Easy Homemade Ramen — Damn Delicious

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Easy Homemade Ramen

The easiest ramen you will ever make in less than 30 min from start to finish. And it’s so much tastier (and healthier) than the store-bought version!

I grew up on packaged ramen all my life.

It was a budget-friendly staple in our very Korean household.

We would even add a “garnish” of Kraft American cheese slice right on top.

It’s not the healthiest thing for you.

So let’s stick to the homemade version with our favorite veggies.

I will say this.

This is no 2-minute dinner.

But with 30 minutes, you’ll be able to make it from scratch.

Using pantry staples and veggies you already have on hand.

It really makes for the perfect clean-out-the-fridge meal.

Although the spinach-carrot-mushroom combo is hard to beat.

Just be sure to add half a hard boiled egg.

Since it’s pretty. Plus, it’s protein.

Easy Homemade Ramen

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

The easiest ramen you will ever make in less than 30 min. And it’s so much tastier (and healthier) than the store-bought version!


  • 2 large eggs
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 4 cups reduced sodium chicken broth
  • 4 ounces shiitake mushrooms
  • 1 tablespoon reduced sodium soy sauce
  • 3 (5.6-ounce) packages refrigerated Yaki-Soba, seasoning sauce packets discarded*
  • 3 cups baby spinach
  • 8 slices Narutomaki, optional*
  • 1 carrot, grated
  • 2 tablespoons chopped chives


  1. Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and halving.
  2. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes.
  3. Whisk in chicken broth, mushrooms, soy sauce and 3 cups water.
  4. Bring to a boil; reduce heat and simmer until mushrooms have softened, about 10 minutes. Stir in Yaki-Soba until loosened and cooked through, about 2-3 minutes.
  5. Stir in spinach, Narutomaki, carrot and chives until the spinach begins to wilt, about 2 minutes.
  6. Serve immediately, garnished with eggs.

*Yaki-Soba is ramen-style noodles and can be found in the refrigerated aisle of your local grocery store.

*Narutomaki is a type of kamaboko fish cake and is mainly used as a garnish in noodle soups such as ramen or soba.

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I am a ramen addict. Like, I can’t even keep it in the house because I’ll eat it for every meal. I’m looking forward to trying this recipe!

Hi Amanda! I want to hear from the addict on how she liked this recipe? Was it up to your standards? 🙂

I have to say, the home made ramen is GREAT.
That being said, I’ve started making my own noodles. This adds a lot to the flavor of the dish.
As well, consider adding chashu – an easy to cook pork dish made from rolled pork belly in a soy/ginger/mirin/sake/sugar sauce. The shitaki mushroom may not be obvious in it’s roll, but they are flavor enhancers. Ground shitaki is a natural source of MSG. It provides the “umami” flavoring. Essential to put the broth up, over the top! I just came back from Japan and had real Ramen – it was

The lighting is exceptionally. gorgeous in this shoot. Wow. Just wow! Again, you can take a bowl of noodles and make them look fit for a queen or for a magazine cover! You have mad skills! And this sure beats the Top Ramen I ate in college:)

Yum! Did you just place a half hard-boiled egg in there? I’m currently on a huge egg in savory dishes kick! My next search will be for homemade bibimbap… Have you ever made that? I’ll have to check! Thanks:)

Yes, I added a half hard-boiled egg simply as a garnish. And no, I actually have not tried making bibimbap yet – my mother-in-law makes the most amazing bibimbap so I haven’t found a need to make it myself!

I grew up on ramen. My mom would slice a hard boiled egg and add it in, also green onion. So I was excited to see the egg!
Going to try this with dried udon noodles I have on hand.

I have made bibimbop! I lived in South Korea for about three years and that was one of my favorite dishes there. Super easy and fun to make.

To Lyberty Price; could you offer your excellent bibimbop recipe or offer a source for a good one.

I’ve never had homemade ramen — just those super-bad-for-you packages of it from the store which I am sure are not even remotely as good. I have to try this recipe!

