Quick Homemade Ramen Recipe - Pinch of Yum
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Quick Homemade Ramen

90 reviews / 4.6 average

Take the usual ramen up a notch with this quick homemade ramen. Fresh veggies and herbs make this extra delicious, healthy, and cozy!

Fresh vegetables? Quick and easy homemade broth? A soft-boiled egg and a pile of our favorite curly-cue packaged ramen noodles that remind us of college? That’s this homemade ramen.

If today is your day for an authentic Japanese cooking adventure, I highly recommend Nami’s amazing blog Just One Cookbook.

On the flip side, this recipe leans more in the direction of I-have-a-package-of-ramen-and-some-vegetables-can-we-make-lunch practical. Sort of healthy and fast and a little nostalgic (packaged ramen!) but also fresh-ly delicious with a ton of flavor.

In This Most: Everything You Need For Homemade Ramen

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Ingredients for Quick Homemade Ramen

The Classic Packaged Ramen, Reimagined

Controversial opinion alert, but there is a time and a place for a big warm pot o’ ramen noodles, complete with – I’m going to say it – the ramen seasoning packet. For me, that would be circa 2007 sitting on the floor of a small dorm room with millions of Christmas lights hanging up for no reason whatsoever, or on the couch at home during a rainy sick day home from work when that extra-salty broth hits just right.

But I’d like to try to encourage you to go to the Packaged Ramen + level with this recipe. I mean, when you can make your own yummy broth in 20 minutes? And it’s delicate and light and full of flavor, in a more fresh and veg-heavy way? That is the way to do it, says Adult Me.

If you are looking for homemade ramen noodles, here is a great recipe for the ramen noodles made from scratch.

Close-up image of Quick Homemade Ramen

Ingredients You’ll Need For This Recipe

It’s short one! It wouldn’t be easy homemade ramen without it.

  • Ramen noodles (our classic Maruchan package is all we need, sans the seasoning!)
  • Garlic and ginger
  • Broth (chicken or veg)
  • Dried shiitake mushrooms
  • Veggies like carrots or kale
  • All your favorite toppings like some panko, egg, chili oil, etc.

Now let’s get cooking!

How To Make Delicious Homemade Ramen

This might not follow the exact easy peasy directions on the back of a ramen packet, but the extra few minutes to make this simple-but-elevated ramen are more than worth it.

  1. Stir-Fry Aromatics: Garlic and ginger, what a delicious duo. This is where the flavor is, friends.
  2. Make Your (Easy!) Broth: Add some chicken broth and dried shiitake mushrooms for some umami punch.
  3. Add Noodles: Cook your noodles right in the broth with some scallions (more flavor, please!).
  4. Add Veg: Thinly sliced kale, shredded carrots, whatever you’d like! Cook until just tender.
  5. Top It Off: Add some crunchy panko crumbs, a soft-boiled egg, chili oil, hot sauce, sesame oil, and/or soy sauce, whatever your heart desires.

Simmering some garlic, ginger, and dried mushrooms with your chicken broth makes for a great quickie “stock”. A good while in the pot will get some nice flavors going that will soon be soaked up by those noodles. And by good while, I mean 19 minutes, because the whole thing takes 20. The soft egg on top will get you all the Instagram likes, and the panko and extra chili oil or Sriracha will light your mouth up with joy.

At the end of the day, a deep bowl of bright veggies + flavorful broth + golden panko crumbs + soft-boiled egg + chewy, tangled noodles is not going to let you down. ♡

Close-up image of Quick Homemade Ramen with chopsticks and a soft egg.

Ways To Dress Up This Ramen

The beauty of this recipe is that it’s a (very very) blank canvas. You can add whatever you would like to make it your own and zazz things up!

If you want some direction, here are some options to think about:

  • Soft-boiled egg
  • Crunchy panko (see details in the FAQ below)
  • Scallions or chives
  • Sesame seeds
  • Toasted sesame oil
  • Corn
  • Chili oil
  • Nori (dried seaweed)
  • Gochujang and kimchi
  • Sriracha
  • Shredded chicken or thinly sliced beef or pork

Homemade Ramen: FAQs

How do I make the crunchy panko topping?

To make crunchy golden panko crumbs, heat a few tablespoons of oil in a large skillet over medium heat. Add the panko, stir for one minute or less, or until golden brown. Remove and place on paper towels to drain. You can also toss the panko with a little oil and toast them in the oven to get them golden and crispy.

I don’t like mushrooms. Can I leave them out?

Sure! You can swap just about any veggie in its place or leave them out entirely. We’d recommend still cooking with the mushrooms though to give the broth a nice umami flavor and then just remove the mushrooms before serving.

How do I make the soft-boiled egg to go on top?

