I love ramen. I love noodles in general, but ramen… Stands out to me. I believe I’ve already made post about how to make instant ramen better, but sometimes, I get tired of instant ramen. This is the quick and easy ramen recipe that’s a step up from instant noodles.

You can make this ramen too! Sorry about the time and date on all the pictures ^,^

Now, I’m not saying this is going to be as quick and easy as instant noodles, but you will get a taste that’s closer to a real meal. This ramen is really flexible… And I mean REALLY flexible. As an Asian, I don’t have to worry about having all the spices needed. I just open my cabinet and there they are. You might have to worry about this if you don’t usually use spices and sauces. Just hop on over to your closest Asian food market and get whatever you need.

This ramen is a mix of different techniques, what I like personally, and stuff I just learned while perfecting this. It works for me and I like the taste, but adjust it if you want something else, and that’s easy because this recipe is very flexible. Now let’s get started with how to make the ramen.


Step one: Start by lightly sautéeing the green onions, ginger, garlic, and chili sauce in one tablespoon of olive oil.

Remember to saute until it smells good.
Step two: Add the chicken broth, or if you eat beef, you can add one cup of chicken broth and one cup of beef broth. Wait until it starts steaming and add sesame oil, soy sauce, and chili powder. Add the optional spice and half of one flavor packet here.
Add the chicken broth and all the spices.
I added a bit of the soup base and some more cayenne pepper. Taste it to tell what you need, If you want it to be more spicy, add pepper, if you want it more flavorful, add more ginger, garlic, and sesame oil.
Step three: While you wait for the broth to start simmering, cut whatever toppings you prefer. If working with bak choy, wash, chop, and then lightly fry the vegetables if you want. Wash the noodles in cold water to get rid of the starch. Let the noodles drain.
Wash the noodles in cold water so the starch comes off but it does not boil.

Step four: If the broth is simmering, put the eggs in for five minutes. At the three minute mark, put the noodles in the broth for one minute, letting them absorb the flavor. At this point I set up the bowls and utensils we will be using, and I make sure all toppings are ready. This is so that when the noodles are done, I can quickly prepare the bowl.

Crack the eggs 30 seconds apart
Step five: Take the noodles out and place them in the bowls. Ladle the broth over the noodles. Take each egg and place it on top. Work quickly, so the noodles don’t get cold. Trust me, you don’t want to eat cold ramen.
Step six: This is the best part in my opinion, arrange and present. Arrange all the topping you have in the bowl. It’s ok if you don’t like toppings or you don’t have any. Here I have fishcake , green onion, and the egg we boiled. I usually add bak choy but I didn’t have any left ^~^ Serve while it’s hot!

If enough broth is left you can put it in a container and keep it in the fridge for next time. I usually finish the broth, and if there is some left, drink it like soup. For me, each time is a new recipe, since I keep adding new ingredients.


What you need:

Cooked noodles- you can find these in the refrigerated section in Asian stores. They look like plastic boxes full of cooked noodles. They have a soup base. I usually get the tantan or shoyu ramen.

4 green onions chopped

1/2 a teaspoon garlic chopped

1/2 teaspoon ginger chopped

1 teaspoon sesame oil

1 teaspoon soy sauce

1/2 teaspoon chili sauce

1/4 teaspoon (a sprinkle) of bbq  spice or all spice *optional just for an extra kick

1 tablespoon olive oil

Flavor packet from noodles

*optional but great Toppings (optional but delicious!) (as much as you want)

Two eggs (one for each person)

Bak choy

Green onions

Fishcake (Narutomaki)

Ham or other meat of your choice