This Easy Ramen Noodle Soup is a family favorite. It is made with a base of vegetable or chicken broth, vegetables, ramen noodles and topped with a boiled egg and some fresh garnishes of green onion and red chili flakes for a kick of spice.
I love this ramen noodle soup recipe as it takes only 5 minutes to prepare, is cooked on the stove-top and on the table in 15 minutes.
It requires little clean-up which is always a plus in my book. This quick cooking time makes this soup a regular main course for my family and one of my favorite easy one-pot recipes. My oldest son Will loves this Easy Ramen Noodle Soup the most.
He asks for this soup on a weekly basis. He isn’t a fan of the egg so I leave that out and sometimes will add shredded chicken or cooked shrimp for protein.
I’ve chosen to make a vegetarian ramen noodle soup, but you can swap the vegetable broth for chicken, use what you have to hand.
That’s what I love about ramen soup is that you can modify it to what you have like mushrooms, bell peppers, spinach, tofu or cilantro.
If you like ramen you might also like my Spicy Ramen Noodle Recipe, Asian Style Chicken Noodle Soup, or this Ramen Noodle Salad recipe.
Recipe Ingredients You’ll Need
- Oil: Sesame oil is used to sauté the vegetables as it adds great flavor. Try to keep the heat to medium to avoid burning the oil.
- Vegetables: I sauté the carrot, bok choy and garlic to form the base of this simple ramen soup. It adds so much flavor.
- Broth: You can use vegetable or chicken broth in this soup.
- Sauce: I use a teaspoon of soy sauce to season the soup in place of salt.
- Ramen: You can use any variety of ramen noodles in this soup. Egg, wheat or rice based noodles will work, it just comes down to personal preference.
- Garnish. I like to finish ramen soup with a boiled egg, and a scattering of sliced green onions for freshness, some sesame seeds, red chili flakes and a squeeze of lime.
Please see the recipe card below for exact ingredient amounts and instructions.
Recipe Modifications
- Add Heat: I’ve added a garnish of red chili flakes, but you can make this dish as hot or as mild as you want. If you like your ramen really hot, add a dash of chili oil or throw in some freshly sliced chilies.
- Vegetables: Add in any other variety of vegetables that you enjoy eating like beansprouts, spinach, kale, bell peppers, sliced mushrooms or onion.
- Protein: You can add your favorite meat to the soup. Some good options are rotisserie chicken, sliced beef, pork or shrimp can be added to the broth to warm through. Or for a vegetarian ramen noodle soup, stir through some sliced tofu.
- Herbs: For a burst of freshness add cilantro, basil, parsley or chive.
- Ginger: I love adding fresh ginger to this soup. It is not only healthy but adds great flavor to the soup.
How to Make Ramen Soup
Step 1: Sauté the Vegetables: Place a large pot over a medium heat and pour in the sesame oil.
Add the carrots and cook for 1 minute then add the bok choy and garlic. Stir all together.
Step 2: Add Broth: Now pour over the broth and bring to a simmer.
Then add soy sauce and ramen noodles and cook for 4 minutes in the broth or according to package instructions.
Step 3: Garnish: Once the ramen has cooked, remove the pot from the heat and ladle the soup into bowls.
Top each bowl and an egg, green onions, sesame seeds, chili and lime. Serve immediately
Storage Tips
Once cooked and cooled, store leftover soup in an airtight container in the refrigerator for up to 3 days.
Recipe FAQ
When cooking the ramen, read the package instructions first. You want the noodles to just cook through and not overcook in the broth, otherwise they become soggy and break up.
I keep my ramen broth simple, using a base of good quality vegetable or chicken broth. I then add a little flavoring with some sesame oil and light soy sauce for seasoning. The fresh vegetables, spices and boiled egg finish this easy ramen soup recipe.
More Soup Recipes
Ramen Noodle Soup
Ingredients
- 1 tablespoon sesame oil
- 2 medium carrot, peeled and thinly sliced
- 1 bunch bok choy, chopped
- 1 teaspoon chopped garlic
- 6 cups vegetable or chicken broth
- 1 teaspoon soy sauce
- 12 oz uncooked ramen
- 4 eggs, boiled, garnish
- Green onions, garnish
- Sesame seeds, garnish
- Red chili flakes, garnish
- Lime, garnish
Instructions
- In a large pot, heat the oil on medium heat.
- Add the carrots and cook for 1 minute.
- Then add the bok choy and garlic. Stir together.
- Pour the broth in and bring to a simmer. Add soy sauce and ramen.
- Cook for 4 minutes in the broth or according to package instructions. Make sure not to overcook or the noodles become soggy.
- Remove the pot from the heat and serve ramen soup immediately with egg, green onions, sesame seeds, chili and lime.
- Store the leftovers in an airtight container for up to 3 days.
Notes
- Other great additions are mushrooms, bell peppers, kale, spinach, cilantro, tofu or ginger.
Made this soup today- however, 12 oz of ramen to 4 cups broth was way off. Cooked the ramen only 4 min. but once cooked, there was hardly any broth left. Could the measure be off? maybe 6 oz ramen? I ended up adding more broth, more garlic, ginger (added this on my own) and soy. Also served with egg, chili flakes, lime and scallions. overall good taste- just wondering about the ramen/broth ratio.
Sorry! It should be 6 cups of broth. You could cut it in half and do 3 cups of broth to the 6 oz ramen. Glad you like the flavor!
Thanks for sharing this quick and easy ramen noodle soup recipe, Jamie! I love that you can customize the soup with the veggies, protein, and garnishes you have on hand. The recipe looks healthy and perfect for a cozy family meal. I can’t wait to try this recipe, and I will definitely check out your other soup recipes too!