Description
This quick homemade ramen recipe delivers a flavorful, comforting bowl of noodle soup in just 25 minutes. Featuring a fragrant broth infused with ginger, garlic, and shiitake mushrooms, it is complemented by fresh vegetables like kale and carrots, and topped with crunchy panko crumbs for added texture. Perfect for a wholesome weeknight meal with flexible ingredients and easy steps.
Ingredients
Broth & Aromatics
- 1 tablespoon sesame oil
- 3 teaspoons grated ginger
- 4 teaspoons grated garlic
- 4 cups chicken broth (vegetable broth can be used as a substitute)
- 4 cups water
- 1 ounce dried shiitake mushrooms
Noodles & Vegetables
- 2 packages instant ramen noodles (noodles only, discard seasoning packets)
- 1/2 cup chopped scallions or chives
- 2 cups chopped kale (or spinach)
- 1 cup shredded carrots (or substitute with bok choy or other preferred vegetables)
Toppings & Seasoning
- Sriracha to taste
- Crunchy golden panko crumbs for topping
- Optional: Soft-boiled egg for garnish
- Optional: Chili oil, additional sesame oil, soy sauce, and salt for seasoning
Instructions
- Heat aromatics: Heat the sesame oil in a large skillet over medium-low heat. Add the grated garlic and ginger, stir-fry gently for about 2 minutes until soft and fragrant without browning.
- Prepare broth: Pour in the chicken broth and water, then add the dried shiitake mushrooms. Bring the mixture to a simmer and cook for 10 minutes to allow the mushrooms to soften and release flavor, enriching the broth.
- Cook noodles: Add the instant ramen noodles (without seasoning packets) into the simmering broth. Let them cook for about 5 minutes until softened and tender. Toss in the chopped scallions or chives and stir gently to combine.
- Add vegetables and season: Remove the skillet from heat. Stir in the chopped kale and shredded carrots, allowing residual heat to lightly wilt the vegetables. Season the soup with sriracha, chili oil, extra sesame oil, soy sauce, and salt according to your taste preference.
- Serve with toppings: Ladle the ramen into bowls and top generously with crunchy golden panko crumbs for texture. Optionally, add a soft-boiled egg on top for extra protein and richness. Enjoy immediately.
Notes
- To make crunchy panko crumbs: toast panko breadcrumbs in a dry skillet over medium heat until golden and crisp.
- Feel free to swap kale with spinach or any leafy green of choice based on availability.
- Using vegetable broth makes the recipe suitable for vegetarians.
- For an even quicker option, use fresh shiitake mushrooms if available instead of dried.
- Adjust spice level by varying amount of sriracha and chili oil.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
