My kids enjoy ramen, but lately, their favorite variety has not be available where we shop. Numerous attempts at finding an alternative have failed — my son had his taste buds set on the ‘red’ package, not the green, yellow or anything else. Honestly, I don’t know which ‘flavor’ it is he prefers!
So, after purchasing packet after packet of ramen noodles, only to find that the kids won’t eat it because it’s not their preferred red package ramen, I realized that I should be making it myself. Luckily, I hit the jackpot last night with this beef ramen recipe.
There are a variety of ways to prepare this — using a different broth, adding protein or none at all, or mixing up your vegetables. Use this recipe as a base for personalizing your own ramen soup.
Basic Homemade Ramen Recipe
- 1 Tbsp sesame oil
- 3 tsp ginger
- 4 tsp freshly crushed garlic
- 1 package of ramen noodles (we used the Hakubaku Organic Ramen Noodles – 9.5 oz bag)
- 4 cups broth (chicken, beef, vegetable or fish)
- 4 cups water
- 1/4 – 1/2 cup dried mushrooms, or fresh (thinly sliced)
- 1/2 cup chopped scallions
- 1 cup shredded carrots
- 1/2 cup panko, toasted
Heat the oil in a large pot. Add ginger and garlic and stir 30 seconds.
Add broth and water, bring to a simmer.
Once simmering, add the mushrooms and allow to soften slightly.
Add noodles, carrots and scallions and cook until soft.
(optional: add thinly sliced pre-cooked beef or chicken to the broth)
Serve, topped with toasted panko
