Have you ever sat yourself down at a Ramen bar and just been completely enamored with the colorful broth-y masterpiece set in front of you? With the white and pink-spiraled fish cakes, bright screen scallions, frail nori strips, and perfectly yolk-y eggs…
Have you ever been able to picture yourself building your own Ramen empire in your very own kitchen? You should, because you can.
The flavor profile of true Ramen broths can be beautifully complex with sweet, spicy, and savory notes dancing along your tastebuds with subtle hints of fish.
You can certainly go that route and create dashi from scratch, then turn it into a Shoyu Ramen or a Kake Soba With Hon Tsuyu Broth. (SO soso good.)
But if you’re just at home, feeling lazy, and hankering something that tastes like a Ramen bowl, looks like a Ramen bowl, and warms your belly like a Ramen bowl, there’s no need to fuss. You can get it done, and with minimal ingredients that you probably already have kickin’ around in your pantry.
Also! If you have a local Asian market, check them out. Because your pantry item options can easily expand out to things like shimeji mushrooms and naruto—you know, those pretty white and pink-spiraled fish cakes. I have some in my freezer right now.
Easy Homemade Ramen Bowls.
All you *really* need is garlic, ginger, sesame oil, olive oil, vegetable broth (you can use chicken broth, if you’re not pesce/veg), a packet of Ramen noodles, Sriracha or sambal for some heat, and veggies for nutrition. I like to add shredded carrots, sliced scallions, and if I have them, shiitake mushrooms.
Oh, and obviously a soft-boiled egg, which is basically the best part; it’s the cherry on the Ramen sundae.
I typically keep my bowls veg-based. It’s the easy thing to do, and this bowl of goodness is all about feeding yourself while lazy. But adding a protein is always good, especially if you have leftovers in the fridge that you need to use up. Tofu, sustainable shrimp—or again, if you’re omnivorous—chicken or pork. You do you, babe.
If you love Ramen and are eager to make it at home often, you have to try this Spicy Shoyu Ramen and this Miso Ramen!
If you try this recipe or create your own variation, let me know in the comments! I love connecting with you. Also, snap a photo and tag me on the Insta @killing__thyme.
Easy Homemade Ramen Bowls
Ingredients
- 1 tsp sesame oil
- 1 tsp olive oil
- 2 cloves garlic, minced
- 2 tsp freshly grated ginger
- 1/2 cup shredded carrots
- 1/2 cup shiitake mushrooms, sliced (optional)
- 4 cups vegetable broth
- 1 TBSP rice vinegar (optional)
- 3 TBSP low-sodium soy sauce (more to taste)
- 1 TBSP Sriracha sauce (more or less, depending on your heat tolerance)
- 2 3 oz portions of Ramen (discard the flavor packets)
Toppings
- Sliced scallions
- Sesame seeds
- Shredded carrots
- Soft-boiled egg
Instructions
- Heat sesame oil and olive oil in a medium-large saucepan over moderate (see notes). Add garlic and ginger, and simmer until fragrant, about 2-3 minutes. Do not brown the garlic, or else you'll get a bitter flavor.
- Add the carrots and mushrooms if you're using them, and simmer until they soften, about a minute, stirring frequently.
- Add the broth, Sriracha sauce, rice vinegar (if using), and soy sauce. Stir, and bring to a simmer; let it go for about five minutes. Taste, and adjust heat and taste to your liking by adding more Sriracha and soy sauce if needed.
- Carefully place the Ramen noodles into the pot of simmering broth and allow to cook for approx. 2-3 minutes, or until cooked and tender.
- Carefully transfer the soup and noodles to bowls, and allow to cool. At this time, make your soft-boiled egg.
Soft-Boiled Egg
- Bring water to a boil in a small saucepan. Add the egg(s), and let them boil for five minutes. In the meantime, prepare an ice bath in a bowl. Once five minutes are up, remove the egg(s) and dunk them into the ice bath for about a minute to cool them off enough to handle. Then, lightly crack and roll them on a flat surface, peel, slice in half, and place on top of your Ramen.
- Garnish with your toppings of choice.
- Fall into a state of bliss.
99 Comments
alicia joyce
February 19, 2020 at 5:54 pmReally good, omitted the sriracha for my young daughter, it was sweet for her which she loved. Sriracha added to mine, the recipe was delicious and super easy.
Mayra S Lacen
January 17, 2020 at 12:21 pmSuch delicious broth and so many options: I added peas, bean sprouts, bok choy, cilantro, and shrimp (omitted mushrooms and sesame). Perfect for when one is too lazy to get out of the house, and too cheap to order take out.
Amazing!
