Easy Homemade Ramen
Make delicious homemade ramen in 30 minutes with whole grains, fresh vegetables, and anti-inflammatory ingredients. Easy weeknight soup recipe.
Ingredients
- 6 cups low-sodium vegetable or chicken broth
- 8 ounces whole wheat ramen noodles
- 2 tablespoons sesame oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 medium green onions, sliced into 1-inch pieces
- 2 cups baby bok choy, roughly chopped
- 1 medium carrot, julienned into thin matchsticks
- 8 ounces firm tofu, cubed, or cooked chicken breast
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon mirin or honey
- 1 teaspoon rice vinegar
- 1/2 teaspoon red chili flakes
- 2 large eggs
- 1 sheet nori seaweed, cut into strips
- 1 teaspoon cornstarch
- 2 tablespoons water
- Sea salt and black pepper to taste
Instructions
- 1
Bring a large pot of salted water to a rolling boil over high heat, then add the whole wheat ramen noodles and cook according to package directions, typically 4-5 minutes, until tender with slight chew.
- 2
Drain the cooked noodles in a colander and set aside, reserving about 1/4 cup of the cooking water for later use.
- 3
Heat the sesame oil in a separate large pot over medium-high heat until shimmering, about 1-2 minutes.
- 4
Add the minced garlic and grated ginger to the hot oil, stirring constantly and cooking until fragrant, approximately 30 seconds.
- 5
Pour in the low-sodium broth and bring the mixture to a gentle simmer over medium heat, then add the soy sauce, mirin, rice vinegar, and red chili flakes.
- 6
Add the chopped bok choy and julienned carrot to the simmering broth, cooking until the vegetables are tender-crisp, about 3-4 minutes.
- 7
Stir the cornstarch and water together in a small bowl to create a slurry, then pour it into the broth while stirring gently to thicken slightly.
- 8
Add your choice of protein (cubed tofu or cooked chicken) to the broth and warm through for 1-2 minutes.
- 9
While the broth simmers, bring a small pot of water to boil and carefully lower the eggs into the water, cooking for exactly 6 minutes for soft-boiled eggs with runny yolks.
- 10
Remove the soft-boiled eggs from hot water using a slotted spoon and place them in ice water for 1 minute, then gently peel and halve them.
- 11
Divide the cooked noodles evenly among four serving bowls, then ladle the hot broth and vegetables over the noodles.
- 12
Top each bowl with one halved soft-boiled egg, sliced green onions, nori seaweed strips, and a light sprinkle of sea salt and black pepper.
- 13
Drizzle any remaining sesame oil over the top if desired, then serve immediately while piping hot.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| whole wheat ramen noodles | brown rice noodles or soba noodles | Brown rice and soba noodles offer lower glycemic impact and higher fiber content, preventing blood sugar spikes while maintaining satisfying texture |
| sesame oil | avocado oil or extra virgin olive oil | These oils provide healthier monounsaturated fats and reduce inflammatory omega-6 load while maintaining excellent cooking properties |
| low-sodium soy sauce | tamari or coconut aminos | Tamari is gluten-free and easier to digest; coconut aminos provides lower sodium and a naturally sweet undertone that supports gut bacteria diversity |
| firm tofu | wild-caught salmon, poached chicken thigh, or tempeh | These proteins deliver omega-3 fatty acids and higher bioavailable iron, supporting anti-inflammatory pathways and better nutrient absorption |
| mirin | pure maple syrup or coconut sugar | Maple syrup and coconut sugar have lower glycemic indices than refined mirin, preventing rapid blood sugar elevation while adding complex sweetness |
| 2 cups baby bok choy | 3 cups spinach, kale, or mushroom medley | Dark leafy greens and medicinal mushrooms contain polyphenols and beta-glucans that feed beneficial gut bacteria and reduce systemic inflammation |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 358 |
| Total Fat | 11g |
| Saturated Fat | 2g |
| Cholesterol | 95mg |
| Sodium | 680mg |
| Carbohydrates | 44g |
| Fiber | 8g |
| Sugar | 3g |
| Protein | 20g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
