Ramen Noodle Soup
Warm, savory, and packed with rich umami flavors, this homemade ramen noodle soup is the ultimate comfort dish that’s both satisfying and easy to make. Featuring a fragrant broth infused with soy sauce, miso paste, ginger, and garlic, this recipe is a versatile blend of bold ingredients and fresh toppings. Customize your bowl with tender ramen noodles, soft-boiled eggs, shiitake mushrooms, vibrant baby spinach or bok choy, and optional shredded chicken for added protein. With just 35 minutes from prep to serving, this ramen noodle soup is perfect for busy weeknights or cozy weekend dinners. Elevate your meal with a drizzle of chili oil or nori strips for an authentic touch. Whether you’re a fan of classic Japanese ramen or looking for a healthy, hearty soup, this recipe is sure to impress!
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Recipe Information
Ingredients
- 6 cups Chicken or vegetable broth
- 3 tablespoons Soy sauce
- 2 tablespoons Miso paste
- 1 tablespoon Fresh ginger, grated
- 3 cloves Garlic, minced
- 2 teaspoons Sesame oil
- 9 ounces Ramen noodles (fresh or instant, without seasoning packet)
- 1 cup Cooked chicken, shredded (optional)
- 3 Scallions, thinly sliced
- 2 Soft-boiled eggs
- 1 cup Sliced mushrooms (shiitake or button)
- 2 cups Baby spinach or bok choy
- 1 Nori sheets, cut into strips (optional)
- 1 teaspoon Chili oil or red pepper flakes (optional, for spice)
Instructions
In a large pot, heat the sesame oil over medium heat. Add the grated ginger and minced garlic, and sauté for 1-2 minutes until fragrant.
Pour in the chicken or vegetable broth and bring to a simmer. Stir in the soy sauce and miso paste until fully dissolved.
Add the sliced mushrooms and let the broth simmer for 10 minutes to allow the flavors to develop.
Meanwhile, cook the ramen noodles according to package instructions in a separate pot. Drain and set aside.
If adding soft-boiled eggs, prepare them by simmering the eggs in boiling water for 6-7 minutes, then immediately transferring them to an ice bath. Peel and set aside.
Add the baby spinach or bok choy to the simmering broth and cook for 1-2 minutes until wilted.
To assemble the ramen bowls, divide the cooked noodles evenly among four serving bowls. Ladle the hot broth over the noodles.
Top each bowl with shredded chicken (if using), soft-boiled eggs (halved), sliced scallions, and nori strips if desired.
Drizzle with chili oil or sprinkle with red pepper flakes for a spicy kick, if preferred.
Serve immediately and enjoy your comforting ramen noodle soup!
Nutrition Facts
Calories |
1664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.1 g | 95% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 575 mg | 192% | |
| Sodium | 8700 mg | 378% | |
| Total Carbohydrate | 122.8 g | 45% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 14.4 g | ||
| Protein | 129.0 g | 258% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 392 mg | 30% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 3087 mg | 66% | |
*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.
