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 easy 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, 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; see Notes)
- 1 carrot, grated
- 3 cups vegetable or meat broth (got rehydrated mushrooms? use the strained liquid and bring up to 3 cups with vegetable or meat broth)
- 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!
To rehydrate the mushrooms: bring 1 cup water to a boil. Add mushrooms; reduce to a simmer for 5 minutes. 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 carefully before chopping.
Nutrition Information:Yield: 2 Serving Size: 1 bowl (about 2 cups)
Amount Per Serving: Calories: 628Total Fat: 24gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 149mgSodium: 1000mgCarbohydrates: 74gFiber: 11gSugar: 30gProtein: 35g
Nutrition data provided here is only an estimate: if you are tracking this information for medical purposes, please consult a trusted external source. Thanks!