Why you’ll love this Easy Ramen recipe:
Skip the takeout, and make this easy ramen recipe at home instead! Tender noodles combine with a rich broth and hearty steak for a meal that’s tastier than your local fast food joint and far better than anything you’ll find in a microwaveable cup.
- Only five minutes of prep time. Just combine the ingredients, and let them cook!
- A savory broth that will satisfy your hunger and warm you up from the inside out.
- Customize your bowl with all your favorite toppings.
- No preservatives or MSG! Just real, whole food ingredients and an irresistible flavor.
Perfect for cooler weather, this easy homemade ramen is one of my go-to recipes when I need a quick comfort food option even my picky eaters will be excited to eat!
Key Ingredient Notes:
- Shiitake mushrooms are added to the broth for a rich, umami flavor! I prefer fresh or dried shiitake mushrooms, but white button mushrooms also work.
- Beef broth – Homemade beef broth makes this easy ramen truly rich and delicious! In a pinch, Better than Bouillion roasted beef base with water works great too.
- Soy sauce is also added for savory, umami flavor. Soy sauce will enhance the dish’s overall taste.
- Grated ginger – Before grating the ginger, use a vegetable peeler or the back of a spoon to peel the fresh ginger root. Once the ginger is peeled, grate it using a box or microplane grater.
- Garlic – I prefer grating fresh garlic on a microplane grater over a garlic press. In a pinch, garlic paste works great too! Finely grated/minced garlic adds more powerful flavor compared to sliced garlic.
- Instant ramen noodles – I highly recommend using Shin Instant Ramen over Maruchan ramen noodles. I like the texture and consistency of the noodles better. Discard the seasoning packets.
- Steak – Adding thinly sliced steak turns this easy ramen recipe into a filling meal. Practically any type of steak will work, but ribeye and New York strip are my favorites! Of course, it’s totally optional!
How to make this quick ramen:
This easy ramen recipe is made in five simple steps and requires just five minutes of prep time!
- Slice the mushrooms into small pieces, if desired. If you have picky eaters, leave the mushrooms whole so they can easily be picked out. Don’t skip the mushrooms, though! They’re needed to enhance the flavor of the broth.
- Combine the beef broth, mushrooms, soy sauce, ginger, garlic and salt in a medium-sized saucepan (at least 2.5 quart), and bring it to a boil.
- Simmer for about 10 minutes over medium-low heat after the broth has come to a boil. If you’re using dried mushrooms, continue cooking the broth until the mushrooms are tender.
- Add the ramen noodles and sliced steak to the broth, and cook for another 5 minutes. Throw away the ramen seasoning packet. This recipe is full of flavor without it!
- Serve the ramen while it’s hot! Feel free to top it with any optional garnishes, such as chopped green onions, cilantro, soft-boiled eggs, nori sheets, sriracha, or chili crisp.
Time-Saving Tips:
Prepping your ingredients ahead of time can save you a few minutes when you’re making homemade ramen on busy weeknights!
- Chop the mushrooms in advance, or buy sliced mushrooms if you prefer.
- Slice the steak before you begin cooking so that it’s ready to go right into the broth.
- Prepare any of the optional garnishes ahead of time. Chop fresh green onions and cilantro, and soft-boil a few eggs.
Make-Ahead Tips:
- For the freshest-tasting ramen, only complete recipe steps 1-3 in advance. When you’re ready to serve the ramen, bring the broth back up to a boil. Then, reduce the heat to a simmer, add the steak and ramen noodles, and complete the remaining recipe steps.
- You can prepare the optional toppings in advance, but wait to add them until you’re ready to serve the ramen.
Storing Tips:
While ramen is best eaten fresh, leftovers don’t need to go to waste! Leftover ramen can be stored in an airtight container in the refrigerator for up to 3 days. If possible, I recommend storing the broth and noodles separately to prevent the noodles from becoming too soggy.
Reheat leftovers on the stove over low heat or in the microwave in 1-minute increments until you’ve reached your desired warmth.
Weeknight Ramen FAQs:
Kansui is the secret ingredient that gives ramen noodles their distinct color and texture. Compared to traditional wheat-based pasta noodles, ramen noodles are slightly yellow and springy and remain chewy and firm, even after spending lots of time in hot broth.
While the most essential ingredient might differ for everybody, the broth is the most common answer! The best ramen recipes contain broth that is flavored with plenty of savory, umami ingredients. When the broth is properly seasoned, the noodles and steak will absorb the flavor, making the entire dish irresistible!
Ramen’s deliciousness is most commonly attributed to its rich, savory broth, which is often simmered for hours to develop complex flavors. When paired with perfectly cooked noodles and a medley of fresh toppings, it creates an irresistible blend of umami flavors, textures, and aromas that keep you coming back for more!
Easy Weeknight Ramen
Equipment
- 1 medium (2.5 qt) saucepan
Ingredients
- 1 cup shiitake mushrooms Note 1
- 4 cups beef broth Note 2
- 1 tablespoon soy sauce
- 1 tablespoon freshly grated ginger
- ½ teaspoon minced garlic
- 1 teaspoon salt
- 1 (4 oz) package instant ramen noodles no seasoning Note 3
- 4 oz steak thinly sliced
Optional garnish:
- Chopped green onions, cilantro, soft-boiled eggs, nori sheets, sriracha, chili crisp
Instructions
- If desired, you can slice the mushrooms into small pieces. If you don’t want to eat mushrooms, leave them whole to flavor the broth.1 cup shiitake mushrooms
- In a medium saucepan (at least 2.5qt), combine beef broth, mushrooms, soy sauce, ginger, garlic, and garlic. Bring it a boil.4 cups beef broth, 1 tablespoon soy sauce, 1 tablespoon freshly grated ginger, ½ teaspoon minced garlic
- Then reduce heat to medium low and simmer for about 10 minutes. (If using dried mushrooms, cook it until they’re tender.)
- Add ramen noodles and steak slices and cook for 5 minutes on medium-low heat. (Throw away the seasoning packets.)1 (4 oz) package instant ramen noodles, 4 oz steak, 1 teaspoon salt
- Serve hot and garnished with green onions or cilantro, if desired.Chopped green onions, cilantro, soft-boiled eggs, nori sheets, sriracha, chili crisp
Notes
– Highly recommend cooking ramen noodles for immediate serving. However, I realize life happens. So, leftover ramen can be stored in an airtight container in the fridge for up to 3 days.
– For the best results, store the broth and noodles in separate airtight containers.
– Reheat on the stove over low heat or in the microwave in 1-minute increments until your desired warmth is achieved.
Nutrition
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
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