Description
This ramen is fast, warm, and easy to make in about 10 minutes with simple pantry items, perfect for a cold or busy night.
Ingredients
Scale
- 2 packets Ramen Noodle Packets
- 2 cloves Garlic, freshly minced
- 1 inch Fresh Ginger, grated or minced
- 2 Eggs (optional, soft-boiled or stirred into broth)
- 2 tablespoons Soy Sauce (adjust based on taste)
- 2 stalks Green Onions, chopped
- 2 cups Frozen Vegetables (no thawing needed)
- 1 tablespoon Sesame Oil (optional)
- 1 teaspoon Rice Vinegar
- 1 tablespoon Sriracha (optional)
- 1 pinch Sugar
- 1 tablespoon Butter
Instructions
- Bring 4 cups of water to a boil in a medium pot.
- Add the ramen noodles and cook until just firm, about 2–3 minutes. Drain and set aside, leaving a little water if you like a soupy bowl.
- In the same pot, heat sesame oil or butter over medium heat. Add minced garlic and grated ginger. Stir for 30 seconds until fragrant.
- Add the frozen vegetables and stir for 2–3 minutes until they are hot.
- Pour in 2 cups of fresh water or broth and bring to a low boil.
- Stir in soy sauce, rice vinegar, sugar, and sriracha (if using). Taste and adjust soy sauce for salt.
- Return noodles to the pot and stir gently to coat them in the sauce.
- If desired, add eggs: soft-boil separately or crack into the hot broth and stir for ribbons.
- Turn off the heat and stir in butter for creaminess and chopped green onions. Serve hot.
Notes
Taste and add soy sauce little by little to control salt levels. For more flavor, use broth instead of water.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 40mg
Keywords: ramen, quick dinner, easy meal, cozy soup