Easy 15-minute Cheat Ramen
This easy ramen soup only takes 15 minutes to make and is super healthy with a beautiful deep miso flavor. With some added fresh vegetables this is a delicious and healthy meal.
Hello and Happy New Year!
I’m very late wishing you this, but I’m here now and I’ve got an amazing recipe for a very simple ramen soup bowl that you can make in 15 minutes flat. It’s been the dish that we’ve cooked a lot the past month. We’re all fans of Japanese food here and a big bowl of soup with Japanese feel is our jam these days!
Before I get to the recipe, I’ll bore you a bit more with a big decision that we’ve made for the new year, but actually we want to stick with it for the long run. During the holidays I’ve had a long talk with my hubby about what’s making us nervous about being in the house. We felt like being indoors creates so much stress and it’s not only because being outside is just so much more fun. We’ve realized that it’s actually because of STUFF. To be more exact – too much stuff. So we made our mission to seriously declutter our house during the next few months and then keep the habits of decluttering regularly.
Ugh, it’s going to be a hard job, because we’ve accumulated so much stuff (and we’re not hoarders!). go through all my storage at least two times a year, but after watching some youtube decluttering videos I see that I just wasn’t strict enough.
Even though it’s a stressful and long procedure, I’m looking forward to having less clutter in my life.
Okay, I’ve talked about my New Year’s decisions long enough. Let’s talk about this DELICIOUS ramen recipe.
Traditionally ramen has different variations and it takes a long time, but I’ve shortened this for the occasions when you either don’t have all the ingredients or just simply don’t have the extra few hours to make it.
I used premade broth or broth cube for this recipe. Clearly, if you’ve got time you can make your own and that’s awesome, but if you’re short on time the other two options are still completely fine.
So what does a ramen soup consist of?
Ramen is a noodle soup that was brought to Japan from China.
There are a few different variations, but they all have a few components:
- BROTH: Traditionally they are usually made with chicken or pork, but these days we can find lots of other variations.
- FLAVORS: Those are flavors that are added to the broth to add some extra feel to the soup. Those can be anything like soy sauce, miso, salt, curry…
- NOODLES: Traditionally noodles for ramen are made specifically for being served in a soup so they don’t drink in the soup and get soft and mushy. In my own personal opinion, I feel like I eat the soup pretty quickly, so I haven’t noticed the soaking of noodles.
- TOPPINGS: So many options here. You can add meats, veggies, mushrooms, kelp, eggs… Whatever you feel like that day or just have in the fridge.
Since it’s winter I’ve topped my ramen with veggies that I can find right now. But depending on what the season is when you’re reading this, you can use some other seasonal ingredients. There’s no right or wrong here 🙂
Easy 15-minute Cheat Ramen
- 4 cups vegetable broth (or 4 cups water + 2 stock cubes)
- 2 TBSP miso paste
- 2 cloves garlic peeled
- 1 TBSP low sodium soy sauce
- 1 thumb size ginger peeled
- 1 TBSP sesame seed oil
- 4 shitake or champignon mushrooms
- 1/2 carrot
- 1/2 small leek only the white part
- 1 spring onion greens
- two servings of ramen noodles
- sesame seeds for sprinkling
Finely chop garlic and ginger.
Heat a skillet over high heat. Add sesame seed oil and quickly fry garlic and ginger for about 30 seconds to a minute.
Add miso paste and soy sauce and mix well.
Add vegetable broth and bring to a boil. Cook for another 2-3 minutes.
Cut carrots and leeks into julienne strips.
Slice the mushrooms and spring onion greens thinly.
Optional: If you prefer you can quickly roast mushrooms over high heat for about a minute or two. Or you can eat them raw.
Cook as per instructions right before serving.
Place noodles into two bowls.
Pour over the broth.
Add the toppings: mushrooms, carrots, leek, spring onions.
Sprinkle with some sesame seeds.