ramen noodle soup

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

Easy and delicious ramen noodle soup recipe! Chewy ramen noodles combined with shredded chicken, egg, green onions, and a flavorful homemade broth. It&#x27;s the perfect comfort food!

Instant Pot Chicken Ramen

lbs bone-in skin-on chicken thighs (~4 chicken thighs)

chicken broth

green onions

~1 inch ginger root

tbsp Mirin (Japanese rice seasoning wine)

soy sauce

tbsp sesame oil

salt

pepper

packets ramen noodles (discard flavor packets)

Prep ingredients: clean and remove skin from ginger root; cut and save the white part of the green onions, and cut into small pieces the green part of the green onions; sprinkle salt and pepper on both sides of chicken thighs.

Set Instant Pot to &#x27;saute&#x27; setting. Sear chicken thighs on one side (sear skin-on side first - doing this will produce some oil at the bottom of the pot and no additional oil is needed), flip and sear the other side. Make sure chicken thighs are not stacked on top of each other. You want to brown each piece on both sides, but no need to fully cook chicken. If needed cook in two batches.

Add chicken stock and water to Instant Pot. Then add garlic, the white part of the green onions, ginger root, Mirin, soy sauce and sesame oil.

Close lid. Set Instant Pot to cook on High Pressure for 20 minutes. Make sure to give it time as it takes a while for the Instant Pot to build and release pressure.

While waiting for broth to cook, add water to a separate small pot and boil water on the stove. After it comes to a boil, gently lower eggs into boiling water and cook for 7 minutes for jammy eggs. (Cook for 9-10 minutes for hard boiled eggs). Remove eggs, rinse in cold water, and peel. Cut eggs into half.

Once the broth is cooked, remove chicken thighs and shred chicken. Discard skin and bones.

Taste broth. If it is too salty, add hot water to diute it. Keep in mind that ramen broth tends to be thick and super flavorful.

Bring Instant Pot back to a boil under the saute setting, and cook ramen noodles in the broth for 2-3 minutes, or until soft.

Assemble ramen noodles, broth, shredded chicken, chopped green onions (the green part that is cut into small pieces in Step 1) and egg in bowls. Serve and enjoy!

This Hot and Sour Ramen Soup turns a few packets of ramen noodles into a quick and easy dinner.  With some pantry items and fresh vegetables, this soup is light and bright, and will leave your lips tingling!

Hot and Sour Ramen Soup

ramen noodles ((3 oz each, broken

sesame oil

garlic (, finely minced)

rice wine vinegar

Sriracha hot sauce

sugar

scallions (,

radishes

cucumbers

carrot

parsley

Bring water to boil in a large pot. Cook noodles according to package directions, about 3 minutes; drain. Set aside.

In the same pot, warm the sesame oil over medium heat. Add in the garlic and ginger; saute until fragrant, about 20 seconds.

Add in the chicken broth, rice wine vinegar, Sriracha, and sugar. Bring to a simmer, then remove from heat. Stir in the scallions.

Place some noodles in individual bowls. Pour some soup over the noodles.

Top with some chopped radishes, cucumber, carrot, parsley, and a few diced scallions. We also like to finish it off with a poached egg. Delish!

Spicy Pork Ramen - Slow cooked pork with noodles, veggies and a just-slightly-runny egg. Full of that delicious umami flavour!

Spicy Pork Ramen Noodle Soup

olive oil

pork shoulder

¼ tsp pepper

(2litres) chicken or vegetable stock

onion (cut in half (no need to remove the skin))

carrots (peeled. One left whole,

celery (broken

garlic (chopped in half (no need to peel))

ginger (roughly chopped (no need to peel))

mirin

tbsp Gochujang Paste (*Use half the amount if you don't

red chilli (roughly sliced (remove the seeds

oz (200 grams) dried ramen noodles

leek (sliced)

(100 grams) baby spinach leaves

sesame seeds

tsp black sesame seeds

spring onions (scallions, chopped)

tsp red chilli flakes

Preheat the oven to 150C/300F. Place a large casserole pan on the hob, add 1 tbsp of the oil and heat until very hot.

Season the pork with the salt and pepper and place in the pan with the hot oil. Seal on all sides.

