Easy Homemade Ramen
- Easy Homemade Ramen
- Recipe
- Ingredients
- Instructions
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.
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.
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.
Recipe
Yield: 4 servings
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Ingredients
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.
