Japanese Ramen

You might have looked at the title of this post and cringed, remembering the days of microwaved Cup Noodles in foam containers or Top Ramen packages in your first apartment. I am almost embarrassed to share my love of instant noodles with you guys, as they have been a sick day staple for as long as I can remember. 1820 mg of sodium from a package of chicken flavored Top Ramen definitely elevated my spirits when I wasn’t able to stomach anything else. Instant noodles have a huge following in Asia (see a great picture of a Vietnamese supermarket here) based on their convenience, and I want to share a fun recipe with you all today that takes you 15 minutes to pull together.

Japanese Ramen

After traveling in Asia and seeing creative short cuts that were made for street food, I thought it would be fun to take my favorite junky soup and transform it into a delicious Japanese Ramen Noodle Bowl. How can you make a quality bowl of ramen? By ditching the seasoning packet, the noodles are transformed into a balanced soup with a quick and flavorful broth and plenty of veggies. I recommend topping the bowls with a poached egg for the real ramen experience.

How to Transform Instant Noodles into Japanese Ramen

Japanese Ramen (makes 2 large noodle soup bowls)

  • 4 cups vegetable broth
  • 1 tablespoon miso paste (or soy sauce)
  • 1 large carrot
  • 1/4 cup thinly sliced onion
  • 1 packet ramen instant noodles
  • 1/2 cup sliced baby bella mushrooms
  • 1 cup snowpeas
  • Salt to taste
  • 2 eggs
  • Green onion for garnish

In a pot, combine vegetable broth with miso paste on medium heat, mixing well to disperse the paste (a great alternative is soy sauce). Slice a carrot into matchsticks and thinly slice a little bit of onion and add them into the pot, letting everything simmer together for about 5 minutes.

Japanese Vegetable Ramen with Poached Egg

Add the dry ramen noodles (without any accompanying flavorings), sliced mushrooms, and diced snow peas. Let the noodles cook in the broth- it should take another 5 minutes or so to cook. Add salt to taste, particularly if your vegetable broth is slightly bland.

Japanese Ramen Noodle Bowl

In the meantime, poach or fry up eggs and dice green onion for garnish. Ladle the soup into bowls when the noodles are soft and top each bowl with an egg and green onion. Enjoy with chopsticks and a big soup spoon.



    • Marisa says

      Haha YES I was hoping to snag some of those college memories. I am humbled by where I have been in terms of instant noodles and where they can go :)

    • Marisa says

      I love hearing that coming from you! We have a winner. Noodles are okay once in awhile when you need a break from chicken, avocado, & sriracha (but might I mention all of the above would be good in ramen?).

  1. Cory says

    omg ramen in japan was the best thing I rediscovered. Last thing I got at the Tokyo airport. This looks delicious and slightly healthier than what I gorged myself on in japan 😀

    • Marisa says

      Thanks for being my 1000th blog comment, Cory!! :) I would love to try some Tokyo ramen- would you like to hop a plane with me?

    • Marisa says

      Thanks Jessie! Sometimes it’s fun to dress up easy meals, and it still only takes about 20 minutes to simmer on the stove.

    • Marisa says

      Ever since buying a rice cooker, I have been eating so much rice and it is true- it’s hard to get tired of it! I think I would do well traveling for a loooong time in Japan!


  1. […] for sushi. Japanese food is something I have yet to conquer in the kitchen, even though my recent ramen bowl was a great success. Japanese food has been made overcomplicated by our American taste buds- […]

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