13 Easy Ramen Soup Recipes That Beat the Takeout Box

Ramen soup works because the broth carries everything, the noodles stay springy, and toppings turn a bowl into a meal. The foundation is a deeply savory liquid, chewy wheat noodles, and aromatic flavor builders. These easy ramen soup recipes take that base in different directions, from creamy miso to fiery chili to bright lemon broth.

Start with the Soy Sauce Chicken Ramen for the most classic bowl. The Miso Butter Ramen is creamy and rich. For real heat, go for the Spicy Garlic Chili Ramen, and choose the Lemon Ginger Chicken Ramen when you want it bright and light.

Which Ramen Soup Should You Make?

Classic Soy Sauce Chicken Ramen

This is the bowl to start with when you want to learn how ramen comes together at home. A clear chicken broth gets its depth from soy sauce, garlic, and ginger, and the toppings do the rest.

Ingredients (makes 4 bowls)

• Chicken stock: 1.2 L (5 cups)
• Soy sauce: 60 ml (1/4 cup)
• Rice vinegar: 2 tbsp
• Sugar: 1 tbsp
• Garlic, smashed: 3 cloves
• Fresh ginger, sliced: 15 g (1 tbsp)
• Fresh ramen noodles: 450 g (1 lb)
• Cooked chicken breast, shredded: 300 g (10 oz)
• Soft boiled eggs, halved: 4
• Green onions, sliced: 4 stalks

Instructions

Step 1: Heat a pot over medium and add the smashed garlic and ginger. You’ll smell them in about 1 minute.

Step 2: Pour in the 1.2 L (5 cups) chicken stock, 60 ml (1/4 cup) soy sauce, 2 tbsp rice vinegar, and 1 tbsp sugar. Bring it to a boil, then lower the heat so you see the broth simmering gently at the edges.

Step 3: Cook the 450 g (1 lb) fresh ramen noodles in boiling water for 90 seconds to 2 minutes, until they just loosen. Drain and divide them among 4 bowls, and you want a little chew left in each noodle.

Step 4: Add the 300 g (10 oz) shredded chicken to the simmering broth and let it warm through for 2 minutes while you prepare the bowls. Ladle the hot broth and chicken over the noodles, then top each bowl with a halved soft boiled egg and sliced green onions. Serve right away, and pass extra soy sauce at the table.

Miso Butter Ramen

This one leans into richness with miso paste and a knob of butter stirred in at the end. You get a cloudy, savory broth that clings to the noodles, perfect for a small batch on a cold night.

Ingredients (makes 2 bowls)

• Chicken stock: 600 ml (2 1/2 cups)
• White miso paste: 3 tbsp
• Unsalted butter: 2 tbsp
• Soy sauce: 1 tbsp
• Garlic, minced: 2 cloves
• Fresh ginger, grated: 10 g (2 tsp)
• Fresh ramen noodles: 225 g (1/2 lb)
• Corn kernels, fresh or frozen: 120 g (3/4 cup)
• Green onions, sliced: 2 stalks
• Soft boiled eggs, halved: 2

Instructions

Step 1: Melt half of the butter in a pot over medium heat. Stir in the 2 minced garlic cloves and 10 g (2 tsp) grated ginger, and you will smell them within 30 seconds.

Step 2: Whisk the 3 tbsp white miso paste into the 600 ml (2 1/2 cups) chicken stock until it dissolves, then pour the mixture into the pot. Add the 1 tbsp soy sauce and bring the broth up to a gentle simmer, stirring so the miso does not stick to the bottom.

Step 3: Stir in the 120 g (3/4 cup) corn and let the broth bubble softly for 4 minutes. You want the corn to warm through while the flavors come together, and the liquid should look slightly creamy around the edges.

Step 4: Cook the 225 g (1/2 lb) fresh ramen noodles in boiling water for 90 seconds, then drain and divide between 2 bowls. Toss the noodles with a tiny splash of the broth so they do not clump while you finish the soup.

Step 5: Turn off the heat and stir in the remaining 1 tbsp butter until it melts into the broth. Ladle the soup over the noodles, top each bowl with a halved egg and sliced green onions, and serve immediately.

