easy ramen recipe

This yummy Instant Pot Ramen Noodles soup is a healthier, 21 Day Fix approved version of everyone's favorite dorm room dinner!

Instant Pot Ramen Noodles | 21 Day Fix Ramen Noodles

tsp sesame oil

ginger

garlic

stock (I used chicken, but vegetable would also work)

water

chicken thighs (you can sub boneless)

coconut aminos

ramen noodle cakes

baby bok choy greens or finely chopped baby kale

carrots

Himalayan salt

scallions

chili paste (or sub sriracha)

eggs

Set Instant Pot to saute and add sesame oil once the pot is hot. Stir in garlic and ginger and sauté until fragrant, being careful not to burn the garlic. Add in chicken, stock, water, and coconut aminos. Lock lid and press the &#8220;soup&#8221; setting or manual/pressure cook for 30 minutes.

After cook time is through, remove chicken and let cool. Skim the top of the broth to remove any fat. If you have super picky kids, you can strain out the ginger and garlic, but I leave it in!

Add ramen noodle cakes into the IP and place cover on the pot. The noodles should cook in the steam in just a few minutes. As soon as the noodles are soft, remove them from the pot and use your yellow container or a 1/2 measuring cup to portion out into four bowls.

Next add the greens and the carrots to the pot. If your broth isn&#8217;t hot enough for them to steam in, turn your pot to sauté and stir your veggies as they soften or cook on manual for zero minutes.

When your veggies are cooked, carefully remove the chicken from the bones (it should fall right off) and add it the pieces to the pot. Taste the broth and season with salt (I used 1/2 tsp) and more ginger, if you want &#8211; I love to add more, but I am crazy for ginger.

Scoop 1 3/4 cup of soup on top of each bowl of noodles and garnish with scallions, dash of fresh chili paste, and soft boiled eggs (if you want!)

Instant Pot:

In a large dutch oven or pot, sauté sesame oil over medium low heat. Stir in garlic and ginger and sauté for a minute until fragrant, being careful not to burn the garlic. Add in chicken, stock, carrots, water, and coconut aminos. Bring to a boil, then reduce heat and simmer for 45 minutes or until chicken is tender enough to fall off the bone.

Remove chicken and let cool. Skim the top of the broth to remove any fat. If you have super picky kids, you can strain out the ginger and garlic, but I leave it in!

Add ramen noodle cakes into the broil and turn heat back up. The noodles should cook in just a few minutes. As soon as the noodles are soft, remove them from the pot and use your yellow container or a 1/2 measuring cup to portion out into four bowls.

Next add the greens to the pot and stir until they wilt.

Stovetop:

Oh my goodness, this recipe is delicious!  I'm like you, I crave ramen all the time, but especially when I have a cold.  This really hit the spot.  Next time I might try low sodium stock or broth because the sodium seemed a little high, but it was delicious!!

I just finished making this and my daughter and I almost finished it up ourselves! As ginger lovers I doubled the ginger (not exactly on purpose) but followed the rest of the recipe and it was absolutely delicious! My daughter is a bit pickier than I am and she told me three times how much she loved this ramen. I will most definitely be making it again and again and again!

Fantastic recipe! I used cornish hen instead of chicken and it was so full of flavor, tou couldn't drink the juice 😂😂 this is 100% a keeper!

By far one of the best dishes I have made! This was absolutely amazing. Thank you!!!

Thank you so much for this recipe - really delicious and it made me feel less guilty when I had a midnight ramen craving! The noodles I used did come with miso packets - I used one of the two and if anyone wants that traditional flavor, I recommend.

I made this for my wife and 2 teenage girls and they all loved it. I'm already adding to the rotation! I like how its super flavorful, but not overly salty. Thanks for posting.

This looks so delicious! Noodles are my favourite, I’d eat them daily if I could :)

This dish was amazing and beats traditional ramen noodles out of the park! Even my 18 month old son ate it and kept wanting more! Thanks! Perfect for a cold night

https://mediavine-res.cloudinary.com/video/upload/t_original/v1582081977/c3gunxxhjwammggg66sr.mp4

This Instant Pot Ramen Noodles soup is a healthier, gluten-free version of everyone’s favorite dorm room dinner!

instant Pot Ramen Noodles

Saying it's an upgrade doesn't give this dish justice. It's SO. FLIPPING. GOOD.

Mongolian Beef Ramen

instant ramen, flavor pack discarded

vegetable oil

sirloin steak, sliced against the grain

cornstarch

sesame oil

garlic cloves,

soy sauce

c. lightly packed brown sugar

c. chicken (or beef) broth

red pepper flakes

broccoli,

carrot,

green onions, thinly sliced

sesame seeds,

This is a great recipe. We made it and it turn out perfect.

