15 Minute Jazzed Up Ramen

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Raise your hand if you love noodles! Raise your hand if you love soup! If you said yes to both, then yay! That means we can be friends! (if you don’t like either…then I’m confused as to why you are still reading!) 15 minute Jazzed Up Ramen is one of my go-to dinners during a busy week. I can whip it up in a flash, and it is very leftover friendly.

Ramen noodles are so nostalgic. In Hawaii, I could eat saimin (which is very similar to ramen soup) from Zippy’s by the bucketful. There is something about those curly noodles with the hot savory broth that brings out all the best memories.

It’s All About The Broth

Ramen broth is full-bodied, savory, and rich with warm notes of ginger, toasted sesame oil, green onion, salty soy sauce, and umami miso paste. In order to make some really good ramen broth, you need a few simple ingredients. Sure! you could heat up some beef broth, add ramen noodles, and call it good…but it isn’t the same. If you are interested in making it extra special, these humble ingredients are going to instantly transport you from your kitchen to the nearest ramen shop.

• Miso paste
• Soy Sauce
• Sesame Oil
• Mirin

Miso Paste

There are several different kinds of miso paste. My favorite to use in cooking is the mild, funky, and slightly sweeter tasting white miso paste. You can easily track down this ingredient in most grocery stores.

Aloha Soy Sauce

Growing up, there was only one kind of soy sauce allowed in our house. This delicious dark caramel colored liquid was Aloha Soy Sauce. While the most common brand of soy sauce I see in stores or in sushi restaurants is Kikkoman (common in the United States and Japan), I have always preferred the slightly sweet and salty Aloha Soy Sauce from Hawaii! The salt content in this brand isn’t overpowering, so this allows you to really experience the other umami flavor elements hidden away in soy sauce. It is the perfect key flavor that homemade ramen soup needs. Don’t worry! You don’t need to fly to Hawaii to grab some Aloha Soy Sauce. It’s pretty easy to find it in your grocery store or on Amazon!

Toasted Sesame Oil

Nutty, toasty, and golden, sesame oil adds a great finishing flavor to the dish. Don’t go overboard with sesame oil though. It does tend to overpower things if you put too much in.

Mirin

Mirin is a sweet rice wine. It is acidic, tangy, and has a little bit of sweetness. I love adding this to my ramen broth because of the flavor profile it brings. If you don’t have Mirin, you can also add in unseasoned rice vinegar. Rice vinegar is stronger than Mirin, so taste your broth. If it’s missing some sweetness, add a dash of sugar.

Second Chance Leftovers

If I have leftover steak or chicken from the night before, it often gets thrown in. If I want to use up some veggies before they die in the fridge, they also taste great! Ramen soup is a great way to maximize the ingredients I have on hand.

For this post I have kept this ramen soup intentionally basic. I am making a simple ramen with baby bok choy, green onions and my delicious Soy Sauce Jammy Eggs. It’s easy, and delicious. However, feel free to add more toppings to your soup and get creative! If you didn’t read my previous post on how to make The Ultimate Ramen Soup Mix, go check it out before making this ramen soup! Follow this guide for some mouth watering combos, or come up with your own!