Quick And Easy Rice Noodle Ramen

Quick And Easy Rice Noodle Ramen

Ramen is one of the best comfort foods. What’s not to love about this mouthwatering concoction of ramen noodles floating in a flavorful broth? Because of all the delicious ingredients it contains, ramen is one of the coziest foods in my opinion. This dish is a twist on the traditional ramen! You’ll adore it, I’m certain. The traditional ramen noodles are wheat, but I wanted to make these with rice noodles to give everyone a different flavor. In Asian cooking, soba, somen, and udon noodles are more frequently used for ramen than rice noodles.

Should You Buy Or Make Ramen Noodle Soup?

Ramen noodle soup is the epitome of immediate gratification. The store-bought noodles make ramen super simple to make, but what if we miss out on something special with this simple preparation?

Although instant ramen soup is convenient, nothing beats the homemade version. The homemade version is a boosted version that uses rice ramen noodles and our homemade additions. For the ramen noodles, I like to add fresh vegetables, hardboiled eggs, delicious shiitake mushrooms, and crunchy black sesame seeds.

You can, of course, add all of this to the store-bought version, but the real flavors come from the delicious broth I use as a base. Are you ready to discover why a good ramen base is essential?

How To Make A Flavorful Broth

Sometimes a ramen craving is accompanied by a desire to prepare it at home rather than just eating it out of a Styrofoam cup. I’m referring to homemade ramen, which can rival the best ramen from a restaurant in terms of richness and satisfaction.

People typically steer clear of making broth because they think it requires a 12-hour cooking process and a large number of bones, but in my opinion, the best broth starts with chicken wings and only requires a short amount of time.

The majority of people typically just throw the chicken into the water and hope for the best. You’ll get some broth, but it won’t be as good as this! There is a special trick to making an incredibly delicious ramen broth, and it is to prepare the

How To Turn Broth Into A Base For Ramen

The chicken stock you make serves as a blank canvas for the rest of the flavors to be added. You can add dried shiitake or other mushrooms, kombu, or mirin to taste. You’ll have a perfect ramen base once you’ve added your desired ingredients. This is the recipe for the perfect ramen soup!

Putting everything together: Broth. You can make your broth ahead of time. You can even make larger batches and store them in the freezer. Just a reminder to thaw and boil the broth before adding the ramen.

Noodles. Instead of plain wheat noodles, use rice ramen noodles. Ramen noodles that have been boiled in broth may become gummy. Instead, cook them separately in water before adding them to the sauce.

Quick And Easy Rice Noodle Ramen

Preparation time: 5 minutes

Cooking time: 10 minutes

Servings: 2


  • 2 packages rice ramen noodles, white or brown
  • 2 eggs, boiled
  • 2 cloves garlic, sliced or minced
  • 1 jalapeno pepper, sliced (remove seeds for less heat)
  • 1 carrot, cut into matchsticks
  • 1 tsp minced ginger (if using)
  • 4 shiitake mushrooms
  • Sliced green onions
  • Black sesame seeds
  • ½ tbsp sesame oil
  • 1 tbsp soy sauce
  • ½ tbsp rice vinegar
  • ½ tbsp hot or Sriracha sauce
  • 1 tsp brown sugar
  • Salt and pepper, to taste
  • 4 cups chicken broth


1. In a saucepot, heat half the sesame oil.
2. Add ginger, garlic, and jalapenos if using. Stirring frequently, cook until fragrant.
3. Add the stock, soy sauce, rice vinegar, Sriracha, brown sugar, salt, and pepper to taste. Reserve a few carrots for garnish.
4. Continue simmering the broth until the carrots are nearly done.
5. Prepare the rice noodles in water as directed on the package in the interim. Shiitake mushrooms should be heated through in a skillet.
6. Stir the noodles into the broth and turn off the stove.
7. Add the remaining carrots, green onions, and shiitake mushrooms to the bowl after adding the noodles.
8. Include hardboiled eggs, then, just before serving, top with black sesame seeds.

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