Sam Stidd
January 15, 2020 at 11:13 pmThis recipe was so good!!!! I traded out the siracha for a spicy chili sauce that is used to make siracha since my house doesn’t like siracha. I used a teaspoon and a half of that instead of a tablespoon of siracha and it was perfect!!!!!
Sarah Belissima
January 5, 2020 at 9:30 pmThis recipe is AMAZING! I tweaked it a little (I used better than bouillon instead of vegetable broth) and did not use sesame oil. It turned out to be delicious! Thank you very much for creating such a delicious and easy to follow recipe! This is will become a staple dish at my house. I will tag you on Instagram with a picture of my dish. sarahbelissima
Becky
January 1, 2020 at 12:34 amGreat ramen recipe!! I love the part of putting the soft boiled egg in it. It makes it taste even better! There are a lot of allergies in my house so I cut out the ginger and carrots. I make my own homemade chicken broth and I also make my own ramen noodles so I didn’t need to use a ramen package. I decided to add the chicken that was used to make the broth into this ramen recipe. That was a great last minute addition. My family and I loved it! Thanks again for the recipe! I will definitely be making this again!
Killing Thyme
January 1, 2020 at 8:22 amBecky! I love that you were able to make substitutions that worked for your family. Allergies make things SO difficult. Thanks for taking the time to pop in with feedback! Happy new year :)
Connor
December 16, 2019 at 4:55 pmFor noddles is it ok if you use organic or will it mess up the dish
Killing Thyme
December 17, 2019 at 9:29 amUsing organic Ramen noodles is totally ok.
Hi
December 14, 2019 at 10:15 pmHi,
If i want to double the serving, do j just double the measurements?
Killing Thyme
December 17, 2019 at 9:28 amYes, that will work!
Meredith M.
December 3, 2019 at 6:56 pmAmazing! And so easy to make! I used chili garlic sauce for the sriracha (it’s what I had) and added bok choy and chicken. Delicious!! I just shared the recipe with a bunch of friends. Will definitely be putting this in the regular rotation!
Killing Thyme
December 5, 2019 at 8:27 amMeredith! I’m so glad you enjoyed this. I love your adaptations. Bok choy is so damn good. And heck yes to chili garlic sauce! That good stuff works swimmingly in a Ramen. Thanks for stopping by with feedback and for spreading the good word <3
Maggie
November 23, 2019 at 3:11 pmDo you mean Roasted Sesame Oil or cooking sesame oil? My understanding is roasted is to be added for the flavor and not to be used for cooking/frying.
Killing Thyme
November 27, 2019 at 2:24 pmHi Maggie! Definitely just regular cooking sesame oil.
Dee Rei
November 10, 2019 at 2:09 pmThis recipe was absolutely delicious! Loved it and look forward to making this often.
Killing Thyme
November 10, 2019 at 9:40 pmI’m so glad you enjoyed it, Dee!
Aah'Sheonna fletcher
October 22, 2019 at 7:39 pml really loved this reciep l join just a lazy simple ramen that the kick to the spicy and l added some avacado and carrots. And am only 13 years l will make now often
Killing Thyme
November 6, 2019 at 7:37 pmThanks so much for stopping by with feedback! I love that you’re cooking at 13. Keep it up :)
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Julia
October 4, 2019 at 8:55 amI’m 14,and this was super easy and delicious to do! Also I added some bell pepper and chili powder.
Sarah
November 6, 2019 at 7:32 pmJust SO good. I used chicken broth and added dried seaweed and fresh spinach as toppings. Will definitely make again.
Killing Thyme
November 6, 2019 at 7:38 pmSarah! Thank you so much! So glad you loved this.
Killing Thyme
November 6, 2019 at 7:38 pmSo glad you loved this, Julia! :)
Chloe
September 30, 2019 at 5:42 pmIm sorry. I haven’t made this yet but Im not a big fan of spice. Does the amount of sriracha sauce required in the recipe make it spicy?
Killing Thyme
September 30, 2019 at 6:48 pmHi Chloe! The Sriracha in this recipe definitely gives it a kick. If you’re not into spicy foods, you can skip the Sriracha. It won’t have a negative impact :) I hope you enjoy it!
Steven Fugit
September 26, 2019 at 12:40 pmOMG!! This was sooooo good!!
I changed it up just a bit, added a bit of Hot Chili Oil, garnished with Jalapenos, Avocado, Cilantro, Green Onion.. was just amazing really!!
Killing Thyme
September 26, 2019 at 2:38 pmHey Steven! I’m so glad you loved it. Thrilled that I’ve been able to help people enjoy some lazy Ramen at home :)
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Jenny B
August 18, 2019 at 10:12 pmAdded collards, ham, and a cup of ham stock. Excellent results! Garnished with Everything Bagel Seasoning since it has sesame seeds and garlic. Family of four loved it and ate every drop. Hard boiled eggs will work in a pinch, too. Thanks for a great recipe!
