6 Easy Ramen Recipes to Make at Home

Friday 25th Sep 2026 |

6 Easy Ramen Recipes for Comforting Nights In

I first fell for chilli chicken ramen at Wagamama. It has everything I want when I’m hungry and in need of something comforting: a hot broth, plenty of noodles and a bowl that feels like a proper meal. Yet the chilli, lime and coriander keep it fresh tasting and almost light.

That’s the feeling behind these six ramen recipes. They’re easy to make in a home kitchen, with different toppings and broths to suit whatever you fancy. Some are spicy, some are gentle, and none requires you to spend all day making stock.

A note on noodles: Use the type of ramen noodles you like, and cook them according to the packet. For each recipe, you’ll need around 150–180g dried noodles or 300g fresh noodles for two people. I prefer to cook them separately, then add them to the bowls just before serving so they don’t soak up all the broth.

1. Chilli Chicken Ramen with Lime and Coriander

This is the bowl that started the idea. The broth is savoury and gently spicy, with fresh lime, spring onions and coriander added at the end. Put extra chilli on the table if, like me, you want more heat.

Serves 2 | Ready in about 30 minutes

Ingredients

  • 2 boneless, skinless chicken breasts
  • 1 tbsp neutral oil
  • 2 garlic cloves, finely chopped
  • 1 tbsp finely grated ginger
  • 750ml chicken stock
  • 2 tbsp soy sauce
  • 1–2 tsp chilli oil, plus extra to serve
  • 150–180g dried ramen noodles
  • 2 handfuls of pak choi, roughly chopped
  • 2 spring onions, sliced
  • 1 lime, cut into wedges
  • A handful of fresh coriander
  • 2 soft-boiled eggs, optional

Method

  1. Season the chicken. Heat the oil in a deep frying pan or saucepan and cook the breasts for around 6–7 minutes on each side, depending on their thickness, until cooked through. Transfer to a board and leave to rest.
  2. In the same pan, cook the garlic and ginger for about a minute. Pour in the stock, soy sauce and chilli oil. Simmer for 10 minutes.
  3. Meanwhile, cook the noodles according to the packet. Add the pak choi to the broth for the final 2 minutes.
  4. Divide the noodles between two bowls and ladle over the broth and greens. Slice the chicken and place it on top. Finish with spring onions, coriander, lime wedges and an egg if you’re having one.

Make it your own: A few gyoza on the side turn this into my ideal dinner.

2. Miso Mushroom Ramen

Mushrooms give this broth plenty of savoury depth without a long cooking time. Miso is added at the end so its flavour stays distinct.

Serves 2 | Ready in about 25 minutes

Ingredients

  • 200g chestnut mushrooms, sliced
  • 100g shiitake mushrooms, sliced
  • 1 tbsp neutral oil
  • 2 garlic cloves, finely chopped
  • 1 tbsp finely grated ginger
  • 750ml vegetable stock
  • 2 tbsp white miso paste
  • 1 tbsp soy sauce
  • 150–180g dried ramen noodles
  • 2 handfuls of baby spinach
  • 2 spring onions, sliced
  • Sesame seeds, to serve

Method

  1. Heat the oil in a saucepan and fry the mushrooms over a fairly high heat for 6–8 minutes, until browned. Set a few aside for topping the bowls.
  2. Add the garlic and ginger to the pan and cook for a minute. Pour in the stock and soy sauce, then simmer for 10 minutes.
  3. Cook the noodles separately. Stir the spinach into the broth and let it wilt.
  4. Put the miso in a small bowl and mix it with a few spoonfuls of hot broth until smooth. Take the pan off the heat, then stir the miso mixture back in.
  5. Divide the noodles between two bowls. Add the broth and mushrooms, then top with spring onions and sesame seeds.

3. Ginger and Soy Beef Ramen

Thinly sliced steak makes this one feel a little more indulgent, although it’s still quick enough for a weeknight. Keep the broth simple and let the ginger and beef do the work.

Serves 2 | Ready in about 25 minutes

Ingredients

  • 250g sirloin steak
  • 1 tbsp neutral oil
  • 2 garlic cloves, finely chopped
  • 1 tbsp finely grated ginger
  • 750ml beef stock
  • 2 tbsp soy sauce
  • 1 tsp rice vinegar
  • 150–180g dried ramen noodles
  • 2 handfuls of pak choi or tenderstem broccoli
  • 2 spring onions, sliced
  • Chilli flakes or sliced fresh chilli, optional

Method

  1. Season the steak. Heat the oil in a frying pan and cook it to your liking. Rest it on a board while you make the broth.
  2. Add the garlic and ginger to the pan and cook briefly. Pour in the stock, soy sauce and rice vinegar, scraping up the flavour from the bottom of the pan. Simmer for 10 minutes.
  3. Cook the noodles according to the packet. Add the greens to the broth and simmer until tender.
  4. Slice the steak thinly. Divide the noodles and broth between two bowls, then add the beef, spring onions and chilli if you like.

