Quick Homemade Ramen Recipe

Take instant ramen up a notch — or skip it entirely. This quick homemade ramen builds a genuinely savory broth from pantry staples in about 25 minutes, then lets you load it up with whatever fresh veggies, herbs, and toppings you have on hand. It's the easy weeknight version of a bowl that usually takes all day.

• 1 tablespoon sesame oil
• 1 tablespoon grated ginger
• 1 tablespoon grated garlic
• 4 cups broth (chicken, vegetable, or dashi all work)
• 2 cups water
• 3 tablespoons soy sauce
• 1 tablespoon mirin
• 1 tablespoon white miso paste
• 8 ounces ramen noodles (fresh or dried; instant noodle bricks work in a pinch)
• 2 soft-boiled eggs, halved
• 2 scallions, thinly sliced
• 1 sheet nori, cut into strips
• 1 teaspoon chili oil (optional, for heat)

Instructions

1. 1Warm the sesame oil in a pot over medium heat. Add the grated ginger and garlic and sauté for about 90 seconds, until fragrant — don't let the garlic brown.
2. 2Pour in the broth and water. Bring to a gentle simmer.
3. 3Stir in the soy sauce and mirin. Whisk the miso paste with a splash of the hot broth in a small bowl until smooth, then stir it back into the pot — this keeps the miso from clumping.
4. 4Let the broth simmer for 10 minutes so the flavors come together, tasting and adjusting the soy sauce or miso as needed.
5. 5While the broth simmers, cook the ramen noodles separately according to the package instructions, then drain.
6. 6Warm your serving bowls with hot water for a minute, then dump it out — a warm bowl keeps the ramen hotter longer.
7. 7Divide the noodles among the bowls, ladle the hot broth over top, and arrange the egg, scallions, and nori neatly on top. Finish with chili oil if using, and serve immediately.