Some evenings I just want something warm and soothing without spending forever in the kitchen. This one pot creamy ramen hits that spot perfectly. It’s not just about convenience — it’s the way the broth gently clings to each noodle, the subtle garlic and ginger aroma filling the air, and the little surprise of silky egg ribbons swirling through the creamy soup. I remember the first time I made it, I was halfway distracted by a phone call and almost forgot to add the cream. Somehow, it still turned out delicious, though the texture was a touch less velvety than usual. Those imperfect moments make cooking feel more like a lived experience than a chore.
Every spoonful is like a small celebration of simple ingredients coming together effortlessly. This ramen isn’t flashy, but it’s the kind of dish you find yourself craving again and again, especially when the day’s been long and you want comfort without fuss.
- It’s quick and requires only one pot — fewer dishes and less cleanup.
- The creamy broth balances savory and mild flavors, perfect for both beginners and seasoned cooks.
- Adding the egg slowly creates delicate ribbons in the soup, giving it a unique texture without extra effort.
- The recipe leans into simplicity — it’s not overloaded with toppings or complexity, which means it’s easy to customize but shines on its own.
- It’s filling without feeling heavy, though if you’re looking for something lighter, this might feel a bit indulgent.
Don’t worry if you don’t have fancy equipment; a sturdy pot and a good spoon are all you need. I usually pair this ramen with a crisp side salad or some steamed veggies for a balanced meal, but sometimes it’s perfect just as it is. If you want to try variations, I’ve played around with swapping shiitake mushrooms for cremini or adding a splash of chili oil for extra heat — both worked pretty well, though the flavors shift a bit.
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One Pot Creamy Ramen
- Total Time: 25 minutes
- Yield: 2 1x
Description
A comforting and easy one pot creamy ramen recipe that combines tender noodles, savory broth, and a rich, creamy texture for a quick and delicious meal.
Ingredients
4 cups chicken broth
1 cup water
2 packs instant ramen noodles (discard seasoning packets)
1 tablespoon vegetable oil
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
2 tablespoons soy sauce
1 tablespoon miso paste
1/2 cup heavy cream
1 cup sliced shiitake mushrooms
1 cup baby spinach
2 green onions, thinly sliced
1 large egg
1/2 teaspoon sesame oil
1/4 teaspoon crushed red pepper flakes
Instructions
In a large pot, heat vegetable oil over medium heat.
Add minced garlic and grated ginger to the pot and sauté for 1-2 minutes until fragrant.
Pour in chicken broth and water, then bring to a simmer.
Add sliced shiitake mushrooms and cook for 3 minutes until slightly tender.
Stir in soy sauce and miso paste until the miso is fully dissolved.
Add the ramen noodles to the pot and cook for 3-4 minutes until noodles are just tender.
Slowly stir in the heavy cream and baby spinach, cooking for an additional 2 minutes until the spinach wilts and the broth becomes creamy.
In a small bowl, whisk the egg.
Temporarily reduce heat to low and slowly drizzle the whisked egg into the pot while stirring gently to create egg ribbons.
Remove the pot from heat and stir in sesame oil and crushed red pepper flakes.
Ladle the creamy ramen into bowls and garnish with sliced green onions before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
For serving, I like to sprinkle sliced green onions on top right before eating—it adds a fresh bite that cuts through the creaminess nicely. If you have leftovers, store them in the fridge and reheat gently with a splash of broth to keep the texture smooth. It won’t be quite the same as freshly made, but still comforting.
FAQ
Can I use vegetable broth instead of chicken broth? Yes, vegetable broth works fine if you want a vegetarian option, though the flavor will be a bit lighter.
Is the heavy cream necessary? It really helps create that creamy texture, but if you prefer, you could try substituting with coconut milk for a different twist.
How do I avoid overcooking the noodles? Keep an eye on them and test early—instant ramen cooks fast, and you want them tender but still springy.
Give this one pot creamy ramen a try next time you want cozy without complicated. It’s the kind of recipe you’ll find yourself coming back to, even if you get distracted sometimes mid-cook.