This fish and ramen noodle soup is a weeknight wonder. Light, fragrant, and ready in just 20 minutes, it's the kind of meal that feels like a warm hug without weighing you down. Tender white fish cooks gently in a ginger-infused broth, served over springy ramen noodles with crisp carrot matchsticks.
Japanese-Inspired Simplicity
The beauty of this soup lies in its restraint. Unlike complex ramen recipes that require hours of broth-making, this version delivers satisfying Japanese-inspired flavors through just a handful of carefully chosen ingredients. Fresh ginger provides warmth and brightness, soy sauce adds umami depth, and a whisper of sesame oil brings everything together.
This isn't authentic Japanese ramen—and it doesn't try to be. Instead, it's a practical, delicious interpretation that captures the essence of Japanese noodle soups while remaining accessible for weeknight cooking. Think of it as the soup you make when you're craving something clean and comforting but only have 20 minutes.
The Power of Fresh Ginger
Fresh ginger is non-negotiable in this recipe. Dried ginger simply doesn't deliver the same brightness and aromatic quality. When simmered in broth, fresh ginger releases its volatile oils, creating a warm, slightly spicy fragrance that's instantly comforting.
We quarter the ginger rather than mincing it so it can be removed before serving. This infuses maximum flavor while keeping the broth smooth and refined. If you prefer more ginger punch, grate it finely and leave it in—the fibrous texture will be noticeable but the flavor will be more intense.
Choosing the Right Fish
The fish is the star here, so choose wisely. Look for:
- Flathead: A classic Australian choice with sweet, firm flesh that holds together beautifully
- Snapper: Mild and slightly sweet with a satisfying texture
- Barramundi: Buttery and rich, excellent for soup
- Cod: Flaky but firm enough to hold its shape
- Ling: Affordable and well-suited to Asian preparations
Avoid very delicate fish like sole (it will fall apart) or oily fish like salmon or mackerel (too strong for this light broth). The goal is mild-flavored fish that complements rather than dominates the ginger and soy.
Noodle Options
While we call for dried ramen noodles, you have several options:
Dried ramen noodles: The most accessible option. Look for noodles without seasoning packets at Asian grocery stores, or use instant ramen and discard the packets.
Fresh ramen noodles: If you can find them, fresh noodles have superior texture—springy and chewy. They cook in just 1-2 minutes.
Udon noodles: Thicker and chewier for a heartier soup. Cook according to package directions.
Soba noodles: Buckwheat noodles add an earthy, nutty flavor that pairs well with the ginger broth.
Tips for Perfect Results
- Don't overcook the fish: Add it last and cook just until opaque—about 1 minute. Residual heat will finish the job.
- Cut fish uniformly: 1.5cm pieces ensure even cooking
- Keep noodles separate: Cook and drain noodles before adding to bowls. Adding raw noodles to the broth makes it starchy.
- Season to taste: The broth should be savory but not overly salty. Adjust soy sauce to your preference.
- Serve immediately: This soup is best eaten right away. Noodles absorb liquid and become soft if left sitting.
Building More Flavor
While this soup is intentionally simple, here are ways to add complexity:
Add miso: Whisk 1-2 tablespoons of white miso into the finished broth for extra depth.
Boost vegetables: Add bok choy, spinach, mushrooms, or bean sprouts in the final minute of cooking.
Top with extras: Soft-boiled egg, nori strips, toasted sesame seeds, or chili oil make excellent garnishes.
Make it spicy: Add chili oil, fresh sliced chili, or a splash of sriracha to taste.
Fish and Ramen Noodle Soup
Light, fragrant Japanese-inspired soup ready in just 20 minutes. Fresh ginger, tender fish, and springy ramen in savory broth.
Nutrition per serving
Ingredients
Instructions
- Cook the noodles. Cook ramen noodles in a saucepan of boiling water for 3 minutes or until tender. Drain well and divide among serving bowls. Cover to keep warm while you prepare the soup.
- Make the broth. Place stock powder and 5 cups boiling water in a medium saucepan over medium-high heat. Add ginger pieces, soy sauce, and sesame oil. Bring to the boil.
- Add vegetables and fish. Add green onions, carrot matchsticks, and fish slices to the broth. Return to the boil, then reduce heat to medium. Simmer for 1 minute or until fish is just cooked through and flakes easily.
- Serve immediately. Remove and discard ginger pieces. Ladle hot broth, fish, and vegetables over the noodles in each bowl. Serve immediately.
Recipe Notes
- Fish options: Snapper, barramundi, cod, or ling all work well.
- Add greens: Bok choy, spinach, or bean sprouts make excellent additions.
- Spice it up: Add chili oil, fresh sliced chili, or sriracha to taste.
- Noodle swap: Udon or soba noodles work beautifully too.
Frequently Asked Questions
What type of fish works best for this soup?
Any firm white fish works beautifully—flathead, snapper, barramundi, cod, or ling are all excellent choices. The key is using fish that holds together when gently simmered rather than flaking apart. Avoid delicate fish like sole or very oily fish like salmon, which would overpower the light broth.
Can I use instant ramen noodles for this recipe?
Yes, instant ramen noodles work fine—just discard the seasoning packet and use our homemade broth instead. For better quality, look for dried ramen noodles without seasoning at Asian grocery stores. Fresh ramen noodles are even better if available; they only need 1-2 minutes of cooking.
Why do you remove the ginger before serving?
The ginger pieces are quartered rather than minced so they can be easily removed before serving. This way, the ginger infuses its flavor throughout the broth without leaving fibrous pieces that can be unpleasant to eat. If you prefer, you can finely grate the ginger and leave it in the soup.
How do I prevent the fish from overcooking?
The fish cooks very quickly—just 1 minute in simmering broth is usually enough. Cut the fish into uniform 1.5cm pieces so they cook evenly. Add the fish last, and remove the pot from heat as soon as the fish turns opaque. Residual heat will finish cooking without overdoing it.
Can I make this soup ahead of time?
The broth can be made ahead and refrigerated for up to 3 days. However, the noodles and fish should be added fresh when serving—noodles become soggy when stored in liquid, and fish overcooks when reheated. Cook the noodles and fish fresh, then ladle reheated broth over them.