This Pesto Ramen is a bright, comforting twist on classic ramen that pairs herbaceous basil pesto with a savory broth and springy noodles. I make it when I want something quick but interesting—it’s ready in under 20 minutes and always feels a little special. If you like creamy pesto twists, try the flavor idea I borrowed from my favorite creamy homemade avocado pesto pasta for extra silkiness.
Why Make This Recipe
- Fast weeknight dinner: ready in about 15–20 minutes from stove to bowl.
- Big flavor with simple pantry ingredients: pesto adds concentrated herb, garlic, and parmesan notes.
- Flexible and nutritious: add vegetables and protein to boost fiber and protein.
- Comforting and bright at once — the pesto keeps it fresh, the broth keeps it cozy.
I love this recipe because it turns leftover pesto into a whole new meal; for more pesto-based comfort dishes, see this creamy pesto chicken pasta that inspired some pairing ideas.
Recipe Overview
Prep time: 5 minutes
Cook time: 10–12 minutes
Total time: 15–17 minutes
Servings: 2 generous bowls
Difficulty: Easy
Method: Quick stovetop simmer; combine a flavorful broth with pesto, cook noodles separately or in the broth for the last 2–3 minutes, then finish with an egg or seared protein.
For a richer ramen base technique rooted in long-simmer broths, I test ideas against a deeply flavored broth like this homemade tonkotsu ramen broth to understand how much fat and umami the dish needs.
My Experience Making This Recipe
I developed this over several weekday dinners to use both store-bought and homemade pesto. Early tests were too oily, so I learned to temper pesto with hot broth and a splash of acid to lift the flavor. After adjusting ratios, the bowls balanced bright basil, savory broth, and springy noodles every time.
How to Make Pesto Ramen
Start with 2 cups (480 ml) of good-quality chicken or vegetable broth in a medium saucepan and bring to a gentle simmer over medium heat. Whisk in 2–3 tablespoons of pesto (or 1/3 cup for a stronger basil punch) plus 2 tablespoons of cream or a tablespoon of olive oil for silkiness if desired. Cook 160–200 g fresh ramen (or two dried nests, about 100 g) separately for 1–3 minutes less than package time, then add to the broth for the final minute so noodles absorb flavor without getting mushy. Finish with a soft-cooked egg (6–7 minutes for a jammy yolk), a squeeze of lemon, and toasted sesame or chopped toasted nuts for texture.
Equipment I recommend: a medium heavy-bottomed pot for even heat, a fine mesh strainer if you blanch vegetables, and a small whisk to blend pesto smoothly into hot broth.
Expert Tips for Success
- Temper the pesto: whisk a tablespoon of hot broth into the pesto first, then stir that mixture back into the pot to prevent clumping and separate oil.
- Cook noodles separately if using dried ramen: boiling them alone avoids overcooking and lets you control texture. Drain and rinse quickly under warm water to stop cooking.
- Use low-sodium broth and adjust salt at the end: pesto and parmesan contribute salt, so add salt after combining to avoid oversalting.
- Add aromatics early when building flavor: sauté 1 minced shallot or a small clove of garlic in 1 tsp oil over medium-low for 1–2 minutes before adding broth if you want extra depth. For inspiration on combining pesto with rich components, I often reference this creamy garlic mushroom and basil pesto technique.
- Choose firm add-ins: quick-sear chicken slices or use blanched broccolini so they hold texture when added to the hot broth.
How to Serve Pesto Ramen
- Classic bowl: ladle broth and noodles, top with a soft-boiled egg, sliced scallions, and chili oil. For a creamy casserole twist that pairs well on the side, consider pairing with a light pesto bake like chicken alfredo casserole with spinach and pesto.
- Protein-forward: add thinly sliced grilled chicken, tofu cubes, or shrimp seared in garlic for a heartier meal.
- Veg-forward: pile in roasted mushrooms, snap peas, or spinach for color and fiber; finish with lemon zest for brightness.
- Party idea: serve components buffet-style—broth, noodles, proteins, and toppings—so guests build bowls to taste.