Julie
August 5, 2019 at 6:14 pmThis is delicious! I added 1 sliced jalapeno to the broth because I like ramen spicy! Also added a little frozen chopped spinach just to bump up the veggies. Will definitely make again!
CeCe
August 4, 2019 at 8:15 pmLOVE this recipe! Now I don’t have to wait in Lon lines if I’m craving ramen. I had everything in my pantry and even added some frozen corn and frozen shaved beef from my hot pot leftovers. Amazing! Will be sharing this recipe with family and friends.
Jessica
May 9, 2019 at 10:02 pmHi!
This looks amazing and I went to the shops to get all my ingredients however I can’t seem to find ramen noodles they all seem to say BBQ flavour, shrimp flavour etc.
please help me out as I really want to cook this tonight.
Thanks :)
Killing Thyme
May 10, 2019 at 10:34 amHi Jessica! You can definitely still get any of those prepackaged “flavored” Ramen noodles. The flavored seasoning is in a separate little package tucked in with the noodles; you can just discard it :)
Hope you love it! Let me know how it goes or if I can help further.
Gabe
May 29, 2019 at 3:00 pmJust get buckwheat noodles they’re the same thing
Killing Thyme
May 29, 2019 at 3:57 pmBuckwheat noodles will work, but they definitely have a different flavor and texture than Ramen. Buckwheat noodles are interchangeable with soba noodles, though!
Wendy
November 7, 2019 at 3:06 pmStop and shop has ramen noodles, real ones!
Marissa
June 8, 2019 at 8:17 pmDon’t use the flavoring package
Raleigh
June 10, 2019 at 7:03 pmIt doesn’t matter what flavor noodles you get since you will just use the noodles instead of the flavoring packets inside. But of course, fresh is always better!
Destiny
June 25, 2019 at 2:18 pmYou don’t need the flavouring packet just the noddles
asdfghjk
May 2, 2019 at 3:42 pmAMAZING!!! im only 14 and i made this
Killing Thyme
May 3, 2019 at 10:43 amI LOVE YOU. Way to rock it in the kitchen, kiddo <3
Angela
April 24, 2019 at 12:41 pmI just made this and it was very tasty. I had a bag of frozen mushrooms that I added and some bok choy. I toasted the sesame seeds and added a splash of fresh lemon juice at serving (didn’t have the traditional limes).
Killing Thyme
April 24, 2019 at 5:18 pmGlad you enjoyed it, Angela!
Josh
April 7, 2019 at 10:21 pmI made this ramen bowl one time about a year ago and ever since then my wife has asked me about once a month to make “my” ramen because it’s so good. Today we had some thinly sliced radishes and zoodles and it was fantastic. Thanks so much for this awesome recipe!
Killing Thyme
April 8, 2019 at 10:28 amJosh! Thanks so much for stopping in with feedback. Comments like this make my day. My goal with this recipe was to give people an easy way to enjoy Ramen at home and knowing it’s doing that makes me incredibly happy. Have a great week :)
Susan Miller
March 4, 2019 at 6:21 pmMaking tonight for the second time per teenager request after the last time. Thank you! It’s fun and easy. I suggest steamed or pan-fried dumplings on the side for families of starving males like mine :).
Albus
February 18, 2019 at 8:40 pmFantastic base recipe, and easily adaptable for varying veggies on hand!
Killing Thyme
February 19, 2019 at 3:08 pmSo glad you enjoyed it! :)
Kristen
February 8, 2019 at 7:39 amThanks for this quick and delicious recipe! We made it last night and everyone loved it. We added some chicken breast tenders (baked in the oven and cut into small pieces) and some baby bok choy (white sections chopped into bite-sized pieces and added to the simmering soup to soften, and leafy greens added to the pot at the table). We also roasted the mushrooms at very high heat in the oven, because we like that little bit of crispy texture they pick up this way! We will definitely be making this in the future. Thanks again!
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Vanity
January 21, 2019 at 12:20 amThis may be a really silly question but the Ginger that was used.. was it crushed?or grinder? What was the consistency of it and where did you find it? :)
Killing Thyme
January 21, 2019 at 10:16 amHi Vanity!
The ginger is grated fresh from ginger root, which every grocery store should have in their produce section. It’s usually near the garlic. You could also use the ginger that comes in a tube if that’s more convenient. But don’t use ground ginger (the dry spice), that would change things up quite a bit, and probably not in a good way :P
I hope this helps! Don’t ever feel bad asking questions. Cooking is learning as you go <3
Victoria
February 20, 2019 at 7:04 pmSo glad I read the comments, I almost used grounded ginger :)
Marie
January 16, 2019 at 5:55 amI’m horrible at following recipes, always scared of things I don’t normally eat BUT this was AMAZING!! Sooo flavorful, easy to do and add anything to it! Thanks so much for sharing!!!
