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Easy Homemade Ramen

recipes soups and stews Mar 24, 2021
Easy Homemade Ramen

 Where are all our ramen lovers?


Traditional ramen broths can take hours but we’ve made this homemade version super easy and quick to throw during a busy weeknight. 


The light miso broth comes together in minutes. Tons of vegetables, shelled edamame and our Miso Glazed Tofu join the party for an Asian-inspired meal that we know your whole family will love. 


Easy Homemade Ramen

Prep time: 10 minutes  | Cook time: 20 minutes 

Serves 4



2 tsp toasted sesame oil

4 cloves garlic, minced

4 cups water

4 cups vegetable broth

¼ cup shoyu, tamari or soy sauce

¼ cup yellow miso paste

6 ounces ramen noodles

4 heads baby bok choy, chopped

4 green onions, sliced on the diagonal

1 cup shiitake mushrooms, sliced

½ cup edamame beans, shelled 

2 cups baked tofu or our Miso Glazed Tofu (try us for $1 to try our other recipes)

optional toppings: nori strips or flakes, mung bean sprouts


  1. In a large pot, heat the sesame oil and add the garlic. Saute for 2 minutes and add in the water, vegetable broth, and soy sauce, and bring to a boil.
  2. Stir in the miso and ramen noodles and cook according to the package directions. During the last 3 minutes of cooking time, add the bok choy, green onions, mushrooms, edamame and Miso Glazed Tofu
  3. Remove from the heat and divide among serving bowls. Garnish with optional toppings.

Soy Allergy? Use coconut aminos instead of soy sauce and omit the miso. Replace the edamame beans with lima beans and omit the tofu. 


Gluten Allergy? Use a gluten-free noodle instead of ramen, such as buckwheat soba noodles.

Spoiler Alert: Easy Homemade Ramen is best eaten when served but will stay fresh in an air-tight container in the refrigerator for 1 to 2 days.

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