Here’s how to make an easy and delicious ramen recipe without the packet.

I’m not going to lie. My family loves the cheap Maruchan ramen noodles. I guess this part of my adult self never outgrew my college eating habits. I’ve been on a quest for some time now to make a delicious broth recipe that is complex in flavor, but not difficult or time-consuming to prepare.

ramen recipe without the packet

The beauty of ramen noodles is they are incredibly versatile, and they are cheap. Because of that, this recipe is inexpensive to make but so good!

I’ve included how to make a quick ramen egg, but if you aren’t into that, just skip over it. The ramen is awesome without it.

Ramen Recipe for 2

This ramen recipe will feed 2-3 people, but doubles well for a larger crowd.

I originally came across a ramen recipe from Fox and Briar which inspired me to create my own. She is a self-taught, home cook like myself. My recipe is a bit easier to make but still has an authentic flavor. If you want a recipe that’s more complex, check out hers.

Let’s talk noodles a second. I am choosing to use Maruchan ramen noodles. Yes, I know they aren’t the noodles that are in authentic ramen bowls. But because they are easily accessible and hold up well in the broth, they’re my go-to for this recipe. Fresh yakisoba noodles can be substituted if you wish. One tip if you do substitute: cook the yakisoba separately and add it last to the soup right before serving so they don’t get soggy.

This recipe is incredibly flavorful, easy to make in less than 30 minutes, and is inexpensive. I’ve also chosen ingredients that you can buy at almost any grocery store. Winning all around!

I love the toppings in this recipe. To me, it totally takes this ramen up a notch, but they aren’t required, so feel free to leave them out if you don’t have them on hand. This ramen is very filling, but you also have the option of adding cooked shredded chicken for added protein if desired.

For a video of the recipe, scroll down.

ramen without the packet

The Ramen Egg

  • 2 eggs
  • 1/8 cup soy sauce
  • 1/8 cup rice wine vinegar
  • 1/4 cup water

I recommend making the ramen egg first as it needs time to marinate. It’s best if they can marinate a few hours before use. Honest moment here, I usually prepare them and marinate them only for the time it takes to cook the ramen. They are still great this way, just not quite as flavorful (but the soup makes up for this.)

Combine the soy sauce, vinegar, and water and pour into a bowl or Ziploc bag. Get an ice bath ready for your eggs by filling a bowl 3/4 full of water and ice. Set to the side.

Bring a saucepan of water to a boil. Make sure there’s enough water to cover the eggs entirely. Carefully lower the eggs into the boiling water and simmer for 7 minutes. Remove the eggs with a slotted spoon and place them in the ice bath for three minutes. Gently peel and rinse them and place them in your prepared marinade. Refrigerate them for three hours or until ready to use.

How to Make Easy Ramen

  • 1 tbsp olive oil
  • 2 garlic cloves, minced (or 1/2 tsp garlic powder)
  • 1 tsp ground ginger
  • 4 oz white mushrooms, sliced
  • 1 1/2 tsp chili garlic sauce
  • 1/2 cup soy sauce
  • 1/8 cup rice wine vinegar
  • 4 cups chicken broth
  • 1 cup water
  • 2 packages Maruchan ramen noodles (throw the packets away)
  • Optional: One cup cooked, shredded chicken
  • Toppings: sliced green onions, sesame seeds, sesame oil, Siracha sauce

Heat a dutch oven, or large saucepan, over medium heat. Add the olive oil and garlic. Saute the garlic for one minute. Add the mushrooms and continue to cook down for 3 minutes. Stir in the ginger, chili garlic sauce, soy sauce, white wine vinegar, chicken broth, and water. Bring to a boil. Reduce heat to low, and simmer for ten minutes.

Add the Maruchan ramen noodles to your simmering broth. Simmer for three minutes and toss noodles evenly throughout the soup. Optional: add your shredded chicken and allow to heat through.

Serve your ramen and top with your favorite toppings. Don’t forget to pull your prepared egg out of the marinade. Slice and place on top of your bowl.

If you like the egg in ramen, but don’t have time to prepare it, a poached egg, plain soft boiled egg, or fried egg served on top works well.

You may also like How to Make a Charcuterie Board or Pumpkin Hot Chocolate Bombs


Rachel is a Postpartum Nurse of 15+ years. She is also a Spinning Babies® CPE, Childbirth Educator, Published Author, and Recipe Creator. Rachel's passion is to encourage and empower women in all things related to motherhood.

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