Good news – this is super easy! Boil water on the stove in a pot. Add your egg straight from the fridge and put the lid on the pot. Boil the egg for 6 minutes. Remove the egg and plunge it into an ice water bath. Peel the shell off, cut the egg in half, and place your beautiful jammy egg on top of your ramen.

All I have is powdered broth. Can I use it?

Sure! Liquid broth levels up this recipe but you can skip the ramen seasoning packet and swap just about any powdered broth in its place. We like this powdered soup base. (Affiliate link)

My local grocery store didn’t have dried shitake mushrooms. Where can I find them?

Good news – you can order them online here. (affiliate link)

Have you used toasted sesame oil in this recipe?

Yes, we’ve used both toasted sesame oil and regular. (affiliate links)

Source Notes: This recipe is what I make at home when I want to enjoy the grocery store 50 cent packaged ramen, but with a little more freshness and fanciness. True Japanese ramen is a work of art and is worth a) trying, if you have access to it! and b) learning more about it. In the Twin Cities I really enjoy Tori Ramen (their Bali ramen is my favorite). I also love the Ivan Ramen cookbook for a really interesting look at the ramen making and eating process (like… slurping is a good thing!). And like I mentioned before, Nami’s website Just One Cookbook is a great resource for authentic Japanese food.

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A picture of Quick Homemade Ramen

Quick Homemade Ramen

  • Author: Pinch of Yum
  • Total Time: 25 minutes
  • Yield: makes 6 heaping 1-cup servings 1x


Take the usual ramen up a notch with this quick homemade ramen. Fresh veggies and herbs make this extra delicious, healthy, and cozy!


Units Scale
  • 1 tablespoon sesame oil
  • 3 teaspoons grated ginger
  • 4 teaspoons grated garlic
  • 4 cups broth (I used chicken, but vegetable would also work)
  • 4 cups water
  • 1 ounce dried shiitake mushrooms
  • 2 packages instant ramen (noodles only!)
  • 1/2 cup chopped scallions or chives
  • 2 cup chopped kale
  • 1 cups shredded carrots
  • Sriracha to taste
  • crunchy golden panko crumbs for topping (see FAQs)


  1. Heat the sesame oil in a large skillet over medium low heat. Add the garlic and ginger; stir fry for 2 minutes or until soft and fragrant.
  2. Add the broth and the water. Bring to a simmer; add the mushrooms and simmer for 10 minutes or until the mushrooms have softened and the broth is flavorful.
  3. Add the instant noodles to the hot liquid and simmer for an additional 5 minutes or until the noodles have softened. Add the scallions and stir to combine.
  4. Remove from heat, stir in the kale and carrots, and top with crunchy panko crumbs (see notes) and a soft-boiled egg (optional). Season with chili oil, hot sauce, sesame oil, and/or soy sauce and salt to taste.



To make crunchy golden panko crumbs, heat a few tablespoons of oil in a large skillet over medium heat. Add the panko, stir for one minute or less, or until golden brown. Remove and place on paper towels to drain. You can also toss the panko with a little oil and toast them in the oven to get them golden and crispy.

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Asian-Inspired

Keywords: homemade ramen, easy homemade ramen, ramen noodles

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Recipe rating


  1. Pinch of Yum Logo

    My local grocery abruptly stopped carrying dried mushrooms, so I sautéed some chopped fresh shiitakes with the garlic and ginger, and used ramen broth instead of chicken for the umami flavor. Topped with panko, jammy eggs and chili crisp for a winner!

  2. Pinch of Yum Logo
    Stephanie Carroll

    lets say, hypothetically, that someone loves ramen but does not love mushrooms. any ideas??

  3. Pinch of Yum Logo

    Hi! Is there a way to make this ahead of time? I want to bring this to my brother and his wife who just had a baby but they live 2 hours away. Don’t want to have to cook in full at their house so I was wondering if you had any tips on making it ahead of time?

  4. Pinch of Yum Logo
    Laura McAllister

    For some reason I was craving real ramen but had never made it before. This did not disappoint. There are variations and options to make it more spicy if you like that. I did 4.5 cups water, 1 32 oz chix broth, 4 cloves garlic, 4 tsp garlic powder, 3 tsp ginger powder, 4 packs ramen ( I like to eat, this is not a game), 2 of the chix flavor packets (idc more free flavor), 2 packs Bella mushrooms (not a fan of shiitake), those carrot sticks from the store, kale, sliced premade hard boiled eggs from store, crispy breadcrumbs made in sesame oil. Holy moly was it fragrant and flavorful. Will definitely make again.

  5. Pinch of Yum Logo

    Hi, I think it’s a little misleading to call this quick. It took me 45 minutes to chop and grate everything. Also no idea how much panko breadcrumbs to use. Can you give a hint?

  6. Pinch of Yum Logo

    Reading this recipe is too much work with all the
    Pop ups changing and jumping you from place to place. Too bad I typically really enjoy your recipes. Thought you should know what the user experience is like in case I am not the only one.

