Homemade Ramen Noodle Soup

Homemade Ramen Noodle Soup

This is a homemade version of the packaged stuff that was inspired by a recipe on the Today Show website. While it takes more than 4 minutes to make, the resulting savory soup is so delicious it justified the extra 26 minutes. Scramble tester Debbie Firestone said, “We thought it tasted WAAAAAAY better than regular ramen noodle soup. This one is a Scramble Homerun!”

Watch Jessica make it on Facebook Live.

Homemade Ramen Noodle Soup

Prep & Cook Time: 30 Minutes, Makes 4 Servings

9 oz. udon noodles or curly Japanese noodles (use rice noodles for a gluten-free option)

1 Tbsp. sesame oil

1 tsp. fresh ginger, grated or finely chopped, or more to taste

1 tsp. minced garlic, (about 2 cloves)

8 oz. sliced cremini or white button mushrooms, or use 1 oz. dried wild mushrooms, added with the broth

32 oz. reduced-sodium chicken or vegetable broth, (for a brothier soup use 5 – 6 cups of broth)

2 carrots, sliced

1/4 cup red or yellow miso paste, or use 2 Tbsp. reduced-sodium soy sauce or tamari

1 – 2 head broccoli, cut into florets (4 cups total)

1 Tbsp. rice wine, mirin, sake, or dry sherry

4 scallions, dark and light green parts, thinly sliced (1/4 cup)

Cook the noodles according to the package directions, and drain them (if the noodles are done before the soup, stir a little oil into them after draining to keep them from sticking). Meanwhile, heat a stockpot over medium heat, add the oil, and when it is hot, add the ginger, garlic, and mushrooms. Sauté them for about 5 minutes until the mushrooms start to darken and shrink, and add the broth plus 2 cups of water and the carrots. Bring it to a boil and simmer it for 5 minutes, then whisk in the miso paste.

Add the broccoli and simmer it, partially covered, for 10 more minutes. Stir in the wine and scallions. Scoop 1/4 of the noodles into each bowl, then ladle the broth and vegetables over the noodles, and serve immediately.

Slow Cooker and/or Instant Pot Directions: Slow Cooker: Add all ingredients except the noodles, wine, and scallions to the slow cooker. Cook on low for 8 – 10 hours or on high for 4 – 5 hours. Add the noodles and cook 30 more minutes. Stir in the wine and scallions, and serve.
(Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)

Do Ahead or Delegate: Cook the noodles and store tossed with a little oil to prevent sticking, peel and grate or chop the ginger, peel the garlic, slice the mushrooms if necessary, slice the carrots and the scallions, cut the broccoli.

Scramble Flavor Booster: Add some sriracha hot pepper sauce and/or hoisin sauce to the soup before serving.

Tip: Miso paste, a common ingredient in Japanese cuisine, is made from fermented soybeans and is often used to give dishes flavor depth and a rich, savory taste. Miso paste has become fairly widely available in the international section of most grocery stores, but if you can’t find it or would prefer not to buy it, reduced-sodium soy sauce or tamari can be used in its place.

Nutritional Information Per Serving (% based upon daily values): Calories 419, Total Fat: 7g, 10.5%; Saturated Fat: 1g, 3%; Cholesterol: 0mg, 0%; Sodium: 1286mg, 53.5%; Total Carbohydrate: 79g, 25.5%; Dietary Fiber: 15g, 58.5%; Sugar: 22g; Protein: 21g

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