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Recipes under 20 min

My go to homemade Ramen in less than 20 min

Elena Marlowe··Estimated read time: 1 min

A fast, flavorful ramen made with broth, dried shiitake, instant noodles, leafy greens, and a crunchy panko topping—ready in about 25 minutes for six bowls.

Home made ramen hero image
Prep5 min
Cook20 min
Total25 min
Servings6

Nutrition Facts

Approximate, per serving
Calories
524 kcal
Protein
9.4g g
Carbs
61.6g g
Fat
24.1g g

Allergens

Containssesame
Containswheat

Disclaimer: This recipe contains or may contain the allergens listed above. Always check labels and consult ingredient sources.

Ingredients

  • 2 tablespoons sesame oil
  • 3 teaspoons ginger
    grated
  • 4 teaspoons garlic
    grated
  • 4 cups broth
    I used chicken, but vegetable would also work
  • 4 cups water
  • 1 ounce shiitake mushrooms
    dried
  • 6 packages instant ramen
    noodles only
  • 1/2 cup scallions or chives
    chopped
  • 2 cup kale
    chopped (or spinach)
  • 1 cups carrots
    shredded (or another vegetable like bok choy)
  • 1 tsp Sriracha
    to taste
  • 1/4 cup panko crumbs
    crunchy golden, for topping

Instructions

  1. Warm the sesame oil in a large, wide pot or deep skillet over medium-low heat, then stir in the grated ginger and garlic and cook, stirring, until they soften and release their aroma, about 2 minutes.

    Chef’s tip

    Keep the heat moderate—if the garlic browns it will turn bitter; stir constantly for even cooking.

  2. Pour in the broth and water, bring the liquid up to a gentle simmer, then drop in the dried shiitake mushrooms and maintain a simmer for about 10 minutes, until the mushrooms have rehydrated and the broth has picked up their flavor.

    Chef’s tip

    Check a mushroom for pliability—when it’s tender the broth is ready; the simmer both rehydrates and flavors the soup.

  3. Add the instant ramen noodles (discard the seasoning packets) and simmer until the noodles are tender, about 5 minutes; stir in the chopped scallions to distribute them through the soup.

    ramen noodle step3 imag
    Chef’s tip

    Use tongs or a fork to break apart the noodle blocks as they enter the liquid so they don’t clump together.

  4. Take the pot off the heat, stir in the chopped kale and shredded carrots so they wilt in the hot broth, then ladle into bowls and finish each serving with a drizzle of sesame oil, Sriracha to taste, and a sprinkle of panko crumbs for crunch.

    Chef’s tip

    For a more pronounced crunch, toast the panko briefly in a dry skillet until golden before sprinkling over the finished bowls.

This quick homemade ramen delivers warm, savory broth and tender noodles without long simmering. Dried shiitake add an earthy depth while grated ginger and garlic create bright aromatics; leafy greens and shredded carrots contribute fresh texture and color. The recipe uses instant ramen noodles (no seasoning packets) for speed and finishes each bowl with scallions, a drizzle of sesame oil, a hit of Sriracha, and a scattering of crunchy panko for contrast. It’s well suited to weeknight dinners or as make-ahead broth for simple weekday meals—prepare the broth and mushrooms ahead, then cook noodles and assemble when you’re ready. The method emphasizes quick steps and straightforward timing so you can have six satisfying servings with minimal fuss.