4. Creamy Sesame Chicken Ramen

The broth here gets its creamy texture from tahini. A little rice vinegar cuts through the richness, giving you a cosy bowl that still has some brightness.

Serves 2 | Ready in about 30 minutes

Ingredients

  • 2 boneless, skinless chicken thighs
  • 1 tbsp neutral oil
  • 2 garlic cloves, finely chopped
  • 750ml chicken stock
  • 2 tbsp tahini
  • 1 tbsp soy sauce
  • 1 tsp rice vinegar
  • 150–180g dried ramen noodles
  • 1 small carrot, cut into fine strips
  • 2 handfuls of baby spinach
  • 2 spring onions, sliced
  • Sesame seeds, to serve

Method

  1. Heat the oil in a saucepan and cook the chicken thighs for around 6–8 minutes on each side, until cooked through. Remove and slice.
  2. Add the garlic to the pan and cook for a minute, then pour in the stock and soy sauce. Simmer for 10 minutes.
  3. In a small bowl, whisk the tahini with a few spoonfuls of warm broth until smooth. Stir it into the saucepan with the rice vinegar. Add the carrot and spinach and cook for another 2–3 minutes.
  4. Cook the noodles separately. Divide them between bowls, pour over the broth and add the sliced chicken. Finish with spring onions and sesame seeds.

5. Crispy Tofu Ramen with Chilli Oil

Crispy tofu is excellent against soft noodles and hot broth. Keep it out of the soup until the last moment so it stays crisp for as long as possible.

Serves 2 | Ready in about 30 minutes

Ingredients

  • 280–300g firm tofu, drained and patted dry
  • 1 tbsp cornflour
  • 2 tbsp neutral oil
  • 2 garlic cloves, finely chopped
  • 1 tbsp finely grated ginger
  • 750ml vegetable stock
  • 2 tbsp soy sauce
  • 1 tsp rice vinegar
  • 150–180g dried ramen noodles
  • 2 handfuls of shredded Chinese cabbage or pak choi
  • 2 spring onions, sliced
  • Chilli oil, to serve
  • A squeeze of lime, optional

Method

  1. Cut the tofu into bite-sized pieces and toss with the cornflour. Heat 1 tbsp of oil in a frying pan and cook the tofu, turning regularly, until golden and crisp. Set aside.
  2. Heat the remaining oil in a saucepan. Cook the garlic and ginger for a minute, then add the stock, soy sauce and rice vinegar. Simmer for 10 minutes.
  3. Cook the noodles separately. Add the cabbage or pak choi to the broth for the final 2–3 minutes.
  4. Divide the noodles and broth between two bowls. Add the tofu, spring onions and a spoonful of chilli oil. Squeeze over a little lime if you want a sharper finish.

6. Quick Pork Ramen with Jammy Eggs

Minced pork is useful when you want a ramen with plenty of flavour but haven’t planned ahead. It browns quickly and makes the broth feel hearty without needing a slow-cooked joint.

Serves 2 | Ready in about 30 minutes

Ingredients

  • 250g pork mince
  • 1 tbsp neutral oil
  • 2 garlic cloves, finely chopped
  • 1 tbsp finely grated ginger
  • 750ml chicken stock
  • 2 tbsp soy sauce
  • 1 tsp rice vinegar
  • 150–180g dried ramen noodles
  • 2 eggs
  • 2 handfuls of pak choi, chopped
  • 2 spring onions, sliced
  • Chilli oil or sliced fresh chilli, to serve

Method

  1. Lower the eggs into boiling water and cook for 7 minutes. Transfer them to cold water, then peel and halve.
  2. Heat the oil in a saucepan and fry the pork mince for 6–8 minutes, breaking it up as it cooks, until browned and cooked through. Add the garlic and ginger and cook for another minute.
  3. Pour in the stock, soy sauce and rice vinegar. Simmer for 10 minutes, then add the pak choi for the final 2 minutes.
  4. Cook the noodles separately and divide them between two bowls. Spoon over the pork and broth, then add the eggs, spring onions and chilli oil.

How to Make Weeknight Ramen Even Easier

You don’t need six entirely different shopping lists to make six different bowls. Stock, noodles, garlic, ginger, soy sauce and spring onions feature throughout these recipes. Buy those first, then choose whichever protein and greens appeal to you.

Cook the noodles just before serving, taste the broth before it goes into the bowl, and keep something fresh for the top. A squeeze of lime, sliced spring onions or a handful of coriander can make the difference between a bowl that simply fills you up and one you’ll want to make again.


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