Classic
A simple ramen bowl with wheat noodles, broth, soy sauce, mushrooms, greens and egg.
Contains gluten, soy and egg. This recipe does not currently include a gluten-free or soy-free ramen version.
Japan · Japanese
Simple Ramen
A simple ramen bowl with wheat noodles, hot broth and toppings, with classic, vegetarian and vegan versions plus clear gluten, egg and soy guidance.
Servings
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Servings
Version
Intolerance / Allergy
Servings: 2 · Version: Classic
Always check ingredient labels and cross-contamination warnings.
Version
Free from
Contains
Ingredients
- 180 g wheat ramen noodles Contains gluten.
- 700 ml broth Chicken or vegetable broth both work for the classic version.
- 30 ml soy sauce Contains soy and usually wheat/gluten unless specifically labeled otherwise.
- 2 egg
- 120 g mushrooms
- 80 g greens
- 20 g spring onion
Cooking method
Pan
- Heat the broth
Bring the broth to a gentle simmer in a saucepan and season it with soy sauce.
- Cook the toppings
Add mushrooms and greens to the broth until tender. For classic or vegetarian ramen, prepare the eggs separately.
- Cook the noodles
Cook the wheat ramen noodles according to the package directions, then drain.
- Assemble the bowls
Divide noodles between bowls, ladle over hot broth and arrange the toppings.
- Finish
Top with spring onion. Add egg for classic or vegetarian ramen, or tofu for the vegan version.
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