Spicy Garlic Chili Ramen

For those nights when you want your ramen to bite back, this version builds heat with chili oil and a generous amount of garlic. It is punchy without being heavy, and you can adjust the spice to your own limit.

Ingredients (makes 3 servings)

• Chicken stock: 900 ml (3 3/4 cups)
• Soy sauce: 3 tbsp
• Chili oil or crisp: 2 tbsp
• Gochugaru or red pepper flakes: 1 tsp
• Garlic, thinly sliced: 6 cloves
• Fresh ginger, julienned: 15 g (1 tbsp)
• Fresh ramen noodles: 340 g (12 oz)
• Ground chicken: 250 g (9 oz)
• Sesame oil: 1 tsp
• Green onions, sliced: 3 stalks

Instructions

Step 1: Warm the 1 tsp sesame oil in a wide pot over medium high heat. Slide in the 250 g (9 oz) ground chicken and break it up with a spoon, cooking for about 4 minutes until no pink remains and the edges start to turn golden.

Step 2: Stir in the 6 thinly sliced garlic cloves and 15 g (1 tbsp) ginger, then cook for 1 minute. You will see the garlic turn pale and release a sharp smell, which means it is ready for the next step.

Step 3: Pour in the 900 ml (3 3/4 cups) chicken stock, 3 tbsp soy sauce, 2 tbsp chili oil, and 1 tsp gochugaru. Scrape the bottom of the pot with your spoon to lift any browned bits, then bring everything to a boil and lower the heat to a simmer.

Step 4: Let the broth bubble gently for 8 minutes so the spice can bloom into the liquid. Taste a spoonful, and if you want more heat, stir in a little extra chili oil rather than more flakes.

Step 5: Cook the 340 g (12 oz) fresh ramen noodles in boiling water for 2 minutes, then drain and divide among 3 bowls. Ladle the hot chicken and broth over the noodles, scatter with sliced green onions, and serve while the chili oil still swirls on top.

Lemon Ginger Chicken Ramen

When you want a ramen that feels light and bright, this clear lemon ginger broth is the one. The citrus cuts through the richness you might be used to, and the ginger keeps it warming without any spice.

Ingredients (makes 2 servings)

• Chicken stock: 700 ml (3 cups)
• Lemon juice, fresh: 3 tbsp
• Lemon zest: 1 tsp
• Soy sauce: 2 tbsp
• Fresh ginger, minced: 20 g (4 tsp)
• Garlic, minced: 2 cloves
• Fresh ramen noodles: 225 g (1/2 lb)
• Cooked chicken breast, sliced: 200 g (7 oz)
• Baby spinach: 60 g (2 cups)
• Green onions, sliced: 2 stalks

Instructions

Step 1: Place a pot over medium heat and add the 2 minced garlic cloves with 20 g (4 tsp) minced ginger. Let them sizzle for 45 seconds, just until you can smell them rising from the pot.

Step 2: Pour in the 700 ml (3 cups) chicken stock and 2 tbsp soy sauce. Bring the broth to a boil, then reduce the heat so you see a few lazy bubbles breaking the surface.

Step 3: Add the 200 g (7 oz) sliced cooked chicken and simmer for 3 minutes to warm it through. Stir in the 3 tbsp lemon juice and 1 tsp lemon zest, and take the pot off the heat right away so the citrus stays bright.

Step 4: Cook the 225 g (1/2 lb) fresh ramen noodles in boiling water for 90 seconds, then drain and divide between 2 bowls. Tuck the 60 g (2 cups) baby spinach into the bowls and ladle the hot lemon ginger broth over everything, letting the spinach wilt as you finish. Top with sliced green onions and serve.

Creamy Coconut Curry Ramen

A warm, creamy bowl that comes together from coconut milk and a spoonful of curry paste. This one is milder than the spicy chili version, but the coconut gives it a smooth body that makes the noodles feel luxurious.

Ingredients (makes 6 bowls)

• Coconut milk, full fat: 400 ml (1 can)
• Chicken stock: 1 L (4 cups)
• Red curry paste: 3 tbsp
• Soy sauce: 2 tbsp
• Brown sugar: 1 tbsp
• Garlic, minced: 3 cloves
• Fresh ginger, grated: 15 g (1 tbsp)
• Fresh ramen noodles: 675 g (1 1/2 lb)
• Cooked chicken thighs, shredded: 450 g (1 lb)
• Baby bok choy, halved: 4 heads

Instructions

Step 1: Warm a large pot over medium heat and add the 3 minced garlic cloves with 15 g (1 tbsp) grated ginger. Cook them for 1 minute, stirring, until you can smell the garlic but before it takes on any color.

