Easy Ramen Recipe

5 from 5 votes

This Easy Ramen Recipe is certainly Not Your College Ramen of yester years? I've amped up the classic packaged noodles into a homemade ramen that's layered with incredible flavors, textures and deliciousness! Plus it's quick to make in just 30 minutes!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Japanese

Keyword: pork

Servings: Servings

Calories: 784kcal

Ingredients

48 oz broth variety as desired
0.5 oz pho concentrate optional
3-4 garlic cloves sliced
1 tablespoon olive oil
1 baby bok choy head sliced
8 oz mushrooms sliced
2 eggs
5-7 oz ramen noodles
8-12 oz cooked shredded chicken, pork or beef
Garnish options: fresh cilantro and/or basil, jalapeño, lime wedges, green onion, oyster sauce, soy sauce, hot sauce

Instructions

Bring a small saucepan of water to a boil. Gently lower eggs into the water. Set a timer for 6-10 minutes (depending on preferred doneness). Immediately transfer to an ice bath, and set a timer for 10 minutes. Drain and peel the shell away.
Pour broth, pho concentrate (if using), and garlic to a boil. Lower the heat to medium, and simmer 5 minutes.
Add oil to a large skillet on medium-high heat. Add mushrooms and bok choy. Season with salt and black pepper as desired. Cook until tender.
Add ramen noodles and meat to the simmering broth. Cook until the ramen is al dente.
To two large serving bowls, evenly divide the vegetables, noodles, meat and broth. Top with desired toppings.

Video

Notes

Change up the proteins. If you don’t have leftover chicken, pork, beef or tofu, here’s a couple proteins you can start this meal from scratch:
- - Pork: Salt and pepper a 4-6 pound pork butt or shoulder. Add 4 cups of water to a Crockpot and cook pork on low for 6-8 hours or high 4-6 hours. Remove pork from the broth, discard fat, and shred meat. Cool broth and remove solidified fat. Use pork broth in place or in addition to chicken broth for ramen bowl base.
- - Chicken: Season chicken breasts or thighs with salt and pepper or desired seasonings. Place in 4 cups broth chicken broth in a stockpot or Crockpot. Crockpot cook on low 5-6 hours or high 3-4. Shred and use chicken broth for ramen bowl base.

Make perfect boiled eggs. Check out my Perfect Peel Boiled Eggs. For a creamy yolk with set egg white, boil 7 minutes. For a half set yolk, boil 8-9 minutes. For a completely set yolk, boil 10 minutes.

Storage Tips:

For the refrigerator: Store leftovers in an air-tight container in the refrigerator up to 2-3 days. The noodles will soak up some of the broth over time.

For the freezer: It's best not to store the ramen in the freezer since it will change the texture of the noodles as well as the vegetbles. You can freeze the broth easily, I recommend straining out the noodles and toppings first. Then place the broth into a freezer-safe container to store for up to 2 months.

Reheating ramen: Microwave in a bowl for 1 to 2 minutes, stirring every so often until warmed through. Alternative, place in a small saucepan over medium-low heat until warm, about 4 to 5 minutes.

Nutrition