Name: Easy Homemade Ramen Bowls
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 2 packs ramen noodles (fresh or instant, discard seasoning); 4 cups vegetable broth or low-sodium chicken broth; 2 tbsp soy sauce; 1 tsp sesame oil; 2 cloves garlic, minced; 1 tsp grated ginger; 2 green onions, sliced; 1 cup sliced mushrooms (shiitake, cremini, or button); 2 cups baby spinach or chopped bok choy; 2 eggs (soft-boiled or jammy); 1/2 cup tofu cubes or shredded cooked chicken (optional); Optional toppings: corn, bamboo shoots, nori, chili oil, sriracha

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These easy homemade ramen bowls are my answer to comfort food that’s quick, flavorful, and full of customization options. With rich broth, springy noodles, and all my favorite toppings, I love how satisfying this bowl is—without needing takeout.

Why You’ll Love This Recipe

I love how fast and flexible this ramen is. It’s easy to build with ingredients I already have in the pantry or fridge. The broth comes together quickly, but still tastes deep and savory. Whether I’m craving something warm, something spicy, or something packed with greens, this ramen is always a good idea.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ramen noodles (fresh or instant, discard seasoning packet)
Vegetable broth or low-sodium chicken broth
Soy sauce
Sesame oil
Garlic
Ginger
Green onions
Mushrooms (shiitake, cremini, or button)
Baby spinach or bok choy
Eggs (soft-boiled or jammy)
Tofu or cooked chicken (optional protein options)
Corn, bamboo shoots, or nori (optional toppings)
Chili oil or sriracha (optional, for spice)

Directions

I soft-boil the eggs by cooking them for 6–7 minutes, then place them in an ice bath before peeling.
In a pot, I sauté garlic and ginger in sesame oil until fragrant.
I pour in the broth and add soy sauce and mushrooms, letting it simmer for about 10–15 minutes.
While the broth simmers, I cook the ramen noodles according to package instructions, then drain.
I add spinach or bok choy to the broth and let it wilt for a couple of minutes.
I divide the noodles between bowls, ladle the hot broth and vegetables on top, and finish with eggs, tofu or chicken, and any toppings I want.

Servings and timing

This recipe serves 2. It takes about 10 minutes to prep and 20 minutes to cook, so everything’s ready in just 30 minutes.

Variations

I swap tofu for chicken when I want extra protein.
Sometimes I add shredded carrots, bean sprouts, or edamame for color and crunch.
When I want extra heat, I stir in chili oil or a spoonful of gochujang.

storage/reheating

I store the broth and noodles separately to keep the noodles from going soggy. Both will last in the fridge for up to 3 days. I reheat the broth on the stove or in the microwave and quickly warm the noodles by rinsing in hot water.

FAQs

Can I use instant noodles?

Yes, I just discard the seasoning packet and use the noodles with my homemade broth.

How do I make the eggs soft and jammy?

I boil them for exactly 6–7 minutes, then chill in an ice bath. They come out perfect every time.

Is this recipe vegetarian?

Yes, as long as I use vegetable broth and skip the egg or use plant-based alternatives.

What kind of mushrooms work best?

I like using shiitake for an earthy flavor, but button or cremini mushrooms also work great.

Can I make the broth ahead of time?

Absolutely. I often make a big batch and store it in the fridge or freezer so ramen comes together even faster.

Conclusion

These easy homemade ramen bowls are warm, customizable, and comforting. I love how I can make them just the way I like, with whatever I have on hand. Whether it’s a quick dinner or a cozy lunch, this bowl always hits the spot.