15-Minute Weeknight Ramen

One pot, fifteen minutes — a miso-soy broth built on grated aromatics, noodles cooked right in it, and an egg poached on top.

15 min2 servingsJapanese
15-Minute Weeknight Ramen — Japanese recipe, finished and plated

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Ingredients

  • 300 g Fresh ramen noodles
  • 1000 ml Chicken stock
  • 1½ tbsp Miso
  • 1½ tbsp Soy sauce
  • 2 cloves Garlic
  • 10 g Ginger
  • 2 Egg (optional)
  • 80 g Corn kernels (optional)
  • 2 Scallions (optional)
  • 1 tsp Toasted sesame oil (optional)
  • ½ tsp Red pepper flakes (optional)

Method

  1. Grate the garlic and ginger and slice the scallions.
  2. Bring the stock to a simmer in a large pot with the grated garlic and ginger.
  3. Whisk the miso and soy into the broth until dissolved and taste — it should be fully seasoned.
  4. Drop the noodles and corn straight into the simmering broth and cook, loosening with chopsticks, until the noodles are just springy.
  5. Crack the eggs onto the surface, put the lid on, and let them poach softly off the heat.
  6. Ladle into bowls, keeping the eggs whole, and finish with scallions, sesame oil, and chili flakes.

About 15-Minute Weeknight Ramen

This 15-minute weeknight ramen is a home version of Japan's beloved noodle soup, stripped down to what a single pot and a quarter of an hour can deliver. Rather than the day-long tonkotsu broths of a ramen shop, it builds a fast miso-soy broth on grated garlic and ginger simmered straight into chicken stock, so the aromatics infuse the whole bowl. The noodles cook right in that broth, which saves a step and lets them soak up flavor as they soften.

The result is comforting and deeply savory — miso's fermented richness and soy's salinity underpinned by fresh, punchy aromatics, with corn adding little bursts of sweetness. An egg poached gently on the surface off the heat gives you a soft, just-set yolk to break into the soup, and the finish of scallion, toasted sesame oil, and chili flakes brings brightness, nuttiness, and warmth. It's the kind of restorative, slurpable bowl you can make on autopilot after a long day, and it scratches the ramen itch without a trip out.

15-Minute Weeknight Ramen: frequently asked questions

Is 15-Minute Weeknight Ramen gluten-free?

As written, no — it contains Fresh ramen noodles, Soy sauce. You'd need a certified gluten-free swap for those ingredients to make it gluten-free.

How long does 15-Minute Weeknight Ramen take to make?

About 15 minutes start to finish, but only around 8 of those are hands-on — the rest is cooking time. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.

Do I need every ingredient to make 15-Minute Weeknight Ramen?

The core ingredients are essential, but you can leave out egg, corn kernels, scallions — they're optional and mainly there for extra flavor or finish.

How many servings does 15-Minute Weeknight Ramen make?

This recipe makes 2 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.