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. Finally add a lime wedge, for that final burst of zesty freshness. You will love this easy, flavorful soup!
EASY RAMEN NOODLE SOUP
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.
RAMEN NOODLE SOUP INGREDIENTS
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.
HOW TO MAKE RAMEN NOODLE SOUP RECIPE
SAUTE 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.
ADD THE 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.
GARNISH THE SOUP. 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
IS RAMEN SOUP HEALTHY?
Ramen broth is a stock based soup, with very little fat added to the soup, other than a small amount of sesame oil to sauté the vegetables.
This ramen soup is also packed full of vegetables and a boiled egg for added protein and to make a more filling meal.
When it comes to the ramen make sure to use a good quality dried ramen noodles. I always throw out the seasoning packet they give you to control the sodium level.
WHAT IS RAMEN BROTH MADE OF?
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.
RECIPE TIPS & MODIFICATIONS
- DON’T OVERCOOK THE RAMEN NOODLES. 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.
- HOW TO STORE LEFTOVER SOUP: Once cooked and cooled, store leftover soup in an airtight container in the refrigerator for up to 3 days.
- ADD CHILI 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.
- VARY THE VEGETABLES: Add in any other variety of vegetables that you enjoy eating like beansprouts, spinach, kale, bell peppers, sliced mushrooms or onion.
- ADD SOME 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.
- STIR THROUGH SOME FRESH 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 SERVE HEALTHY RAMEN SOUP
This is a light soup and I like to serve with a side of crusty bread; toasted pita or naan bread.
For a more substantial meal, serve with a healthy salad like my Coconut Rice Salad, Quick Cucumber Kimchi, Thai Cucumber Salad, Lemon Arugula Salad with Pine Nuts or this Asian Style Cucumber Noodle Salad.
that you and your family enjoy eating, eg beansprouts, spinach, kale, bell peppers, sliced mushrooms or onion.
LOVE SOUP? THEN TRY SOME OF MY OTHER FAVORITE SOUP RECIPES
MEDITERRANEAN FISH SOUP
TURKISH LENTIL SOUP
CREAMY CAULIFLOWER SOUP
LEMON LENTIL SOUP
LENTIL SWEET POTATO SOUP
HOMEMADE MINESTRONE SOUP
Ramen Noodle Soup
My Easy Ramen Noodle Soup is fast becoming a family favorite. Made with a base of vegetable or chicken broth and a few vegetables, I then add some ramen noodles and top with a boiled egg and some fresh garnishes of green onion and red chili flakes for a kick of spice. Finally add a lime wedge, for that final burst of zesty freshness. You will love this easy, flavorful soup!
- 1 tablespoon sesame oil
- 2 medium carrot, peeled and thinly sliced
- 1 bunch bok choy, chopped
- 1 teaspoon chopped garlic
- 4 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
- 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.
Other great additions are mushrooms, bell peppers, kale, spinach, cilantro, tofu or ginger.
Sunday 19th of February 2023
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!