Quick & Easy Homemade Ramen

Easy Homemade Ramen (via abeautifulmess.com)This is probably the meal we are making most often at our house right now. It all started back when Trey and I both got sick about two months ago. I was way more sick, not that it’s a competition. 🙂 Anyway, we got into a ramen habit. This was Trey’s idea, and it was genius. Warm, salty, brothy soup with comforting noodles floating among a few vegetables—sounds perfect basically anytime it’s cold outside, but it especially hits the spot when you’re not feeling well.

Of course, when you don’t feel well, or if you are getting home late from work and feel pressed for time, then it can be easy to reach for a packet of instant ramen noodles. Honestly I think part of the appeal for me is it’s something I ate in high school and college a lot, so there’s a nostalgia factor going on. But man, there’s pretty much ZERO nutrition in a meal like that. Which is no good if you plan to eat it often.

Easy Homemade Ramen (via abeautifulmess.com) So, this is my homemade hack version. It’s way better for you since it’s quickly made from scratch and actually contains real foods like spinach, garlic and ginger. But it’s still super fast to make, and you can totally customize based on what veggies you have on hand.

Ramen ingredientsQuick & Easy Homemade Ramen, serves two.

1 tablespoon sesame oil
4-5 cloves of garlic, minced
2-3 teaspoons peeled, chopped ginger (probably about 1/3 of what is pictured above)
1/2 oz dried mushrooms (I really like porcini but shiitake are great too)
4 cups vegetable or fish stock (low sodium is preferred here)
1/2 to 1 cup water
1-2 tablespoons soy sauce
1 tablespoon miso paste
4 oz Chinese noodles (usually sold in 8 oz packages, so you get two meals out of it)
1 cup packed spinach
1-2 tablespoons chopped green onion
1/8 to 1/4 teaspoon red pepper flakes (optional, but do it)

First sauté the garlic and ginger in the sesame oil in a large pot over medium/high heat for 3-4 minutes until very fragrant. Add the stock, water and mushrooms. Reduce the heat to low/medium. Stir in the miso paste and soy sauce. I usually start with 1 tablespoon soy sauce here and I’ll taste toward the end and add more if I think it needs it. Cover and let that cook for 4-5 minutes. This will soften the mushrooms a great deal.

How to make ramen at homeUncover, turn up the heat and add in the noodles. These will cook pretty quickly, usually in 4-5 minutes. Towards the end of this cook time, toss in the spinach and green onions. You can totally change out the spinach here for chopped kale or bok choy. You could also choose to add more veggies like matchstick carrots, bean sprouts or corn (among other things). Taste and add more soy sauce or the red pepper flakes if you want to add some heat.

Easy Homemade Ramen (via abeautifulmess.com) Serve immediately as the noodles will continue to soak up stock. You can serve this alongside some hot tea, or, if you’re trying to show off for friends, some hot sake. (I did this last month, so I’m sort of just making fun of myself here—thanks for bearing with me). There are SO many ways you can change it up to make it your own. This is just how we make it most often right now. Thanks for letting me share! xo. Emma

Note: If you want to enjoy this as part of the Weekday Weekend Challenge replace the Chinese noodles (usually made with white flour but check the package as I haven’t seen every brand out there) with soba (buckwheat) noodles or angel hair whole wheat pasta. You may need to cook the noodles for slightly longer if you make this change, so just check them before proceeding with the recipe.

Quick and Easy Homemade Ramen

Servings 2 servings

Ingredients

  • 1 tablespoon sesame oil
  • 4-5 cloves of garlic minced
  • 2-3 teaspoons peeled chopped ginger (probably about 1/3 of what is pictured above)
  • 1/2 oz dried mushrooms I really like porcini but shiitake are great too
  • 4 cups vegetable or fish stock low sodium is preferred here
  • 1/2 to 1 cup water
  • 1-2 tablespoons soy sauce
  • 1 tablespoon miso paste
  • 4 oz Chinese noodles usually sold in 8 oz packages, so you get two meals out of it
  • 1 cup packed spinach
  • 1-2 tablespoons chopped green onion
  • 1/8 to 1/4 teaspoon red pepper flakes optional, but do it