Step 2: Stir in the 3 tbsp red curry paste and let it fry in the aromatics for 2 minutes. The paste will darken slightly and stick to the bottom a bit, which is exactly what you want for a deeper flavor.

Step 3: Whisk in the 400 ml (1 can) coconut milk, 1 L (4 cups) chicken stock, 2 tbsp soy sauce, and 1 tbsp brown sugar. Bring the soup to a gentle boil, then lower the heat and let it simmer for 10 minutes so the broth thickens just a little around the edges.

Step 4: Add the 450 g (1 lb) shredded cooked chicken and the 4 halved baby bok choy heads. Simmer for another 4 minutes, and you will see the bok choy soften and turn bright green while the stems stay slightly crunchy.

Step 5: Cook the 675 g (1 1/2 lb) fresh ramen noodles in boiling water for 2 minutes, then drain and divide among 6 bowls. Ladle the creamy curry broth and chicken over the noodles, making sure each bowl gets a half head of bok choy. Serve hot, with a spoon for the last sip of broth.

Beef Short Rib Ramen

This is the weekend project bowl, but the broth does most of the work for you. The beef short ribs braise in the soup base until they fall apart, and the liquid turns deep, beefy, and glossy without any fussy steps.

Ingredients (makes 4 bowls)

• Beef short ribs, bone in: 1 kg (2 lb)
• Beef stock: 1.2 L (5 cups)
• Soy sauce: 4 tbsp
• Rice vinegar: 2 tbsp
• Brown sugar: 2 tbsp
• Garlic, smashed: 4 cloves
• Fresh ginger, sliced: 20 g (4 tsp)
• Fresh ramen noodles: 450 g (1 lb)
• Green onions, sliced: 4 stalks
• Sesame oil, for finishing: 1 tsp

Instructions

Step 1: Season the 1 kg (2 lb) beef short ribs all over with a pinch of salt. Place a heavy pot over medium high heat and sear the ribs for 3 minutes per side, until you get a deep brown crust on each surface.

Step 2: Remove the ribs from the pot and lower the heat to medium. Add the 4 smashed garlic cloves and 20 g (4 tsp) sliced ginger, stirring for 1 minute until fragrant, then pour in the 1.2 L (5 cups) beef stock, 4 tbsp soy sauce, 2 tbsp rice vinegar, and 2 tbsp brown sugar.

Step 3: Return the short ribs to the pot and bring the liquid to a simmer. Cover with a lid and cook on low for 2 1/2 hours, turning the ribs once halfway, until the meat is tender enough to pull apart with a fork and the broth has reduced slightly.

Step 4: Lift the ribs out and shred the meat off the bones, discarding any large pieces of fat. Return the shredded beef to the pot and let it warm in the broth for 5 minutes while you skim the surface of any excess fat.

Step 5: Cook the 450 g (1 lb) fresh ramen noodles in boiling water for 90 seconds, then drain and divide among 4 bowls. Ladle the rich beef broth and shredded short rib over the noodles, top with sliced green onions, and finish each bowl with a few drops of sesame oil before serving.

Vegetarian Shiitake Mushroom Ramen

A meat free bowl that relies on dried shiitakes for a deep, earthy broth. The mushrooms give you that savory backbone usually reserved for meat stocks, and the vegetables keep everything fresh and light.

Ingredients (makes 2 bowls)

• Dried shiitake mushrooms: 20 g (3/4 oz)
• Vegetable stock: 800 ml (3 1/3 cups)
• Soy sauce: 3 tbsp
• Mirin substitute? no, use rice vinegar and sugar: 1 tbsp rice vinegar + 1 tsp sugar
• Garlic, minced: 2 cloves
• Fresh ginger, grated: 10 g (2 tsp)
• Fresh ramen noodles: 225 g (1/2 lb)
• Fresh shiitake mushrooms, sliced: 150 g (5 oz)
• Baby spinach: 60 g (2 cups)
• Green onions, sliced: 2 stalks

Instructions

Step 1: Soak the 20 g (3/4 oz) dried shiitake mushrooms in 250 ml (1 cup) hot water for 15 minutes. You will see the water turn tea colored, which is the base of your vegetarian broth.

