Homemade Ramen Soup

Homemade Ramen SoupHomemade Ramen Soup-mealplan4me

If you can't go out for ramen, then make your own homemade ramen soup at home! This is one of my favorite soups to order for takeout. The richness of this soup, along with all the wonderful flavors, especially on a cold day, is so soothing and nourishing. I just had to replicate it as much as possible  and this recipe is my version of "ramen". I should put the word "ramen" in quotes since I would never claim to recreate a soup made by years of experienced chefs. This recipe is the closest I can get to the real thing until I am able to go out and get some more!

The following recipe was made using chicken broth I made. However, you can buy chicken stock or broth from the store and it should work just as well.

You will need the following for this Homemade Ramen Soup:

  • Chicken Broth (The amount will depend on how many people you are making it for. For this recipe, I had about 32 oz of broth which was just enough for large bowls for two people).
  • 1-2 Hard boiled eggs, sliced
  • 1 package of fresh egg noodles (purchased from a specialty Asian grocery store)
  • 1 package of Mushrooms, sliced (any type)
  • 2 Scallions, Chopped
  • 1-2 Handfuls of Seaweed
  • 1-2 tsp of Sesame Seeds
  • Handful of Bean Sprouts


To prepare this homemade ramen soup dish, start by making the broth. For this recipe, I was already making fresh chicken broth so that is what I used for this soup. To get the recipe on how to make fresh chicken broth, check out my chicken soup recipe. To save time on this dish, I recommend buying 32 oz of Chicken Broth from the store. You may need more if you are making this for more than two people.

While the broth is cooking, prepare all the other ingredients. Wash and chop the scallions and mushrooms, then put aside. Get two small sauce pans, fill them with water, then put on the stove set to high and wait for it to boil. Once it boils, add the eggs to one of the saucepans, lower the temperature and cook for about 8 minutes. Once cooked, place the eggs under cold water to peel off the shells, then slice the eggs and put aside. 

Once the other saucepan full of water boils, you will  need to add the fresh egg noodles. They cook VERY quickly, so make sure to not cook them for more than 2 minutes. Once cooked, remove from the hot water, then set aside.

Add all the ingredients into the soup, then serve.


Serve immediately. This is a hearty soup so I ate this as-is. You can also make some dumplings or egg rolls to serve with the soup as well.

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