Homemade Ramen Noodle Soup
The ultimate comfort food with a healthy twist. This homemade ramen noodles soup recipe is so much better than it's packaged counter parts. Try this homemade ramen recipe with all the toppings and a little less guilt. Furthermore, you can cut your carbs by mixing both zoodles and noodles!
Why You'll Love This Recipe
- Fiber Rich This homemade ramen has fiber rich vegetables. Pair fiber rich foods with carbohydrates to reduce spiking sugar levels.
- Versatile Vegetables - Mix ad match your vegetables. It's kids friendly and fun!
Packaged ramen broth has so much sodium.
You control the amount of salt you add, unlike packaged ramen packets which have more than 800 mg of salt!
How To Make Homemade Ramen Soup
First, soak kombu in ½ a gallon of cold water for 1 hour. Heat up the water and kombu, bring up to a simmer, then turn off the heat. Let it steep for 10 minutes, take out the kombu, cut in slices and reserve. You can buy Kombu online as well. If you want a faster option, beef or chicken broth should do the trick. On a pinch, I've used organic miso soup mix and omitted the seasonings below.
Boil ramen noodles as directed discard seasoning if any. Set aside and boil eggs for a runny center, slice in half and set aside. Heat up a skillet, add in 1 Tbsp of oil, keep the heat on medium high till the oil is very hot, but not smoking. Add in sliced mushrooms, season lightly with salt. Stir and cook for 2 minutes. Take out and set aside. Below you'll see the cooked veggies.
Keep the skillet on the heat, add in the remaining 1 Tablespoon of oil, add in peas and corn, season lightly with salt. Stir and cook for 2 minutes. Take out and set aside.
Season the broth with miso paste, then soy sauce, then mirin. If needed, add more salt. Bring the broth to a boil.
Cook's Tip:
Lower your carbohydrates intake by mixing ramen noodles and zucchini noodles together. Adding this alone will help you cut the carbs.
Place the zucchini noodles in the broth and cook for 1 minute. Take out the noodles and divide them between 4 bowls. Add cooked ramen. And mix.
Arrange peas and corn mix, shiitake mushroom, kombu slices, some sambal and boiled egg on top of the noodles in piles. Pour the broth in the bowls until it just come up to the toppings. Garnish with sliced scallions.
FAQ
What can I add to ramen soup?
- There are so many options for additions to ramen soup. From bamboo shoots, to thin slices of meat, it's very versatile. I've even added your staple carrots or broccoli to the mix.
How do you thicken the broth?
If you want your broth thicker, you just need to add either cornstarch or flour. Just whisk a few tablespoons of starch into about ¼ cup of broth in a separate bowl. Then add the slurry into the main pot of broth. Don't add the cornstarch directly into the pot because it will cause it to clump and not dissolve into the soup evenly.
Looking for more dinner ideas? Try this One Pot Thai Noodles dish or these Mini Zucchini Bites
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Homemade Ramen Noodles Soup
Ingredients
- 3 ea Zucchinis medium size. Shave into noodles with a spiral cutter
- 1 package high quality ramen
- 2 pc Kombu 1-in squares or wakame, other seaweed
- 4 ea Shiitake mushrooms thinly sliced, if you absolutely can’t find this regular sliced mushrooms will do
- 1 cup Corn kernels canned and drained, or frozen and rinsed then drained
- 1 cup Peas canned and drained, or frozen and rinsed then drained
- 1 Tbsp Spicy optional)Sambal - mostly for garnish
- 1 Tbsp Soy sauce
- 1 Tbsp Mirin or sugar
- 1 Scallion thinly sliced
- 1 Tbsp Miso paste
- 2 Tbsp Corn oil To taste
- Salt
- 3 boiled eggs slightly runny cut in half
Instructions
- Soak kombu in ½ a gallon of cold water for 1 hour. Heat up the water and kombu, bring up to a simmer, then turn off the heat. Let it steep for 10 minutes, take out the kombu, cut in slices and reserve.
- Boil ramen as directed discard seasoning if any, set aside, boil eggs for a runny center, slice in half and set aside
- Heat up a skillet, add in 1 Tbsp of oil, keep the heat medium high till the oil is very hot, but not smoking. Add in sliced mushrooms, season lightly with salt. Stir and cook for 2 minutes. Take out and set aside.
- Keep the skillet on the heat, add in the remaining 1 Tablespoon of oil, add in peas and corn, season lightly with salt. Stir and cook for 2 minutes. Take out and set aside.
- Season the broth with miso paste, then soy sauce, then mirin. If needed, add more salt. Bring the broth to a boil. Place the zucchini noodles in the broth and cook for 1 minute. Take out the noodles and divide them between 4 bowls. Add cooked ramen. And mix.
- Arrange peas and corn mix, shiitake mushroom, kombu slices, some sambal and boiled egg on top of the noodles in piles. Pour the broth in the bowls until it just come up to the toppings. Garnish with sliced scallions.
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