My husband and I really enjoyed this! I recommend more ginger though - a tablespoon or a little more. I would also put some of the corn starch directly in the sauce rather than all on the meat. If you use low sodium broth and low sodium soy sauce, reduce the sugar a bit.

This came out great!  Loved it.  Made with just a few modifications (due to necessity)... didn't have fresh ginger, had to use ground.  Also didn't have green onions, so I used dried shallots in the sauce.  Strip steaks were on sale, sliced up a couple in place of the sirloin and coated them in the cornstarch.  Also sprinkled with a little garlic powder while browning, no salt. Decided to go with chicken broth as I hoped for a more subtle flavor. Once I added the noddles, I put a lid on it and let it simmer for about 5-7 mins to absorb some of the liquids. To my surprise, it had absorbed just about all of it so I didn't need to thicken the sauce.  Who knew I'd ever buy ramen noodles again after the kids were gone?  Next time, I'll sliced the carrots into coins, I prefer them that way.  This makes a lot with 3 pkgs of noodles, think I'll increase the meat by 1/2lb.

Delicious!! Made it as is and wouldn’t change a thing.

Great tasting recipe.  I've always had thinly sliced onions in mongolian beef, so I added them in with the meat.  Used the slurry to add cornstarch as mentioned before.

This was good and my boyfriend really enjoyed it.  We subbed chicken for the beef.

The sauce was a little too salty/sweet for my taste so I added 2 cap fills of vinegar to make it a little more tangy.

Very good except I used Kraft Asian toasted sesame dressing for the sesame oil about 1/2 cup total. Also used can carrots and cooked the broccoli ahead of time.

WOW. WOW. WOW! absolutely delish!
I added more liquid, for a more soupy consistency.

Love this!  Do you have the nutrition information?  Thanks!

This recipe is fantastic!  My family loved it.  One question: I know I ddi something wrong because my sauce never thickened.  Did anyone else experience this?  Thoughts?

I generally use six ingredients when I cook: 
Meat
Starch
Soy Sauce
Garlic
Ginger
Sugar

So this recipe just seem like a good fit.

Overall it’s pretty good , but I thought the noodles should have either been made closer to the end ..or made with angel hair pasta ...my noodles got gummy.

https://streaming.hearstdigitalstudios.com/manual_upload/5890e76ee694aa2db071f711/mp4/Mongolian_Beef_Ramen_FRONT_1485891459_4000_hd_v3.mp4

Instant ramen noodles never tasted so good.

Mongolian Beef Ramen Will Make You Swear Off Takeout!

Here’s a really easy and comforting Easy One-Pot Vegan Spicy Miso Ramen with a rich and umami-packed silky broth.

Easy One-Pot Spicy Miso Ramen (Vegan)

tbsp sesame oil

cloves garlic (minced)

tbsp miso paste (I used white miso)

peanut butter (or Asian sesame paste)

vegetable broth (or water (see notes))

soy milk

tbsp rayu (japanese chili oil

shiitake mushrooms

Salt

bok choy

instant ramen brick

mushrooms (from the dried shiitake mushrooms)

corn kernels

scallions (green part)

Sesame seeds (I added a mix of black and toasted sesame seeds)

More rayu (japanese chili oil,

Heat a medium sized pot over medium high heat.

Add in the sesame oil. Once hot, add in the garlic, ginger, and white parts of the scallion. Sauté over medium high heat for 1-2 mins.

Lower the heat to medium. Add in the miso paste, sesame paste/nut butter, and doubanjiang or other chili paste. Mix until they’re well combined.

While stirring, add in the stock/water (and vegetable cube/bouillon, if using) and soy milk.Keep stirring over medium heat until the paste are diluted. Add in the rays or other chili oil and dried mushrooms. Cover the pot and leave the soup to boil over medium high heat, around 5 minutes. Once it boils, lower the heat and leave it to a simmer.

Taste the soup and season with soy sauce and salt, to taste, if needed.

You can remove the mushrooms and slice these into thin strips.

Meanwhile, you can add in the veggies of your choice into the soup. I simply sliced my bok choy head into half and cooked it down in the soup.

When the veggies almost cooked to your liking, add in the instant ramen brick. You can already turn off the heat at this point especially if your instant ramen cooks very fast. If not, you can leave the noodles to cook until chewy before turning off the heat. Add in the corn and remaining chopped scallions along with the sesame seeds.

Add more chili oil, if you’d like You can also enjoy this with some roasted nori.

Enjoy immediately while hot!

A garlicky shrimp ramen recipe you never knew you needed.

