Three Noodle Soup Recipes That Are Anything But Packaged

Instant ramen noodles have been a staple for college students and budget-conscious shoppers for years, but a growing number of restaurants are serving traditional styles of ramen and other noodle soups on far fancier menus than you might expect. Pho, ramen and Vietnamese noodle shops are all the rage among the foodie set, but you can make your own delicious bowl of ramen at home — no flavor packet required.

Homemade ramen takes plain noodles and turns them into something incredible by adding flavorful ginger, garlic, mushrooms and other toppings like eggs, meat and tofu. Ranging in flavors from hearty chicken to vegan miso, these three ramen recipes outdo any packaged version. Give one a try tonight, and you may just have a new favorite that rivals your mom’s chicken noodle soup the next time you’re feeling under the weather.

Easy Vegan Ramen
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Easy Vegan Ramen
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Servings
4servings
Servings
4servings
Ingredients
  • Ramen
  • 1 tbsp Grape Seed Oil
  • 5 cloves Garlic roughly chopped
  • 1 Ginger (3-inch piece) peeled and diced
  • 1 Yellow Onion coarsely chopped
  • 6 cups Vegetable Stock
  • 2 tbsps Tamari or Soy Sauce plus more to taste
  • 0.5 oz Dehydrated Shiitake Mushrooms
  • 1 tbsp White or Yellow Miso Paste vegan-friendly
  • 1 tsp Sesame Oil plus more to taste
  • 8 oz Ramen Noodles vegan-friendly
  • Toppings (optional)
  • 1/2 cup Green Onion chopped for garnish
  • 10 oz Extra-Firm Tofu flash fried
  • Miso-Glazed Carrots
  • Miso-Glazed Baby Bok Choy
Servings: servings
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Ingredients
  • Ramen
  • 1 tbsp Grape Seed Oil
  • 5 cloves Garlic roughly chopped
  • 1 Ginger (3-inch piece) peeled and diced
  • 1 Yellow Onion coarsely chopped
  • 6 cups Vegetable Stock
  • 2 tbsps Tamari or Soy Sauce plus more to taste
  • 0.5 oz Dehydrated Shiitake Mushrooms
  • 1 tbsp White or Yellow Miso Paste vegan-friendly
  • 1 tsp Sesame Oil plus more to taste
  • 8 oz Ramen Noodles vegan-friendly
  • Toppings (optional)
  • 1/2 cup Green Onion chopped for garnish
  • 10 oz Extra-Firm Tofu flash fried
  • Miso-Glazed Carrots
  • Miso-Glazed Baby Bok Choy
Servings: servings
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Instructions
  1. Heat a large pot over medium-high heat.
  2. Once hot, add grape seed oil, garlic, ginger and onion. Sauté, stirring occasionally for five to eight minutes, or until the onion has developed slightly brown edges for a light sear.
  3. Add one cup of the vegetable broth to deglaze the bottom of the pan. Use a whisk or wooden spoon to scrape up any bits that may have stuck to the bottom to enhance the flavor of the broth.
  4. Add remaining five cups of vegetable broth, tamari, soy sauce and dehydrated mushrooms. Stir well.
  5. Bring to a boil over medium heat, then reduce heat to low and cover. Simmer on low for one to three hours, stirring occasionally. The longer it cooks, the more the flavor will deepen and develop.
  6. Taste broth and adjust seasonings as needed, adding more soy sauce or sesame oil if desired. Add the miso paste.
  7. Fill a large pot with water and bring to a boil. Once boiling, add ramen noodles and cook according to package instructions, typically about four to five minutes. Drain and set aside.
  8. Strain broth and reserve mushrooms for serving.
  9. To serve, divide ramen noodles between four serving bowls. Top with strained broth and garnish with chopped scallions. Add any desired toppings.
  10. Best when fresh, though the broth can be stored separately in the refrigerator for up to five days and in the freezer for up to one month.
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Shortcut Pho Ramen With Beef and Mushrooms
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(Image via Lisa Hubbard / Bon Appetit)
Shortcut Pho Ramen With Beef and Mushrooms
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(Image via Lisa Hubbard / Bon Appetit)
Servings
4servings
Servings
4servings
Ingredients
  • 1 tsp Vegetable Oil
  • 1/2 Onion
  • 4 Garlic Cloves crushed
  • 1 Garlic (3-inch piece) peeled
  • 2 1/2 cups Low-Salt Beef Broth
  • 1 Whole Star Anise
  • 1 Cinnamon Stick (3-inch piece)
  • 2 cups Mixed Mushrooms thinly sliced or torn
  • 1 Scallion thinly sliced
  • Kosher Salt
  • 2 packages Instant Ramen noodles only
  • 1 1/2 lb Beef Eye Round sliced crosswise 1/8" thick
  • Bean Sprouts thinly sliced
  • Fresh Basil Leaves thinly sliced
  • Serrano Chiles thinly sliced
Servings: servings
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Ingredients
  • 1 tsp Vegetable Oil
  • 1/2 Onion
  • 4 Garlic Cloves crushed
  • 1 Garlic (3-inch piece) peeled
