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Homemade Ramen

Around exactly the same time every year when the sun sets later and the weather is getting dryer and warmer, I start to think that spring has finally come. And at that exact moment, those last days of wintery horrible weather come back, almost as if nature was having a laugh.

But with bad cold weather comes hot delicious food, and what better meal to satisfy your cravings and warm your body than a homemade Ramen?

What I love about this dish is thateven when made from scratch, it’s ready to eat under 30 minutes.


Homemade Ramen
  • vegetable oil
  • Panko
  • 4 tsp crushed garlic
  • 3 tsp grated ginger
  • 1 tbsp sesame oil
  • 1,8 l (about 8 cups) vegetable broth
  • 50 g shiitake mushroom, sliced
  • 2 package ramen noodles (noodles only!)
  • ½ cup spring onion, chopped
  • 1 cup grated carrots
  • 2 cups fresh spinach, roughly chopped
  • Sriracha, to taste
  1. Heat a few tablespoons of oil in a frying pan, add panko and toast until golden, about 1 minute. Let cool and dry off on paper towels.
  2. Fry garlic and ginger in sesame oil on medium heat in a pot until soft. Add broth and bring to a boil. Add mushrooms, lower the heat and simmer for 10 minutes or until the mushrooms are soft.
  3. Add noodles and simmer for another 5 minutes. Remove from heat and add spring onion, carrots and spinach.
  4. Serve in bowls and top with the toasted panko and Sriracha.



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