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Enjoy delicious, Easy Homemade Ramen at home with this tasty recipe! Fresh veggies and savory flavors turn into this fast and easy Asian-inspired soup. Want another ramen option? Change it up a bit with Ramen Stir Fry.
Who Knew Homemade Ramen Was So Easy?
Homemade Ramen is a big thing these days and I’ve jumped headfirst into the delicious abyss. And it is good. Oh so good. Noodles in a tasty broth are my jam. If you’re looking for an authentic recipe for ramen, this isn’t it. BUT, if you’re looking for a yummy soup that your kids will eat, this is it!! I’ve added lots of veggies and mushrooms to beef it up and make up for the fact that there is no meat in this recipe.
How to Make Homemade Ramen
Ramen isn’t as hard as it looks to make. You can get show stopping fabulous results with just a bit of effort. For full recipe details and ingredients see the recipe card down below! Here is what you can expect when making this recipe.
Saute Onion + Carrot
In a large pot, heat olive oil. Sauté onion and carrot until onions are translucent.
Stir in garlic and mushrooms until fragrant.
Add Ramen Noodles, Flavoring Packets + Water
Add in ramen noodles, flavoring packets, and recommended amount of water according to package directions. Stir in enough chicken broth to create 8 cups of liquid, total. Bring to boil.
Can I Use a Different Broth?
Yes! If you’re vegetarian simply replace this with vegetable broth. Beef and pork broth also go really well in this dish. I do recommend using a liquid broth over a powdered soup base. The flavor of liquid broth packs a stronger punch in my opinion.
Add Soy Sauce, Sesame Oil + Chard
Stir in soy sauce tasting it as you go. Stir in sesame oil and chard.
Serve Ramen Hot with Garnishes
Once noodles are cooked, serve ramen hot and garnish with chopped green onion, radishes, boiled eggs, and black sesame seeds. (These veggies are optional, but really add to the umami of this dish!)
Storing Leftover Ramen
Unfortunately, ramen doesn’t keep well. This is because of the noodles soaking in the broth and becoming soggy.
If you want to enjoy this your ramen for a couple of days I would suggest boiling the noodles separately from the broth and veggies. That way the ramen noodles can be added to the warmed up broth whenever you’d like.
Make sure to cover and refrigerate and it should last up to 5 days!
Love Homemade Ramen? More Asian Recipes to Try!
The printable recipe is below. Be sure to save, print, and share this great Ramen recipe! Have a wonderful day, friends!!
- In a large pot, heat olive oil over medium heat. Sauté onion and carrot 4 minutes or until onions are translucent.
- Stir in garlic and mushrooms until fragrant, about 1 1/2 minutes.
- Add in ramen noodles, bouillon, and 1 cup of water. Stir in enough chicken broth to create 8 cups of liquid, total. Bring to boil.
- Stir in soy sauce, 1 tablespoon at a time, tasting as you go. Stir in sesame oil and chard.
- Once noodles are cooked, serve soup hot and garnish with chopped green onion, radishes, boiled eggs, and black sesame seeds.