Easy Homemade Ramen

Easy Homemade Ramen - The easiest ramen you will ever make in less than 30 min! So much tastier + healthier than the store-bought version!

The easiest ramen you will ever make in less than 30 min! So much tastier + healthier than the store-bought version!

Easy Homemade Ramen - The easiest ramen you will ever make in less than 30 min! So much tastier + healthier than the store-bought version!

I grew up on packaged ramen all my life. It was a budget-friendly staple in our very Korean household, and it was an even bigger staple during my college days.

I know, it’s not the healthiest thing for you so let’s stick to the homemade version with some of our favorite veggies.

Easy Homemade Ramen - The easiest ramen you will ever make in less than 30 min! So much tastier + healthier than the store-bought version!

But first. I will say this. This is no 2-minute dinner. But with 30 minutes, you’ll be able to make it from scratch using pantry staples and veggies you already have on hand.

Easy Homemade Ramen - The easiest ramen you will ever make in less than 30 min! So much tastier + healthier than the store-bought version!

It really makes for the perfect clean-out-the-fridge meal. Although the spinach-carrot-mushroom combo is hard to beat.

Just be sure to add half a hard-boiled egg since it’s pretty and all. Plus, it’s protein.

Easy Homemade Ramen - The easiest ramen you will ever make in less than 30 min! So much tastier + healthier than the store-bought version!

 

Recipe

Yield: 4 servings
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes

Ingredients

  • 2 large eggs
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 4 cups reduced sodium chicken broth
  • 4 ounces shiitake mushrooms
  • 1 tablespoon reduced sodium soy sauce
  • 3 (5.6-ounce) packages refrigerated Yaki-Soba, seasoning sauce packets discarded*
  • 3 cups baby spinach
  • 8 slices Narutomaki, optional*
  • 1 carrot, grated
  • 2 green onions, thinly sliced
  • Instructions

    1. Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and halving.
    2. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes.
    3. Whisk in chicken broth, mushrooms, soy sauce and 3 cups water.
    4. Bring to a boil; reduce heat and simmer until mushrooms have softened, about 10 minutes. Stir in Yaki-Soba until loosened and cooked through, about 2-3 minutes.
    5. Stir in spinach, Narutomaki, carrot and green onions until the spinach begins to wilt, about 2 minutes.
    6. Serve immediately, garnished with eggs.

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