Pour the stock over the pork.

Add in the onion, the whole carrot, celery, garlic and ginger.

Now add the mirin, soy sauce, gochujang and the red chilli. Bring to the boil, then place a lid on the pan and place in the oven for 4 hours. NOTE: Check two or three times during cooking, and top up with a little boiling water if needed. You’ll need at least 1 litre of liquid left by the time the pork finishes cooking.

Take the pan out of the oven and place the pork on a chopping board. Remove and discard the layer of fat. Shred the pork using two forks.

Place a sieve over a large bowl and strain the cooking liquid. Throw the strained vegetables away and place the liquid back in the pan with the shredded pork. Leave on a low heat to keep warm.

Place the eggs in a small pan. Just cover with cold water. Bring to the boil, then simmer for 6 minutes.

Remove the eggs from the heat and place in a bowl of cold water to stop the cooking process.

If you&#039;re using dried noodles, place the noodles in a pan of boiling water and boil for 5 minutes. Then drain, run under cold water (to stop them sticking) and put to one side.

Heat the remaining oil in a frying pan.

Add the leek, season with a pinch of salt and pepper then fry for 5 minutes, stirring a couple of times.

Push the leeks to one side of the pan and add the spinach to the pan. Allow to wilt for 1 minute.

Divide the noodles between four bowls. Top with the hot broth, shredded pork, leek, spinach and carrot matchsticks.

Carefully peel the two eggs and slice in half. Place 2 halves in each bowl.

Garnish the soup with spring onions, then sprinkle with the white and black sesame seeds and the chilli flakes before serving.

https://content.jwplatform.com/videos/XcfpnmlQ.mp4

This Spicy Pork Ramen Noodle Soup is delicious and completely homemade.

Pork Ramen

Can you believe 20 minutes is all it takes to get this healthy, vegan dinner on the table?! Loaded with fresh veggies and rich curry flavors, you'll feel good about serving this meal to your family!

20 Minute Vegan Curry Ramen

sugar snap peas

mushrooms

red curry paste

curry powder

garlic,

vegetable broth

(13.5 oz.) coconut milk

ramen noodles

lime

Kosher salt

cracked pepper

cilantro

jalapenos

Lime wedges

Heat oil in a large pot or dutch oven over medium heat.

Add carrots, peas and mushrooms along with a large pinch of salt and pepper. Cook for 3 minutes, stirring occasionally.

Add curry paste, curry powder, garlic and ginger and cook for 1 minute, stirring.

Stir in broth and coconut milk and season to taste with salt and pepper.

Turn heat to medium high and bring to a simmer.

Add ramen noodles and cook for 10 minutes or until noodles are al dente.

Garnish with cilantro, jalapeno and lime wedges.

I have made this many times and it does not disappoint! It’s delicious as is, but it can be easily customized by adding different veggies or toppings. Last night we added seaweed and some edamame and it was great.

This was very good.  We aren’t vegan and decided to cook some cut up chicken pieces and add to this. We also used chicken broth since that is what we had on hand. Next time I will use rice noodles in this dish; maybe I won’t have to separate those noodles out before storing leftovers! We loved the flavors in this dish, also added a little fish sauce at the table.

https://content.jwplatform.com/videos/kUjeRLW5.mp4

20 minutes is all it takes to get this healthy vegan curry ramen noodles on the dinner table! Loaded with fresh veggies and rich curry flavors, you’ll feel good about serving this meal to your family!

Vegan Curry Ramen Noodles

Learn How to Make Keto Ramen Noodles Recipe that tastes like no other. Our Delicious Hot Bowl of Ramen without Carbs is a perfect Hearty and Low Carb Soup filled with Homemade Broth, Chicken, Shirataki Noodles, Avocado, and much more.

Keto Ramen Noodles

Chicken

Enoki Mushrooms

Eggs

Baby Bok Choy

Young Peas

Liter Bone Broth

Avocado

Tofu Shirataki Noodles

Leek

Carrot

Prepare ingredients

Rinse your Shirataki

Rinse your Shirataki under a warm water fully.

Roast shirataki

Roast the Shirataki noodles on medium heat in a pan or dutch oven.

