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. Here is my “grown-up” version of ramen noodle soup. 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.
- 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!