In the early 1900s, ramen noodles burst onto the scene as a quick, inexpensive option to feed Japan’s working class. Post World War II, the invention of instant ramen – with its long shelf life and quick cooking time at a fraction of the cost – led to ramen’s worldwide popularity.
Instant ramen flavor packets can be high in sodium, but you can make your own ramen at home, adding your favorite seasonings, veggies, and protein to suit your flavor and nutrient preferences. There are three basic ramen flavors: Shio (salt), Shoyu (soy sauce), and Miso (fermented soybean paste). Miso is one of the essential condiments in Japanese cooking and a staple of a Japanese pantry. This ramen recipe uses a miso base, eggs for protein, and flavorful mushrooms and aromatics to be an inexpensive and nutritious take on this slurpable comforting noodle soup.
Prep time 15 min | Cook time 45 min | Total time 1 hour | Yield: 6 servings of 2 cups
- 6 packages of your favorite ramen noodles (discard the flavor packet)
- 2 tsp oil (olive, canola, sunflower)
- 1 yellow onion
- 4 cloves garlic
- 2 inches ginger
- 8 oz mushrooms (shiitake, white, cremini, or bella)
- 2 Tbsp miso paste
- 4 Tbsp soy sauce
- 8 cups water
For ramen eggs:*
- 6 eggs
- 6 Tbsp soy sauce
- 6 Tbsp rice wine vinegar
- 1 cup water
- 6 ramen eggs (instructions below)
- 1 cup corn (fresh, frozen, or canned)
- 1 cup peas (fresh, frozen, or canned)
- 1 bunch green onions
Additional toppings (prep ahead of time):
- Tofu (baked, fried, or plain)
- Chashu (braised pork belly)
- Bean sprouts
- Greens (bok choy, spinach, kale, cabbage, broccoli, cauliflower)
- Hot sauce
- Lime juice
- White pepper
- Toasted sesame oil
- *Prepare the eggs at least 4 hours or a day before you make this recipe:
a) Add 6 eggs to a pot with enough water to cover the eggs completely.
b) Bring the water to a boil, then turn off the heat and cover the pot.
c) Let the eggs cook for 4 minutes for a soft egg. Use a timer and time from when you turn off the heat!
d) Transfer the eggs to a bowl of very cold water and let them sit for 5-10 minutes before peeling.
e) Meanwhile, combine the soy sauce and rice vinegar in a zip-locking plastic bag big enough to hold the eggs.
f) Peel the eggs, then place them in the rice vinegar and soy sauce and refrigerate for 4 hours or overnight.
- Mince the ginger and garlic, chop the yellow onions, and slice the green onions and mushrooms. If using dried mushrooms, hydrate them in a separate bowl for 10 minutes.
- Add the oil to a large pot over medium heat. Once the pan is hot (add a piece of onion; if it sizzles, the oil is ready).
- Add the yellow onion, garlic, ginger, and a handful of mushrooms. Stir frequently and sauté over medium-low heat for about 6-8 minutes, until fragrant. Add the water and stir.
- Add miso paste and soy sauce. Stir and bring to a boil, then reduce heat to low and cook uncovered for 10 minutes. If you wish to cook longer, cover the pot and continue simmering. Make sure to taste it and adjust for more miso paste or soy sauce as needed!
- Prep the rest of your vegetables while miso broth simmers.
- Remove the ramen eggs from the plastic bag, cut in half, and set aside.
- Add noodle blocks to the miso broth, and cook for 3 minutes.
- Add your desired toppings and cook for another 2 minutes.
- Remove pot from heat, and scoop noodles out and into the serving bowl first, leaving the broth and toppings.
- Scoop out all the toppings and place on top of noodle. Pour broth on top of noodles until you have your desired amount, then serve.
If pre-prepping this meal, add noodles and toppings to containers. Keep the broth and eggs separate. When you’re ready to eat, heat up the broth and add all the toppings to the bowl. Pour the warm broth over the toppings. Add the egg and enjoy!
We demonstrate how to make Veggie Ramen in this Cooking Matters at Home virtual Class video. Try it yourself and tell us about it in the comments!
Solid Ground’s Community Food Education (CFE) program hosts cooking and nutrition classes to support healthy and holistic living on a budget. The CFE team created this series of cooking videos to offer resources, tips, and tricks that you can practice at home. Visit our Food and Nutrition and Coronavirus Food Resources webpages for more food and nutrition info and resources.