Name: Easy Ramen (In 10 Minutes)
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 500 ml Ramen Broth ((Flavour Of Choice)); 1 tbsp Red Miso Paste ((Optional)); 200 g Ramen Noodles; Ramen Egg; Pak Choi; Spring Onions; Chilli Oil; Gyozas; Seaweed thins; Smoked Gammon; Crispy Fried Onions; Sesame Seeds

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Quick & Easy Ramen Noodles

Want ramen in as little as 10 minutes? Let me introduce you to my go-to easy ramen recipe. Let’s get cooking…

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You might have guessed it, but the secret to my super-speedy ramen is… shop-bought broth and noodles! It’s ready in a matter of minutes (5 minutes max, to be precise).

The remaining 5 minutes are all for the toppings. I went for classic pak choi which only needs a quick blanch, and gyozas that only need a few minutes reheating from frozen. Then I sprinkled on chilli oil, fried onions, spring onions and sesame seeds.

HOWEVER, if you’re anything like me and can’t stop at that, I did add a delicious ramen egg which I made a day before, and I chucked in some leftover boiled gammon. I also added seaweed as you can see in my pictures.

Recipe Ingredients

Below are the ingredients I used to make this dish:

Ramen Broth: I used Itsu’s sesame chicken broth, I really like the flavour, and all you need to do is bring it to a simmer.
Red Miso Paste: I prefer using red miso paste because it adds a deep umami flavour. Some ramen broths already have miso, so if yours does, you might not need to add any extra paste.
Noodles: I used Itsu’s original ramen noodles which took 3 minutes to cook. They also have a dried version available which needs 5 minutes.
Ramen Egg: This is a must for me, check out my ramen egg recipe if you want to make it too.
Chilli Oil: Adds heat to the dish.
Dried Toppings: I finish this dish with a sprinkling of crispy fried onions, diced spring onions and sesame seeds.

How To Make Quick Ramen

Here’s a summary of how I make this 10-minute ramen. You can get the full recipe instructions on the recipe card below:

sesame chicken ramen broth — Sesame chicken ramen broth & miso paste.

cooked ramen noodles — Sesame chicken ramen broth & miso paste.

I start by bringing the ramen broth to a simmer over a high heat. In a separate pan, I bring water to a boil, add the noodles, then reduce the heat to a simmer. I remove the noodles after 3 minutes.

Once the broth is simmering, I whisk in a tablespoon of miso paste then remove it from the heat. Now the ramen is ready to be dished up!

I add the noodles to my ramen bowl, then pour in the broth and finish with my toppings of choice.

My Top Tips

If you know you’re going to be eating ramen during the week. I recommend making the ramen eggs no more than 2 to 3 days in advance. I find that after 3 days the eggs absorb a lot of the soy-based marinade and become quite punchy. For me, 1 to 2 days is best.

This dish is great for using up leftovers, you can base the toppings on whatever you have at home at the time.

How To Store

I recommend eating straightaway. However, on the occasions when I make this dish in the morning to eat it later in the day, I store the broth separately from the noodles and toppings.

Keep leftovers in the fridge and consume within 3 days.

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