Easy, Unfussy Homemade Ramen

Looking for fast, simple, yet soul-filling comfort food? Try this Easy Homemade Ramen recipe!

If you went away for college and your parents sent you care packages, I’m willing to bet that in at least one of those care packages was a multi-pack of cheap ramen noodles. Am I right?

I remember those care packages well. Being 3,000+ miles away from home, I looked forward to opening them up and instantly feeling the love and connection to home. Even after moving out of the dorms and into my own apartment for the last two years of college, I still relied on those little noodle packets for quick, cheap, warm, usually late night meals.

Everybody Loves Ramen

Of course, now you can find true Japanese ramen served at many restaurants. These are the expertly executed, authentic ramen noodles that families have shared through generations. The kind that take time, skill, and often, a whole lot of ingredients.

In Portland alone, we have dozens of ramen spots. Marukin Ramen, Afuri, and Boxer Ramen are just a few of the many restaurants that serve their best versions of the beloved noodle dish.

They serve all kinds of ramen noodles, including the four main types: shio (salt-based ramen), shoyu (soy sauce-based ramen), miso (soybean paste-flavored ramen), and tonkotsu (pork bone broth ramen). Some are focused on truly authentic Japanese flavors and ingredients, while others offer a local, Pacific Northwest spin.

Easy Homemade Ramen

For the home cook who just wants a comforting bowl of hot noodles – and wants it NOW! – there’s an easy homemade ramen recipe. It’s inspired by authentic Japanese ramen, but is super fast and simple to make.

This is a recipe that I have been making since those college days long, long ago when I’d receive those care packages with ramen noodle packets. I’d discard the little sodium-filled “flavor” packets and experiment with my own sauces and mix-ins.

This easy homemade ramen is truly as unfussy as it gets. You probably have all the ingredients you need to make this in your pantry and refrigerator right now. It’s meant to soothe your soul with the hot, noodle-y goodness of ramen and subtle Asian flavors.

Mix-in ideas for ramen

One of the reasons I love making ramen at home is that it is so easy to customize to taste. You just switch up some ingredients, and you’ll never find it boring! This main recipe is just a starting point; it’s the basic recipe I make when I want a super simple, inexpensive, fast bowl of ramen noodles.

Here are some additional, flavorful ramen noodle ideas:

• Boost umami by adding sliced mushrooms the same time you add the chicken & carrots. I love cremini mushrooms, but you can use a variety of mushrooms to add different layers of flavor. Try shiitake mushrooms, maitake mushrooms, or oyster mushrooms.
• Add pork ribs for a meatier ramen.
• Make it vegetarian by subbing firm tofu for the chicken.
• Try making a sweet ramen with shrimp and corn.
• Boost the vitamins and minerals with added greens, such as spinach or bok choy.

Easy Homemade Ramen Recipe

Easy Homemade Ramen

This easy homemade ramen recipe is a comforting, soulful dish full of flavor from simple ingredients.

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Prep Time: 10 minutes

Cook Time: 20 minutes

Course: 30-minute meal, Soup

Cuisine: Asian, Japanese

Keyword: noodles, ramen

Servings: 2 people

Author: Marlynn Schotland, Urban Bliss Life

Ingredients

• 2 large eggs
• 2 tsp toasted sesame oil
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp minced fresh ginger
• 1/2 cup shredded carrots
• 1 cup cooked, lightly shredded chicken breasts (see notes)
• 4 cups chicken broth
• 2 3-ounce packets of ramen noodles (discard the little spice packet that's included)
• 2-3 tbsps soy sauce or coconut aminos (see notes)
• 1 tsp oyster sauce
• 2 stalks green onions, sliced
• 1 tsp sesame seeds
• salt & pepper

Instructions

Make the soft-boiled eggs

• Fill a large pot with enough water to cover the eggs. Bring to a boil, and then use a large spoon to lower the eggs into the boiling water. Simmer for 6-8 minutes (6 minutes for a slightly runny yolk; up to 8 minutes for a firmer, but still soft yoke). While it's simmering, you can start on the ramen. Once done, remove from water and gently place immediately into an ice bath (large bowl filled with ice and cold water), then peel and slice in half.

Make the ramen broth & noodles

• In a large pot or saucepan, heat the sesame oil and olive oil together over medium-high heat. Add garlic and ginger and sauté for just 1 minute.
• Add the chicken and carrots, sauté for one more minute.
• Slowly add the broth and bring to a boil.
• Add the ramen noodles, soy sauce or coconut aminos, and oyster sauce, and cook over medium heat for about 3 minutes, until the noodles are cooked through to your liking.
• Remove from heat and season with salt and pepper to taste. Top with green onions, sesame seeds. Enjoy immediately.

Notes

CHICKEN: To save time, use chicken breast shredded from a cooked deli rotisserie chicken. 

SOY SAUCE/COCONUT AMINOS: Start with 2 tablespoons then if you find you want a bit more flavor, add another tablespoon. I use coconut aminos in place of soy sauce because it’s gluten-free and I like the flavor, but you can use any soy sauce as well.

OYSTER SAUCE: If you don’t have oyster sauce, you can either eliminate it all together, or simply add an extra teaspoon or two of soy sauce or coconut aminos. 

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