This ramen noodle soup is warm, comforting, and full of flavor. With soft noodles, rich broth, and tasty toppings like green onions and eggs, it’s a bowl of happiness!
I love how quickly it comes together! Just boil, stir, and enjoy. It’s perfect for those chilly days or when you need a cozy meal. Who says happiness can’t come in a bowl? 😊
Key Ingredients & Substitutions
Broth: Chicken or vegetable broth serves as the base of this soup. If you’re looking for something lighter, go for a low-sodium version. For a vegan option, vegetable broth is perfect!
Miso Paste: This optional ingredient adds an extra layer of flavor. If you don’t have miso, a bit of extra soy sauce can work in a pinch. Just keep an eye on the saltiness!
Ramen Noodles: Traditional ramen noodles are great, but if you can’t find them, yakisoba or even udon noodles will work. Just remember that cooking times may vary!
Vegetables: Shiitake mushrooms give a rich taste, but button mushrooms or any favorite mushrooms are fine too. Feel free to swap spinach for bok choy or Swiss chard!
How Do You Make Soft-Boiled Eggs Like a Pro?
Soft-boiled eggs can elevate your ramen soup, adding creaminess and protein. Here’s the simple way to achieve that perfect yolk:
- Bring a pot of water to a gentle boil.
- Gently lower in the eggs using a slotted spoon. Cook for exactly 6-7 minutes.
- Transfer the eggs to an ice bath for a few minutes to stop the cooking.
- Peel carefully and slice in half for that beautiful presentation.
Enjoy your homemade ramen noodle soup! It’s all about personalizing it to your taste, so feel free to add your own touches.
Ramen Noodle Soup
Ingredients You’ll Need:
- For the Soup:
- 4 cups chicken or vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon miso paste (optional for depth)
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 2 cloves garlic, minced
- 1 teaspoon chili paste or chili flakes (adjust to taste)
- 2 packs ramen noodles (discard seasoning packets if using instant)
- 1 cup shiitake or cremini mushrooms, sliced
- 2 cups fresh spinach or kale leaves
- 3 scallions, thinly sliced
- Black sesame seeds, for garnish
- For Topping:
- 4 soft-boiled eggs, halved
- Optional: nori strips, tofu cubes, or cooked sliced meat (pork, chicken)
How Much Time Will You Need?
This delicious ramen noodle soup will take about 10 minutes to prepare and 10 minutes to cook. So, in just about 20 minutes, you can have a comforting meal ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Base:
Start by heating the sesame oil in a large pot over medium heat. Once warm, add the minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant—your kitchen will smell amazing!
2. Add the Liquid Ingredients:
Pour in the broth, soy sauce, and if you’re using it, the miso paste. Stir everything together nicely. Then, sprinkle in the chili paste or flakes to give it some kick. Bring this mixture to a gentle simmer, which will take just a couple of minutes.
3. Cook the Mushrooms:
Add the sliced mushrooms to the simmering broth and let them cook for about 5 minutes. This will allow their delicious flavor to enhance the soup.
4. Add the Noodles:
Time to add the ramen noodles! Cook them according to the package instructions, typically about 3 minutes, until they’re tender. Keep an eye on them so they don’t overcook!
5. Toss in the Greens:
During the last minute of cooking, throw in the fresh spinach or kale leaves. Stir them in gently to wilt them down.
6. Serve It Up:
Once everything is cooked to perfection, divide the soup evenly into bowls.
7. Garnish:
Top each bowl with halved soft-boiled eggs, sliced scallions, and a sprinkle of black sesame seeds. Your ramen noodle soup is now picture-perfect!
8. Enjoy!
Serve the soup hot, with chopsticks and a spoon. Feel free to add optional toppings like nori strips, tofu cubes, or any sliced meat you prefer. Dive in and enjoy your warm, comfy bowl of ramen noodle soup!
Happy cooking! 🍜😊
Can I Use Other Types of Noodles?
Yes! If you can’t find ramen noodles, you can use udon or soba noodles instead. Just be mindful of cooking times, as they may vary from traditional ramen noodles.
How Can I Make This Recipe Vegan?
To make this ramen noodle soup vegan, simply use vegetable broth instead of chicken broth, omit the soft-boiled eggs, and add extra tofu or vegetables for protein and heartiness. Miso paste should also be labeled as vegan, so check that too!
Can I Store Leftovers?
Yes, you can store leftovers in an airtight container in the fridge for up to 3 days. The noodles may soak up some broth during storage, so you might want to add a splash of water or extra broth when reheating to loosen it up.
What If I Don’t Have Miso Paste?
No problem! If you don’t have miso paste, you can simply skip it or add a little extra soy sauce for flavor. If you want to mimic the umami, try a bit of vegetable bouillon or a dash of Worcestershire sauce (non-vegan).