Let’s be honest—some evenings, the thought of chopping, sautéing, and juggling a dozen pots just sounds exhausting. That’s where this fishcake ramen swoops in like your weeknight hero. It’s warm, flavorful, and ready in about 30 minutes—perfect for when you want comfort without chaos.
What I love about this recipe is how it takes a few pantry staples—broth, soy sauce, noodles—and transforms them into a soul-soothing Japanese noodle soup that feels like a hug in a bowl. The tender fish cakes add a savory bite, and that soft-boiled egg (if you’re feeling fancy) makes it just a little indulgent.
Whether you’re a ramen newbie or a seasoned slurper, this easy ramen recipe is approachable, satisfying, and perfect for those nights when you crave something homemade but don’t have hours to spare. Grab your chopsticks, friend—dinner’s about to get deliciously simple.
Why You’ll Love This Fishcake Ramen
This fishcake ramen isn’t just easy—it’s irresistibly good. Here’s why it’ll earn a spot in your weeknight rotation:
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It’s ready in 30 minutes—no marathon cooking session required.
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The flavors balance beautifully: salty, savory, and just the right touch of umami.
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You can customize it—add veggies, tofu, or even a little chili oil if you like heat.
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It’s cozy, comforting, and light enough that you won’t need a nap afterward.
Easy Fishcake Ramen
- Total Time: 30 minutes
- Yield: 1 serving 1x
- Diet: Halal
Description
Easy Fishcake Ramen is a cozy, soul-warming Japanese noodle soup perfect for busy nights. This comforting bowl combines savory broth, chewy ramen noodles, and tender fish cakes simmered in a flavorful soy-sesame base. Ready in just 30 minutes, it’s simple, customizable, and effortlessly satisfying—like your favorite ramen shop meal, made right at home.
Ingredients
Per Serving:
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115 g (4 oz) fish cakes, sliced
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475 ml (2 cups) chicken or vegetable broth
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55 g (2 oz) ramen noodles
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1 soft-boiled egg (optional)
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30 ml (2 tbsp) soy sauce
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5 ml (1 tsp) sesame oil
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5 g (1 tsp) mirin or rice vinegar
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2.5 ml (1/2 tsp) garlic powder
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1.25 ml (1/4 tsp) ground ginger
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Salt and pepper to taste
Instructions
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In a saucepan, bring broth to a gentle simmer over medium heat.
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Stir in soy sauce, sesame oil, mirin (or rice vinegar), garlic powder, ginger, and a pinch of salt and pepper.
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Add sliced fish cakes and simmer for 5–7 minutes so they absorb the flavors.
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Add ramen noodles directly to the pot and cook for 3–5 minutes until tender but still slightly firm.
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Pour into a serving bowl and top with a soft-boiled egg if desired.
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Serve hot and enjoy your cozy, flavorful ramen!
Notes
Substitute fish cakes with tofu, shrimp, or mushrooms for variety.
Adjust saltiness by adding a splash of water or rice vinegar.
For creamier broth, whisk in a spoonful of miso paste or coconut milk.
Store broth and noodles separately to avoid a soggy texture when reheating.
Soft-boiled eggs cook perfectly in 6½ minutes, then chill in ice water.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner / Soup
- Method: Stovetop
- Cuisine: Japanese
Ingredients
Per Serving:
-
115 g (4 oz) fish cakes, sliced
-
475 ml (2 cups) chicken or vegetable broth
-
55 g (2 oz) ramen noodles
-
1 soft-boiled egg (optional)
-
30 ml (2 tbsp) soy sauce
-
5 ml (1 tsp) sesame oil
-
5 g (1 tsp) mirin or rice vinegar
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2.5 ml (1/2 tsp) garlic powder
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1.25 ml (1/4 tsp) ground ginger
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Salt and pepper to taste
How to Make It
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In a medium saucepan over medium heat, bring broth to a gentle simmer.
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Stir in soy sauce, sesame oil, mirin (or rice vinegar), garlic powder, and ginger. Add a pinch of salt and pepper.
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Drop the sliced fish cakes and let them simmer for about 5–7 minutes so they soak up all that savory goodness.
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Add the ramen noodles directly into the pot and cook for 3–5 minutes until tender but still a little chewy.
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Transfer everything to your favorite bowl. Add a soft-boiled egg on top if you’d like a little extra flair.
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Serve hot—and don’t be afraid to slurp; that’s how it’s meant to be enjoyed!
Cooking Tips for the Perfect Bowl
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No fish cakes? Try imitation crab or sliced tofu—they soak up flavor just as well.
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Broth too salty? Add a splash of water or a few drops of rice vinegar to balance it.
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Want it creamier? Stir in a spoonful of miso paste or a drizzle of coconut milk.
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Soft-boiled egg hack: Boil for 6½ minutes, then plunge into ice water—no guesswork needed!
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And remember, ramen isn’t about perfection. If your noodles get a little too soft or your egg cracks—hey, that’s home cooking magic right there.
A Personal Touch
This fishcake ramen recipe actually started as my “fridge rescue” dinner one winter night when I was running low on groceries. I found some fish cakes in the freezer, tossed them into simmering broth with noodles, and—boom—a new favorite was born.
Now it’s my go-to when I need something that feels special but doesn’t demand a sink full of dishes. My kids love the chewy noodles, and my husband calls it his “midweek sanity bowl.” There’s something about that gentle steam rising from the bowl that just melts away the day’s stress. It’s not just food—it’s comfort, served with chopsticks.
What to Serve with Fishcake Ramen
This ramen is hearty enough on its own, but if you’re feeding a hungry crowd or want a little variety:
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Edamame: Steamed with sea salt for a quick, protein-packed side.
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Gyoza or potstickers: Crisp and golden, they pair beautifully with the broth.
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Cucumber salad: Toss with sesame seeds and rice vinegar for a refreshing crunch.
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Green tea or iced jasmine tea: The subtle flavors complement the ramen perfectly.
And if you’re treating yourself, a little mochi ice cream afterward never hurts.
How to Store and Reheat
Got leftovers? Lucky you.
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Store: Let the broth and noodles cool separately. Keep them in airtight containers in the fridge for up to 3 days.
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Reheat: Warm the broth on the stove until hot, then add the noodles just before serving to keep them from turning mushy.
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Freezing tip: You can freeze the broth and fish cakes for up to 2 months. Just cook fresh noodles when you’re ready to enjoy them again.
FAQs About Easy Fishcake Ramen
Can I make this ramen vegetarian?
Absolutely! Just use vegetable broth and skip the fish cakes—sub tofu or mushrooms for a delicious plant-based version.
What kind of fish cakes should I buy?
Look for Japanese-style kamaboko or narutomaki—those cute pink-and-white swirled slices often seen in ramen shops.
Can I make it spicy?
Yes! Add chili oil, sriracha, or a few red pepper flakes for some heat.
Is this really a quick weeknight meal?
You bet—it’s ready in under 30 minutes from start to slurp, which makes it ideal for busy nights when takeout tempts you.
Bringing It All Together
At the end of a long day, few things are as satisfying as sitting down to a bowl of fishcake ramen—steaming, savory, and bursting with comfort. It’s proof that you don’t need a fancy kitchen or hours of prep to make something delicious. Just a pot, a few simple ingredients, and a little love.
So next time you’re craving takeout but want to keep things cozy at home, give this easy ramen recipe a try. You’ll be amazed how such a simple Japanese noodle soup can warm both your belly and your spirit.
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