Ramen Noodle Soup Recipe
This savory ramen noodle soup is rich in flavor and comes together in just 15 minutes, making it a satisfying choice for a quick, comforting meal.
With bold ingredients like soy sauce, sesame oil, and fresh ginger, this ramen noodle soup delivers a warm, umami-packed broth ideal for chilly evenings or busy weeknights.
Flavorful Foundations: Key Ingredients in Ramen Noodle Soup
Vegetable broth – The hearty base that adds depth and savory richness to every sip of the soup.
Ramen noodles with dried vegetables – Convenient and satisfying, they bring chewiness and built-in texture.
Soy sauce – A burst of umami that enhances the broth’s depth and complexity.
Chili oil – Adds a mild, lingering heat to balance the savory components.
Minced fresh ginger – Infuses the broth with zesty warmth and brightness.
Sesame oil – A finishing oil that adds nutty fragrance and richness.
Green onions – Fresh and crisp, they brighten the final dish with a hint of sharpness.
Simple Steps to Make This Ramen Noodle Soup
Begin by combining the vegetable broth and ramen noodles in a saucepan and bringing them to a boil.
Lower the heat and stir in soy sauce, chili oil, and fresh ginger, letting it simmer gently to meld the flavors.
Finish the soup with a drizzle of sesame oil and garnish with green onions for a fresh, aromatic topping.
Pro Tips for Perfect Ramen Noodle Soup
For deeper flavor, sauté the ginger in sesame oil before adding the broth. Customize the spice level with more or less chili oil. You can also boost the protein by adding tofu, shredded chicken, or a soft-boiled egg.
How to Store Ramen Noodle Soup Leftovers
To store, separate the noodles from the broth if possible to avoid sogginess. Refrigerate both in airtight containers for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if needed.
Frequently Asked Questions
Can I use chicken or beef broth instead of vegetable broth?
Yes, both make excellent substitutes and add their own savory nuances to the dish.
Is this recipe vegetarian?
Yes, as long as the ramen noodles and broth used are vegetarian-certified.
Can I add vegetables to this soup?
Absolutely. Try adding mushrooms, bok choy, spinach, or shredded carrots during the simmering stage.
How spicy is the soup?
The chili oil gives it mild heat. Adjust the amount to suit your spice preference.
Ramen Noodle Soup
Ingredients
- 1 teaspoon sesame oil
- ½ teaspoon chili oil
- 2 green onions finely sliced
- 3 ½ cups vegetable broth
- ½ teaspoon freshly minced ginger root
- 2 teaspoons soy sauce
- 1 3.5 ounce package ramen noodles with included dried vegetables
Instructions
- Place the vegetable broth and ramen noodles into a medium-sized saucepan, cover with a lid, and bring to a rapid boil over high heat, stirring occasionally to separate the noodles.
- Lower the heat to medium and incorporate the soy sauce, chili oil, and ginger, allowing the mixture to simmer gently without a lid for 10 minutes.
- Add the sesame oil and stir thoroughly to blend the flavors.
- Serve the soup in bowls, topping each with a scattering of green onions for a fresh garnish.