I use the ramen noodle packets, but never the seasonings. they are just so horrible for you!

Yum! Homemade ramen has been on my to do list. Pinned!

For an even less expensive recipe, simply toss out the flavor packet in commercially available Ramen and use the noodles for this recipe. No need to buy expensive refrigerated noodles at the supermarket.

Yes, Richard, the ramen noodles are cheaper but the refrigerated Yaki-Soba noodles just taste so much better in a recipe like this. For an extra $1-2, the difference is worth it!

Plus many of the shelf ramen packets are noodle deep fried in palm oil, although now there are some options that are air or freeze-dried.

I thank you for this recipe. Japanese college friends introduced me to udon, etc. Love it!

I still sometimes eat the packaged ramen when I’m home alone and feeling lazy! Oops. BUT there’s nothing like homemade, looks awesome! And wayyyy better than the 30 cent stuff.

Yum! I’m a ramen addict and I take it anytime of the day…even in the Summer. I totally agree, homemade ramen tastes better.

Mmmm your food photos always leave me hungry, and I only just ate a couple of hours ago 😛 Thanks for the inspiration 😀 x

I love this way of making ramen!! Will be trying soon!

My husband loves Ramen noodles but NEVER uses the flavor packets. He uses my homemade chicken broth but the next time, I will try the other flavors for him. Thank you for sharing.

Love your website. Do you think it would work out with nangmyeon? Would I reduce the cooktime?

I LOVE noodles! specially in a soup. Never heard of refrigerated Yakisoba noodles but will be on the lookout in my supermarket.

Do you think this would freeze well?

Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! I recommend using your best judgment for freezing and reheating.

i love ramen. looks great!

This looks delicious! Especially for the cooler weather. If I wanted to add tofu would I just add at the time you added the mushrooms or wait until I add the spinach?

I would wait until the spinach is added.

This looks amazing! I love ramen, and this is one of the simplest and yummiest looking homemade takes on it that I have seen yet. I am curious- do you know how to get the egg to be as if it was scrambled in the ramen?

Kiley, the egg is actually a hard-boiled egg.

I would scramble the eggs in a separate pan to your liking, then slice it up and to soup just before serving.

You need to slowly pour whisked eggs into the hot soup while stirring the soup somewhat quickly in one direction.

I would scramble an egg season to taste and as the soup is sinmering id very slowly pour the scrambled egg into the broth and stir in complete circles slowly as i poured to make paper thin like strands of egg that clings to the noodles and veggies 🙂

Where is it you buy your yaki soba noodles? I ask because I work at a super target and so most of my grocery shopping is done there and we don’t seem to sell it.

Yaki soba noodles should be available in most grocery stores in the refrigerated section.

Excellent recipe and it helped me make some delicious ramen. Unfortunately, yaki soba noodles are not available in ‘most’ grocery stores. They’re certainly not common here in Chicago and I don’t remember them in the stores on the east coast. I’d guess that you’re somewhere west where it’s easier to come by these ingredients. I do know of local asian markets where you can obtain them.

Another option is to make the noodles yourself. Check out the section on “you mian ‘oil’ noodles” on this blog (which is not mine, but I also think is good): http://www.mummyicancook.com/2013/01/how-to-make-asian-egg-alkaline-noodles.html

Agreed. I live in an area with a fairly decent Asian population and refridgerated Yaki Soba is only found in specialty Asian markets here. My brother-in-law in Japan actually mails me a box of them periodically because they aren’t easy to get here, and I live in a huge metropolitan area, not the boonies! These delicious noodles are far from universally available.

Your photos are too real. It’s difficult for me to accept that this is not sitting on ,my desk for me to eat. You have some excellent Asian influenced recipes—thanx for sharing.

I just made this and it is so fabulous!! (yes I eat instant Ramen for breakfast all the time!) No more instant for me! Yummy!

Yaki soba noodles: Our local grocers carry them in the refrigerated produce section.
I buy dried ramen noodles in the Asian section of a local grocery store chain. I use them for lo mein.
I am going to try this too!