Instructions

  1. First sauté the garlic and ginger in the sesame oil in a large pot over medium/high heat for 3-4 minutes until very fragrant. Add the stock, water and mushrooms. Reduce the heat to low/medium. Stir in the miso paste and soy sauce. I usually start with 1 tablespoon soy sauce here and I’ll taste toward the end and add more if I think it needs it. Cover and let that cook for 4-5 minutes. This will soften the mushrooms a great deal.
  2. Uncover, turn up the heat and add in the noodles. These will cook pretty quickly, usually in 4-5 minutes. Towards the end of this cook time, toss in the spinach and green onions. You can totally change out the spinach here for chopped kale or bok choy. You could also choose to add more veggies like matchstick carrots, bean sprouts or corn (among other things). Taste and add more soy sauce or the red pepper flakes if you want to add some heat. Serve immediately as the noodles will continue to soak up stock.

Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions

  • There appears to be no way to PRINT the recipe? I am missing something?

  • I’m making this right now! added some peas and carrots and substituted candied ginger since it’s what I had in the pantry! smells delicious already, and exactly what we need with 3 feet of snow on the ground!

  • If I accidentally don’t get an enzyme property in my miso because I boiled it, I think I will survive. I wish there weren’t such rigid approaches to healthy cooking!

  • Caught a cold no less than 2 days into the new year, so made this with a few tweaks and additions over the weekend! Mainly, I used instant ramen noodles to give it an “Almost Instant” moniker! ABM is fully credited in the post, thank you for the wonderful cold remedy Emma!

    http://ohwonderful.com/2016/01/04/almost-instant-ramen/

  • Made this over the weekend to ease my cold, but adapted it a bit!

    Instead of using the Chinese noodles, I made use of some instant ramen noodles that I had in my pantry for a lazy person’s version. Also added in a soft boiled egg to bring it all together!

    http://ohwonderful.com/2016/01/04/almost-instant-ramen/

  • I love the simplicity. And for sure it needs this extra “real food” if you are going to eat it often, or if you are going to prepare it for kids.

    I wanna try! This week is going to be pretty rush here, this is a good tip for late night meals. =)

    xo, Deborah
    http://loveandeverythingblog.com

  • This looks amazing! I’ve never made any of the delicious ramen recipes that you see on the internet! Maybe my goal for 2016 should be to get on that, starting with this one!

    Paige
    http://thehappyflammily.com

  • This looks incredible! Will be adding this to my ‘recipes to try out’ list for sure!
    Danielle x
    www.thehungrylittlelady.co.uk

  • This looks delicious! My kids love Ramen and I’ve been looking for a healthy way to make it that doesn’t take a long time. Thanks for sharing!

  • I love ramen, and I’ll definely try this recipe though…

    miso should NEVER boil! If it boils, it looses all the properties! Please, change it so readers know!

  • There was one week I was feeling particularly homesick because the campus dining halls weren’t having any good food. Then one of the clubs I was in announced that they’d be having ramen at their next meeting, and I got so excited! But it turned out that it was just instant noodles, which they call ramen. THIS is what ramen is! Thanks for the recipe 🙂 -Audrey | Brunch at Audrey’s

  • Looks great! I love recipes like this that are quick, simple but still unique. Can’t wait to try it!

  • I’ve been really looking for a simple ramen recipe like this! Thank you so much I am definitely saving this for later!

  • This sounds so yummy for this cold weather!
    Ashley
    www.constellationandcanine.com

  • OMG looks so good! Another good addition to this would be some pork butt, but that’s definitely a bit time consuming to make.

  • The cold weather has got me craving ramen often lately. Homemade ramen sounds so delicious and much healthier than packaged ramen. Thanks for sharing!

    -Helen
    http://www.sweethelengrace.com

  • That’s exactly what I need in these cold days, thanks for sharing the recipe!
    https://www.makeandmess.com/

  • This is one of my favorite quick comfort foods, especially topped with homemade kimchi!! To preserve all the nutrients in the miso, I add it at the very end, after the broth has cooled slightly. Happy New Year!!

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