Easy Ramen Recipes: ​Chef Hiroaki Mitsui's Quarantine Ramen Uses Pantry Ingredients by Chef Hiroaki Mitsui

Soups Dinner
2 years ago
Easy Ramen Recipes: ​Chef Hiroaki Mitsui's Quarantine Ramen Uses Pantry Ingredients

Homemade ramen during quarantine? Yes! First, we need to make stock using ingredients that you might have at home. Just use as many of the ingredients that you can get your hands on. Ramen is a combination of stock plus base (tare) plus oil/fat. At Ramen by Uzu, we have chicken or vegan stock. For this at-home recipe, we will make a veggie stock.

You'll need:


  • 1 medium carrot, peeled and chopped
  • 1 bunch scallions, stems removed and chopped
  • 1 medium onion, peeled and chopped
  • 1 clove garlic, smashed with skin
  • 1 piece ginger, peeled and chopped
  • 1 small apple, cut into quarters
  • 1 sheet kombu (kelp) (If available. This is for umami. If not available, don’t worry.)
  • 1 medium potato, peeled and chopped



  • scallions, sliced thin
  • egg (hard-boiled or soft-boiled, your choice)
  • your choice of protein (pork, chicken, fried tofu, sautéed SPAM)
  • nori
  • canned corn

Here's how to make it:

  1. For the stock, combine all ingredients in a large pot. Fill the pot with water until all the ingredients are covered. Be sure to leave 2 inches at the top so the water won’t spill. Boil on high heat. After the water comes to a boil, lower the temperature and simmer for 1 1/2 hours. Gently smash the vegetables to get the most umami into your broth. For a more “authentic” flavor, throw in one handful of bonito. Leave it for 10 minutes. (This step is optional.) Strain the vegetables from the broth. Compost the veggies or save them for some other recipe.
  2. For the base, mix half a can of cream of mushroom with the same amount of stock. (Ratio 1:1. You can adjust however you like. If you want a creamier soup, use more cream of mushroom.)
  3. To serve, combine the stock and base in a small pot. Heat it up. Cook your noodles. It’s great if you can get your hands on fresh ramen noodles. However, if that’s not possible, just use instant ramen noodles (just the noodles). Cook the noodles according to the package. If you like your noodles al dente, cook them 30 seconds to 1 minute less than what the instructions call for. Strain the water. Add the noodles to the soup. Garnish with your preferred toppings.

Chef Tip: Chef Hiro's top tips for spicing up instant ramen are adding sweet traditional Japanese fixin's, like corn kernels and menma; topping the dish off with a dash of Shichimi Togarashi, a blend of Japanese chiles and spices, for a little kick; and trying your hand at a soft-boiled egg to add protein.

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Donna John
O.M.G. This literally made my stomach growl. I absolutely love ramen, and will be making this recipe soon. Cannot wait to get more recipes from you, Chef Hiroaki Mitsui ! #noramennolife
WOW, yes please!
Gwen Johnson
Cream of mushroom soup?? Interesting! Going to try this recipe, too, Donna John .
Elisa A. Schmitz 30Seconds
Oh so yummy! What an awesome recipe to try. Thank you for sharing, Chef Hiroaki Mitsui ! Welcome to 30Seconds. So excited to learn more from you!
Donna John
Made this quarantine ramen a few days ago. So good! For the protein I used pork that I cooked in a homemade char siu sauce (food: Easy Char Siu Sauce Recipe: 5-Ingredient Sweet Chinese Barbecue Sauce Recipe). I see more ramen making in my future. Chef Hiroaki Mitsui Elisa A. Schmitz 30Seconds

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