Garlicky Shrimp Ramen

shrimp

kosher salt

black pepper

c. brown sugar

lime

sriracha

vegetable broth

red bell pepper,

Cook ramen noodles according to package instructions. Drain and set aside.

In a large skillet over medium-high heat, heat vegetable oil. Season shrimp with salt and pepper and cook until pink and opaque, about 2 minutes per side.

Reduce heat to medium-low. Add sesame oil to skillet and stir in garlic and ginger. Cook until fragrant, about 1 minute. Add soy sauce, brown sugar,  vegetable broth, lime juice and Sriracha. Bring mixture to a boil, reduce heat and simmer until the sauce is thickened, about 5 minutes.

Add broccoli and bell peppers and cover the skillet with a tight-fitting lid and cook until the vegetables are tender, about 5 minutes.

Return shrimp to skillet and stir until completely coated in sauce. Stir in cooked ramen noodles and green onions. Serve with Sriracha.

Just made this tonight and I didn’t remove the shrimp from the skillet because it wasn’t listed in the recipe steps. When I got to step 5 it said to put the shrimp back in the skillet. I guess if I had watched the video, I would’ve seen to do that, but I just followed the recipe steps instead. My sauce didn’t really thicken up, I’m guessing that’s why. Still very delicious, but next time I’ll make sure to remove the shrimp before I put the sauce ingredients into the skillet.

This is a good recipe but I made a few tweaks.  I used rice noodles but only cooked for half of time and drained.   Also, cut red pepper in  to 1/2" pieces this adds more texture to dish. Thinly sliced peppers were too mushy.  I added the noodles at the end and they were not mushy.  A tablespoon of cornstarch w equal water thickened sauce and it was perfect.  Instead of soy sauce I used coconut aminos to eliminate soy.  This recipe can be made for 1 I just reduced recipe by 1/3. I made this three times and added spinach. It is really good both savory and spicy.

This was amazing!! Next time I will add more vegetables. I also doubled the sauce as we were 6 for dinner. I think this would also be good with chicken.

This was AMAZING. The flavor was perfect. My sauce didn’t thicken up tho. Wonder why? Any tips?

this recipe might be better if you don’t add so much soy. I’ll run up the street for take out, because take out is definitely better than this recipe.

Took a little longer for me to prep and prepare but it is truly delish!!

Very easy, decently quick (de-shelling the shrimp always takes a bit), and delicious! Hard to mess up as well, just don't overcook the shrimp/noodles or burn the sauce :)

Great recipe..used whatever veggies I had on  hand..corn, bell pepper, broccoli, carrots, green onions, added sesame seeds. used 5 packages of ramen and increased garlic to 5-6 cloves..slightly increased the liquid ingredients too.  Definitely on the rotation!

https://streaming.hearstdigitalstudios.com/manual_upload/59c1326ebbddbd6aa48623b6/mp4/Garlicky_Shrimp_Ramen_Front_1505833592_4000_hd_v3.mp4

This Garlic Shrimp Ramen Is Way Better Than Take Out

A comforting Miso Udon Noodle Soup with a rich broth topped with Teriyaki Mushrooms. The broth is packed with umami and gets a nice richness from the mix of soy milk, miso, mushroom broth, and some vegan butter. Serve this with other toppings of choice. I finished my bowl with Japanese chili oil or layu for an extra kick of heat. This recipe can be easily cooked in one pot by preparing the noodles and toppings before cooking down the broth.

Miso Udon Noodle Soup with Teriyaki Mushrooms

shiitake mushrooms (, rehydrated, (see notes) or other mushrooms of choice)

oyster mushrooms (thinly sliced)

mirin (see notes)

tbsp sake (see notes)

tsp dark soy sauce (optional

sugar

vegan butter

garlic (minced)

tbsp plain nut butter

mushroom broth (or vegetable broth

tbsp miso paste (, I used white miso)

tbsp sake

Salt (to taste)

servings udon noodles ((see notes))

Layu (, Japanese chili oil)

onions onions

If using dried shiitake mushrooms, soak the mushrooms overnight in room temperature water or in boiling hot water until completely rehydrated. Don’t discard the liquid since you can mix this in for the broth. Thinly slice the rehydrated shiitake mushrooms.

For the king oyster mushrooms, I thinly sliced these lengthwise but you can cut these however way you want.

Mushrooms

Cook/prepare your udon noodles according to package instructions. For my frozen udon, I heated a medium sized pot with water and left it to boil over medium heat. Once boiling, I added the udon and allowed it to cook for a few minutes until chewy to my liking.

Remove the noodles from the water. You can opt to run this through some water to wash off any excess starch.

