Simple Everyday Ramen

2 servings Prep: 10 min Cook: 20 min 380 cal/serving ★★★★★

Simple Everyday Ramen

A satisfying, simple ramen (noodle soup) you can throw together when you think there’s nothing in the fridge. Vegetable stock, noodles, an egg, soy sauce, vinegar, and sesame oil from the pantry is all you need.

Servings: 2 | Prep: 10 min | Cook: 20 min | Calories: 380 per serving

Ingredients

Broth

4 dried shiitake mushrooms (or other dried mushrooms) + 200ml water (optional but recommended)
1 tbsp olive oil
2 cloves garlic, minced
2 tsp fresh ginger, grated
750ml vegetable stock
2-3 tbsp soy sauce
1-2 tsp toasted sesame oil
1/2-1 tbsp rice vinegar (or apple cider vinegar)
1 tbsp miso paste (optional, but highly recommended - makes it taste like restaurant ramen!)

Noodles & Toppings

2 portions soba noodles or ramen noodles
2 eggs (or use fried tofu for vegan)
Green beans or vegetables of choice (edamame, bok choy, snap peas work great)
2 spring onions, sliced thin
Sesame seeds
Chili flakes or togarashi

Instructions

Soak mushrooms: Pour 200ml boiling water over dried mushrooms and let stand while you prep (optional but adds great depth).
Cook eggs: Bring a small pot of water to a gentle simmer. Carefully add eggs and cook 7-8 minutes for soft-boiled. Remove, cool in cold water, and peel when ready to serve.
Make broth: Finely chop garlic and grate ginger. Heat olive oil in a pot over low heat. Add garlic and ginger, cook gently for 2 minutes without browning. Add vegetable stock, soy sauce, sesame oil, and rice vinegar.
Add mushrooms: Slice the soaked mushrooms thinly and add to broth along with the soaking water. Simmer for 10 minutes. If using miso, remove from heat and stir it in now (don’t boil after adding miso).
Cook noodles and vegetables: Cook noodles according to package instructions. Steam or blanch your vegetables until tender-crisp. Slice spring onions.
Assemble: Divide noodles between two bowls. Ladle hot broth over top. Add vegetables, halved soft-boiled eggs, spring onions, sesame seeds, and chili flakes.

Notes

Game changer: Adding a tablespoon of miso paste makes this taste like restaurant-quality ramen! Stir it in at the end, off heat.
Dried mushrooms: They add incredible umami depth. Find them at Asian markets or in the produce section of larger supermarkets.
Variations: Use fried tofu instead of eggs for vegan. Add bok choy, corn, bamboo shoots, or nori.
Storage: Broth keeps 4-5 days. Store noodles separately and assemble fresh.
Quick version: Skip the dried mushrooms if you don’t have them - the broth is still delicious!

Equipment Used

Large pot
Small pot for eggs
Box grater or microplane

Nutrition (per serving)

Nutrient	Amount
Protein	16g
Carbs	52g
Fat	12g
Fiber	4g