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.
The egg
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.
"Grown-Up" Ramen Noodle Soup
A far healthier version of the comforting calorie-and-sodium-explosion Asian soup we all grew up with.
Ingredients
- 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
Instructions
- 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!
Notes
- 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 gramsAmount Per Serving: Unsaturated Fat: 0g
Today I fell into the “I’m tired of leftovers” rut. I wanted something quick and easy and I work from home, so I raided the fridge and pantry to make this recipe. It was easy and quick to make and the flavor is great! I love that it’s healthy too! This is very different from anything I’ve eaten lately and is a definite winner. Thanks for a great lunch! This is a set of leftovers I’ll look forward to tomorrow!
Your story made my day, Deb! I’m so glad this turned out well for you! 😀
I’ve done the cheese trick, too, I love the noodles but never cared much for the flavor pack. Yours is a good idea, to add real stock and a few other healthy and flavorful things!
Thank you, Dan!! Now I DEFINITELY have to try the cheese.
That is interesting information about ramen noodles. I remember them well, but have not had them in years. I love how you improved them with such wonderful ingredients!
Thank you, Christine! I hope you’ll give them a try again: ramen makes such an easy meal!
I have a secret obsession with ramen noodles. I haven’t had it in years but I always eye them in the supermarket as I pass by the soup aisle. Your version sounds yummy! One thing I remember doing in college, is putting a piece of american cheese on the bottom of the bowl and pouring the hot soup over it. 🙂
Oh, wow! I will ABSOLUTELY be trying your cheese trick! Thanks, Elaine!
I so remember the 25 cent ramen! I’m a huge ramen fan and this “grown-up” version sounds delicious! 🙂
Thank you, Valentina!
I am a Ramen packet addict too – or was, until I discovered the real deal. So much better, infinitely so. Your version seems like the best of both worlds, not as complex as the original version, so much more healthier than the instant kind. I can’t wait to try this next time a Ramen craving hits.
Thank you, Tina! I hope you enjoy it!
Yummy! Soups are such a great comfort food, love this idea! So many great flavors!
Thank you, Kim!