Step 2: Drain the soaking liquid through a fine strainer into a pot, then add the soaked mushrooms, 800 ml (3 1/3 cups) vegetable stock, 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sugar. Bring to a boil, then lower the heat and simmer for 10 minutes so the flavors deepen.

Step 3: Stir in the 150 g (5 oz) sliced fresh shiitakes and 2 minced garlic cloves with 10 g (2 tsp) grated ginger. Simmer for another 4 minutes, and you will see the fresh mushrooms soften and release their own liquid into the soup.

Step 4: Cook the 225 g (1/2 lb) fresh ramen noodles in boiling water for 90 seconds, then drain and divide between 2 bowls. Turn off the heat under the broth and stir in the 60 g (2 cups) baby spinach just until it wilts, about 30 seconds. Ladle the mushroom broth and vegetables over the noodles, top with green onions, and serve.

Creamy Sesame Ramen

A bowl built on toasted sesame paste, which gives the broth a nutty, almost smoky smoothness. It is quicker than the miso version because you do not need to dissolve anything complicated, just whisk and simmer.

Ingredients (makes 3 bowls)

• Chicken stock: 900 ml (3 3/4 cups)
• Tahini or sesame paste: 3 tbsp
• Soy sauce: 2 tbsp
• Rice vinegar: 1 tbsp
• Sugar: 1 tsp
• Garlic, grated: 2 cloves
• Fresh ginger, grated: 10 g (2 tsp)
• Fresh ramen noodles: 340 g (12 oz)
• Cooked chicken breast, shredded: 300 g (10 oz)
• Toasted sesame seeds: 1 tbsp

Instructions

Step 1: Pour the 900 ml (3 3/4 cups) chicken stock into a pot and set it over medium heat. Whisk in the 3 tbsp tahini, 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sugar until the tahini has dissolved completely and the broth looks cloudy.

Step 2: Add the 2 grated garlic cloves and 10 g (2 tsp) grated ginger. Bring the soup to a gentle simmer, then lower the heat and cook for 6 minutes, stirring now and then so the sesame paste does not settle at the bottom.

Step 3: Stir in the 300 g (10 oz) shredded cooked chicken and let it warm through for 3 minutes. You will notice the broth thickens slightly as it cools, so keep it moving with a spoon until you are ready to serve.

Step 4: Cook the 340 g (12 oz) fresh ramen noodles in boiling water for 2 minutes, then drain and divide among 3 bowls. Ladle the creamy sesame broth and chicken over the noodles, sprinkle each bowl with 1 tsp toasted sesame seeds, and serve hot.

Tomato Basil Ramen

A bright, tangy take that leans on ripe tomatoes and fresh basil instead of the usual soy heavy base. The tomato broth is surprisingly light, and the basil gives it an herbal lift that makes the whole bowl feel like summer.

Ingredients (makes 4 bowls)

• Canned crushed tomatoes: 400 g (14 oz)
• Chicken stock: 800 ml (3 1/3 cups)
• Soy sauce: 2 tbsp
• Sugar: 1 tbsp
• Garlic, minced: 3 cloves
• Fresh basil leaves, torn: 20 g (1 cup)
• Fresh ramen noodles: 450 g (1 lb)
• Cooked chicken breast, sliced: 350 g (12 oz)
• Grated parmesan: 40 g (1/2 cup)
• Olive oil: 1 tbsp

Instructions

Step 1: Warm the 1 tbsp olive oil in a pot over medium heat. Stir in the 3 minced garlic cloves and cook for 1 minute, just until you can smell them, then pour in the 400 g (14 oz) crushed tomatoes.

Step 2: Cook the tomatoes for 5 minutes, stirring often, until they darken and the raw edge cooks off. You want the pot to bubble gently and the sauce to look thicker around the sides.

Step 3: Pour in the 800 ml (3 1/3 cups) chicken stock, 2 tbsp soy sauce, and 1 tbsp sugar. Bring the soup to a simmer and let it cook for 8 minutes so the tomato flavor rounds out and the broth turns a deep red.

