Name: Easy Homemade Ramen Bowls
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 2 packs instant or fresh ramen noodles (seasoning packets discarded); 4 cups low-sodium chicken or vegetable broth; 2 cloves garlic, minced; 1 tbsp fresh ginger, grated; 2 tbsp soy sauce; 1 tsp sesame oil; 1 tsp rice vinegar; 1 tsp brown sugar or honey; 1/2 cup sliced mushrooms (shiitake or button); 1 cup baby spinach or chopped bok choy; 1/2 cup carrots, julienned; 2 green onions, sliced; 2 eggs; Optional toppings: sriracha, sesame seeds, nori strips, cooked chicken, tofu

Jump to Recipe·Leave a Review

A warm, flavorful, and deeply satisfying bowl of homemade ramen is easier to make than most people think. These Easy Homemade Ramen Bowls come together quickly with pantry-friendly ingredients, bringing comfort and bold flavors to the table without the need for takeout or hours in the kitchen.

Why You’ll Love This Recipe

I love this recipe because it’s quick, customizable, and hits all the right notes—savory broth, chewy noodles, crisp vegetables, and protein-packed toppings. I can use whatever I have on hand, whether it’s leftover chicken, soft-boiled eggs, or fresh greens, and the result is always deeply satisfying. Plus, making ramen from scratch allows me to control the flavor and saltiness of the broth, making it healthier than instant alternatives.

Ingredients

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

Instant or fresh ramen noodles
Low-sodium chicken or vegetable broth
Garlic, minced
Fresh ginger, grated
Soy sauce
Sesame oil
Rice vinegar
Brown sugar or honey
Mushrooms (shiitake or button), sliced
Baby spinach or bok choy
Carrots, julienned
Green onions, sliced
Eggs (for soft boiling)
Optional toppings: sriracha, sesame seeds, nori, cooked chicken, tofu

Directions

I start by soft boiling the eggs: I bring a pot of water to a boil, gently lower in the eggs, and cook for about 6-7 minutes. Then I transfer them to an ice bath to stop the cooking.
In a large pot, I heat sesame oil over medium heat, add the garlic and ginger, and sauté for about 1 minute until fragrant.
I pour in the broth, add soy sauce, rice vinegar, and a little brown sugar or honey, then bring it to a simmer.
I toss in the mushrooms and carrots, letting them cook for 3-4 minutes until just tender.
While the broth simmers, I cook the ramen noodles in a separate pot according to package instructions, then drain and set aside.
I stir in spinach or bok choy into the broth until wilted.
To assemble, I divide the cooked noodles into bowls, ladle the hot broth and vegetables over, and top with halved soft-boiled eggs, green onions, and any extra toppings I like.

Servings and timing

This recipe makes 2 generous servings.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

I swap the broth with miso or dashi base when I want deeper umami flavor.
For a spicy version, I add chili garlic paste or drizzle in sriracha.
If I want a vegetarian bowl, I use tofu instead of meat and vegetable broth.
For a richer texture, I add a spoonful of peanut butter or coconut milk to the broth.
I sometimes throw in corn, bamboo shoots, or bean sprouts for extra crunch and flavor.

Storage/Reheating

I store the broth and noodles separately in the fridge to avoid soggy noodles. They both last up to 3 days in airtight containers. To reheat, I warm the broth over the stove until simmering and pour it over freshly warmed noodles. I keep toppings like eggs and greens stored separately and add them in last.

FAQs

How do I make the broth more flavorful?

I simmer the garlic, ginger, and mushrooms longer to deepen the flavor and sometimes add miso paste or a dash of fish sauce for an extra punch.

Can I use instant ramen noodles?

Yes, I often use the noodles from instant ramen packets—just discard the seasoning packet and use my homemade broth.

What proteins go well in ramen?

I like adding soft-boiled eggs, grilled chicken, sautéed shrimp, or crispy tofu. Leftover roast meats work great too.

How do I keep the noodles from getting mushy?

I always cook and store the noodles separately from the broth. I only combine them right before serving.

Can I make this ahead of time?

Yes, I prepare the broth in advance and store it in the fridge. I cook the noodles fresh and assemble everything when ready to eat.

Conclusion

Making Easy Homemade Ramen Bowls is a cozy, comforting way to bring big flavor to the table with simple ingredients. I enjoy how versatile and quick it is, making it perfect for busy weeknights or when I need a warming meal. Once I’ve tried making ramen at home, it’s hard to go back to instant packets.

Easy Homemade Ramen Bowls

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Easy Homemade Ramen Bowls are a quick and cozy meal featuring a savory broth, chewy noodles, and customizable toppings like soft-boiled eggs, vegetables, and proteins. Perfect for weeknights, these bowls bring comfort and big flavor without takeout.

Author: Mayaa
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 2 servings
Category: Main
Method: Stovetop
Cuisine: Asian
Diet: Halal

Ingredients

2 packs instant or fresh ramen noodles (seasoning packets discarded)
4 cups low-sodium chicken or vegetable broth
2 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp soy sauce
1 tsp sesame oil
1 tsp rice vinegar
1 tsp brown sugar or honey
1/2 cup sliced mushrooms (shiitake or button)
1 cup baby spinach or chopped bok choy
1/2 cup carrots, julienned
2 green onions, sliced
2 eggs
Optional toppings: sriracha, sesame seeds, nori strips, cooked chicken, tofu

Cook Mode Prevent your screen from going dark

Instructions

Soft boil the eggs by boiling them for 6–7 minutes, then transferring to an ice bath. Peel and set aside.
Heat sesame oil in a pot over medium heat. Sauté garlic and ginger for 1 minute until fragrant.
Add broth, soy sauce, rice vinegar, and brown sugar. Bring to a simmer.
Add mushrooms and carrots. Simmer for 3–4 minutes until tender.
Meanwhile, cook ramen noodles in a separate pot according to package instructions. Drain and set aside.
Stir spinach or bok choy into the broth until wilted.
Assemble bowls: divide noodles into bowls, ladle broth and vegetables over, and top with halved eggs, green onions, and optional toppings.