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Easy Ramen Recipe with Tsuki Professional Ramen Base

Want to make an easy ramen recipe quickly? Start with Tsuki professional ramen bases. These prepared ramen broths are the best store-bought ramen broths available.
5 from 2 votes
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Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2
Calories: 295kcal


  • Large pot
  • Medium pot
  • Baking sheet
  • Colander


  • 1 tablespoon plus 2 teaspoons neutral oil divided
  • 1 yellow onion peeled and sliced into half-moons
  • 4 ounces shiitake mushrooms stems discarded and caps thinly sliced
  • 16.9 ounces Tsuki professional ramen base
  • 1 ½ cups water or stock
  • 2 eggs
  • 9.5 ounces ramen noodles
  • 4 ounces broccolini or bok choy
  • Salt and pepper to taste

For serving:


Prepare the broth:

  • Heat 1 tablespoon neutral oil in a large pot over medium-high heat. Add the onion and mushrooms and cook for 10 minutes until the mushrooms begin to turn golden brown—season with salt and pepper.
  • Pour in the Tsuki prepared ramen base along with the water. Bring to a boil and then reduce heat and simmer as you finish the remaining ingredients.

Cook the eggs and noodles:

  • While the mushrooms and onions cook, heat a medium pot of water over high heat until boiling. Add the eggs and cook for 3 minutes. Add the noodles and cook for an additional 4 minutes (see note). Remove the eggs first and transfer them to an ice bath. Drain the noodles and then divide between bowls.

Prepare the broccolini:

  • Turn the broiler on. Arrange the broccolini on a small baking sheet and drizzle with the remaining 2 teaspoons of oil—season with salt and pepper. Place under the broiler for 3–5 minutes until tender-crisp. Remove from the oven and set aside.

Peel the eggs:

  • Once the eggs have cooled off, crack them all over with the edge of a teaspoon and carefully remove the shell. Cut the eggs in half and sprinkle with salt and pepper.

To serve:

  • Ladle the broth over the noodles. Arrange the egg halves on top and place a few pieces of broccolini on each bowl. Garnish with shichimi togarashi, chili oil, and sesame oil. Enjoy!


Note: Timing will depend on the package instructions of your noodles, so you may be able to cook them in tandem with the eggs. My noodles only needed 4 minutes of cooking time while my eggs required 7, so I started the eggs first and then added the noodles after.


Calories: 295kcal | Carbohydrates: 46g | Protein: 16g | Fat: 6g | Sodium: 732mg | Fiber: 5g | Sugar: 9g | Vitamin C: 4mg
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