Grown-up Ramen Noodle Soup is easy to make and delicious, without relying on the seasoning packet to build flavor.
I grew up eating 25-cent, microwave-and-eat, sodium-explosion ramen noodle soup—didn’t we all? This continued well into my college years…and beyond.
Then I learned some tricks for making tasty broth using rehydrated mushrooms, veggies, or simmering bones.
I add in lots of veggies, herby toppings, and even REAL MEAT. The resulting ramen noodle soup is a million times better, and far better for you.
One caveat: it takes a little longer. But I promise you that it’s worth it!
To make this soup even healthier, I recently started using alkaline noodles. See, ramen noodles are cooked and deep fried before packaging, so the final ramen noodle soup can be a calorie explosion as well. Check out Serious Eats’ tutorial on making alkaline noodles here.
How to make Grown-Up Ramen Noodle Soup
Heat up some sesame oil in a saucepan over medium heat. Then, you add minced garlic and grated ginger and stir about 2 minutes, or until fragrant.
Next, stir in your broth and soy sauce and bring to a simmer.
Add in your noodles: I like to crunch mine up first to avoid the mess from slurping up super long noodles. Simmer for 5 minutes. Add the Sri Racha.
There are some delicious choices for eggs in ramen soup. 1) You can crack the egg into a ramekin and drop it into the broth, in which case you’ll have a perfectly poached egg; 2) you can beat the egg and swirl it slowly into the broth, which will give you little ribbons of egg throughout your broth; or 3) MY FAVORITE OPTION: the famous ramen egg.
Ramen eggs take a bit more time, but they’re worth it. They are soft- or hard-boiled based on your preference. I prefer mine to have a custardy yolk, so I choose soft-boiled. Peel the egg: you can either add it as-is, or plan ahead and make Soy-Miso Marinated Ramen Eggs.
I have to say, we are addicted to marinated ramen eggs.
If you opt to add the raw egg directly to the broth, allow two minutes to let the eggs set. Then gently stir in the carrots and cabbage (you don’t want to disturb your poached egg). Cook for an additional two minutes.
Dish the soup into bowls, garnish with slivered scallions, and enjoy!
P.S. If you love Asian noodle soups like we do, be sure to check out Pork-Miso Ramen Soup with Soy Marinated Egg, Pressure Cooker Pho Ga, Slow-Cooker Duck Pho, Slow-Cooker Rotisserie Chicken Pho Ga, and Instant Pot Vegetable Pho Noodle Soup.
Or, look for pantry raid meal inspiration in Easy Pantry Meals – Living Out of Your Pantry (and refrigerator and freezer)!
I would be remiss not to mention that I do frequently make Pantry Creamy Chicken Ramen Soup, which does use the seasoning packet. It’s okay to indulge occasionally in the pure comfort food version, after all.
- 1 package of Ramen noodles (throw away the flavor packet)
- 2 tsp. fresh ginger, finely grated
- 1 garlic clove, finely minced
- ½ cup rehydrated mushrooms, liquid reserved (optional)
- 1 carrot, grated
- 3 cups vegetable or meat broth , (got rehydrated mushrooms? use the strained liquid!)
- 2 tbsp. soy sauce, or to taste
- 2 tsp. sesame oil
- 1 egg, optional (see Recipe Note #1)
- ¾ c. chopped Napa cabbage or bok choy, optional
- 2 scallions, thinly sliced
- Generous squirt of Sri Racha
- Heat the sesame oil in a saucepan over medium heat. Add the garlic and ginger; stir until fragrant (about 2 minutes). Stir in your broth and soy sauce; bring to a simmer. Add in your noodles; simmer for 5 minutes. NOTE: if you don’t like slurping up long strands of noodles, you can crunch up the noodles while they’re still in the package. Otherwise, stir as they soften in the broth to break them up. Squirt in the Sri Racha.
- If you are using an egg in the broth, you can add it now (or see Recipe Note #1). Note that you have a couple of different options here: 1) you can crack the egg into a ramekin and drop it into the broth, in which case you’ll have a perfectly poached egg hiding out beneath your noodles; or 2) you can beat the egg and swirl it slowly into the broth, which will give you little ribbons of egg strewn like confetti throughout your broth.
- In either case, allow two minutes to let the eggs set, then stir in the carrots and cabbage (if using). NOTE: If you went the poached egg route, stir only very gently so that you don’t break your yolk. Cook for an additional two minutes.
- Dish the soup into bowls, garnish will scallions, and enjoy!
- You can also skip adding egg to the broth and use MARINATED EGGS instead. See my Soy-Miso Marinated Ramen Eggs, for example!
Nutrition Information:Yield: 2 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g