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Ramen Noodle Soup
This classic ramen noodle soup is so much better than the packaged! Made with extra vegetables like mushrooms, carrots, and kale.
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Prep Time
20
minutes
mins
Cook Time
20
minutes
mins
Total Time
40
minutes
mins
Course
Main Course
Cuisine
Japanese
Servings
2
people
Equipment
Large stock pot
Ingredients
1x
2x
3x
2
tablespoon
avocado oil
2
whole
carrots
shredded
14
oz
package oyster mushrooms
sliced
3
cloves
garlic
minced
1.5
inch
fresh ginger
peeled and minced
4
cups
kale
chopped
2
teaspoon
sesame oil
4
cups
broth
vegetable, chicken, or beef
¼
cup
soy sauce
sub coconut aminos
¼
cup
sriracha
2
packages
ramen
2
whole
green onions
sliced
2
eggs
soft boiled and shelled
2
tablespoon
sesame seeds
optional for garnish
Instructions
In a large pot, heat your oil over medium heat.
Add the sliced mushrooms, carrots, garlic, and ginger. Cook until softened and fragrant, stirring frequently.
Add the sesame oil, broth, soy sauce, sriracha, and kale. Simmer ~10 minutes so the kale cooks and the flavors come together.
Add the ramen noodles and cook until just softened.
Divide between two large bowls.
Top with green onions, eggs, and sesame seeds (optional)
Notes
If you can't find oyster mushrooms near you, you can easily substitute any type of mushrooms that you like.
Keyword
homemaderamen, ramen, ramennoodles, ramensoup
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