This homemade ramen recipe is easy to make and healthier than store-bought. The miso paste provides a fantastic umami flavor, and it’s ready in less than 30 minutes!

two ramen bowls with noodles, shrimp, boiled egg, green onions and bok choy

Why you will love this recipe

. It’s quick and easy to make! Making homemade ramen from scratch can take a while, so we managed to shorten the cooking process and make a dish inspired by traditional Asian ramen without compromising the flavor.

. It’s full of flavor. The combination of sauteed shrimps with miso paste makes this dish so delicious!

. It’s so comforting! Eating this ramen is like eating a warm bowl of soup on a rainy day. Plus, it is super filling.

Rita in front of a marble table and holding a ramen bowl

Ingredients to make this recipe

Noodles: Use ramen noodles or egg noodles. In case you can’t find noodles, you can substitute for spaghetti.

Bok choy: Cook until bright green and tender.

Vegetable broth: Use your favorite vegetable broth.

Shrimp: Sauteed.

Miso Paste: You can use white miso paste or brown rice miso.

Egg: Use soft boiled eggs.

Garlic: To sauté the shrimp.

Green onion: For extra flavor.

Soy sauce: We’ve used tamari.

Olive oil: To sauté the shrimp.

Seasoning: We’ve used salt and pepper to season this dish.

Rita in front of a marble table and eating with chopsticks from a ramen bowl

How to make this recipe

First, cook the noodles according to package instructions and soft-boil the eggs. Meanwhile, bring a small pot of water to a boil, add the bok choy, and cook until tender for about 2 or 3 minutes.

Heat a large pan over medium to high heat and drizzle a little bit of oil. Sauté the garlic for 2 minutes. Add the shrimp and stir-fry for 4 minutes until bright and opaque. Stir often to prevent burning.

Then, add the vegetable broth, soy sauce, and green onions into a pot and bring to a boil. Boil for 2 minutes. Next, low the heat, take some of the broth into a small bowl, dissolve the miso, add to the cooking pot and stir to combine. Add the noodles, shrimp, and bok choy, and cook on low to medium heat for 2 minutes without boiling.

Serve immediately with soft boiled egg, chopped green onions, and sesame seeds on top.

close-up ramen bowl with noodles, shrimp, boiled egg, green onions and bok choy

Tips for making this recipe

Don’t throw away the shrimp sauce: The sauce that was released by the shrimp while sauteing is full of flavor. Add it together with the shrimp.

Don’t overcook the bok choy: Overcooking will result in the loss of nutrients, flavor and will become mushy.

Dissolve the miso before adding to the pot: If you add the miso straight to the pot, it will not be easy to dissolve it. Instead, dissolve the miso with some broth in a small bowl, and then add to the cooking pot.

Don’t boil the miso: Adding it to boiling water will kill the miso probiotics that are so beneficial for digestive health. After adding the miso, cook on lower heat.

More Asian inspired recipes

two ramen bowls with noodles, shrimp, boiled egg, green onions, bok choy and a pinch bowl with sesame seeds on the side

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Homemade Ramen

Author: Rita
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 2–4 servings 1x
Category: Main
Method: Cook
Cuisine: Japanese

Print Recipe

Description

This homemade ramen is better than store-bought, healthier, and will be ready in less than 30 minutes!

Ingredients

Scale

6.70 oz noodles (190 g)
2 eggs
1 bok choy, chopped or sliced into pieces
1 tbsp olive oil
3 garlic cloves, minced
10.50 oz shrimp (300 g)
6 cup vegetable broth (1,50 l)
2 tbsp tamari or soy sauce
4 green onions, chopped
1 tbsp miso paste
salt to taste
black pepper to taste
sesame seeds, to garnish (optional)

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Instructions

Cook the noodles according to package instructions and soft-boil the eggs.
Meanwhile, bring a small pot of water to a boil, add the bok choy, and cook until tender for about 2 or 3 minutes.
Heat a large pan over medium to high heat and drizzle a little bit of oil. When hot, saute the garlic for 2 minutes.
Add the shrimp and stir-fry for 4 minutes until bright and opaque. Stir often to prevent burning.
Then, add the vegetable broth, soy sauce, and green onions into a pot and bring to a boil. Boil for 2 minutes.
Next, low the heat, take some of the broth into a small bowl, dissolve the miso, add to the cooking pot and stir to combine.
Add the noodles, shrimp, and bok choy, and cook on low to medium heat for 2 minutes without boiling. Serve immediately with soft boiled egg, chopped green onions, and sesame seeds on top.

Notes

Don’t throw away the shrimp sauce: The sauce that was released by the shrimp while sauteing is full of flavor. Add it together with the shrimp.

Don’t overcook the bok choy: Overcooking will result in the loss of nutrients, flavor and will become mushy.

Dissolve the miso before adding to the pot: If you add the miso straight to the pot, it will not be easy to dissolve it. Instead, dissolve the miso with some broth in a small bowl, and then add to the cooking pot.

Don’t boil the miso: Adding it to boiling water will kill the miso probiotics that are so beneficial for digestive health. After adding the miso, cook on lower heat.

Keywords: homemade ramen, ramen recipe