Quick Ramen Noodle Soup
This Quick Ramen Noodle Soup only takes 15 minutes to make, and has two secret ingredients that give the broth a great depth of flavor and richness!
I was really tempted to call this something like “faker’s ramen noodle soup” because instead of the 3 days that an authentic ramen requires, this one takes about 15 minutes and has a ton of flavor.
Despite its short cooking time, we start with a ton of aromatics as the base and add plenty of umami so it takes on a deeply rich flavor, without a long simmering time!
So if you’re a fan of ramen soup but don’t feel like spending three days simmering chicken bones and pork bones, definitely give this one a try!
Start by adding minced garlic, sliced scallions, grated ginger, oil, and sriracha to a big soup pot:
Cook for about a minute, until the scallions have softened and the garlic smells aromatic.
Then add chicken stock (or broth) and beef stock:
As I mention in the video above, I like adding a mix of the two broths because it keeps the flavor of the soup from being one-note.
Next, add soy sauce and fish sauce to the pot:
These are the secret ingredients that give the broth a depth of flavor and complexity.
Finally, drop in some ramen noodles, and eggs if you’re making them, and cook for three minutes:
Serve the ramen with extra scallions, or any other toppings you wish to add.
More of my other favorite soups are this Quick Chicken Noodle Soup, Carrot Coconut Soup, and Slow Cooker White Chicken Chili.
Enjoy, my friends!
Quick Ramen Noodle Soup
Ingredients
- 1 tbsp neutral oil
- 1 tbsp minced garlic
- 1/2 tsp grated ginger
- 4 scallions sliced (white and green parts)
- 1/2 tsp chili sauce or sriracha
- 3 cups chicken stock
- 3 cups beef broth
- 1 tbsp fish sauce*
- 1 tbsp soy sauce
- 1 cup water
- 4 eggs optional
- 12 ounce package ramen noodles
Instructions
- Place the oil, garlic, ginger, scallions, and chili sauce in a dutch oven or large pot and cook over medium high heat for 2-3 minutes, until fragrant and the scallions start to soften.
- Add the chicken stock, beef broth, fish sauce, and soy sauce and bring to a boil over high heat. Taste and adjust as necessary (I add about a cup of water to reduce saltiness).
- Add your eggs, if cooking, and the noodles to the boiling soup, and cook for about 3 minutes (the noodles I use require about 3 minutes, but follow the package instructions).
- Serve and enjoy!
Notes
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
Post originally published in February 2014. Updated with new photos, writing, and a video in December 2017.
60 Comments on “Quick Ramen Noodle Soup”
I just came across this recipe today. Is there anything to substitute for the beef broth? I can not have beef products but I feel just chicken would not give the flavor profile needed. Thank you!
Hi Courtney, I would try a vegetable broth instead, which should give it a nice flavor too. Enjoy!
So good, I’ll definitely make it again.
If you wanted to add meat (like think sliced ribeye) at what point would you add it?
Is there any replacement for the chili and fish sauce. I never use either and I don’t think I will use either ever again. Thanks!
I know this was an old comment but I thought I’d respond anyway 😀 She told others who asked about the chili sauce to try another hot sauce. I was wondering myself about the fish sauce and looked online for a “fish sauce substitute”. There were many suggestions. I’m going to try low sodium soy sauce.
this is totes amaze! i never thought that I can make ramen using very simple ingredients! although I have a question, instead of using stock, can I use bouillon cubes as an alternative? canned stocks are not really that common here (i’m from Philippines btw) and kinda expensive. hope to hear from you soon. Rainy season has started here and I’m planning to try this one of these rainy days. 😀
Hi Josh, awesome! Yes, bouillion cubes will work, just make sure you look at the package to equal the right amount of stock. Enjoy!
i am a japanese girl. chicken and beef stocks together? at first i was like, wow… i need to do that. my second thought was… why did i not come up with that myself? almost sounds, “duh” if you sit down and think about it, right? my third thought was, shut up and write this recipe maker a thank you note. love love love. the fact that you know what is traditional, took the time to educate those that might not know, and also love to play in the kitchen and feel free enough to do “you” is enough for anyone that claims to be into eating and cuisine study. those that see otherwise are not even worth consideration. bottom line = taste and healthful ingredients. i am going to cook this bowl of yummy and appreciate it as a quick solution kitchen helper that happens to get close enough to compete in flavor profile with the big guys. brilliant score for team shortcut! grateful 🙂
Loved reading your thoughtful comment!! I hope you get to try this quick noodle soup and enjoy it!
Delicious! New favorite recipe! I once added extra Siracha for a spicier soup…loved it!
So happy to hear that Deb!
I have a quick question. Do you cook the eggs before you put them?
I must say that this ramen is fantastic! I lived in Japan for 4 years and this is just tlike the mom and pop ramen shop I would go to. The only thing different was instead of egg they had slices of pork tenderloin! When I made this, I tweaked it a bit only because it was what I had on hand; I used garlic grapeseed oil and garlic chili sauce. Thanks for this post and allowing me to relive my days in Japan! This recipe will be a regular!!!
Thanks Stacey, really glad you thought highly of this quick ramen noodle soup!!
Hi!
I made this yesterday and enjoyed it a lot! So is that what American ‘real’ ramen tastes like? 🙂 Nice to experience it and also nice to not use my packet ramen. I always feel guilty and yes a little sick after eating a pack but I’m trying to never return.
I used egg noodles and they took positively ages to boil in the ramen soup.
Thanks for this!
Glad you liked the ramen!! Funny enough I’ve actually never cooked or purchased egg noodles, but I know those are thicker so would probably take a while.
This looks amazing and i’m drying to try it. May you tell us exactly what kind or type of chili sauce we need to use, because there’s a ton out there and I’m a kitchen virgin, lol.
Thank you for your recipes. I’ve tried a few and they were huge hits.
Take care.
Hi Shirley, the goal is to get just a little bit of spiciness, so you can more or less use anything. I happen to use Lee Kum Kee’s chili sauce (comes in a little jar) but I think sriracha would work fine too, which is very easy to find. Hope that helps! Thanks for the nice comments, glad you enjoy the recipes. Happy cooking!
This is my kind of comfort food! Delicious!
love this. . I’m always looking for a quicker way to make ramen at home and don’t touch the package stuff!
These look so much better than the ones I would attempt in my home all the time. Love these!
This sounds great! Can you tell me what you mean by chili sauce? Is it like Siracha sauce? Thanks!
Hi Margery, sriracha would work here. There are quite a few brands who sell “chili sauce” which comes in a small jar and is basically just chiles with (sometimes) garlic and a few other things. But just a little heat I find is nice for the soup. Not essential though. Enjoy!