Ramen Recipe

This quick and comforting Ramen recipe brings restaurant‑style flavor to your kitchen in just 30 minutes. A savory broth infused with garlic, ginger, soy sauce, and sesame oil forms the base for tender noodles, shredded chicken, and vibrant vegetables. It’s endlessly customizable—swap proteins, adjust spice, or add soft‑boiled eggs and sriracha for a gourmet touch. Perfect for busy weeknights or cozy weekends, it’s a nourishing, crowd‑pleasing bowl that feels both wholesome and indulgent.

Ramen

This isn't the Ramen from your college days. This Ramen is fresher, tastier, and much better for you.

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Total Time 30 minutes mins

Servings: 6

Course: Main Course

Cuisine: Chinese, Japanese

Ingredients Method

Ingredients

  

• Ingredients:
• 1-2 carrots grated
• 4 cloves garlic grated (or 2 tsp garlic powder)
• 1 Tbsp fresh ginger grated (or 1 tsp ground ginger)
• 8 oz sliced mushrooms
• 6-8 cups chicken broth
• 3-4 Tbsp soy sauce
• 2 tsp sesame oil
• 2-3 cups fresh spinach or kale
• 8-10 oz ramen noodles, recommended- Ocean’s Halo Organic Ramen, or ramen of your choice
• 3-4 cups shredded rotisserie chicken, or protein of choice (shrimp or sliced pork works great here too)
• Optional: 3-6 soft boiled eggs
• Optional other toppings: sriracha, sliced jalapeno, sliced green onions

Method

 

1. In a pot over medium heat, drizzle some olive oil and add carrots, garlic, ginger, and mushrooms. Cook for 1-2 minutes, stirring. Add broth, soy sauce, and sesame oil. Bring to a low boil.
2. Add in noodles and protein and simmer until noodles are soft and chicken is warm (or if using shrimp/pork, is cooked through), breaking noodles apart and stirring.
3. When noodles are soft and protein is cooked through, wilt in spinach or kale.

   To serve, ladle into a bowl and top with halved soft boiled egg and liberal drizzle of sriracha, or toppings of choice.
Serve with an Asian salad or egg rolls on the side.