Skip to main content
Weeknight Cooking
I Love Ramen but Hate the Flavor Packs. Help!
A bulk-buy staple forms the backbone for this quick weeknight supper.
Cook's Country

Sign up for our weekly newsletter, "Dinner Tonight." Each Monday, we feature a fresh, super simple 30-minute recipe, and deliver a shopping list to your inbox. Sign up now.

My ramen memories go back nearly 40 years to a time when, as a grade school latchkey kid, I had all afternoon to “stay out of trouble” at home before anyone adult got home from work. I spent most of my time in the kitchen, making snacks and baking cookies and watching General Hospital on the old black-and-white TV. (Anyone else remember Luke and Laura?)
Ramen was always there as an after-school treat mostly because it was so cheap, but I always loved the slithery noodles and warm broth. To this day, I keep a few packets of ramen noodles in the cupboard. But I don’t mess with the flavor packets. Instead, I use that block of ramen as a canvas—something to build on.
This recipe for ramen with meaty shiitake mushrooms, gorgeous soft-cooked eggs, and the lively flavors of fresh ginger and Asian chili-garlic sauce comes together in just a few minutes and is deeply satisfying. It can be served on a cool evening or in front of your favorite soap opera. Next time you’re at the grocery store, pick up a packet of noodles. You never know when the mood might strike to doctor it up into something special.

Get the Recipe

Vegetarian Ramen with Shiitakes and Soft Eggs

Fresh ginger makes all the difference.

Equipment Review

Dutch Ovens

You’d be surprised at what you can get for under $100, like our best buy, the Cuisinart Chef’s Classic Enameled Cast Iron Covered Casserole