Get delicious, easy homemade ramen at home with this tasty recipe! Simple ingredients turn into this fast and Asian-inspired soup.
Yesterday evening, Eddie slept 13 1/2 hours…as in he didn’t wake up once!!!!!!!!!!!!! There are not enough exclamation points in the world to convey the joy I feel.
I’m a new woman.
Since the moment I found out I was pregnant, I’ve been waiting for this moment. Is that awful? Don’t answer that.
The first 11 1/2 months of his sweet little life were touch and go to say the least. He had a rough time figuring out what sleep actually meant. Anything past a 3 hour stretch was amazing for him. That happened maybe once every two weeks. The bags under my eyes were a little out of control.
But we’ve turned a very obvious corner and the older he gets the better he sleeps. It is glorious.
I know I keep bringing this up, but I thrive on a good nights’ sleep. If I don’t get it, my day that follows is AWFUL. According to my mother, I’ve always loved my sleep since I was a baby. A trait that Eddie and I do not share.
Getting a solid 8-9 hours means I have a teeny tiny bit more energy to use towards: going to the gym, making a better dinner, playing with my kids or watching Netflix without falling asleep.
Gordon used to make fun of me for falling asleep on the couch every night, but now I can stay awake!! (mostly)
When I get my sleep, all is good in the world and I bask in the glory of what it feels like to function as a normal human. Not that I am normal, but whatever.
ANYWAYS, I made you Ramen today and it is gooooooooood. Oh so good.
Noodles in a tasty broth is my jam. Actually, any carb in any application is my jam. Hence my large bottom half. Ahem.
But homemade ramen is a big thing these days and I’ve jumped head first into the delicious abyss.
In this recipe, I’ve added lots of veggies and mushrooms to beef it up and make up for the fact that there is no meat. Lots of superfoods going on in here: onions, garlic, carrots, mushrooms, red chard, eggs, YES! Speaking of eggs, that runny egg on top is bliss. It took me a hot minute to get used to it, but holy yum!! Tasty stuff.
If you’re looking for an authentic recipe for ramen, this isn’t it. I’m the whitest white Canadian girl that ever lived.
BUT, if you’re looking for a yummy soup that your kids will eat, this is it!!
Printable recipe below, friends.
Have a wonderful day!!
Easy Homemade Ramen
Get delicious, easy homemade ramen at home with this tasty recipe! Simple ingredients turn into this fast and asian-inspired soup.
Yield: 4 servings
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 1/2 cups diced carrot
- 3 cloves garlic, minced
- 3.5 oz. container sliced golden oak shiitake mushrooms (optional)
- 2-7.27 oz. packages udon noodles in chicken flavor*
- 4-6 cups chicken broth
- 1-2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 3 cups chopped red chard
- green onion, sliced radishes, soft boiled eggs, black sesame seeds for garnish
- In a large pot, heat olive oil over medium heat. Sauté onion and carrot 4 minutes or until onions are translucent.
- Stir in garlic and mushrooms until fragrant, about 1 1/2 minutes.
- Add in udon noodles, flavoring packets and recommended amount of water according to package directions. Stir in enough chicken broth to create 8 cups of liquid, total. Bring to boil.
- Stir in soy sauce, 1 tablespoon at a time, tasting as you go. Stir in sesame oil and chard.
- Once noodles are cooked, serve soup hot and garnish with chopped green onion, radishes, soft boiled eggs and black sesame seeds.
*I used these udon noodles (found at Fred Meyer) because I couldn't find actual legit fresh ramen noodles and didn't feel like using the $0.15 ramen packs, though either of those would and could work.