Quick Homemade Ramen

Name: Quick Homemade Ramen with Fresh Vegetables
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6 servings
Cuisine: Asian-Inspired
Ingredients: 1 tablespoon sesame oil; 3 teaspoons grated ginger; 4 teaspoons grated garlic; 4 cups broth (I used chicken, but vegetable would also work); 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 (or spinach); 1 cups shredded carrots (or another vegetable like bok choy); Sriracha to taste; crunchy golden panko crumbs for topping (see notes below)

This quick homemade ramen transforms instant noodles into a restaurant-quality bowl by simmering them in a fragrant ginger-garlic broth enriched with shiitake mushrooms and topped with fresh kale, carrots, and scallions.

🌍Asian-Inspired 🏷️Homemade ramen 🏷️Easy homemade ramen 🏷️Ramen noodles

Total

25 min

Servings

6

Difficulty

Medium

Est. Cost

$23–$38

Recipe Source

View original recipe

From Pinch Of Yum · by Lindsay Ostrom

Ingredients

1 tablespoon sesame oil
3 teaspoons grated ginger
4 teaspoons grated garlic
4 cups broth (I used chicken, but vegetable would also work)
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 (or spinach)
1 cups shredded carrots (or another vegetable like bok choy)
Sriracha to taste
crunchy golden panko crumbs for topping (see notes below)

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Instructions

1
Heat the sesame oil in a large skillet over medium low heat. Add the garlic and ginger; stir fry for 2 minutes or until soft and fragrant.
2
Add the broth and the water. Bring to a simmer; add the mushrooms and simmer for 10 minutes or until the mushrooms have softened and the broth is flavorful.
3
Add the instant noodles to the hot liquid and simmer for an additional 5 minutes or until the noodles have softened. Add the scallions and stir to combine.
4
Remove from heat, stir in the kale and carrots, and top with crunchy panko crumbs (see notes) and a soft-boiled egg (optional). Season with chili oil, hot sauce, sesame oil, and/or soy sauce and salt to taste.

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Tips & Notes

Pro tips

Toast the sesame oil, ginger, and garlic in the pot for 1–2 minutes before adding broth to bloom their flavors and prevent a raw taste.
Remove the pot from heat and let mushrooms steep for 5 minutes before adding noodles to ensure they hydrate and release their umami.
Add tender vegetables like kale or spinach in the final minute of cooking to preserve their color and nutrients.
Use only the noodles from instant ramen packets and discard (or save for another use) the seasoning packets to control sodium and flavor.

Substitutions

Chicken broth → vegetable or dashi broth (keeps it vegetarian; dashi adds deeper umami)
Kale → spinach, bok choy, or arugula (spinach wilts faster; bok choy adds crunch)
Dried shiitake → dried porcini or fresh cremini mushrooms (porcini more earthy; fresh mushrooms cook faster)
Sesame oil → neutral oil like canola (sesame oil provides nutty depth; neutral oil works but loses that signature flavor)

Storage & make-ahead

Store leftover broth separately from cooked noodles in the refrigerator for up to 3 days. Reheat broth gently, add fresh noodles, and top with cooked or fresh vegetables.