Ramen always has a nostalgic pull for me. Growing up, those little cups of instant noodles were my go-to after school snack—fast, salty, and always satisfying. These days, I still keep those packets in my pantry, but instead of using the flavor sachets, I like to turn the plain noodles into something fresh and delicious. That’s exactly what this soy sauce ramen recipe is about: taking a humble pack of instant noodles and transforming it into a quick, flavorful meal that’s ready in 15 minutes. It’s simple, comforting, and endlessly customizable.
Why This Recipe Belongs in Your Back Pocket
This dish is the perfect answer to “what do I make for lunch?” or “how do I stretch dinner without fuss?” It’s fast, budget-friendly, and tastes like way more effort than it actually takes. The soy garlic broth coats the noodles beautifully, sesame oil adds that nutty finish, and you can toss in whatever veggies or proteins you have on hand. It’s the kind of recipe that works whether you’re cooking for yourself, your kids, or making a quick weeknight side dish.
Tips That Make It Better
After making this countless times, here are a few things that always help:
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Ditch the seasoning packet – Trust me, homemade sauce tastes better and is far less salty.
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Keep an eye on the noodles – Instant noodles cook fast, usually in about 4–5 minutes. Any longer and they can turn mushy.
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Don’t be shy with veggies – A handful of frozen peas, corn, or mixed stir-fry vegetables instantly adds color and nutrition.
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Finish with sesame oil off the heat – It keeps the flavor fresh and aromatic.
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Use broth, not just water – A little chicken or vegetable broth makes the dish taste more like something from a noodle shop.
Making It Ahead
Since this cooks so quickly, I usually make it fresh. But if I’m meal prepping for the kids, I’ll cook a batch, pack it into containers, and store it in the fridge for quick grab-and-go lunches. It reheats easily and even tastes good cold—almost like a noodle salad.
Serving Ideas
This soy sauce ramen is versatile enough to play multiple roles. Serve it as a side with dishes like orange chicken or honey garlic chicken, or make it the main event by adding extras:
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Shredded rotisserie chicken or cooked shrimp
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Soft-boiled eggs for that ramen shop touch
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Crispy tofu for a vegetarian option
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Fresh toppings like bok choy, bean sprouts, or green onions
If I’m cooking for the family, I set out a tray of toppings and let everyone build their own bowl. It’s simple, but it makes dinner feel fun.
Storing and Reheating
Leftovers keep well in the fridge for up to 3 days in an airtight container. To reheat, I usually use the microwave with a splash of extra broth or water to loosen things up. Or enjoy it cold—my kids actually love taking chilled ramen in their lunchboxes. Freezing works too, but the noodles soften quite a bit once thawed, so I stick to fresh or refrigerated.
Frequently Asked Questions
Can I make this vegetarian?
Yes, just use vegetable broth instead of chicken broth and skip the meat add-ins.
What kind of noodles work best?
Any instant ramen noodles are fine. If you can find fresh ramen, even better—it cooks in just a couple of minutes.
How can I make it spicy?
Add a spoonful of chili garlic sauce, sriracha, or a sprinkle of red pepper flakes.
Can I make it more like soup?
Of course! Just add more broth and keep the noodles slightly undercooked so they don’t soak up all the liquid.
Soy Sauce Ramen Noodles
This quick and cozy bowl of Soy Sauce Ramen Noodles is ready in just 15 minutes!
Ingredients
- 2 packages instant ramen noodles (discard seasoning packets)
- 2 cups low-sodium chicken broth
- 2 tablespoons low-sodium soy sauce
- 1 cup frozen mixed vegetables
- 1 tablespoon dried minced onion
- 1 teaspoon garlic powder
- ¼ teaspoon ground ginger
- ½ teaspoon sesame oil
Instructions
- In a large skillet, bring the chicken broth and soy sauce to a boil over high heat. Add the ramen noodles, vegetables, dried onion, garlic powder, and ground ginger.
- Cook, stirring often, until the noodles are tender and the vegetables are heated through. Break apart the ramen with tongs as it cooks so everything combines evenly.
- Reduce the heat to low, drizzle with sesame oil, and toss to coat. The noodles will continue soaking up the broth as they rest, making them extra flavorful.
- Serve hot, and enjoy a fast, satisfying meal!
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 254Total Fat 9gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 1131mgCarbohydrates 35gFiber 4gSugar 2gProtein 9g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
My Final Thought
For me, soy sauce ramen is the perfect example of turning something ordinary into a comforting, flavorful meal. It’s quick enough for a weekday lunch, flexible enough for dinner, and endlessly customizable depending on what’s in the fridge. The best part? It reminds me of the ramen I grew up with, but with a fresh twist that makes me feel good serving it to my family.
