Here’s How To Make Your Own Ramen In Under An Hour

Emily Abrams

If there’s one thing to splurge on during the winter, it’s gotta be some kind of noodle soup. A lot of the time that means ramen. Between the flavorful umami broth, chewy fresh noodles, spices that clear out your sinuses and all of the vegetables, what else could you possibly need?

You don’t have to venture out for ramen though. When your craving hits, you can make your own in under an hour, and save money while you’re at it. Making your own ramen is easier than you think, all you need is a medium-sized pot (something you would use to make soup in), ramen noodles, your favorite vegetables, a couple of eggs and access to a few common Asian ingredients.

Ramen Toolkit:

Water (3 cups)
Packaged fresh ramen noodles (can be frozen and they’ll still cook once you drop them in)
Miso paste (1-2 Tbs. to taste)
Package of shiitake mushrooms
Fresh ginger (2tsp)
Fresh garlic (1 tsp)
Sesame oil (1 tsp)
Soy sauce (3 Tbsp.)
Mirin (2 tTbsp.)
Chicken or vegetable broth or stock (about 4 cups)
(Optional) Rotisserie chicken (1 cup)


Bok choy
Eggs (3)
Corn (can be frozen)

Pro Tip: Sun Noodle is a popular ramen noodle brand to look out for.

Emily Abrams

In a small sauté pan cook the mushrooms until golden brown. In your pot, heat the sesame oil until it’s shimmery. Add the garlic and ginger. Sauté until golden, but not burnt and deglaze the pan with soy sauce and mirin. Add the chicken and stock, cover and heat until boiling, then let simmer for about 45 minutes. Add in the miso paste halfway through.

In the meantime, cook as much corn as you need to top your ramen with. Thinly slice some scallions to go on top. Steam as much bok choy as you want. In another small pan heat 3 cups of water, bring to a boil  and then back down to a simmer and add in the eggs (still in the shell.) Cook about 5-6 minutes, remove them and place in an ice bath or under cold water for a few minutes and then carefully peel. You’ll top the ramen with these soft-boiled eggs.

Make sure to taste your broth and season accordingly. Right before you’re ready to eat, drop the desired amount of ramen noodles in each bowl and pour the broth over them — they will cook almost immediately. Add your corn, scallions, eggs and maybe a little Sriracha or red pepper flakes for a little kick.

This recipe is so simple and chock-full of all the ramen essentials. You’ll definitely have leftovers, so you’ll be set for a few days.