This is my favorite way to make homemade ramen. It’s simple, flavorful and done in under 30 minutes. It’s a quick fix for your take-out cravings.
Do you ever get the itch for ramen? (Of course you do, there were at least 20+ requests for ramen when I asked you what recipes you wanted.) This ramen is truly warm, cozy, and comforting. The first bite truly soothes.
Have you ever made homemade ramen before? It’s easier than you think to make and pretty quick too! We love it! I made a big batch and feasted on it for lunches during the week.
And let’s be honest, this is what counts most: ramen is adult and kid approved!
Why You’ll Love This Ramen Recipe
- Made in one pan
- Sesame Oil: The sesame oil helps develop the key flavor to the ramen.
- Mushrooms: I love mushrooms in ramen but you can omit or substitute another vegetable like peppers or carrots.
- Chicken Broth: I prefer to use low sodium chicken broth (you can always add salt but you can’t remove it.) If you’re vegan or vegetarian, you can use vegetable broth.
- Soy Sauce & Rice Vinegar: This helps give the broth a depth of flavor.
- Salt, Pepper & Garlic: Flavor!
- Noodles: You can use any type of noodle you prefer, even the noodles from the stand ramen packs. These are my favorite noodles to use and I normally always have them on hand.
How To Make Ramen
What I love most about ramen is that it not only have minimal ingredients but it’s quick!
- Sauté: In the pot, add the sesame oil, half the garlic (the remaining gets used at the end), and mushrooms. Sauté for about 3 minutes just to help develop flavor.
- Add the Liquid: Add the chicken broth, soy sauce, and rice vinegar. Stir together and bring it to a boil. This takes about 5-7 minutes.
- Add the Noodles: Stir in the noodles. Since these are thin noodles, they only take 2-4 minutes (depending on the type) to cook. Keep an eye on them, you don’t want them to overcook.
- Add the Spices: Stir in the salt, pepper, red pepper flakes (if using), and the remainder of the fresh garlic.
- Serve: You can serve the ramen plain or add avocado, cabbage, siracha etc.
The Best Ramen Tip
Keep stirring the noodles. The noddles in ramen are thin so they can easily stick together and get overcooked. The trick is to keep stirring the noodles so you can keep an eye on them.
Easy Garlic & Mushroom Ramen
- 2 Tablespoons sesame oil
- 5 garlic cloves, finely minced or grated
- 1 and 1/2 cups sliced mushrooms
- 2 (32 ounce) low sodium chicken broth
- 1 Tablespoon soy sauce
- 1 Tablespoon rice wine vinegar
- 1 packet chinese noodles
- 1 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- 1/2 teaspoon red pepper flakes, optional
- In a large pot, like a dutch oven, over medium heat, add the sesame oil, half the garlic cloves, and mushrooms. Let the it cook for about 3 minutes.
- Add the chicken broth, soy sauce, rice wine vinegar and bring it up to a boil. Once boiling, add the noodles and cook for 3-4 minutes. Add salt, pepper and red pepper flakes to taste.
- Make Ahead Instructions: The ramen can be made in advance and stored in the refrigerator for up to 4 days.
- Noodles: Any type of noodles work (soba, Chinese noodles, etc.) This is my favorite brand to use.
- Mushrooms: You can omit, though I’d recommend adding peppers and onions.
- Chicken Broth: To make this vegetarian or vegan, you can use vegetable broth.