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Ramen Noodle Soup

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This homemade ramen noodle soup is warm, slurp-worthy, and so much better than the instant version. With a rich, savory broth, fresh veggies, and chewy noodles, it’s ready in under 30 minutes and perfect for customizing with your favorite toppings. Comfort food at its easiest!

Ingredients

Scale

For the Broth & Soup Base:

  • 1 tablespoon sesame oil or olive oil

  • 3 cloves garlic, minced

  • 1 tablespoon fresh ginger, grated

  • 4 cups low-sodium chicken or vegetable broth

  • 2 tablespoons low-sodium soy sauce

  • 1 tablespoon miso paste (optional, for depth of flavor)

  • 1 teaspoon rice vinegar

  • 1 teaspoon sriracha or chili garlic sauce (optional, for heat)

For the Soup:

  • 2 packs instant ramen noodles (discard seasoning packets)

  • 1 cup sliced mushrooms (shiitake, cremini, or button)

  • 1 cup baby spinach

  • 1/2 cup shredded carrots

  • 2 green onions, sliced

  • 2 soft-boiled eggs (optional)

Optional Toppings:

  • Sliced chicken, tofu, or shrimp

  • Nori (seaweed strips)

  • Sesame seeds

  • Extra green onions or chili oil

Instructions

  1. In a large pot, heat sesame oil over medium heat. Add garlic and ginger and sauté for 1–2 minutes until fragrant.

  2. Stir in broth, soy sauce, miso paste (if using), rice vinegar, and sriracha. Bring to a gentle simmer.

  3. Add mushrooms and carrots. Simmer for 5–7 minutes until tender.

  4. Add ramen noodles and cook for 2–3 minutes until just tender.

  5. Stir in spinach and cook for another minute until wilted.

  6. Taste and adjust seasoning with more soy sauce or chili sauce if needed.

  7. Ladle into bowls and top with green onions, eggs, and any other toppings you love.

Notes

  • Make it vegetarian by using veggie broth and tofu.

  • Skip the miso for a lighter broth, or double it for a more intense umami kick.

  • Soft-boiled eggs: boil for 6–7 minutes, then cool in ice water before peeling.

Find it online: https://ukfinda.com/ramen-noodle-soup/