Storage and Reheating Guide
Store leftover Pesto Ramen in an airtight container in the refrigerator for up to 3 days. For best texture, separate the broth from the noodles and solids: keep broth in one container and noodles/veggies in another. You can freeze the broth (without noodles) in freezer-safe containers for up to 3 months. Reheat broth slowly over medium-low until simmering (about 5–8 minutes) and then add fresh or reheated noodles and toppings; avoid boiling the broth vigorously to preserve pesto flavor and avoid breaking emulsions.
Recipe Variations
- Gluten-free: use gluten-free wheat-free ramen or rice vermicelli and ensure pesto is gluten-free (some store brands may contain additives).
- Dairy-free / Vegan: swap parmesan-style pesto for a cashew-based vegan pesto or use olive oil–forward pesto; choose vegetable broth and tofu or mushrooms for protein.
- Creamier version: whisk in 2 tablespoons of mascarpone or 1/4 cup full-fat coconut milk for a richer mouthfeel.
- Spicy basil pesto: stir in 1–2 teaspoons of gochujang or a pinch of red pepper flakes for a spicy umami twist.
Nutritional Highlights
- Basil pesto provides heart-healthy monounsaturated fats from olive oil and nuts, plus vitamin K from basil.
- Adding lean protein (chicken, tofu, or egg) and vegetables boosts satiety and balances the meal.
Allergens: contains nuts (traditional pesto uses pine nuts) and dairy (parmesan); substitute nut-free or dairy-free pesto if needed. Portion guidance: a standard bowl here is about 2 cups finished, suitable as a main for one; halve quantities for a lighter portion.
Troubleshooting Common Issues
- Oily broth after adding pesto: whisk a tablespoon of hot broth into the pesto first to re-emulsify, or add a splash of lemon juice to bring ingredients together.
- Bland flavor: concentrate flavor by simmering the broth 5–10 minutes longer, add a teaspoon of soy sauce or miso for umami, and always taste and adjust salt at the end.
- Soggy noodles: cook noodles separately and add to hot broth just before serving; reserve a small amount of pasta water to loosen the bowl if it tightens.
Frequently Asked Questions
Q: Can I use store-bought pesto for this recipe?
A: Yes—store-bought pesto works well and saves time. Choose a high-quality jar, and taste it first for saltiness; you may need less added salt. Temper it with hot broth before stirring into the pot to avoid oily separation.
Q: Can I make Pesto Ramen ahead for meal prep?
A: Make the broth and pesto mix ahead and keep noodles separate. Store broth in the fridge up to 3 days or freeze for up to 3 months. Reheat broth gently and cook or reheat noodles just before serving to preserve texture.
Q: How do I make this dish vegan?
A: Use vegetable broth and a vegan or nut-based pesto (cashew pesto works well). Replace the egg with marinated tofu or a spoonful of roasted chickpeas for protein and texture.
Q: Can I make a richer, creamier version without dairy?
A: Yes—add 2–3 tablespoons of full-fat coconut milk or use a blended cashew cream in place of dairy cream. These create a silky mouthfeel and keep the recipe dairy-free while maintaining richness.
Pesto Ramen
- Total Time: 17 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
A bright and comforting twist on classic ramen that combines herbaceous basil pesto with a savory broth and springy noodles, ready in under 20 minutes.
Ingredients
- 2 cups (480 ml) chicken or vegetable broth
- 2–3 tablespoons pesto (or 1/3 cup for a stronger flavor)
- 2 tablespoons cream or 1 tablespoon olive oil (optional)
- 160–200 g fresh ramen (or two dried nests, about 100 g)
- 1 soft-cooked egg (for topping)
- Squeeze of lemon (for finishing)
- Toasted sesame or chopped nuts (for texture)
Instructions
- In a medium saucepan, bring the broth to a gentle simmer over medium heat.
- Whisk in pesto and cream or olive oil if desired.
- Cook the ramen separately for 1-3 minutes less than package time.
- Add the noodles to the broth for the last minute to absorb flavor.
- Finish with a soft-cooked egg, a squeeze of lemon, and toppings.
Notes
For extra depth, sauté 1 minced shallot or garlic before adding the broth.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 70mg