These easy homemade Ramen bowls let you enjoy a big slurp-worthy bowl of Ramen in the comfort of your own home! Overhead shot of two Ramen bowls and bottle of Sriracha sauce.

A Ramen bowl at home—who doesn’t love that?

This easy and approachable homemade Ramen bowl recipe remains a reader favorite after all these years. To be able to enjoy a big comforting bowl of Ramen in the comfort of your own home is some kind of bliss! We aren’t all fortunate enough to have access to restaurants that offer this good stuff. So having this simple recipe up your sleeve is awesome. The ingredients list includes accessible ingredients you can get at your local grocer, and the process couldn’t be more simple.

What are the different styles of Ramen?

If you’ve ever had the privilege of slurping up real-deal Ramen, then you’ve been exposed to the various types. The menus are always full of options and the differences in tastes and broth-textures are notable. Here are some of the most popular types:


This is the most common style of Ramen. Shoyu is the Japanese word for soy sauce, and that’s exactly what’s simmered into the base of this broth. The result is a light-bodied broth that is brown and clear, unlike the more milky and opaque tonkatsu broth. Intrigued? Check out my recipe for Spicy Shoyu Ramen.


Another light broth—in both body and flavor—is shio, which means salt. This simple broth is golden in color and is made up of chicken or fish bones.


If you’ve had miso soup, then you’re familiar with this cloudy and complex broth. Made with fermented soy bean paste, miso can be white or red in color. The broth is packed with umami and feels thicker on the palate than the lighter broths used for shio or shoyu broths. If this sounds good to you, check out my Miso Ramen.


Full-bodied, fatty, and satisfying, the tonkatsu broth is the richest of them all. It’s made up of simmered pork bones which break down during the cooking process and release collagen, which makes a broth so thick it’ll coat the back of your spoon! The broth is often fortified with pork or chicken fat. So if you’re ordering yourself some Tonkatsu Ramen from a menu, know that you’re in for an indulgent treat.

Overhead shot of soup bowls.

What noodles should I use for homemade Ramen bowls?

The point of this recipe is convenience, so it calls for easy instant Ramen noodles from those cheap-o packages we relied on in college. If you live near an East Asian market, you’ll likely find a variety of fresh Ramen. Those noodles are great! Buckwheat soba noodles are an option, but they will bring a different flavor to the soup with their wheatiness.

Overhead shot of bowl of cooked Ramen noodles.

Overhead shot of broth being ladled into bowl of cooked noodles.

Ramen toppings.

One of the most noticeable things about a big bowl of Ramen is, of course, all of those tasty goodies piled on top. Here’s a list of garnishes you can use:

  • Soft-boiled egg with a jammy yolk
  • Narutomaki (fish cakes; you’ve likely seen them. They’re the thinly-sliced rounds with pink spirals in the middle)
  • Enoki mushrooms
  • Nori (dried seaweed)
  • Bamboo shoots
  • Bean sprouts
  • Corn kernels
  • Scallions

Overhead shot of jammy egg being spooned up from Ramen bowl.

The gist on how to make these Easy Homemade Ramen Bowls.

As you can see, when it comes to at-home Ramen, you’ve got options. I kept this recipe approachable. It’s great as is, and if you feel like getting creative, use this recipe as a base! A lot of readers have tweaked this recipe to make it their own, and I think that’s fantastic. Feel free to share your creations in the comments below.

Here’s what you’ll need:

  • Instant Ramen (discard the flavor packets)
  • Sesame oil
  • Olive oil (or avocado oil)
  • Garlic
  • Fresh ginger
  • Shredded carrots
  • Shiitake mushrooms (optional)
  • Chicken or vegetable broth
  • Rice vinegar
  • Low sodium soy sauce
  • Sriracha or hot chili garlic sauce, like Sambal Oelek
  • Scallions
  • Sesame seeds
  • Soft-boiled egg

Cutting board with shredded carrots, scallions, garlic cloves, ginger root, and pinch bowl of sesame seeds.

Heat the oil in a medium-sized saucepan over medium heat. Once the oil is hot, you’ll add the garlic and ginger, and simmer until fragrant. Then, add the rest of the veggies you want to cook—in this recipe, the carrots and mushrooms—and cook them until they soften up. Transfer the broth to the pot and add the rice vinegar, soy sauce, and Sriracha. Give the broth a good stir to combine the ingredients. Let the soup simmer for about five minutes, then give it a taste and add more soy sauce or Sriracha if needed. (This depends on how salty and spicy you want it.) While the soup simmers, cook the Ramen noodles in a separate pot as per the packages instructions. When done, drain, rinse under cool water, place into your soup bowl, and set aside. Once the broth is ready, spoon it over the noodles, then garnish the bowl with whatever you please.

Hands holding up a bowl of homemade Ramen.

More soups you’ll want to slurp:

Hope you enjoy!

If you plan on making this recipe, be sure to snap a pic and tag us on Insta! @killing__thyme.

Easy Homemade Ramen Bowls | Killing Thyme

Get the Recipe:

Easy Homemade Ramen Bowls

Make homemade Ramen in the comfort of your own kitchen with minimal and simple ingredients.
5 from 36 votes


  • 1 tsp sesame oil
  • 1 tsp olive oil
  • 2 cloves garlic, minced
  • 2 tsp freshly grated ginger
  • 1/2 cup shredded carrots
  • 1/2 cup shiitake mushrooms, sliced (optional)
  • 4 cups Chicken or vegetable broth
  • 1 TBSP rice vinegar
  • 3 TBSP low-sodium soy sauce (more to taste)
  • 1 TBSP Sriracha sauce (more or less, depending on your heat tolerance)
  • 2 3 oz portions of Ramen (discard the flavor packets)


  • Sliced scallions
  • Sesame seeds
  • Shredded carrots
  • Soft-boiled egg


  • Heat sesame oil and olive oil in a medium-large saucepan over moderate heat (see notes). Add garlic and ginger, and simmer until fragrant, about 2-3 minutes. Do not brown the garlic, or else you'll get a bitter flavor.
  • Add the carrots and mushrooms if you're using them, and simmer until they soften, about a minute, stirring frequently.
  • Add the broth, Sriracha sauce, rice vinegar, and soy sauce. Stir, and bring to a simmer; let it go for about five minutes. Taste, and adjust heat and taste to your liking by adding more Sriracha and soy sauce if needed.
  • While the broth simmers, cook the Ramen noodles in a separate pot as per the package's instructions. (You could cook the noodles in the broth directly, but that makes for a messy transfer to a bowl. It's much easier to transfer drained cooked noodles to a bowl and spoon the broth over top.) Once the noodles are tender, drain and rinse under cool water, place into a soup bowl, and set aside.
  • When the soup is ready, spoon the broth over the noodles. Allow to cool. At this point, make your soft-boiled egg if you're garnishing with one, and add the rest of your toppings to serve.

Soft-Boiled Egg

  • Bring water to a boil in a small saucepan. Add the egg(s), and let them boil for five minutes. In the meantime, prepare an ice bath in a bowl. Once five minutes are up, remove the egg(s) and dunk them into the ice bath for about a minute to cool them off enough to handle. Then, lightly crack and roll them on a flat surface, peel, slice in half, and place on top of your Ramen.


*In case you were wondering why I use the two oils, it's because using just sesame oil can bring a bit too much of a potent sesame taste to your broth, depending on what you're using. But it's nice to have that hint, so I decided to mix the two. You can definitely use one or the other if you prefer.
Easy Homemade Ramen Bowls | Killing Thyme