This easy Ramen soup recipe uses a cheap ramen soup package but amps up the flavor with a quick homemade ramen broth. It is easy, fast and delicious,.
Inspiration for easy ramen soup
I grew up eating 25-cent, microwave-and-eat, sodium-explosion ramen noodle soup—didn't we all?
Then I learned some tricks for making tasty ramen broth using rehydrated mushrooms, soy sauce, veggies, and meat or vegetable stock.
I add in lots of veggies, herby toppings, and a ramen egg.
The resulting ramen noodle soup is a million times better, and far better for you.
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 Ramen soup
Make the ramen broth
First, rehydrate the mushrooms. (This is optional but well worth it)
Bring water to a boil in sauce pan and add ½–¾ cups of dehydrated mushrooms.
Reduce to a simmer for 5 minutes then turn off heat and let sit at least 30 minutes.
Strain liquid through cheesecloth or a coffee filter into a measuring cup.
Rinse the mushrooms and chop so they can be added to the ramen later.
In the same pan, heat up some sesame oil over medium heat.
Add the minced garlic and grated ginger and stir about 2 minutes until fragrant. Careful not to let it burn.
Next, stir in your mushroom stock and vegetable or meat broth.
Add the soy sauce and bring to a simmer.
Add the ramen noodles
I like to crunch mine up first to avoid the mess from slurping up super long noodles.
The mushroom stock and broth will soften the noodles and infuse them with great flavor.
Simmer for 5 minutes.
Add the ramen egg
There are some delicious options for adding eggs to 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, or
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. Then you can either add it as-is, or plan ahead and make Soy-Miso Marinated Ramen Eggs. This recipe is awesome and easy!
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 fully cook.
Add in the vegetables
Gently stir in the chopped mushroom, carrots and cabbage (you don't want to disturb your poached egg).
Cook for an additional two minutes or until veggies are tender.
Dish the soup into bowls, garnish with slivered scallions and sri racha, 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, "Real Deal" Beef Pho Noodle Soup, 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
OK, it takes a few minutes longer—but it’s SO much better than your standard microwave-and-eat, sodium explosion ramen soup. I sometimes rehydrate about ½ cup of mushrooms ahead of time to chop up and add to the soup. Then I use the strained mushroom liquid as part of the broth. I like the Asian ramen noodles that you find in the ethnic aisle as opposed to the 50-cents-a-pop kind that you find in the soup aisle. These often have a separate package of dried vegetable matter that you can add to the soup if you’d like. You can make this an even more substantial soup by adding some chopped Napa cabbage or bok choy during the final 3 minutes of cooking.
- 1 package of Ramen noodles (discard the flavor packet)
- 2 teaspoon finely grated, fresh ginger
- 1 garlic clove, finely minced
- 1 carrot, grated
- 3 cups vegetable or meat broth
- 2 tbsp. soy sauce, or to taste
- 2 tsp. sesame oil
- Generous squirt of Sri Racha
- 1 egg, optional
- ¾ c. chopped Napa cabbage or bok choy, optional
- 2 scallions, thinly sliced
- 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. 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. Cook for 3 minutes. Squirt in the Sri Racha.
- If you are using an egg, you can add it now. (Note that you have a couple of different options for how to use the egg (see Recipe Note #1).
- 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 scramble the egg first and drizzle it into the soup, or crack the egg directly into the soup. My favorite now, though, is my Ramen egg recipe: Soy-Miso Marinated Ramen Eggs.
Nutrition Information:Yield: 2 Serving Size: 2 cups
Amount Per Serving: Calories: 656Total Fat: 23gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 149mgSodium: 879mgCarbohydrates: 73gFiber: 16gSugar: 13gProtein: 38g
Nutrition data provided here is only an estimate: if you are tracking this information for medical purposes, please consult a trusted external source. Thanks!
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! 😀
Platter Talk says
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!
Elaine @ Dishes Delish says
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!
Tina Dawson | Love is in my Tummy says
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!
Kim @ Three Olives Branch says
Yummy! Soups are such a great comfort food, love this idea! So many great flavors!
Thank you, Kim!