This ramen noodle soup is warm, comforting, and packed with flavor! With tender noodles, a tasty broth, and fresh veggies, it’s a perfect dish for any day of the week.
It’s so easy to make, you might find yourself slurping it down for dinner several times a week. I love adding a soft-boiled egg on top. Yum!
Key Ingredients & Substitutions
Chicken Stock or Vegetable Broth: This forms the base of your soup. Use homemade stock for richness or low-sodium store-bought for convenience. If you’re vegan, vegetable broth is a great alternative to keep flavors vibrant.
Miso Paste: Miso adds a delightful umami flavor. If you don’t have it, try using soy sauce in larger amounts, or skip it entirely for a lighter broth.
Ramen Noodles: Traditional ramen noodles are best, but spaghetti or rice noodles can work in a pinch. Just cook to the package’s instructions for the best texture!
Soft-Boiled Eggs: These add creaminess. If you’re avoiding eggs, try sliced tofu or a sprinkle of nori for a unique twist. You can also skip the protein altogether for a light version.
How Do You Get Full Flavor in Your Broth?
The key to a rich broth is in the layering of flavors. Start by sautéing garlic and ginger in sesame oil; this combo releases incredible aromas. Make sure to let the broth simmer for at least 5 minutes after adding the soy sauce and miso. This time allows the ingredients to fully blend.
- Heat the pot on medium to avoid burning ingredients.
- Add the garlic and ginger before the broth for their flavors to infuse.
- Don’t rush the simmering time; it enhances the taste!
How to Make Ramen Noodle Soup
Ingredients You’ll Need:
- 4 cups chicken stock or vegetable broth
- 2 tbsp soy sauce
- 1 tbsp miso paste (optional for depth of flavor)
- 1 tsp sesame oil
- 1 garlic clove, minced
- 1 tsp ginger, grated
- 2 packs fresh or dried ramen noodles
- 2 soft-boiled eggs, halved
- 1 cup fresh spinach or kale, chopped
- 3 green onions, sliced
- 1 tbsp toasted sesame seeds
- 1 tsp chili flakes or togarashi (Japanese chili seasoning), optional for heat
How Much Time Will You Need?
This delicious ramen noodle soup takes about 15 minutes to prepare and cook. You’ll spend just a bit of time gathering your ingredients and simmering up that rich broth, plus a little extra for cooking the noodles. It’s quick and easy, making it perfect for a lovely meal any day of the week!
Step-by-Step Instructions:
1. Sauté Aromatics:
In a large pot, heat the sesame oil over medium heat. Once it’s warm, add the minced garlic and grated ginger. Sauté for about 1 minute or until it smells fragrant—this is going to boost the flavor of your broth!
2. Create the Broth:
Pour in the chicken stock or vegetable broth, then add the soy sauce and miso paste (if using). Stir everything together until the miso is fully dissolved. Bring this mixture to a gentle simmer and let it cook for about 5 minutes to let all the flavors blend together nicely.
3. Cook the Noodles:
While the broth is simmering, cook the ramen noodles according to the package instructions in a separate pot. Once they are ready, drain them and set aside for later.
4. Add Greens:
Add the chopped spinach or kale to the simmering broth. Cook for about 2 minutes or until the greens are just wilted—this keeps them vibrant and tasty!
5. Assemble the Soup:
Divide the cooked ramen noodles between serving bowls, then ladle the hot broth and greens right over the noodles. Make sure to get plenty of that tasty broth!
6. Add Toppings:
Top each bowl with halved soft-boiled eggs, a sprinkle of sliced green onions, toasted sesame seeds, and a dash of chili flakes or togarashi if you like it spicy. It adds a wonderful finishing touch!
7. Serve and Enjoy:
Serve your ramen noodle soup right away! Grab some chopsticks and a spoon to enjoy the broth. It’s warm, tasty, and sure to cozy you up!
Can I Use Instant Ramen Noodles Instead?
Absolutely! Instant ramen noodles work perfectly in this recipe. Just follow the package instructions and add them to the broth once it’s ready. They cook quickly, so you can adjust the timing to ensure they stay firm.
What Can I Use Instead of Miso Paste?
If you don’t have miso paste, you can substitute it with an extra tablespoon of soy sauce for a similar salty flavor. Alternatively, try a bit of tahini or a splash of fish sauce for added depth, though the taste will differ slightly.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it on the stove over low heat, adding a little broth or water to prevent drying out.
Can I Add More Vegetables?
Definitely! Feel free to add any vegetables you like, such as snow peas, carrots, mushrooms, or bok choy. Just chop them into small pieces and add them to the simmering broth according to their cooking times.