Homemade Ramen

When we were kids my brother and I used to love packaged Ramen noodles. It was often our after school snack when my mom was still at work. I still find myself craving these delicious things and was so happy when we had a Ramen restaurant nearby. Last year the restaurant moved and I was determined to create this dish at home. Since then we’ve remade it multiple times and even the kids love it. This is a vegetarian version of a ramen recipe that is super simple, quick and flavorful. A great way to get the classic ramen taste with the addition of fiber and nutrient rich vegetables. This recipe can be made with any vegetable your heart desires. I listed below how I usually prep mine as I think chives and mushrooms should be in every ramen dish and I always have broccoli on hand. Carrots and green onions are also good additions.  The beauty is once you have the broth base and noodles you can vary it up. I usually make it vegetarian but also have added meat if I have leftovers or a soft cooked egg for additional protein. The picture shows a time I made it this summer and sliced up leftover brats to add to the top (pork shoulder would be great too). All this Ramen talk and now I am going to the store to get Chinese noodles so we can have this for dinner tonight! Buon Appetito

Click here to see how long to boil eggs for different consistencies of yolk if you want to add an egg to the top. If doing that start the eggs when you begin the recipe.

Serves: 4-6


  • 2 Tbsp sesame oil, or olive oil
  • ¼ c. minced onion
  • 3 cloves garlic minced
  • 2 tsp. freshly grated ginger
  • 1 cup carrots, chopped
  • 2 cups mushrooms, chopped
  • 1.5-2 cups broccoli, chopped
  • 8 cups vegetable broth (or chicken broth)
  • 2 cups water
  • 12 oz Chinese Noodles (some say Ramen noodles on the package, some say udon or soba) or Rice Noodles (gluten free option). I’ve used both with good results
  • 4 tsp ground celery seed
  • 1/4 cup fresh chopped chives
  • Optional toppings
    • sliced green onion
    • chopped basil
    • soy sauce
    • Hot spices: red pepper flakes, hot sauce, etc
    • soft cooked eggs sliced in half
    • cooked meat (leftover pulled pork or sausage)


  1. In a large saucepan, add oil and heat up. Then add minced onion, garlic, ginger and vegetables (carrots, mushrooms and broccoli or any variation of vegetables you want added).
  2. Continually toss and cook for 3-5 minutes on medium heat.
  3. Next add in broth and water.
  4. Add Chinese noodles and celery seed. Boil for amount of time listed on Chinese noodle direction for noodles to be done.
  5. Remove from heat and top with chives and any additional optional toppings you want.


2 replies
  1. Courtney Baumbach
    Courtney Baumbach says:

    We loved this! My 2.5 year old even liked it and she’s super picky! We had leftover rotisserie chicken and chicken broth, so we used that instead. I also used some prechopped onions from my grocery store and shredded carrots to make things faster since it’s a weeknight, and I made it in 20 minutes! Keep the delicious recipes coming!!!


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