Homemade Ramen

Those 10 cent packages of ramen noodles are sooo college. We are adults now! Or at least, that’s what people keep telling me. I may have been forced into adulthood but I still eat ramen at least once a week. Fortunately, it is a MAJOR upgrade. This Homemade Ramen recipe is still inexpensive and so so easy to make, but is also much more nutritious and WAY more delicious!

Homemade Ramen - so simple, so delicious, and packed with veggies and topped with a runny yolk egg, this is a major upgrade from the ramen you lived off of in college! | Flexyourfork.com

I am not kidding when I say we make this once a week at my house. It takes 15 minutes, uses convenient ingredients that we always have on hand, and is seriously sooo good. Plus, you can put an egg on it. Anything that gives me an excuse to “put an egg on it” is my kinda meal. Soft boiled, over easy, hard boiled, semi scrambled… I’ve done it all with my ramen and it all works. (If this egg obsessed life is also your life, then I highly recommend you check out #putaneggonit on instagram… food porn for dayssss).

Speaking of…. this is me and my egg/ramen obsession in action last week.

Perrrrrfection! I only recently accomplished the soft boiled egg and have been obsessed ever since. The amount of joy I get from watching that gorgeous yoke spill out is embarrassing. I was super intimidated at first but come to find out, it’s not so hard! Big shout out to Ali at Gimme Some Oven who helped me over my fear with this blog post. 

Full of veggies and lacking that packet of sodium and MSG… there’s still major flavor and way more variety in every bite. Not only can you change up the veg, but you can add dumplings, rice cakes, tofu, avocado… Is it making sense why we make this ramen so much yet? Am I validated yet? It’s near impossible to get bored of. Our go-to is egg and a few of Trader Joe’s Thai Vegetable Gyozas– which I highly recommend. They are super delicious and easy- just throw into the broth and gently boil for a few minutes. Explore your local Asian market for all kinds of goodness to add. We buy our ramen noodles there instead of using the traditional curly noodles, but the 10 cent packages are fine- as long as you throw away the seasoning!

The ramen trend is in full force at our house with no intention of slowing down. I know there are plentyy of ways to make ramen and this one is probably a less authentic, more convenience version, so pleaase send me all your expert knowledge on all things noodles, veggies, and broth! Oh, and of course, any runny yolk food porn pics 

 

Print Recipe
Homemade Ramen
Homemade Ramen is so simple and so delicious, it will quickly become one of your favorite go-to recipes. Packed with veggies and topped with a runny egg, this is a major upgrade from the ramen you lived off of in college!
Course dinner, Main Dish, Soup
Cuisine Asian
Prep Time 5 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Course dinner, Main Dish, Soup
Cuisine Asian
Prep Time 5 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Instructions
  1. Heat sesame oil (or olive oil) in a large pot over medium heat. (Boil water or heat separate pan for soft boiling/cooking any eggs at this time too.)
  2. Add minced garlic and ginger to the oil and stir to coat for a minute or two, cooking just until fragrant without browning.
  3. Add broccoli, carrots, and mushroom to the pot and stir to coat with the oil, garlic, and ginger. Let cook for 2-4 minutes.
  4. Add 4 cups of broth and 2 cups of water to the pot and bring to a slow rolling boil. Once boiling, let the veggies cook and flavors develop for about 3-4 minutes.
  5. Add noodles and kale and let boil for just a few minutes, until cooked through. (Add dumplings, rice cakes, etc per instructions.)
  6. Finally, scoop lots of veggies and noodles into your serving bowl, ladle broth over top, and add all the toppings of your choosing! Enjoy!
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