  • 2 1/2 cups Low-Salt Beef Broth
  • 1 Whole Star Anise
  • 1 Cinnamon Stick (3-inch piece)
  • 2 cups Mixed Mushrooms thinly sliced or torn
  • 1 Scallion thinly sliced
  • Kosher Salt
  • 2 packages Instant Ramen noodles only
  • 1 1/2 lb Beef Eye Round sliced crosswise 1/8" thick
  • Bean Sprouts thinly sliced
  • Fresh Basil Leaves thinly sliced
  • Serrano Chiles thinly sliced
Servings: servings
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Instructions
  1. Heat oil in a medium pot over medium heat.
  2. Add onion, cut side down, along with garlic and ginger. Cook, stirring occasionally, until garlic is golden, three to four minutes.
  3. Add water, broth, star anise and cinnamon; bring to a boil. Reduce heat and simmer until flavors meld, about seven to eight minutes.
  4. Add mushrooms and simmer for two minutes. Add scallions and season to taste with salt.
  5. While soup simmers, boil ramen noodles until tender but still al dente. Drain and divide among bowls.
  6. Add beef slices to soup and simmer until just cooked through, about 20 seconds. Using tongs, transfer beef to bowls.
  7. Discard ginger, garlic, star anise and cinnamon. Ladle broth into bowls.
  8. Garnish with bean sprouts, basil and sliced chiles.
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Chicken Ramen
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Chicken Ramen
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Servings
4servings
Servings
4servings
Ingredients
  • 4 Chicken Thighs with bones and skin
  • 4 Eggs
  • 1 1/2 lbs Fresh Ramen Noodles
  • 10 oz Coy Sum or Bok Choy stems finely chopped and leaves roughly chopped
  • 7 oz Enoki or Shiitake Mushrooms
  • 4 Scallions thinly sliced
  • 6 tbsps Chicken Demi-Glace
  • 4 tbsps Soy Sauce
  • 2 tbsps Mirin
  • 1 Ginger (2-inch piece) peeled and minced
  • 1 tbsp Sesame Oil
  • 1 tsp Togarashi-Nori Spice Blend
  • 1/4 cup White Miso Paste
Servings: servings
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Ingredients
  • 4 Chicken Thighs with bones and skin
  • 4 Eggs
  • 1 1/2 lbs Fresh Ramen Noodles
  • 10 oz Coy Sum or Bok Choy stems finely chopped and leaves roughly chopped
  • 7 oz Enoki or Shiitake Mushrooms
  • 4 Scallions thinly sliced
  • 6 tbsps Chicken Demi-Glace
  • 4 tbsps Soy Sauce
  • 2 tbsps Mirin
  • 1 Ginger (2-inch piece) peeled and minced
  • 1 tbsp Sesame Oil
  • 1 tsp Togarashi-Nori Spice Blend
  • 1/4 cup White Miso Paste
Servings: servings
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Instructions
  1. Heat a large pot of water to boiling on high.
  2. In a small bowl, whisk together miso paste, mirin, three tablespoons of the soy sauce and ¼ cup of water. Season the chicken thighs with salt and pepper on both sides.
  3. In a medium pan, heat two teaspoons of olive oil on medium-high until hot. Add the seasoned chicken, skin side down; loosely cover with foil. Place a medium, heavy pot on the foil to press the chicken down; fill the pot with water. Cook, occasionally pressing the pot down, 10 to 12 minutes, or until the chicken skin is crispy and browned.
  4. Remove the pot and flip the chicken to cook another 3 to 5 minutes, or until cooked through.
  5. Transfer to a serving dish, leaving any browned bits in the pan. Drain off and discard half the drippings.
  6. While the chicken cooks, add the eggs to the pot of boiling water and cook for 6 minutes.
  7. Using a slotted spoon, remove the cooked eggs, leaving the boiling water in the pot; immediately run the eggs under cold water for 20 to 30 seconds to stop the cooking process.
  8. When cool enough to handle, peel the eggs, cut in half and season with salt and pepper. Set aside.
  9. In a medium pot, bring 6 cups of water to boil. Reduce heat to low. Whisk in chicken demi-glace, miso-mirin-soy sauce mixture and half the ginger until well combined. Remove from heat and set aside.
  10. Heat the pan of reserved chicken brownings on medium until hot. Add the remaining ginger and cook, stirring frequently for 20 to 30 seconds.
  11. Add the choy sum leaves and stems; season with salt and pepper. Cook, stirring occasionally, until the leaves have wilted. Remove from heat and set aside.
  12. When cool enough to handle, slice the cooked chicken and place in a medium bowl; toss with the white bottoms of the scallions, sesame oil and remaining soy sauce.
  13. Add the noodles to the same pot of boiling water used to cook the eggs; stir gently to separate the noodles. Cook for 90 seconds. Drain thoroughly and rinse under warm water.
  14. Divide the cooked noodles and miso broth between four bowls. Top with the dressed chicken, seasoned eggs, cooked choy sum and mushrooms. Garnish with the green tops of the scallions and the spice blend to taste.
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