Quick Ramen

Why You’ll Love This Quick Ramen

• Make for 4 or 2 with leftovers for lunch: While this recipe serves four, it is incredibly easy to scale down for a solo dinner or a cozy meal for two without wasting a single noodle.

• Budget-Friendly Pantry Staple: By using dry Chinese noodles or even vermicelli, you can skip the expensive takeout fees and use what you likely already have in your international aisle.

• Flexible and Forgiving: Whether you want to clear out the vegetable drawer or stick to the basics, this recipe adapts to whatever you have on hand, from spinach to corn.

Jump to Recipe

Frequently Asked Questions

Who wouldn't like a bowl of Quick Ramen on a chilly, damp night?

Affiliate Disclaimer: If you click one and make a purchase, I may receive a small commission at no extra cost to you. This helps me keep the site ad-free, helping you focus on the content you came for!

---

What you need to make this Quick Ramen

Ingredients (Shopping List)

• Canola Oil

• Mushrooms

• Chicken or Vegetable Stock

• Soy Sauce

• White Miso

• Garlic Powder

• Ginger Powder

• Chinese Five Spice Powder

• Sriracha

• Chinese Noodles (or Vermicelli/Rice Noodles)

• Chicken Breast

• Frozen Corn

• Baby Spinach

• Green Onions

Tools

• Large Pot 

• Wooden Spoon

• Chef's Knife and Cutting Board

Here's the Recipe!

Mastering the Five-Minute Broth

I absolutely adore Asian cuisine, and Ramen is at the top of that list—but only when it's done right. 

I’ve spent hours in the kitchen making ramen from scratch, and while a traditional bone broth is a labor of love that takes an eternity to develop depth, you probably don't always have that kind of time on a Tuesday night. 

Did you know there are some restaurants in Japan and Thailand that have a master broth that they have kept going for over 50 years? It is crazy, but they don’t use up all their broth and add new ingredients to it every day.  Can you even imagine how deep that flavor is?

I’ve had some truly amazing, soul-warming Ramen at little spots around the Boston area, including Ganko Ittetsu, that capture that perfect balance of salt, umami, and spice, and I wanted to replicate that feeling without the twelve-hour simmer.

This version is my "secret weapon" for a quick weeknight dinner. The magic happens in the first step: sautéing the mushrooms until they release and then reabsorb their juices. This creates a concentrated "umami" base that mimics a long-simmered broth in minutes. By adding white miso and Chinese five-spice, you get those complex, aromatic layers that usually take all day to achieve. It’s a small luxury that fits into a busy schedule.

Variations

• The Gluten-Free Swap: If you are avoiding gluten, simply swap the Chinese noodles for rice noodles and ensure your soy sauce is replaced with Tamari.

• Vegetarian Delight: Use vegetable stock instead of chicken and swap the shredded chicken for extra mushrooms or firm tofu cubes.

• Spice it Up: If you like a "creamy" finish, stir in a teaspoon of peanut butter or tahini along with the miso for a richer, nuttier broth.

---

Frequently Asked Questions (FAQs)

Can I freeze the leftover broth?

Yes! If you have leftover broth (without the noodles), it freezes beautifully for up to three months. However, I don't recommend freezing the noodles as they will become mushy upon thawing.

What is the difference between Stock and Broth?

Generally, stock is made from bones and has a fuller mouthfeel due to gelatin, while broth is made from meat or vegetables and is thinner. For this quick ramen, a high-quality chicken stock provides the best base for the miso to cling to. Learn more about stocks and broths in this article.

Help! My noodles are sticking together. 

When you add the noodles to the simmering broth, be sure to stir them immediately as they soften to separate the strands. This prevents them from forming a single clump.

I’d Love to Hear From You!

What is your favorite ramen topping? Let me know in the comments if you tried this with any fun substitutions!

---

About Jen and her Recipes:

As the creator of Appetite for Life, Jen Vondenbrink combines years of professional culinary expertise with a passion for intentional, small-batch cooking. From running bakeries in Massachusetts to studying at the King Arthur Baking School, Jen focuses on making cooking for one or two a "small luxury" rather than a chore. Every recipe is kitchen-tested to ensure you can achieve delicious results with confidence.