I’ve always had a soft spot for a steaming bowl of ramen. It’s the kind of food that feels like comfort in a bowl – simple enough for a quick weeknight dinner, but with endless possibilities to dress it up. This version is one of my go-tos when I want ramen that’s better than instant but don’t have the time or energy to simmer broth for hours.
I use store-bought soup sachets and noodles, but I make sure the toppings are homemade. Trust me, those toppings make all the difference. With a little planning, you can get ramen that feels almost like it came from your favorite shop.
Why This Recipe Works So Well
What I love about this recipe is that it strikes a balance between convenience and flavor. You don’t need to slave over a pot of broth all day – just grab a good quality soup concentrate and fresh egg noodles. The magic happens in the toppings.
For me, ramen is about those little details – the silky soft-boiled egg, the smoky slice of braised pork, that sprinkle of fresh green onion. I still remember the first time I made ramen at home that actually tasted close to the shop version – it felt like I’d unlocked something special in my kitchen.
Ingredients I Rely On
Noodles
I usually pick up fresh Chinese-style thin egg noodles from my local Asian grocery store. They’re cheap, cook in less than a minute, and have that bouncy texture I crave. When I’m cooking just for myself, I portion out what I need and keep the rest in the fridge for a few days.
Dried ramen noodles are my backup option. They take a little longer to cook, but they’re handy to keep in the pantry for last-minute meals. I avoid pre-cooked noodles – they always end up too soft for my liking.
Soup Base
This recipe depends on concentrated ramen soup sachets. They come in flavors like soy sauce, miso, salt, or tonkotsu, and they’re surprisingly close to the real deal. I usually water mine down a bit more than the instructions suggest, so the broth isn’t overly salty. For me, 400–500 ml boiling water per sachet feels just right.
Toppings
Here’s where you can have fun. My usual rotation includes:
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Braised pork (yakibuta) or leftover roasted pork slices.
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Soft-boiled eggs with slightly jammy yolks.
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Chopped green onion for freshness.
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A sheet of roasted nori for that earthy sea flavor.
Some days, I switch it up with bean sprouts, spinach, corn, or bamboo shoots. I love making tanmen (ramen with stir-fried veggies) when I want something heartier, or moyashi ramen with pork and bean sprouts when I need a quick stir-fry on top.
Cooking Tips That Help Me Every Time
The hardest part of ramen at home isn’t the cooking—it’s the timing. The noodles, broth, and toppings all need to be ready at the same time so nothing goes cold. Here’s what I do:
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Boil water in an electric kettle for the broth while I cook the toppings on one burner.
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Use a second burner for the noodles so they finish cooking just as I’m ladling broth into the bowls.
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Prepare toppings in advance if possible – soft-boiled eggs can be made the night before, pork can be cooked ahead and reheated.
It takes a little coordination, but once you’ve done it a couple of times, it’s second nature.
Make Ahead Tips
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Eggs: Soft-boil a batch and store them in the fridge for up to 3 days. Peel just before serving.
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Meat: Braised pork or chicken can be made ahead and frozen in slices. Just reheat gently before topping.
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Veggies: Chop toppings like green onion, spinach, or cabbage earlier in the day and store in containers, ready to throw on top.
This way, dinner on a busy night takes less than 15 minutes.
How I Like to Serve It
I usually serve ramen in a deep bowl with toppings arranged neatly on top – it makes the whole thing feel more special. I’ll drizzle a little homemade chili oil (rayu) on my portion, though I always taste the broth first before adding spice. That’s a habit I picked up from visiting ramen shops in Japan, where it’s considered respectful to taste the soup before adding anything.
On cold evenings, I love pairing ramen with some quick pan-fried gyoza or just a side of pickled cucumbers. It turns into a complete meal without much fuss.
Storing Leftovers
Fresh ramen is always best eaten right away. The noodles soak up broth quickly, so I recommend storing everything separately if you plan to keep leftovers.
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Broth: Keeps in the fridge for 3 days or freezer for a month.
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Noodles: Store cooked noodles separately, tossed with a little sesame oil to prevent sticking.
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Toppings: Store individually in airtight containers.
Reheat broth until hot, then add the noodles and toppings just before serving.
FAQs
Can I use instant noodles instead of fresh egg noodles?
Yes, but I recommend discarding the flavor packet and just using the noodles. The texture isn’t quite the same as fresh, but it works in a pinch.
How do I get that jammy egg yolk?
