This simple ramen soup comes together in about 30 minutes and tastes like a bowl you’d order at a restaurant—only made at home. The broth is savory and comforting, with garlic, ginger, and sesame bringing the flavors together quickly and deliciously.
This ramen soup is a go-to for weeknights when you want something that tastes like it simmered all day but is ready fast. In under half an hour you’ll have a steaming bowl with a broth you’ll want to sip straight from the pot. The base is straightforward—sesame oil, fresh garlic and ginger, low-sodium soy sauce, and rice vinegar—so it’s easy to tweak to your preference.
Table of Contents
- Ramen Soup Ingredients
- How to Make Ramen Soup
- Dana’s Cooking Tips
- Substitutions & Variations
- What to Serve With Ramen Soup
- Storage & Reheating
- Frequently Asked Questions
- Easy Homemade Ramen Soup Bowl Recipe
- More Ramen Soup Recipes to Make
Ramen Soup Ingredients
A complete ingredient list with exact measurements appears in the recipe card below.
- Broth: Low-sodium chicken or vegetable broth is best so you can control the salt.
- Sesame oil: Adds a toasty, nutty layer of flavor.
- Rice vinegar: A touch brightens and balances the broth.
- Low-sodium soy sauce: Provides umami without overpowering salt.
- Chili-garlic or Sriracha: Optional for heat—add to taste.
How to Make Ramen Soup
Step 1: Sauté the veggies
Warm sesame oil in a medium saucepan over medium-low heat. Add shredded carrots, sliced mushrooms, and any other vegetables you like. Sauté 2–3 minutes until tender.
Step 2: Add garlic and ginger
Add minced garlic and grated ginger and cook 30–45 seconds until fragrant—don’t overcook the garlic or it can taste bitter.
Step 3: Build the broth
Pour in the broth, then stir in rice vinegar, soy sauce, and Sriracha if using. Bring to a low simmer and cook 5 minutes. Taste and adjust soy sauce or heat as needed.
Step 4: Cook the noodles
While the broth simmers, cook ramen noodles in a separate pot following package directions. Drain and rinse under cool water, then divide into serving bowls.
Step 5: Assemble the bowls
Ladle the hot broth over the noodles and top with your favorite garnishes—scallions, toasted sesame seeds, soft-boiled egg, or any proteins and vegetables you prefer.
Dana’s Cooking Tips
- Sauté veggies first: Adding garlic too early can scorch it. Sauté the vegetables first, then add garlic and ginger for a short time.
- Cook noodles separately: Cooking noodles in the broth is possible, but they will absorb liquid and soften quickly. Cook them separately to keep texture.
- Use low-sodium ingredients: Ramen noodles and many condiments can be salty—start with low-sodium broth and soy sauce and adjust to taste.
Substitutions & Variations
- Protein: Add rotisserie chicken, shrimp, salmon, beef, tofu, or ground pork for more substance.
- Gluten-free: Use GF ramen noodles made from millet or brown rice if needed.
- Low-carb: Spiralized zucchini works well as a noodle substitute.
- Veggie-heavy: Add bok choy, cabbage, broccoli, or zucchini to bulk up the bowl.
What to Serve With Ramen Soup
- Smashed cucumber salad
- Honey miso roasted sweet potatoes
- Asian cucumber and carrot salad
Storage & Reheating
- Fridge: Store broth and noodles separately in airtight containers for up to 4 days to prevent the noodles from absorbing the broth.
- Freezer: Freeze broth for up to 3 months in suitable containers; thaw in the fridge overnight before using.
- Reheat: Bring the broth to a gentle simmer, then add noodles and heat until warmed through.
Frequently Asked Questions
Ramen soup typically includes noodles, a savory broth, vegetables, protein, and seasonings like garlic, ginger, sesame, and soy sauce. Instant ramen packets can be used in a pinch, but fresh ingredients elevate the flavor.
The most common ramen broths are shoyu (soy sauce), miso (fermented soybean paste), shio (salt), and tonkotsu (pork bone).
Common additions include mushrooms, baby spinach, broccoli, bok choy, scallions, soft-boiled egg, tofu, or your preferred cooked protein.
Easy Homemade Ramen Soup Bowl
Ingredients
- 1 TBSP sesame oil
- 1/2 cup shredded carrots
- 1/2 cup sliced shiitake mushrooms, stems removed
- 2 garlic cloves, finely minced or grated
- 2 tsp freshly grated ginger
- 4 cups low-sodium chicken or vegetable broth
- 3 TBSP low-sodium soy sauce (more to taste)
- 1 TBSP rice vinegar
- 1 TBSP Sriracha (adjust to heat preference)
- 6 oz ramen noodles, divided
Optional Toppings
- Sliced scallions
- Toasted sesame seeds
- Soft-boiled egg
Instructions
- Warm sesame oil in a medium saucepan over medium-low heat. Add shredded carrots, sliced mushrooms, and any other chopped vegetables. Sauté 2–3 minutes until tender.
- Add garlic and grated ginger; cook 30–45 seconds until fragrant.
- Pour in the broth and stir in soy sauce, rice vinegar, and Sriracha if using. Simmer on low for 5 minutes, taste, and adjust seasonings.
- While the soup simmers, cook ramen noodles in a separate pot according to package instructions. Drain and rinse under cool water, then divide into bowls.
- Ladle the hot broth over the noodles, add desired toppings, and serve.
- *See notes below for soft-boiled egg instructions.
Notes
- Bring water to a boil in a small saucepan with enough water to cover the eggs.
- Gently add eggs to the boiling water and cook 5–8 minutes (5–6 minutes for runny yolk, 7–8 minutes for jammy yolk).
- Prepare an ice bath while the eggs cook.
- Transfer eggs to the ice bath for about a minute to stop cooking and cool slightly.
- Crack, peel, and slice in half, then place on the ramen bowls.
Nutrition
Calories: 512 kcal |
Carbohydrates: 76 g |
Protein: 21 g
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