Description
This Quick Homemade Ramen recipe offers a delicious and comforting bowl of ramen made from scratch in just 25 minutes. Using simple ingredients like sesame oil, ginger, garlic, broth, dried shiitake mushrooms, and fresh vegetables, this recipe transforms instant ramen noodles into a flavorful and nourishing meal. Topped with crunchy panko crumbs and optional soft-boiled eggs, it’s perfect for a quick weeknight dinner that satisfies your craving for authentic ramen without the fuss.
Ingredients
Broth and Flavor Base
- 1 tablespoon sesame oil
- 3 teaspoons grated ginger
- 4 teaspoons grated garlic
- 4 cups chicken broth (vegetable broth can be used as an alternative)
- 4 cups water
- 1 ounce dried shiitake mushrooms
Noodles and Vegetables
- 2 packages instant ramen noodles (noodles only)
- 1/2 cup chopped scallions or chives
- 2 cups chopped kale or spinach
- 1 cup shredded carrots or substitute with bok choy
Toppings and Seasonings
- Sriracha to taste
- Crunchy golden panko crumbs for topping
- Optional: Soft-boiled egg
- Optional seasoning: chili oil, hot sauce, sesame oil, soy sauce, and salt to taste
Instructions
- Prepare flavor base: Heat the sesame oil in a large skillet over medium-low heat. Add the grated garlic and ginger, stirring and frying gently for about 2 minutes or until they become soft and fragrant, releasing their aromas.
- Create broth: Pour in the chicken broth and water, then bring the mixture to a gentle simmer. Add the dried shiitake mushrooms and continue simmering for 10 minutes, allowing the mushrooms to soften and the broth to develop a rich, flavorful base.
- Cook noodles and combine scallions: Add the instant ramen noodles (noodles only, discard seasoning packets) to the simmering broth. Cook for an additional 5 minutes or until the noodles are tender. Stir in the chopped scallions or chives to infuse a fresh onion flavor.
- Add vegetables and finish: Remove the skillet from heat and gently stir in the chopped kale and shredded carrots. These vegetables will wilt slightly with residual heat, maintaining a nice texture. Top the ramen with crunchy golden panko crumbs and, if desired, a soft-boiled egg. Adjust seasoning by adding chili oil, hot sauce, sesame oil, soy sauce, or salt according to your taste preference.
Notes
- For a vegetarian or vegan version, use vegetable broth and omit the soft-boiled egg topping.
- Panko crumbs add a delightful crunchy texture; toast them lightly in a dry pan if you prefer extra crispiness.
- Feel free to substitute kale with spinach or other leafy greens as preferred.
- Adjust spiciness by adding more or less Sriracha and chili oil to suit your taste.
- Soft-boiled eggs can be prepared ahead of time for convenience.