  7. Pinch of Yum Logo

    Thats it, no need to add miso paste or anything else. I guess the flavour comes from the mushrooms as well

  8. Pinch of Yum Logo

    I used my favourite instant ramen as a base, for the chicken broth and for the noodles.
    The flavour with garlic and ginger (i used a lot tbh) was super intense, I liked it! Only downside were big chunks of ginger in the broth afterwards (i probably can’t cut it right), I would take them out the next time.
    I used different type of mushrooms and let tem cook in the broth. Additionally, I bought a salad mix with already cut carrots and cabbage and threw it in. Also let it cook for a bit so that it’s softer.
    Aaand at the end I added the egg and some chilli from the instant ramen package.

    I was sooo happy with the final flavour! Such a good, nourishing meal. Thank you for the inspiration 😊

    1. Pinch of Yum Logo
      Johnathon West

      If you are trying to avoid getting chunks of ginger in the mix, simply grate it onto a cutting board and then just squeeze out the juice and discard the pulp.

      1. Pinch of Yum Logo

        Also – grating ginger root when it’s frozen helps tear the fibers easier so you’re not getting hair-like ginger fibers in your dish. When I get home from the store, I break up my fresh ginger roots into chunks and throw them directly into a ziploc in the freezer. We use a lot of ginger and find this the easiest way to handle it.

  9. Pinch of Yum Logo

    I appreciate the essence of this dish, but it needs some modifications to the recipe:

    1) I’m not sure why there’s no salt called for in the recipe or even a mention of it.

    2) Adding the mushrooms at the same time as the noodles, does not give it enough time for the mushrooms to soak up the broth. They were still a bit too chewy.

    3) As others have mentioned, it was a bit on the bland side. I would try this again and half the water added (if adding any).

    Overall, it seems like this is a good starter dish, but do t expect fireworks.

    1. Pinch of Yum Logo

      Salt was called for after adding the kale and carrots, to taste and adjust to your likings. The mushrooms were to be added 10 min before your noodles. Just saying, read and understand before attempting to cook and then criticize.

  10. Pinch of Yum Logo
    Nicholas Robert Parkes

    Thanks!!! It went down a treat.
    Had left over field mushrooms, in they went along with.. In went sesame oil fresh garlic and ginger, fried them.
    Chocken breast got fried a bit then mostly boiled in the stock.. chicken stock (from a cube)
    Egg noodles 3 50g nests.
    Grated carrots
    I added some white miso paste and soy sauce just to make me feel more chefy.
    Obv salt and pepper all over the place

    Garnished with fried breadcrumbs (werent Panko) and chopped bird’s eye chilli’s, coriander and chopped spring onions.
    Half a boiled egg each, I never understood this, but it went great. (Kids left the white, but as punishment i took away their phones for 3 months)

  11. Pinch of Yum Logo

    Turns out the kale wasn’t as fresh as I’d like so I omitted but followed the recipe and added soft boiled eggs, used one of the flavor packets and added soy, cholula (no siracha) and a touch of hoisin. Enjoyed mine.

  12. Pinch of Yum Logo

    I like the variability of this recipe! The soft-boiled egg really helps to make a creamier broth. I used beef broth and water and put in onions, garlic, kale, shredded carrots, toasted panko crumbs, a few shrimp, and of course the ramen noodles and egg. I used the spice packet, added a bit of garlic powder, and put in some turmeric powder just to see how it would taste. I think I would leave out the shrimp next time, but otherwise it was healthy and tasty!

  13. Pinch of Yum Logo

    This ramen is amazing!! I couldn’t find any vegetarian ramen in stores, but we were able to find some noodles so I looked up a recipe. I really hit the jackpot with this!!! I add tofu and it is very filling. I highly recommend it!! Enjoy!!!!

  14. Pinch of Yum Logo

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  15. Pinch of Yum Logo
    Nancy Miller

    There are four main types or ramen soup, including shio, tonkotsu, shoyu, and miso. Shio is the oldest and the lightest variant of ramen soup while tonkotsu is prepared by boiling pork bones for hours and is the most nutritious and hearty variant. Shoyu is characterized by extensive use of soy sauce while miso is prepared with the big amount of miso seasoning. You can view more facts about ramen here: https://ivypanda.com/essays/ramen-culture-as-a-vital-part-of-the-traditions-in-japan/

  16. Pinch of Yum Logo

    This recipe was a complete waste of time and not to mention money. It was unbelievably average and bland and had NO flavor whatsoever. The only thing I gained from this was learning not to click on the first recipe that shows up on Google. My mistake. Please don’t make this if you don’t want to waste a bunch of food, time, energy and money. Cheers.

    1. Pinch of Yum Logo
      Mark M.

      Perhaps you had COVID? Maybe you didn’t have any of the ingredients besides the ramen noodles? Yours is the only post that complains of no flavor.