Easy Peasy Homemade Ramen

Dive into a bowl of comfort with our Easy Peasy Homemade Ramen! This recipe brings the authentic flavors of Japan to your kitchen in a snap. Say goodbye to bland instant noodles and hello to a flavorful broth infused with garlic, ginger, and earthy shiitake mushrooms. With nutrient-rich spinach, crunchy carrots, and perfectly cooked ramen noodles, each spoonful is a symphony of textures and tastes. Top it off with a halved hard-boiled egg for that extra protein boost. Quick to whip up in, it’s the ultimate cozy meal for any day of the week!

Prep Time: 10 min
Cook Time: 20 min

Ingredients:

  • 1 10 oz package brown rice and millet ramen noodles (ditch the seasoning packet)
  • 1 tbsp garlic, minced
  • 1 tbsp fresh ginger, minced
  • 1 quart vegetable stock
  • 1 cup shiitake mushrooms, sliced
  • 1 tbsp soy sauce
  • 2 hard boiled eggs, sliced in half
  • 2 cups baby spinach
  • ½ cup grated carrot 

Directions:

In a medium stock pot, add a little bit of olive oil, over medium-low heat. Add in the garlic, ginger, and mushrooms and cook for 30 seconds or until fragrant. Turn the heat to high and add in the vegetable stock, 2 cups water, and soy sauce. Once it comes up to a boil, reduce the heat to low and let simmer for 10 minutes. Place ramen noodles into the broth and cook for 3-4 minutes, breaking them up as they cook. (If using angel hair, in a separate pot, cook 2 minutes less than package directions and add par cooked noodles to broth at the same time as the next step) 

In the last two minutes stir in the carrots and spinach and cook until spinach is just wilted. Serve immediately by dividing among serving bowls and topping with half a hard boiled egg.

Other Ways To Prepare This Meal:

Plant-based: Add extra veggies such as corn instead of hard boiled egg.

Meat-eater in the group: Add shredded rotisserie chicken in at the same time as the spinach and carrots.

Gluten-free: Use tamari instead of soy sauce.

Kid-friendly: Serve theirs before adding in the spinach.