Authentic Ramen Noodle Soup
Delight your taste buds with this **Authentic Ramen Noodle Soup**, a comforting and flavorful Japanese classic that's perfect for any occasion. This recipe combines a rich soy sauce and miso-infused broth with tender ramen noodles, dried shiitake mushrooms, and fresh vegetables like baby spinach and bamboo shoots for a wholesome yet indulgent meal. Garnished with soft-boiled eggs, sesame seeds, sliced green onions, and nori strips, each bowl is bursting with umami and layered textures. Whether you add narutomaki for a traditional touch or keep things simple, this easy-to-follow ramen recipe is a must-try for fans of Japanese cuisine. Ready in just an hour, it's the ultimate homemade comfort food that's sure to impress!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 tablespoon Vegetable oil
- 4 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, minced
- 1 cup Soy sauce
- 2 tablespoons Miso paste
- 8 cups Chicken or vegetable broth
- 5 pieces Dried shiitake mushrooms
- 200 grams Ramen noodles
- 2 cups Baby spinach
- 1 cup Bamboo shoots, drained
- 4 stalks Green onions, sliced
- 4 eggs Soft-boiled eggs
- 8 slices Narutomaki (fish cake), optional
- 2 tablespoons Sesame seeds
- 1 sheet Nori sheets, cut into strips
Instructions
Heat the vegetable oil in a large pot over medium heat. Add the minced garlic and ginger, sautéing until fragrant, about 2 minutes.
Stir in the soy sauce and miso paste, mixing well to combine all flavors.
Pour in the chicken or vegetable broth, then add the dried shiitake mushrooms. Bring the mixture to a simmer and let it cook for 20 minutes to allow the flavors to meld.
In a separate pot, cook the ramen noodles according to package instructions. Drain and set aside.
With the broth simmered and fragrant, remove the shiitake mushrooms. Slice them thinly and return to the pot.
Add the baby spinach, bamboo shoots, and half of the sliced green onions to the pot. Cook for an additional 5 minutes.
Divide the cooked ramen noodles among four bowls. Ladle the hot broth mixture over the noodles.
Top each bowl with a soft-boiled egg, two slices of narutomaki (if using), remaining green onions, sesame seeds, and strips of nori.
Serve immediately and enjoy your homemade ramen!
Nutrition Facts
Calories |
502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.2 g | 27% | |
| Saturated Fat | 7.1 g | 35% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 201 mg | 67% | |
| Sodium | 5383 mg | 234% | |
| Total Carbohydrate | 56.4 g | 21% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 7.1 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 129 mg | 10% | |
| Iron | 5.5 mg | 30% | |
| Potassium | 1155 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