Step 4: Add the 350 g (12 oz) sliced cooked chicken and simmer for 2 minutes to warm it through. Stir in half of the torn basil leaves, then turn off the heat so the herbs keep their color.

Step 5: Cook the 450 g (1 lb) fresh ramen noodles in boiling water for 2 minutes, then drain and divide among 4 bowls. Ladle the tomato basil broth and chicken over the noodles, scatter the remaining basil on top, and finish with a generous shower of grated parmesan before serving.

Kimchi Chicken Ramen

This bowl brings fermented heat and tang from kimchi, which turns a basic chicken broth into something lively and warming. The kimchi softens as it simmers, and the gochujang gives the broth a gentle chili glow without overwhelming the soup.

Ingredients (makes 5 bowls)

• Chicken stock: 1.2 L (5 cups)
• Napa cabbage kimchi, chopped: 200 g (1 cup)
• Gochujang: 2 tbsp
• Soy sauce: 2 tbsp
• Brown sugar: 1 tbsp
• Garlic, minced: 4 cloves
• Fresh ginger, grated: 15 g (1 tbsp)
• Fresh ramen noodles: 560 g (1 1/4 lb)
• Cooked chicken thighs, shredded: 500 g (1 lb)
• Green onions, sliced: 5 stalks

Instructions

Step 1: Set a pot over medium heat and add the 4 minced garlic cloves with 15 g (1 tbsp) grated ginger. Stir them for 45 seconds, then drop in the 200 g (1 cup) chopped kimchi and let it sizzle for 2 minutes so the edges caramelize slightly.

Step 2: Whisk in the 2 tbsp gochujang, 2 tbsp soy sauce, and 1 tbsp brown sugar, then pour in the 1.2 L (5 cups) chicken stock. Bring the soup to a boil, then reduce the heat and let it simmer for 10 minutes. You will see the broth turn a soft orange as the kimchi and gochujang release into the liquid.

Step 3: Add the 500 g (1 lb) shredded chicken thighs and simmer for another 4 minutes. The meat will soak up some of the fermented tang, and the broth will thicken just enough to coat the back of a spoon.

Step 4: Cook the 560 g (1 1/4 lb) fresh ramen noodles in boiling water for 2 minutes, then drain and divide among 5 bowls. Ladle the kimchi chicken broth over the noodles, making sure each bowl gets a good spoonful of the softened kimchi.

Step 5: Top each bowl with a heap of sliced green onions and serve right away. If you like extra heat, add a small spoonful of the kimchi liquid straight from the jar to your own bowl.

Instant Pot Chicken Ramen

The pressure cooker builds a rich broth in a fraction of the simmering time, and the chicken thighs turn tender without any attention from you. This is the version for a weeknight when you want a real bowl, not a shortcut that tastes like one.

Ingredients (makes 6 bowls)

• Chicken stock: 1.4 L (6 cups)
• Soy sauce: 4 tbsp
• Rice vinegar: 2 tbsp
• Sugar: 1 tbsp
• Garlic, smashed: 5 cloves
• Fresh ginger, sliced: 25 g (5 tsp)
• Boneless chicken thighs: 800 g (1 3/4 lb)
• Fresh ramen noodles: 675 g (1 1/2 lb)
• Green onions, sliced: 6 stalks
• Soft boiled eggs, halved: 6

Instructions

Step 1: Place the 800 g (1 3/4 lb) boneless chicken thighs in the Instant Pot. Add the 1.4 L (6 cups) chicken stock, 4 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp sugar, 5 smashed garlic cloves, and 25 g (5 tsp) sliced ginger.

Step 2: Seal the lid and set the pot to high pressure for 12 minutes. When the time is up, let the pressure release naturally for 10 minutes, then turn the valve to release any remaining steam. You will smell the ginger and soy as soon as you open the lid.

Step 3: Lift the chicken thighs out with tongs and shred them with two forks. The meat should fall apart easily, and any juices that collect on the cutting board can go right back into the broth.

Step 4: Stir the shredded chicken back into the pot and press the sauté function. Simmer the broth for 5 minutes with the lid off, and you will see it reduce slightly and the bubbles turn lazy.