Divide between 2 bowls. I cooked the noodles before cooking the broth so I could use only 1 pot for this recipe.

You can also microwave frozen udon. If doing so, I usually just place mine in a microwave safe bowl and cover it with a microwave safe lid and microwave until chewy to my liking.

Udon

Heat a medium skillet or non stick pan over medium. Once hot, add some oil. If using just one pot, you can use the same pot to cook down the mushrooms.

Note: If you don&#39;t enjoy mushrooms, you can also use extra firm tofu and cook it the same way. You may need to season it more and adjust to your taste.

Add the mushrooms (king oyster + rehydrated mushrooms, if using) and spread on the pan to allow these to cook browned. Flip over to cook the remaining side.

Add the mirin, sake, soy sauces, and sugar. Mix well to coat the mushrooms. Cook for 2-3 more minutes until the sugars start to beautifully glaze the mushrooms. Turn off the heat and se the mushrooms aside.

Teriyaki Mushrooms

Once hot, add in the sesame oil or butter. Add in the garlic. Sauté over medium heat until aromatic.

Add in the sesame paste or nut butter. While stirring, add in the broth and soy/oat milk. Keep stirring over medium heat until the paste has diluted. Add in the miso paste, sake, and sauce sauce. Mix.

Cover the pot and leave the soup to boil over medium high heat, around 10-12 minutes. Once it boils, lower the heat and leave it to a simmer.

Taste the soup and season with salt, to taste, if needed.

Soup

Pour the hot soup into your bowls of noodles.

Add the teriyaki mushrooms, chopped spring onions/scallions, chili oil, and any other toppings of choice. Enjoy your udon while it’s hot.

To Serve

Easy Ramen Recipe is a flavorful side dish made with cooked Ramen noodles that are blended with a garlicky, seasoned sauce with a kick from red pepper flakes.

Easy Ramen Recipe

noodles

butter

brown sugar

eggs, (room temperature)

everything seasoning

In a medium saucepan, melt butter over medium heat.

In a medium saucepan over medium heat, melt butter.

Add garlic. Cook one minute.

Add soy sauce, red pepper flakes, and brown sugar.

Add soy sauce, red pepper flakes, and brown sugar. Stir to combine.

Add cooked noodles and toss to coat.

Add cooked noodles and toss to coat in the sauce.

Push noodles to the side and add eggs to empty space.

Push the noodles to the side and add the eggs to the empty space.

Scramble the eggs and mix them into the noodles.

Season with everything seasoning. Serve warm.

Season with everything seasoning. Serve warm

Bianca and Sascha say, "After exhausting days at work, there's only one option that brings us back all the comfort in the world: soup. This is why we came up with this Asian-style mushroom ramen soup. We love the combination of spinach and mushrooms!"Copyright 2018 by Bianca Haun and Sascha Naderer. Reprinted with permission from Bianca Haun, Sascha Naderer, and Skyhorse Publishing.

Soothing Mushroom Ramen Soup w/ Crispy Tofu

(300 g) mushrooms ((sliced))

carrot

scallion ((thinly sliced) (plus more for garnish))

soy sauce ((plus more to taste))

(100 g) frozen or 2 cups (200 g) fresh spinach

(750 ml) water

miso paste ((plus more to taste))

canola oil

salt

curry powder

firm tofu

portions (125 g) vegan ramen noodles

In a large pot with sesame oil, add in the sliced mushrooms, carrot, and scallion. Add soy sauce and let it cook until the mushrooms have lost most of their water. Then, add in the spinach, water, and 1 tablespoon miso paste. Give it a good mix, and let it cook for about 5 to 10 minutes until the carrots are soft. Set aside.

Meanwhile, heat a large pan with the canola oil and season it with the salt and curry powder. Tilt the pan until spices and oil are combined, then add the tofu slices. Cook on medium to high heat for about 8 to 10 minutes until golden brown on one side, then flip and repeat.&nbsp;

Add the ramen noodles into the soup for a few minutes until soft. Add more miso paste and soy sauce to taste.

Once the ramen noodles are soft, pour the soup into bowls, add the pan-roasted tofu, and top with a few freshly cut scallions.

I'm just beginning to collect vegan cookbooks and this would be a great addition.  I'm one of those people who can read a cookbook like others read a novel.  I never get tired of looking at recipes and then trying to perfect them

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Top 11 easy ramen recipe recipes from across the web

The most viewed easy ramen recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Ramen Noodles | 21 Day ...

Mongolian Beef Ramen

Easy One-Pot Spicy Miso Ramen (Vega...

Garlicky Shrimp Ramen

Miso Udon Noodle Soup with Teriyaki...

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The most viewed easy ramen recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine