Ramen Noodle Soup Recipe
This easy Ramen Noodle Soup recipe brings restaurant-quality comfort straight to your kitchen with minimal effort. It’s warm, flavorful, and endlessly customizable—perfect for busy weeknights, cozy lunches, or quick dinners that don’t sacrifice taste.
Ingredients
- 4 cups chicken or vegetable broth use low-sodium for a lighter version
- 2 packs ramen noodles discard seasoning packet
- 1 tablespoon sesame oil or olive oil
- 3 garlic cloves minced
- 1 teaspoon fresh ginger grated
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon chili paste or sriracha optional for spice
- 1 cup sliced mushrooms shiitake or button
- 1 cup shredded carrots
- 1 cup chopped spinach or bok choy
- 2 soft-boiled eggs optional
- Green onions and sesame seeds for garnish
Instructions
- Sauté aromatics: In a large pot, heat sesame oil over medium heat. Add garlic and ginger; cook for 1 minute until fragrant.
- Build the broth: Pour in broth, soy sauce, rice vinegar, and chili paste (if using). Bring to a gentle simmer.
- Add vegetables: Stir in mushrooms and carrots. Simmer for 5–7 minutes until tender.
- Cook the noodles: Add ramen noodles and cook for 3–4 minutes, or until soft but not mushy.
- Finish with greens: Stir in spinach or bok choy until just wilted.
- Assemble bowls: Ladle soup into bowls and top with soft-boiled eggs, green onions, and sesame seeds.
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