I love instant ramen, and if you’re like me but looking for a healthier alternative, you’re going to love today’s recipe. It’s one of my all-time favorite quick meals that’s sooo good and easy to make. The broth is incredibly rich and flavorful, with the perfect balance of savory and spicy notes. The creamy mayo adds a luscious texture that takes it to another level. And the noodles? They’re perfectly cooked, tender but with a slight chewiness that makes each bite so satisfying.

The best part? You can make it in one pot with ingredients you probably already have at home or use up those leftovers in your fridge. Plus, you don’t get the bloat or the puffy face after eating it. So let’s get started with my healthy alternative to instant ramen: this delicious one-pot noodle soup!

Watch my video below or scroll down to read ▼

Ingredients

  • 1 tablespoon minced garlic
  • 1 sprig of green onion, chopped
  • 1 tablespoon of Kewpie mayonnaise (or substitute with 1 egg yolk)
  • 1/4 cup onions, chopped
  • 1/4 cup carrots, chopped
  • 1 teaspoon gochujang paste (or 1 tablespoon if you like it spicy ;))
  • 1/2 tablespoon of yondu (or substitute with 2 teaspoons of dashi or dashida powder)
  • 1/2 tablespoon of soy sauce
  • Add any leftover meat and vegetables as you please (frozen seafood and vegetables are perfect for this recipe)
  • 1 bundle of dried egg noodles
  • Sesame oil & sesame seeds to taste

Instructions

Garlic Onion Mayo Mix

  1. First, we’re going to make a simple but delicious mayo mixture that’s really inspired by all the ramen hacks you see all over social media. Start by mincing 1 tablespoon of garlic. We’ll use half of this garlic now and set the other half aside for later.
  2. Next, chop one sprig of green onion. Mix half of the minced garlic and green onion with 1 tablespoon of Kewpie mayo. Set this aside for later. It’s really key that you use Kewpie mayo because if you’ve had it, you know it’s the KING of all mayos. It’s unlike any other but you can also substitute the mayo with 1 egg yolk too.

Noodle soup

  1. Now, let’s move on to the noodle soup. Heat some oil in a pot over low-medium heat. I like this glazed clay pot because it doubles as a serving dish.
  2. Add the leftover minced garlic, some chopped onions, carrots, and 1 teaspoon of gochujang paste. If you like it spicier, you can add up to 1 tablespoon of gochujang.
  3. Then, pour in 600ml of water or 2 and a half cups and add ½ tablespoon of Yondu, or you can use 2 teaspoons of dashi or dashida powder. Then, add ½ tablespoon of soy sauce. Mix everything together and taste the broth. And adjust the seasonings to your liking.
  4. Now, add any leftover meat that you have. I love having frozen seafood & vegetables handy in my freezer for instances like this. Today, I’m adding tofu, clams, and spinach.
  5. Next, add your noodles. I’m using dried egg noodles that come in small bundles like this. They take about 2-3 minutes to cook, but follow the instructions on your noodle package.
  6. When the noodles are done, turn off the heat. Mix a few tablespoons of the hot broth into your mayo or egg yolk mix.
  7. Now, add the mix back into the pot and stir well. Trust me, this step makes the broth incredibly creamy and luscious.
  8. Finally, add some sesame oil and sesame seeds to taste.
  9. Serve your delicious noodle soup right in the pot and enjoy! It is that easy 😀

TL;DR

I hope you all try this recipe and love it as much as I do. The depth of flavor in the broth, the lusciousness of the mayo, combined with the hearty noodles and frozen ingredients, makes this dish a real winner. It’s like a warm, nourishing hug in a bowl.

I’d love to hear from you, so please share in the comments below your favorite instant ramen. Mine are ichi-ban, shin ramen and indomie. If you want more food videos like this, subscribe to my YouTube channel and email newsletter so you can see more of them. Take care and I’ll see you soon! Bye🙂