This Gordon Ramsay’s Ramen Recipe is a quick and savory recipe, which is made with dried shiitake mushrooms and fresh ginger. It’s the perfect 30-minute meal, ready in about 25 minutes.
Jump to RecipeGordon Ramsay’s Ramen Recipe Ingredients
- 15g sesame oil
- 9g grated ginger
- 12g grated garlic
- 960ml chicken or veggie broth
- 960ml water
- 28g dried shiitake mushrooms
- 2 instant ramen noodle packs (seasoning packets discarded)
- 60g chopped scallions or chives
- 120g chopped kale (or spinach)
- 130g shredded carrots
- Sriracha or chili oil to taste
- Crunchy golden panko for topping (toast in pan!)
How To Make Gordon Ramsay’s Ramen
- Sauté the aromatics: Heat the sesame oil in a large pot or Dutch oven over medium heat. Add the grated garlic and ginger and cook for 2–3 minutes until fragrant, being careful not to burn them.
- Build the broth: Pour in the chicken or vegetable broth and the water. Add the dried shiitake mushrooms. Bring the mixture to a simmer and let it cook for 10 minutes to infuse the broth with flavor.
- Cook the noodles: Add the ramen noodle blocks to the simmering broth. Cook for 4–5 minutes, or until the noodles are tender but still have a slight bite (“al dente”).
- Wilt the vegetables: Turn off the heat. Stir in the chopped kale, shredded carrots, and scallions. The residual heat from the broth will soften them perfectly without making them limp.
- Serve and garnish: Ladle the hot ramen into bowls. Top with a generous sprinkle of toasted panko, a drizzle of chili oil, and any other desired extras. Serve immediately.
Recipe Tips
- How do I get the best crunchy topping? Don’t use plain breadcrumbs. Toast the panko in a dry pan with a small drizzle of sesame oil over medium heat, stirring frequently, until it’s golden brown and fragrant. This adds a fantastic nutty flavor and crunch.
- How do I get a balanced broth? Using a mix of both broth and water is key. All broth can make the ramen too salty, while all water can make it taste flat. A half-and-half mixture creates a perfectly balanced and flavorful base.
- How do I get the most flavor from the aromatics? Grate the ginger and garlic instead of chopping them. Grating them on a microplane or the fine side of a box grater creates a paste that releases its flavor into the broth much more quickly and intensely.
- How do I keep the vegetables crisp-tender? Add the fresh vegetables like kale and carrots at the very end, after you’ve turned off the heat. The hot broth has enough residual heat to wilt them perfectly so they are tender but still have a pleasant, fresh crunch.
What To Serve With Ramen
This is a fantastic one-bowl meal, but the toppings are what make it truly special. Try adding:
- A soft-boiled or “jammy” egg
- Sliced, pan-seared pork belly or shredded chicken
- A sheet of nori (dried seaweed)
- A few slices of fish cake (narutomaki)
How To Store Ramen
Refrigerate: Ramen is best enjoyed immediately, as the noodles will continue to absorb the broth and can become soft. If you have leftovers, it’s best to store the broth separately from any noodles and toppings in an airtight container in the refrigerator for up to 3 days. Reheat: Reheat the broth on the stovetop until simmering, then add fresh noodles or your leftover toppings.
Ramen Nutrition Facts
- Calories: 700kcal
- Carbohydrates: 90g
- Protein: 25g
- Fat: 28g
- Saturated Fat: 5g
- Sodium: 1800mg
Nutrition information is estimated per serving and may vary based on ingredients and cooking methods used.
FAQs
Can I use fresh mushrooms instead of dried?
Yes, you can sauté fresh sliced shiitake or cremini mushrooms with the garlic and ginger. However, the dried shiitake mushrooms are a key ingredient for creating a deep, savory, u0022umamiu0022 flavor in the broth.
Can I add a protein to this ramen?
Absolutely. This ramen is a perfect base for adding proteins. You can add cooked, shredded chicken, sliced pork, crispy tofu, or a soft-boiled egg on top just before serving.
What kind of ramen noodles are best for this recipe?
For a quick and easy version like this, standard instant ramen noodle blocks (with the seasoning packet discarded) work perfectly well.
Try More Recipes:
- Gordon Ramsay Turkey Pasta Recipe
- Gordon Ramsay Ground Turkey Pasta Recipe
- Gordon Ramsay Mushroom And Leek Pasta Recipe
Gordon Ramsay’s Ramen Recipe
Course: DinnerCuisine: Asian-InspiredDifficulty: Easy2
servings10
minutes15
minutes700
kcalA quick, comforting, and deeply flavorful ramen with a savory shiitake-ginger broth, tender noodles, and fresh vegetables.
Ingredients
15g sesame oil
9g grated ginger & 12g grated garlic
960ml chicken or veggie broth & 960ml water
28g dried shiitake mushrooms
2 instant ramen noodle packs
120g chopped kale & 130g shredded carrots
60g chopped scallions
Toppings: Toasted panko, chili oil
Directions
- In a large pot, heat sesame oil and cook the grated garlic and ginger for 2-3 minutes until fragrant.
- Add the broth, water, and dried shiitake mushrooms. Bring to a simmer and cook for 10 minutes.
- Add the ramen noodles and cook for 4-5 minutes until al dente.
- Turn off the heat and stir in the kale, carrots, and scallions.
- Ladle into bowls and top with toasted panko and a drizzle of chili oil. Serve hot.
Notes
- Toasting the panko in a little sesame oil is the secret to a great crunchy topping.
- Grating the ginger and garlic provides the most intense flavor for the broth.
- Add the fresh vegetables at the very end to keep them from getting limp.
- This soup is best enjoyed immediately for the perfect noodle texture.