Prepare your protein

Take a few pieces of fresh chicken and cook them in a pan as you would typically for other dishes.

Boil your veggies

Place all the veggies you plan to use into the boiling water and let it simmer for 1-2 minutes.

Rinse all under cold water

Once your veggies are softer, place them into a strainer and quickly run through with cold water. That will retain the color, and the veggies will stop cooking immediately.

Assemble

Ensure all ingredients (except avocado) are warm and your broth is boiling. Add the noodles into a ramen bowl first. Layer all other ingredients and add the chicken broth or soup stock as last.

https://mediavine-res.cloudinary.com/video/upload/rcdxs641goansrjrczrb.mp4

This Easy Chicken Miso Ramen is savory, soothing, and so slurpalicious!

Easy Chicken Miso Ramen

safflower oil (or vegetable oil)

chicken (used 98% lean)

ginger,

red chili paste (I used Gochujang)

green onions, thinly sliced

HemisFares Nidan Jyukusei Shoyu Soy Sauce

mushrooms (shiitake, cremini, oyster etc.)

HemisFares Red Miso Soybean Paste

Mirin (Japanese sweet rice wine)

chicken stock

baby bok choy

Hemisfares Mina Somen Thin Wheat Noodles

Bring safflower oil to medium high heat in...

Bring safflower oil to medium high heat in a sauté pan.  Add chicken and break it up into small pieces as it cooks.  Add green onions, ginger, garlic, and chili paste, then stir and cook for another minute or two.  Pour in the soy sauce, sauté and stir for 5 more minutes or until the liquid is gone.  Remove from heat and set aside.

Bring safflower oil to medium high heat in a large stock pot.  Add sliced mushrooms and saute for 3-5 minutes.  Stir in garlic, ginger, chili paste, miso paste, mirin, and ¼ cup of the chicken stock.   Cook for a few minutes until all the ingredients create a thick sauce.  

Slowly pour in the rest of the chicken...

Slowly pour in the rest of the chicken stock, cover, and bring to a boil.   Remove the lid, turn the down the liquid, and simmer uncovered for 10-15 minutes.  

While the broth is simmering, place Somen Noodles...

While the broth is simmering,  place Somen Noodles into 6 cups of boiling water and simmer for 2 minutes.  Drain the noodles, but catch the water in a large bowl under your strainer.  Place the water back in the pot.  Rinse noodles with cold running water, drain completely, and set aside.  (If you're using different noodles cook to package instructions.)

Bring the water from the noodles back up...

Bring the water from the noodles back up to a boil.   Add 4 eggs and reduce heat to the lowest possible setting.  Cook for exactly 7 minutes, remove the eggs from water, place in a bowl with ice cubes and cold water, let them sit for 5-10 minutes.  Peel the shells off carefully.  (Yolks should be soft and a bit runny.)

Slice scallions, then remove the leaves from the...

Slice scallions, then remove the leaves from the stem of the bok choy, and rinse well.

Add bok choy into the simmering broth and...

Add bok choy into the simmering broth and cook for about two minutes. Remove from the broth to prevent from over cooking.

To assemble, add a scoop of noodles to...

To assemble, add a scoop of noodles to one side of the bowl.  Pour two ladles of broth and 2-3 Bok Choy leaves into each bowl.  Carefully slice egg in half and add it to the bowl.  Scoop some of the meat mixture right into the middle of all the ingredients, and sprinkle generously with green onions.

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Top Tags

Instant Pot Ramen Noodles | 21 Day ...

Instant Pot Chicken Ramen

Hot and Sour Ramen Soup

Spicy Pork Ramen Noodle Soup

20 Minute Vegan Curry Ramen

Keto Ramen Noodles

Easy Chicken Miso Ramen

Top 7 ramen noodle soup recipes from across the web

The most viewed ramen noodle soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Ramen Noodles | 21 Day ...

Instant Pot Chicken Ramen

Hot and Sour Ramen Soup

Spicy Pork Ramen Noodle Soup

20 Minute Vegan Curry Ramen

Keto Ramen Noodles

Easy Chicken Miso Ramen

The most viewed ramen noodle soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine