a deep bowl with chopsticks or a big spoon.
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Top with sesame seeds or a soft-boiled egg.
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A squeeze of lime can brighten the whole dish.
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Place protein neatly on top to show off your add-ins.
Variations and Recipe Swaps
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Swap spinach for kale, cabbage, or bok choy.
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Use beef broth for a richer taste.
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Try rice noodles or soba if you’re out of ramen.
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Add mushrooms, corn, or bell peppers.
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Use leftover roast chicken or tofu for protein.
Storage and Reheating Tips
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Store leftovers in an airtight container in the fridge for up to 2 days.
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Reheat gently on the stove or in the microwave.
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Add a splash of broth or water when reheating so it stays soupy.
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Noodles might soften more over time, so eat fresh if you can.
What to Serve with Ramen Noodles
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Steamed dumplings
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Seaweed salad
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Spring rolls
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Pickled veggies
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A light cucumber salad with sesame oil
FAQs
Q: Can I make this vegetarian?
A: Totally! Just use veggie broth and tofu or skip the protein altogether.
Q: What noodles work best?
A: Regular ramen noodles, fresh or instant, are perfect. Just ditch the seasoning packet.
Q: Can I make this spicy?
A: Yup! Add chili flakes, sriracha, or spicy chili oil.
Q: How do I get that rich, deep flavor like restaurant ramen?
A: Use a good broth, add a touch of miso or soy sauce, and simmer everything together.
Q: What veggies can I throw in?
A: Carrots, spinach, bok choy, mushrooms, corn, or even frozen peas work great.
Q: Can I use pre-cooked meat?
A: Yes, just warm it in the broth before serving.
Q: Is it okay to skip the egg?
A: Of course! The egg adds richness, but it’s optional.
Conclusion
You Might Also Want To Try
⬇⬇⬇
Ramen Noodles Recipe
A cozy bowl of ramen noodles made with real ingredients in under 20 minutes. Warm, slurpy, and endlessly customizable.
Ingredients
- 2 packs of ramen noodles
- 2 cups chicken/veggie broth
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 garlic clove, minced
- 1 tsp ginger, grated
- 1 egg (optional)
- ½ cup green onions
- ½ cup carrots
- ½ cup spinach/bok choy
- Cooked protein (chicken, tofu, shrimp, etc.)
- Salt & pepper
Instructions
Step 1: Heat up a pot on medium. Add sesame oil, garlic, and ginger. Let it cook for 1 minute till it smells amazing.
Step 2: Pour in the chicken or veggie broth and soy sauce. Let it simmer for about 5 minutes.
Step 3: Add in your carrots and leafy greens. Cook for 2-3 minutes till they soften a bit.
Step 4: If using an egg, crack it directly into the broth and stir gently to create ribbons, or let it poach for a whole yolk. Up to you!
Step 5: Add ramen noodles and cook according to the package—usually about 3 minutes.
Step 6: Stir in your cooked protein and green onions. Taste and season with salt and pepper.
Step 7: Serve hot in bowls. Optional: top with more green onions or a drizzle of chili oil.
Notes
You can totally make it your own. Swap, skip, or add as needed. Don’t overcook the noodles, and always taste the broth before serving.
Nutrition Information
Yield 2Amount Per Serving Calories ~350-450 per serving