Wow this looks amazing! I love Ramen!

Aren’t the noodles bad too? Can I substiute another noodle? Or then it would just be soup?

I’m not sure what you mean by “bad” but please feel free to use any kind of noodles, although you may have to adjust cooking time as needed.

The noodles from the instant ramen are not healthy, because they are deep fried. The soup packets have a lot of sodium and msg, but the noodles are high in fat. The yaki-soba noodles that Chungah are referring to are in the refrigerated section and are not deep fried.

I found non-fried ramen in my oriental food store. A little more expensive than the fried, but still a great deal.

Anyone tries adding shredded chicken or other meat or would this totally make it not ramen??

Karen, chicken sounds like a great addition!

can I make ahead for tomorrows work lunches?

Yes, absolutely! The leftovers still tasted great the very next day.

What can you add to this to make it spicy?

Sriracha will certainly add a kick of heat!

Thanks for posting! I love ramen! I add mushrooms, corn, green onions and Sambol to mine 🙂

This recipe is amazing. I’m pregnant and my husband won’t let me have the packaged ramen (which I understand but still want!). This is so much better and I think tomorrow after the flavor are together longer it will be even better! I added a bit more soy sauce and some hot sauce. Thanks for all the great recipes

So don’t use the ramen noodles and sauce packets but the yaki-soba is ok? Is it healthier??

Yes, the fresh refrigerated yaki-soba noodles are a little bit healthier and have less preservatives than the dried ramen noodles in those sealed packets.

OH! I’m so glad I found this website, I’ve been wondering how I could make fresh ramen soup instead of the cheap stuff. I didn’t know what kind of noodle to use.Thank you!

I just made this recipe for the third time, I love it so much.

I could not find the noodles you mentioned anywhere and I went to three grocery stores..I bought regular Ramen noodles and will use that, I also couldn’t find shiitake mushrooms so I’m using portabello, is that ok do you think?

Yes, that should work just fine, although you may have to adjust cooking time as needed.

I am a newly diagnosed celiac. Would a rice noodle work in this recipe? Thanks!

Yes, rice noodle should be fine, but you may have to adjust cooking time as needed.

We added a bit of Sriracha and Hoisin. The result was perfection!

I am not a big fan of mushrooms (I know, everyone things I’m crazy!), would leaving them out significantly change the taste? I have been wanting to try this for so long but am worried the absence of that ingredient will make it a flop.

Yes, omitting the mushrooms may drastically change the recipe as the base is really more of a mushroom stock.

what can i use as the mushrooms, because i cant stand mushrooms, but in a previous comment. you mentioned that the taste will alter, so i want something that i do like that i can use instead of mushrooms

The mushrooms here are used more to create a broth, but if you are not a fan of mushrooms, you can try using a different type of broth – such as chicken or vegetable broth.

You can find all sorts of soba noodles at whole foods or online. Fine Udon is also good for this. Same thing. Also I don’t suggest adding carrot at the very end. It can be cooked in the beginning so it flavors the dish and gives the carrot time to soften. I’m not trying this recipe but similar because I ran out of spinach and chives so I’m using a bit of yellow sweet onion and collard green. this is one of the easiest and fastest recipes for ramen I seen online. Most blogs want to give you the whole history and life story and tell u PRECISELY how to cook it which takes hours… Lmao it’s frekken noodles cmon leave the artsy fartsy stuff to Japan where it originated and no Merican can beat!

Oh my goodness, Thank You Thank You Thank You. So good.

Would lo mein noodles work?

Add some oyster sauce or sweet chili as well, my brother dropped turkey meatballs in his. I have found that chicken or shrimp work-well in this dish, I have grilled eggplant and added it OMG!

This was wonderful. The flavors were absolutely refreshing and my toddler kept asking for more (which is saying something). Thank you for this recipe! I will be making it again and again.

