I’m sharing a family‑favorite ramen noodle soup that comes together in just 15 minutes on the stove. It’s a one‑pot, customizable, cozy meal featuring vegetables, broth, ramen noodles, and topped with a boiled egg and fresh garnishes

Easy Ramen Noodle Soup

Why I’ll Love This Recipe

I appreciate how quick and effortless it is—just 5 minutes of prep and 15 minutes total to the table. The clean‑up is minimal, making this a practical go‑to meal for busy evenings. Plus, its flexibility to accommodate what’s on hand or in season makes it so versatile

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I use:

  • Sesame oil

  • Carrots, peeled and thinly sliced

  • Bok choy, chopped

  • Garlic, chopped

  • Vegetable or chicken broth

  • Soy sauce (as flavoring, instead of salt)

  • Ramen noodles (any type: egg, wheat, or rice-based)

  • Boiled egg, green onions, sesame seeds, red chili flakes, and lime for garnish

directions

I start by heating sesame oil in a large pot over medium heat. Then I sauté the carrots for a minute before stirring in bok choy and garlic. Once fragrant, I pour in the broth and bring it to a simmer. I add soy sauce and the ramen noodles, cooking according to package instructions (about 4 minutes). Finally, I ladle the soup into bowls and top each serving with a boiled egg, green onions, sesame seeds, chili flakes, and a squeeze of lime.

Servings and timing

This recipe makes about 2 servings. Preparation time is roughly 5 minutes, with cook time around 10 minutes—15 minutes total from start to table.

Variations

I love that I can tweak this recipe to fit cravings or ingredients: add heat with chili oil or fresh chilies; fold in veggies like mushrooms, bell peppers, spinach, tofu; or add fresh herbs—cilantro, basil, parsley, or chive—for brightness. I can also make it vegetarian or add proteins like shredded chicken, beef, or shrimp to make it heartier.

storage/reheating

I store leftovers in an airtight container in the fridge and they keep well for up to 3 days. To reheat, I gently warm the soup on the stove and refresh the noodles if needed, then garnish again before serving.

FAQs

How do I avoid overcooking the noodles?

I follow the package instructions carefully and add the noodles to the simmering broth only for the recommended time—usually around 4 minutes—so they stay al dente and don’t turn mushy

Can I use a different broth?

Yes—I can swap vegetable broth for chicken broth or vice versa, depending on dietary preference or what I have on hand

How can I make it spicier?

I can crank up the heat by adding red chili flakes, a dash of chili oil, or freshly sliced chilies to the mix

What if I want to add protein?

I often stir in shredded rotisserie chicken, sliced beef, shrimp, or tofu to boost protein and make it more substantial

What fresh herbs work well as a garnish?

I enjoy adding cilantro, basil, parsley, or chives on top for a burst of freshness that complements the savory broth

Conclusion

I find this Easy Ramen Noodle Soup incredibly satisfying—it’s quick, customizable, and full of comforting flavors. Whether I keep it simple or jazz it up with vegetables, proteins, or herbs, it remains a comforting one-pot dinner that everyone in my family enjoys.

Print
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Easy Ramen Noodle Soup

Easy Ramen Noodle Soup


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  • Author: Chef Sara
  • Total Time: 20 minutes
  • Yield: 4 servings

Description

A quick, flavorful ramen noodle soup made with fresh vegetables, aromatic broth, and tender noodles for the perfect 20-minute meal.


Ingredients

1 tablespoon sesame oil

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

6 cups vegetable or chicken broth

3 tablespoons soy sauce

1 tablespoon rice vinegar

1 tablespoon sriracha (optional, for heat)

2 cups sliced mushrooms

1 cup shredded carrots

2 cups baby spinach

2 packages instant ramen noodles (discard seasoning packets)

2 green onions, sliced

Soft-boiled eggs (optional, for topping)


Instructions

Heat sesame oil in a large pot over medium heat.

Add garlic and ginger, sautéing for 1–2 minutes until fragrant.

Pour in the broth, soy sauce, rice vinegar, and sriracha if using.

Bring to a simmer and add mushrooms and carrots; cook for 5–6 minutes until tender.

Add the ramen noodles and cook according to package instructions, usually 3–4 minutes.

Stir in the spinach and cook just until wilted, about 1 minute.

Taste and adjust seasoning with more soy sauce if needed.

Ladle the soup into bowls and top with green onions and soft-boiled eggs if desired.

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Soup

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