Step 5: Cook the 675 g (1 1/2 lb) fresh ramen noodles in boiling water for 2 minutes, then drain and divide among 6 bowls. Ladle the hot chicken and broth over the noodles, top each bowl with a halved soft boiled egg and sliced green onions, and serve immediately.

Brothy Green Onion Chicken Ramen

A minimalist bowl that celebrates scallions, with a clear, savory broth that is not weighed down by a heavy tare. The green onions go in twice, once simmered for sweetness and once raw for crunch, so you get two different onion layers in the same spoonful.

Ingredients (makes 2 bowls)

• Chicken stock: 700 ml (3 cups)
• Soy sauce: 3 tbsp
• Rice vinegar: 1 tbsp
• Sugar: 1 tsp
• Garlic, smashed: 3 cloves
• Fresh ginger, sliced: 10 g (2 tsp)
• Fresh ramen noodles: 225 g (1/2 lb)
• Cooked chicken breast, shredded: 250 g (9 oz)
• Green onions, sliced, white and green parts separated: 6 stalks
• Toasted sesame oil: 1/2 tsp

Instructions

Step 1: Place the white parts of the 6 sliced green onions into a pot with the 3 smashed garlic cloves and 10 g (2 tsp) sliced ginger. Set the pot over medium heat and stir for 1 minute, just until you catch the onion turning fragrant.

Step 2: Pour in the 700 ml (3 cups) chicken stock, 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sugar. Bring the broth to a boil, then lower the heat so you see a few gentle bubbles and let it simmer for 5 minutes.

Step 3: Strain the broth through a fine sieve into a clean pot, pressing on the solids to get all the flavor out. Discard the spent aromatics and return the clear broth to the heat, then add the 250 g (9 oz) shredded chicken and warm it through for 2 minutes.

Step 4: Cook the 225 g (1/2 lb) fresh ramen noodles in boiling water for 90 seconds, then drain and divide between 2 bowls. Ladle the hot chicken broth over the noodles, top with the reserved green onion parts, and finish each bowl with a few drops of toasted sesame oil before serving.

Low Carb Shirataki Ramen

For days when you want the full ramen experience but not the wheat noodles, shirataki noodles step in and keep the bowl light. The broth stays rich and savory, so you do not miss the bulk, and the pork free toppings carry all the texture.

Ingredients (makes 2 servings)

• Shirataki noodles, rinsed: 400 g (2 packages)
• Chicken stock: 600 ml (2 1/2 cups)
• Soy sauce: 3 tbsp
• Rice vinegar: 1 tbsp
• Sesame oil: 1 tsp
• Garlic, minced: 2 cloves
• Fresh ginger, grated: 10 g (2 tsp)
• Cooked chicken breast, sliced: 200 g (7 oz)
• Baby spinach: 40 g (1 1/2 cups)
• Green onions, sliced: 2 stalks

Instructions

Step 1: Drain the 400 g shirataki noodles and rinse them under cold water for 30 seconds. Pat them dry with a clean towel, then dry toasting them in a nonstick pan over medium heat for 3 minutes removes the excess moisture and gives them a better chew.

Step 2: Warm the 1 tsp sesame oil in a pot over medium heat. Stir in the 2 minced garlic cloves and 10 g (2 tsp) grated ginger, cooking for 1 minute until you smell them rising from the pot.

Step 3: Pour in the 600 ml (2 1/2 cups) chicken stock, 3 tbsp soy sauce, and 1 tbsp rice vinegar. Bring the broth to a boil, then lower the heat and simmer for 4 minutes so the flavors come together without reducing too much.

Step 4: Add the 200 g (7 oz) sliced cooked chicken and the 40 g (1 1/2 cups) baby spinach to the pot. Simmer for 1 minute, just until the spinach wilts, then turn off the heat. Divide the warmed shirataki noodles between 2 bowls and ladle the hot broth and chicken over them. Top with green onions and serve right away.

The one technique that matters most across all these bowls is the broth. Taste it before you assemble, and adjust the soy sauce, acid, or sweetness until it feels right to you, because the noodles will mute the seasoning just a little.

Pick the bowl that fits your mood tonight, boil some noodles, and give yourself a hot, savory dinner that is better than the takeout box.