I put in left over chicken or pork, and my very favorit snow peas. I want to try bean sprouts – this all reminds me of pho soup


Has anyone tried this in a crock pot? I have a big family, as in I will be tripling this recipe. I would like it even more if I could put it in the crock pot. Suggestions?

Holy Moly is this good! My kiddos slurped up every drop! SO yummy and easy!

Finally made this for my family. Everyone loves it! (Except for my 3rd child who isn’t crazy about anything right now) my older two didn’t mention/complain about the veggies. Thanks for sharing. We will be making this again!

This was really good! I used 2 T soy sauce and 1 tsp dried ginger and three packets of regular ramen since I couldn’t find the refrigerated stuff. I will be making this again! My kids really liked it, too. Thanks for a great recipe!

Thank you for this recipe! i make it all the time, it’s my favorite lunch. I add peas, extra soy and some sriracha. Love your recipes and your site.

Omg delicious! I used veggie stock, added peas, corn, cilantro, lime juice, siracha and a lil more soy sauce. AHHH ill never go bak to packet seasoning again!

Oh i also omitted the mushrooms (hate them) and the broth was still tasty!

You mention 3 cups of water in the instructions but not in the ingredients. I was unsure if that was correct.

Yes, that is correct.

Are the 4 oz of Shitake mushrooms to be dried or fresh?

How many people does this recipe feed? I’ve got a hubby, a 7 and 9 year old to feed too!!

This recipe yields 4 servings. This is also listed in the recipe. 🙂

I have made this before and it was delicious. I was wondering if I could make it with zucchini noodles instead though?

Made this tonight, and it did not disappoint!! I bulked up the veggies, added shredded chicken, plus a dash of fish sauce, ponzu, mirin and extra sriracha. A++!!

Thanks for the inspiration!

Japan is known for its best tasting Ramen. I love it and it is really a great comfort food.

If I don’t have sesame oil, is it going to drastically change the flavor?! Is there another oil I can use? I forgot to get it at the store.

Nope – you can omit as needed.

Can I try this with Udon noodles or refrigerated fresh egg noodles?

We just cooked that and it smells amazing! We added a pinch of turmeric and a little fish sauce as well! Excellent recipe Chungah! Shared ASAP!
Greetings from Athens, Greece!

DO you know roughly how many calories are in this?

Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, it is best that you use free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information.

I think angel hair pasta could be used for the noodles also. It cooks in 3 minutes.

Thank you for posting this! I made this for dinner last night and it went over swimmingly. It was so good and so filling!

I usually cube some cheese and throw it in my ramen after I take it off the burner (yum). I also cube a hot link sausage and heat along with the noodles. I’ll have to remember to try with sesame oil, that would be good. A couple of years ago I tried just about every noodle I could find and none were “ramen” noodles, seems like angel hair or even whole wheat angel hair pasta would work well.

Ok, so I have to admit, my husband & I are border in obsessed with your food! This was amaaaaaazing! We added the soft boiled eggs, green onion and a bit of dashida & it was divine! Thanks for all you do!

I made this last night for hubs and I! We are huge fans! I couldn’t find the noodles in the fridge section but I found them in dried form in the asian isle (not the popular Maruchan or cup of noodle kind) at my local grocery store. I’m super curious to see if the fresh ones would be even more amazing then what I had last night. Simply Yum!

How can i find out how much calories is there in this there per servings

Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information.

Thanks for this recipe! I used Japanese Udon noodles instead and didn’t have any mushrooms on hand, but it still was amazing! My husband who has been to Japan loved it, and I’ve been to Asia as well and know what good homemade soup should taste like. Next time I will add mushrooms like you did.

Oh I also did add a little tiny bit of cornstarch and a tiny tiny bit of curry seasoning to the broth, which I don’t know if it made a different or not, but I’ll probably still do those next time again because it was sooo good.

Gonna go make this right now!

Great recipe! I am obsessed with ramen and this recipe was so easy and my whole family loved it! Definitely making it again, no more insta-noodles for me!

