Easy Homemade Ramen is super customizable with your favorite veggies and protein and is ready in just 20 minutes. The broth is a flavorful mixture of ginger, garlic, and soy sauce and is topped with a boiled egg and veggies.

When working on a big project at the end of last year, I developed a ramen recipe that I fell in love with. It was my first time making ramen and it was delicious! Since making it that day, I have made it many times for my family. It is so easy to make and super customizable based on what you have on hand. I am going to share some different options of what you can put in your Easy Homemade Ramen.

Ingredients in Easy Homemade Ramen

-Broth- I make my broth with either low-sodium chicken broth or vegetable broth, fresh ginger, garlic, soy sauce and rice vinegar.

-Noodles- I used udon noodles in the recipe but you can also use ramen noodles of course. This recipe is delicious but it is not super authentic.

-Broccoli- frozen or fresh work great

-Mushrooms

-Grated carrot

-Chopped green onion- provides lots of flavor

-Soft boiled eggs- fully cooked boiled eggs work well too

Easy Homemade Ramen Topping Options

The broth is a flavorful mixture of vegetable broth, ginger, garlic, and soy sauce that is perfect with the sautéed mushrooms and broccoli. Every time I have a soup with a simple chicken or vegetable broth now, I add ginger, garlic and soy sauce for more flavor. It transforms the soup in just a couple of minutes to a flavor packed rich broth. So good!

The udon noodles were fantastic in this ramen! They are thick and chewy and perfect for this recipe. I used fully cooked udon noodles to save time but you certainly can cook your own. My husband and I loved this soup for lunch one afternoon.

Easy Homemade Ramen

Yield: serves 4 Author: Amanda HernandezPrint Recipe

Easy Homemade Ramen

Easy Homemade Ramen is super customizable with your favorite veggies and protein and is ready in just 20 minutes. The broth is a flavorful mixture of ginger, garlic, and soy sauce and is topped with a boiled egg and veggies.

Prep Time: 5 minutes Cook time: 15 minutes Total time: 20 minutes

INGREDIENTS

• 4 eggs
• 1 (32-ounce) container of low-sodium vegetable or chicken broth
• 2 teaspoons grated fresh ginger
• 4 teaspoons chopped garlic, divided
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 2 (7.1 ounce) pouches fully cooked udon noodles
• 1 tablespoon sesame oil (or olive oil)
• 2 cups chopped broccoli (fresh or frozen)
• 2 cups sliced mushrooms
• 1 large carrot, thinly sliced
• ¼ cup diced green onion

INSTRUCTIONS

1. Fill a medium sized pot with water and heat to a boil. Lower the heat to a simmer and with a large spoon, gently add eggs to the water. Cook for 9 minutes for a runny yolk that is just starting to set or 10-11 minutes for a more cooked yolk. Place eggs in an ice bath and then peel.
2. Meanwhile, in a medium sized pot on medium heat, add the vegetable broth, ginger, 2 teaspoons of chopped garlic, soy sauce, and rice vinegar. Bring to a boil.
3. Add in the udon noodles, cook for 3 minutes, and turn off heat.
4. Meanwhile, in a skillet, heat olive oil on medium high heat and sauté the broccoli and mushrooms for about 4 minutes until softened. Add in the remaining 2 teaspoons of garlic and cook for 1 minute more.
5. When serving, add the noodle soup to your bowl, top with sautéed mushrooms and broccoli, grated carrot, diced onion, and a soft-boiled egg if desired.
6. Refrigerate leftover noodle soup for up to 5 days. Chop the green onion and grate the carrots the day of.

Enjoy!

Check out other similar Asian-style recipes:

Asian Sloppy Joes

Cashew Chicken Stir Fry

Beef Noodle Stir Fry

Crispy Tofu Stir Fry

Grilled Asian Steak Kebabs

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