Ramen My Way

Name: Ramen My Way
Prep time: 10 min
Cook time: 20 min
Yield: 2 servings
Cuisine: Spanish
Ingredients: 2 boiled eggs; 1/2 head Napa cabbage; Assorted shimeji and shiitake mushrooms; Extra virgin olive oil; Meatballs; 1 teaspoon miso paste; A splash of low-sodium soy sauce; Fresh spinach; Instant ramen noodles; Black sesame seeds (optional)

Soups

Be the first to rate it!

Today I'm sharing my own take on ramen: a steaming, cozy bowl with miso, mushrooms, greens, meatballs, and boiled eggs that comes together without any fuss. It's not a traditional version, but rather my quick homemade way of making ramen using a single pan to build deep flavor into the broth. With instant noodles and boiled eggs already prepared, I have it ready in 30 minutes.

The combination of miso, soy sauce, and mushrooms gives this broth its rich savoriness, while Napa cabbage and fresh spinach round out the bowl. These quantities make two servings, so it's a great option for a shared lunch or dinner whenever you're craving something warm and comforting.

If you love cozy soups, I also recommend my Chickpea and Onion Soup and my Vegetable and Chicken Quinoa Soup.

Prep: 10 minCook: 20 minServes: 2

Share on WhatsApp

Ingredients

Here are the ingredients you need

2 boiled eggs
1/2 head Napa cabbage
Assorted shimeji and shiitake mushrooms
Extra virgin olive oil
Meatballs
1 teaspoon miso paste
A splash of low-sodium soy sauce
Fresh spinach
Instant ramen noodles
Black sesame seeds (optional)

Step by step

Method

1Brown the meatballs in a pan with a splash of olive oil, then set aside.
2In the same pan, sauté the cabbage and mushrooms until tender.
3Stir in the miso paste and cover with water and a splash of soy sauce.
4Bring to a boil for 5 minutes, then drop in the noodles.
5Cook for 2 minutes and serve (noodles, mushrooms, meatballs, spinach leaves, broth, halved boiled egg, and black sesame seeds).
6All done! Our RAMEN “MY WAY” is ready.

Frequently asked questions

Can I make this ramen ahead of time?

Yes, but store the noodles and eggs separately from the broth so the noodles don't soak up all the liquid. Keep everything in sealed containers in the fridge and eat within two days.

What mushrooms can I use if I can't find shimeji and shiitake?

You can easily swap them for button, cremini, or oyster mushrooms. The flavor will be slightly different, but they still pair beautifully with miso, soy sauce, and greens.

Can I make this ramen without miso?

Yes, though the broth will lose a bit of its depth. You can balance it out with a little extra low-sodium soy sauce, adding it gradually and tasting as you go so it doesn't turn out too salty.