I was very excited to try this recipe it appeared healthy lacked heavy doses of sodium and used fresh noodles. Unfortunately, the soup was very bland. I’m not sure how to add flavor to it but I’m very sad with how bland it is. It just taste like the ingredients so flavor at all. The first steps make you feel as if the soup will be amazing… that is not the case. I welcome any suggestions since I have a large pot of soup on my stove = (

I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the comments here, many of these readers have had great outcomes in the final dish as well.

But I understand that failures and mishaps can happen. With a little bit more information, we can troubleshoot what went wrong to have a successful turnaround next time.

So I must ask – did you follow the recipe exactly as written without any substitutions?

Oh my WORD this recipe was unexpectedly amazing! I say unexpectedly because the ingredients are so simple, but wow the broth is just out of this world! I have even eaten at a highly praised ramen shop in New York City, and I think this could contend with that broth. I found millet and brown rice ramen from Lotus Foods at Costco and it worked really well. I also used the vegetable base better than bouillon to make the “chicken” broth and used regular ol’ mushrooms from Aldi. I can’t believe I hadn’t done this sooner. thank you, Chungah, for posting this!

I’m wondering how beef stock would be as a substitute for the chicken stock, to make it more like the beef ramen. Has it been tried by anyone?

That sounds like a great idea!

Thank you for sharing this recipe. I looooooooooove Ramen but I have a msg allergy. This is so much better!

I was craving ramen and quickly Googled a recipe before going out and ordering one. Turns out I had most of the items in the list and substituted some. I made it in half the time it took me to go out pickup one at a restaurant, and it is cheaper and just as satisfying!
I had rice ramen in hand, added onions and cilantro per preference, used chicken bullion coz I never stock on chicken broth, and added thinly sliced tri-tip steak from the other night’s leftover–it was so yummy!
Thanks for sharing this quick and easy recipe!

I made this last night it was delicious!! My whole family loves it. Especially my daughter she can’t get enough ramen soup. Oh and so easy to make. Thanks!!

Just made this tonight. We loved it! I even found millet and brown rice ramen noodles b/c I can’t eat gluten. This was fantastic! Thanks for posting such delicious and easy meal ideas!

Do leftovers heat up well? I’m looking for a recipe I can make and pack for work so I can avoid the cold NYC streets during the winter months.

This is really best when served immediately.

How do I make the egg? What other extra topping our meats could I add to this??

You can add hard- or soft-boiled eggs – it’s up to you!

I just made this recipe and LET ME TELL YOU!! My cousin is vegan, so I subbed vegetable broth. I didn’t have mushrooms so I subbed a handful of frozen stir fry veggies. On the side I cooked some shrimp with a dash of sesame oil, chili oil and soy sauce. I added the cooked shrimp to 2 of the 3 bowls and topped with the ramen. So simple and so delicious!! I recommend a dash of chili oil for an added kick!

Hey girl! Having a hard time finding the yaki-soba noodles here in the midwest. What would be your best suggestion for other noodle options?

Do you have access to ramen noodles?

I have access to the normal little packets of ramen that college kids eat :p If you mean there are just noodles called ramen noodles then I’m not 100% sure, there were a lot of noodles in the Asian section of m store and I didn’t see any yaki-soba, and I don’t think there were any that straight up said ramen but I’ll need to look again to be sure.

The yaki soba noodles are in the fresh food section of your store usually near the fresh vegetables. They are fresh cooked & ready to eat.

I LOVE your site so much! I’ve been looking for a quick and easy ramen broth, and this is it! Thanks for all the great recipes – they make my belly happy! 😀

Stumbled across this recipe the other day. Made it tonight and it was a complete success for the whole family!! I added sashimi togarishi to kick up the heat a bit, but other wise followed the recipe completely. DELISH…

Excellent recipe! Thanks for sharing it. Made it for my family tonight and everyone loves it! Will definitely be making it again

This is SO delicious! I’m not a cook but this turned out great. My husband LOVED it!

