Homemade Ramen – Super Healthy Kids

Homemade Ramen is so quick, easy, and economical! We make ours with a flavorful broth, fresh veggies, and a soft boiled egg. It is a delicious, healthy, and filling dinner that comes together in less than 30 minutes!

Why We Love This Homemade Ramen

There is something about the salty, entirely devoid of nutrition, packaged ramen noodles that kids (and the occasional grown up..) just go nuts over. My kids love them, but they don’t make an appearance in our house very often.

This Homemade Ramen is a game changer. Incredibly flavorful and fast, and totally customizable with plenty of kid appeal.

Ingredients For Homemade Ramen

• Ramen Noodles– We got a large pack from a local Asian market. You can also use the individual packets that are sold widely in grocery stores. You will only use the noodles, not the seasoning packet.
• Kale– Kale adds great texture, color, and nutrition to our homemade ramen bowls! If you really don’t like it you can substitute spinach, but we liked the kale here much better.
• Mushrooms– We used dried shiitake mushrooms. The flavor is a bit more concentrated and they have a great texture when rehydrated. However, fresh would work here also!
• Carrots– We shredded our carrots, but matchstick carrots would work great.
• Green Onions– We love the mild onion flavor and crunch the green onion adds.
• Chicken Broth– you are getting a lot of flavor from the chicken broth, so make sure to use a brand that you love!
• Fresh Garlic & Ginger– Classic flavor boosters.
• Sesame Oil– Sesame oil adds a rich flavor that is traditional cooking. A little bit goes a long way. If you don’t like the flavor of sesame oil, olive or avocado oil works great too.
• Eggs– The eggs add richness and protein. For little eaters, you might want to hard boil and dice the eggs before adding them to the ramen bowls.

How to Make Homemade Ramen:

1. Heat the sesame oil in a large skillet over medium-low heat. Grate the garlic and ginger. Add it to the skillet and saute for 1-2 minutes or until lightly golden and fragrant.
2. Add the chicken broth and water to skillet. Bring to a simmer, and then add your mushrooms. Continue simmering for 10 minutes or until the mushrooms have softened and your broth is nice and flavorful.
3. Add your instant ramen noodles to the hot broth.

Tips for Making Homemade Ramen:

Don’t overcook your noodles! You want a bit of chew to your noodles, not a bowl full of mush. They will continue cooking once you pull them off the heat as well.

Use quality ingredients. The flavor will come from the fresh ingredients and the broth you choose, so make sure you use ones that you love. You’ll get a lot of flavor from the mushrooms as well, so if you leave those out you might want to use all broth and skip the water.

Don’t be afraid to get creative! Feel free to add more seasonings, toppings, or vegetables. Some other options are peanut butter, miso, soy sauce, dried seaweed, spinach, peas, sliced cabbage, or rotisserie chicken.

How to make soft-boiled eggs: Bring a small pot of water to a gentle boil. Carefully lower your eggs into the water. Boil for 6 minutes, then drain and run under cold water. When cool enough to handle, peel and serve.

What should I serve with Homemade Ramen? This recipe stands up pretty well all by itself, but sometimes we like to serve it with Chicken and Veggie Spring Rolls, Fresh Fruit Spring Rolls, Cucumber Roll-Ups, or Grilled Teriyaki Chicken.

More Quick Recipes You’ll Love: