The easiest ramen you will ever make in less than 30 min from start to finish. And it’s so much tastier (and healthier) than the store-bought version!
I grew up on packaged ramen all my life.
It was a budget-friendly staple in our very Korean household.
We would even add a “garnish” of Kraft American cheese slice right on top.
It’s not the healthiest thing for you.
So let’s stick to the homemade version with our favorite veggies.
I will say this.
This is no 2-minute dinner.
But with 30 minutes, you’ll be able to make it from scratch.
Using pantry staples and veggies you already have on hand.
It really makes for the perfect clean-out-the-fridge meal.
Although the spinach-carrot-mushroom combo is hard to beat.
Just be sure to add half a hard boiled egg.
Since it’s pretty. Plus, it’s protein.
EASY HOMEMADE RAMEN
YIELD: 4 SERVINGS PREP TIME: 10 MINUTES COOK TIME: 20 MINUTES TOTAL TIME: 30 MINUTES
The easiest ramen you will ever make in less than 30 min. And it’s so much tastier (and healthier) than the store-bought version!
2 large eggs
1 tablespoon olive oil
4 cloves garlic, minced
1 tablespoon freshly grated ginger
4 cups reduced sodium chicken broth
4 ounces shiitake mushrooms
1 tablespoon reduced sodium soy sauce
3 (5.6-ounce) packages refrigerated Yaki-Soba, seasoning sauce packets discarded*
3 cups baby spinach
8 slices Narutomaki, optional*
1 carrot, grated
2 tablespoons chopped chives
1.Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and halving.
2.Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes.
3.Whisk in chicken broth, mushrooms, soy sauce and 3 cups water.