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An easy favorite comfort food recipe – these homemade ramen noodle bowls are a super tasty 15-minute dinner. Everyone can build their own bowl with their favorite mix-ins and toppings.
There are days when you need a quick meal that is delicious, nourishing, and easy enough to throw together in 15 minutes flat.
Those are when you need a homemade ramen noodle bowl to keep everyone quiet and happy—emphasis on quiet.
The toppings and fixin’s are endless for your bowls! And that is why my kids love when this soup is on the menu, because they can make it just how they want it.
I love to throw some Instant Pot hardboiled eggs and air fryer potstickers in mine, but you do you!
Pro Tips/Recipe Notes
- Don’t overcook the noodles unless you want a mushy cloudy broth. I’ll even turn the heat off after 2 minutes of cooking to keep the noodles super firm. The hot broth means your soup will continue to “cook” for a bit even off the heat.
- If you have kids and everyone wants to eat at the same time, adding a splash of cold broth or ice cubes to their bowls will help cool the soup for the littles.
Homemade Ramen Noodle Bowls
Ingredients
- 8 cups broth
- 1 tbsp soy sauce
- 3 cloves garlic minced
- 2 tbsp miso paste
- 1 tsp sesame oil
- 4 noodle “cakes”
Instructions
- In a large pot, bring the broth to a boil.8 cups broth
- Add the soy sauce, garlic, miso, and sesame oil. Cook for two minutes to soften the garlic.2 tbsp miso paste, 1 tsp sesame oil, 1 tbsp soy sauce, 3 cloves garlic
- Add the noodles, reduce to medium heat. Use a fork to start breaking them apart after 1 minute.4 noodle “cakes”
- Cook for 3 minutes for "al dente" noodles, or 4 minutes for a more thoroughly cooked noodle.
- Transfer to bowls and add your favorite toppings!
Notes
- Don’t overcook the noodles unless you want a mushy cloudy broth. The hot broth means your soup will continue to “cook” for a bit even off the heat.
- If you have kids, adding a splash of cold broth or ice cubes to their bowls will help cool the soup for the littles.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Sarah! You’re speaking my love language. I adore noodles of any kind and this homemade ramen looks AMAZING!!! Can’t wait to try it.
Noodles are the best! So versatile and full of delicious carbs. 🙂
Yum! This must be our new favorite – made it twice in one week. Easy to veganize – used “no chicken” broth and lots of veggies. Second time added already cooked Siricha tofu. Liked it better the second time using udon noodles rather than the ramen I had, but that could easily be because the ramen was made from black rice and looked like worms. Thanks for new regular add to the rotation!
Loving the adjective “to veganize” KC. 🙂
Goodness, sriracha tofu sounds like it might be the best thing ever! I’m going to have to try to track some down.
After an impromptu Sunday morning pantry clean out, I decided to make this ramen to use up some random packages of rice noodles. I used homemade turkey broth from thanksgiving, and it was excellent! If I wasn’t lazy and actually went to the grocery store to get more ingredients it would have been even better, but we roughed it with just noodles and soft boiled eggs. I used more soy sauce than the recipe—not sure if it’s because we’re salt-loving savages or because the bottle I have is “low sodium”. Also, I didn’t have miso so I put in a little bit of tahini because the internet said that would work. Not exactly the same, but passable in a pinch. The tip about cutting the noodles with kitchen shears worked like a charm for my toddlers, as did the ice cubes in the broth.
So good for a lazy cold day at the end of winter break when allllllll my energy is sapped.
I love how necessity can invent such fun combos. I always have tahini and will totally try that next time!
I bought the noodles! Do I stir fry the chicken and veg before I toss it in? Thanks! Ramen newbie
If you’re using raw chicken, then yes I would stir fry it first. What veg? Depending on what you’re using you may just want to add them when the broth is boiling. I will slice carrots really thin and throw them in when I start the broth.