Kick it up a notch with this easy homemade ramen using fresh vegetables and herbs with a creamy chicken broth made with coconut milk. All it takes is 30 minutes to have this delicious and cozy recipe in front of you! It's the type of ramen recipe that you can enjoy all year long!
In This Post
Raise your hand if you grew up on packaged ramen. ME, I did!
There's a time and a place for that BIG pot of ramen with the iconic seasoning packet that we all, whether we care to admit it, know and loved. But there's no time for packaged ramen today – absolutely not.
Think of this ramen recipe as a clean-out-the-fridge meal. Use the vegetables that are looking a bit sad, that leftover chicken or vegetable broth from soup or three cheese baked ziti and those ramen noodles stacked up in the pantry (Maruchan I'm looking at you.)
Why You'll Love This Easy Homemade Ramen
- Ready in just 20 minutes!
- Packed with flavor in every bite
- Incredibly versatile– use what you have on hand
- Quick comfort food at its finest
- Makes the best leftovers (if there's even any left!)
Grab These Ingredients
The list of ingredients may look like a lot but it's not really – it's a lot of this and that but all are crucial.
- Noodles: Reach for that classic Maruchan package and ditch the seasoning packet.
- Chicken Broth: You can use any broth you prefer such as vegetable or chicken broth, even beef broth would work. I always grab the low-sodium.
- Sesame Oil: A must-have for ramen recipes.
- Coconut Milk: The traditional homemade ramen doesn't include coconut milk, but it gives the broth a creamy texture– and no, you don't taste the coconut!
- Vegetables: Grab what you have on hand or the vegetables lingering in your refrigerator– cabbage, peppers, onions mushrooms, carrots or whatever you have.
- Sesame Oil: The sesame oil gives the soup a wonderful base flavor. In a pinch you can substitute with avocado oil or olive oil.
- Rice Wine Vinegar: Incorporating rice wine vinegar helps brighten the broth since we're also using coconut milk.
- Soy Sauce: Soy sauce gives the soup added depth– I always grab the low-sodium as you can always add more salt if needed.
- Garlic: Garlic adds so much flavor to any dish, but even more so in homemade ramen.
- Ginger: Using fresh ginger is key in this recipe, dried ginger just won't cut it.
- Salt & Pepper: This is really to taste.
- Optional Toppings & Add-Ins: Easily one of the best parts of ramen, grab a soft boiled egg, chili oil, Siracha, spinach, grated carrots, green onions, shredded chicken, cilantro– endless possibilities.
Steps To Make This Homemade Ramen Recipe
Steps To Make This Homemade Ramen RecipeOk, this doesn't take 5 minutes like store-bought ramen recipes, but it is quick enough to make and really elevates the ramen making it 100% worth the 30 minutes. I've made it so many times that it takes me 20 minutes!
- Base Flavor: The first step is key– you want as much flavor as possible. The garlic and ginger, perfect flavor combination.
- It's Broth Time!: Pour in the chicken broth, coconut milk, soy sauce and rice wine vinegar. Now, let it do it's thing.
- Add Noodles: Once the broth has simmered, toss in the noodles to cook.
- Add Vegetables: Add in your choice of vegetables once the noodles are about halfway done.
- Toppings!: Add some crunch with fresh vegetables, add a soft boiled egg, chili sauce, or whatever you want!
FAQ
You can use the noodles from the Maruchan package, just ditch the seasoning back or Yaki-Soba ramen-style noodles.
This is the beauty of making homemade ramen, use what you have on hand– cabbage, peppers, onions mushrooms, carrots, green onions. You can use anything that you have lingering in your refrigerator.
Nope! There are more complex ramen recipes but this recipe takes just under 30 minutes.
Just like this recipe, to make ramen broth creamy, you can use full-fat coconut milk.
More Soup Recipes
- Creamy Chicken and Rice Soup
- Homemade Alphabet Vegetable Soup
- Garlic & Mushroom Ramen
- Chicken Tortilla Soup
Easy Homemade Ramen
Description
Ingredients
- 1 Tablespoon sesame oil
- 1 Tablespoon ginger, grated
- 3 teaspoons garlic, grated (about 3-4 cloves)
- 2 32-ounce containers low-sodium chicken broth
- 1 13.5-ounce can full-fat coconut milk
- 1 teaspoon rice wine vinegar
- 1 Tablespoon soy sauce
- 2 packages instant ramen, just the noodles
- 1 cup sliced mushrooms, white or shiitake
- ¾ cup scallions, chopped
- 2 cups cabbage, shredded
- Optional toppings: soft boiled egg, shredded cabbage, shredded carrots, sliced chicken, lime, siracha, red chili paste
Instructions
- Heat the sesame oil in a large pot over medium heat. Add the garlic and ginger– sauté for 2-3 minutes until soft and fragrant.
- Adjust the heat to medium-high. Add the chicken broth, coconut milk, soy sauce, rice wine vinegar, mushrooms and simmer for 10 minutes.
- Stir in the instant noodles and simmer for 5 minutes or until the noodles are softened.
- Remove from the heat and stir in the scallions and cabbage. If desired, stir in siracha or red chili paste for added heat.
- Add desired toppings like a soft boiled egg and fresh vegetables.
Notes
- Make Ahead & Freezing Instructions: This ramen can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. Before freezing, allow the ramen to come to room temperature or from refrigerator. Thaw overnight in the refrigerator or heat over the stovetop.
- Noodles: Reach for that classic Maruchan package and ditch the seasoning packet.
- Chicken Broth: You can use any broth you prefer such as vegetable or chicken broth, even beef broth would work. I always grab low-sodium.
- Coconut Milk: Make sure you grab full-fat coconut milk not coconut cream.
Karen says
This was delicious! Can't wait for tomorrow's lunch with the leftovers!
Marie-Pierre Breton says
I never thought of doing this myself! It sounds not too technical, I will try it out! Thanks.
Laurie Griggs says
I want a big slurpy bite right now! I love Raman soup (not the packets) from our local Asian place, so going to try this with millet and brown rice Raman noodles (doing whole grains). I'm excited to try it!