I boil large eggs for 6 and a half minutes, then immediately plunge them into ice water. Peel once cooled.
What’s the best broth flavor to start with?
Soy sauce is the most versatile and pairs well with almost any topping. Miso gives a deeper, richer taste, while tonkotsu is hearty and creamy.
Can I make it vegetarian?
Absolutely. Try miso or soy broth sachets and top with sautéed mushrooms, corn, spinach, and tofu.
How do I keep noodles from getting soggy?
Always add the noodles to the bowl right before eating. If you’re making multiple bowls, cook in batches so each one is fresh.
Japanese ramen noodles
I’ve always had a soft spot for a steaming bowl of ramen. It’s the kind of food that feels like comfort in a bowl – simple enough for a quick weeknight dinner, but with endless possibilities to dress it up.
Ingredients
- 80–100 g (2.8–3.5 oz) fresh thin egg noodles
- 1 sachet of ramen soup base
- 2 slices of yakibuta (braised pork) or char siu
- 1 boiled egg, halved
- 2 tbsp chopped green onions
- 1 sheet roasted nori (about 10 cm x 10 cm / 4” x 4”)
For Tanmen-Style Ramen
- 1 shiitake mushroom, thinly sliced
- 1 green onion, cut into 5 cm pieces
- 70 g (2.5 oz) thinly sliced pork
- 20 g (0.9 oz) garlic chives, cut into 5 cm pieces
- 1 tsp oil
- 1 cup bean sprouts
- 2 cups chopped cabbage
- 30 g (1 oz) thinly sliced carrot
- 4–5 baby bok choy leaves (or 2–3 large ones, halved)
- Sauce mixture prepared as in Happosai (combination stir fry)
For Moyashi Ramen
- 1 tsp sesame oil
- 100 g (3.5 oz) thinly sliced pork
- 200 g (7 oz) bean sprouts
- 30 g (1 oz) garlic chives
- 1 tsp minced garlic
- 1 tsp minced ginger
- ½ tsp soy sauce
- 1 tsp chicken stock powder (Chinese-style)
- 1½ tsp chili bean paste
- ½ tbsp cornstarch mixed with 1 tbsp water
To Serve (Optional)
- Chili oil (rayu)
- Freshly ground pepper
Instructions
- Begin by squeezing the ramen soup base into a serving bowl. Bring about 600 ml of water to a boil in a kettle, and another pot of water to the stove for cooking noodles. Drop in the noodles, gently loosening them with chopsticks or a fork as they cook. Keep the water at a lively boil, reducing the heat if it starts to overflow. Fresh egg noodles usually need less than a minute, just until tender, before draining.
- Pour 400–500 ml of boiling water from the kettle into the serving bowl with the soup base, adjusting to taste. Transfer the cooked noodles into the broth, tucking them neatly under the soup.
- For a standard ramen, arrange warm slices of braised pork and the halved egg on top. Scatter over chopped green onions, and slip the sheet of nori along the side of the bowl.
- For a tanmen topping, stir-fry the pork, mushrooms, cabbage, carrot, bok choy, bean sprouts, garlic chives, and green onion in oil. Pour in the sauce mixture, and once everything is glossy and tender, spoon it over the noodles.
- For a moyashi topping, heat sesame oil in a wok or frying pan. Add garlic and ginger, stir until fragrant, then toss in pork slices. Cook briefly, then add bean sprouts and chives, stirring until just softened. Season with chicken stock powder, soy sauce, and chili bean paste. Stir in the cornstarch slurry to thicken, then pour the mixture over the ramen.
- Serve your ramen piping hot with a drizzle of chili oil and a sprinkle of ground pepper if desired.
Nutrition Information
Yield
1Serving Size
1Amount Per Serving Calories 17724571Total Fat 267422gSaturated Fat 54429gTrans Fat 3729gUnsaturated Fat 146368gCholesterol 3729790mgSodium 655507mgCarbohydrates 3225005gFiber 154027gSugar 51396gProtein 586078g
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.
Final Thought
For me, ramen is more than just a quick meal—it’s a comforting bowl that I can adjust depending on my mood, the season, or what’s in my fridge. Some nights it’s just noodles, broth, and green onions. Other nights it’s loaded with pork, egg, and chili oil.
That’s the beauty of this recipe—it’s flexible, fast, and deeply satisfying. Next time you’re craving ramen, skip the cup noodles and give this method a try. I promise, it’ll feel like a little taste of Japan right in your kitchen.