I did change it a tiny bit: added 2 T miso, switched the chives to green onions, switched the refrigerated noodles to dried ramen noodles (the healthy, non-fried kind) and added a sliced hard-boiled egg on top once the soup was ladled out. This did take me much longer than 30 minutes to make, though, but I think that’s because I’m not a cook. Thank you for this recipe! It’s wonderful and so healthy.

My favorite ramen recipe I use every time! Probably have made it over 40 times. I use regular ramen noodles and have experimented with adding snap peas, asparagus, pickled jalapenos, onion, etc. I ALWAYS crack an egg into it while it’s still boiling and add some Sriracha. It’s my ultimate comfort food!

This Ramen recipe, dare I say, has been life changing for me. Not only did this recipe make me love mushrooms (which I’ve protested all my life) it also is allowing me to eat something I’ve always loved. Health problems prevented me from having cheap ramen and I’m so happy it’s back in my meal rotation. I make it at least once a week many times more for lunches. I usually add some dashes of fish sauce which just takes it to the next level. Thank you Chungah.

I love it! Finally something nice and simple and easy to follow that is perfect! I added my chili sauce at the end. Delicious.

Hey, what could I use as a sub for chicken broth. I’m thinking beef broth or vegetable stock. What do you suggest?

I am a huge ramen fan – whether it is the quick one or homemade one – I just love it. the great thing about ramen is that you can prepare it to your liking – the broth, the veggies, protein. Yours looks just perfect and I wish it was on my table this very minute as I am starving 🙂

love a goof ramen dish! This looks awesome (:

I’ve been looking for a good ramen recipe! If it’s on your site I know it’s good!

After college I swore I would never eat ramen again. However, I made this ramen recipe this evening and it bloody well hit the spot. I improvised a little and added some fish sauce and shrimp. I’m still astounded at how easy and quick it was to make. I’ll definitely never buy those awful top ramen noodles again but this recipe is going on my favourites folder.

Where do you suggest getting Narutomaki?

Most Asian grocery stores should carry them.

My friend and i made this for dinner and it was wonderful! We did not have any mushrooms but it was still wonderful. Tastes great when you add chickpeas!

Thank you for this recipe. I used whole wheat spaghetti noodles (that’s what I had on hand), and used my Instant Pot. It was awesome! I wish I could post a pic.

Chungah, my husband and I can’t thank you enough for this recipe. We would rate it ten stars! I discovered it a year ago and have made it many, many times since, with lots of variations. It’s wonderful if you’re a little under the weather or in need of soothing. Here are some of our tips: * If you don’t have sesame oil, take 1 tsp. sesame seeds and toast them in the pan for about 2 minutes, then add vegetable or avocado oil and proceed with the rest of the recipe. * We don’t have YakiSoba noodles. Instead, we use rice vermicelli and it is great. * We make our own homemade stocks and have made this with all different ratios of chicken, beef, and vegetable stocks. It turns out delicious no matter what. * This soup is good garnished with chicken or hard boiled egg, but it goes to the next level if you nestle a poached egg on top of all those noodles. Cut into the yolk with your utensil and let it run into the liquid and meld with the soup – bliss. We also make sure to add lots of fresh ground pepper to each serving, which kicks up the heat.

I made this recipe today! I’ve never made homemade ramen before, but after a batch of fresh bone broth I had too! No regrets, it was great. I think I will add a soft boiled egg next time instead of hard. I didn’t use mushrooms because I didn’t have any, but did use a kale/spinach combo. I needed salt for my broth, and use brown rice and millet noodles. It was so good, I ate the bowl I was going to save for my husband!

Why are you hard boiling the eggs? And not seasoning them?

You would never see this in a ramen restaurant. Seasoned, soft boiled is proper.

You can season your own hard-boiled eggs when you make this. Easy fix, right? 🙂

Well I’d soft boil them…..

You can soft boil them or do whatever your heart desires. 🙂

I tried the recipe and it turned out to be great. The ramen was so delicious and it sure did make me become a ramen addict….

Ramen is the best, isn’t it? 🙂

Come join me in my culinary adventures where we’ll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook.

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