Killing Thyme
January 16, 2019 at 9:56 amMarie! This makes me so happy. I’m so glad you enjoyed this recipe. Thank you so much for taking the time to stop in with feedback :)
Hope many more bowls keep you cozy for the rest of the winter!
Julia
January 15, 2019 at 2:37 amThis is the perfect ramen recipe! We make this probably once a week since we discovered this. We really like noodles so we add an extra package of ramen and typically add a few more veggies depending on what is in the house. Thanks for posting!!
Killing Thyme
January 15, 2019 at 10:34 amJulia! I’m so glad you’re into this recipe. It’s funny—I brought it to the blog on a whim years ago. There didn’t seem to be much demand for such a thing, but I was always craving Ramen so came up with an easy at-home knock off to enjoy on chilly rainy days. Perfect for anyone who doesn’t want to go out to pick it up OR for those who don’t have a legit Ramen place nearby. All I wanted was to give a few others out there that sort of ease. And now, it’s my most popular recipe on the blog. Which makes my heart happy.
Thanks for taking the time to drop by with feedback :)
Alina Sebastian
January 12, 2019 at 10:00 pmHow [raw or cooked) would I add tofu & when, can I use dry shiitake mushrooms?
Killing Thyme
January 13, 2019 at 11:21 amIt depends on how you like your tofu. Technically tofu doesn’t need to be cooked, but you want it to soak up flavors and have a bit of texture otherwise it will taste very bland. I’d add tofu in at the beginning and let it simmer with the garlic and ginger to pick up some flavor. You could also cook it separately and make crispy tofu (here’s my go-to method: https://www.killingthyme.net/vegetarianism/how-to-cook-crispy-tofu/) and add it to the soup upon serving.
I’ve never used dried shiitake, only fresh. I think with dry, you have to soak them for about 20 minutes to bring them back to life (check the instructions on the packaging), and then you can add them as you would fresh mushrooms.
Hope this helps!
Alina Sebastian
January 13, 2019 at 2:25 pmIt helps greatly! Thank you so much for your helpful response.
Aaron Orgel
November 17, 2018 at 3:37 pmI added Korean BBQ (Bulgogi) chicken and it was incredible
Killing Thyme
November 17, 2018 at 10:33 pmThat sounds amazing, Aaron. So glad you enjoyed it!
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Tanya Haithcock
October 23, 2018 at 9:48 pmI’d love to know where you got these bowls! My family has fallen in love with ramen bowls and I need more than the usual cereal bowls!
Killing Thyme
October 24, 2018 at 11:19 amHey Tanya! I snagged these bad boys from Amazon. They have a decent selection on there! Ramen just tastes so much better out of a proper (massive) Ramen bowl :) Hope you find something you like!
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Diane
July 6, 2018 at 4:01 pmI LOVE this recipe and have made it multiple times! I’m thinking of mixing up a paste with some of the ingredients and keeping it in the fridge for easier prep.
Killing Thyme
July 6, 2018 at 7:05 pmThanks so much for the feedback, Diane! I love that you’re so into it. Let me know how the paste goes if you come up with one, that’s a great idea!
Wendy
April 14, 2018 at 8:57 pmThis was a big hit for dinner tonight! I added chicken and broccoli. It’s a keeper for my recipe pins!
Killing Thyme
April 15, 2018 at 10:49 amHi Wendy!
I’m so glad this was a hit for you. Thanks so much for stopping by with feedback. I really appreciate it! Happy Ramen-slurping :)
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Julie Burchett
February 11, 2018 at 4:14 pmCan you use other noodles found in the Asian section if the grocery store?
Killing Thyme
February 12, 2018 at 8:40 amHey Julie, absolutely. I often use soba noodles, and recently used vermicelli. Just check the cooking instructions on the package and go as directed.
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Kim @ Three Olives Branch
January 8, 2018 at 9:24 amMy hubby loves ramen, we definitely need to try it at home! This looks so delicious, yum!
Killing Thyme
January 10, 2018 at 8:02 amThanks, Kim! I hope you both love it. Keep me posted!
Demeter | Beaming Baker
January 8, 2018 at 9:00 amSuch a perfect dish for staying warm on these cold days! Especially with those scallions! :)
Killing Thyme
January 10, 2018 at 7:54 amIt’s funny, if I go to make this and realize I don’t have scallions, I don’t make it. I can’t. They truly complete the dish for me.
Liz @ I Heart Vegetables
January 8, 2018 at 8:57 amI’ve been intimidated to make my own ramen at home but now I’m thinking I might have to try it!!! It looks SO GOOD!
Killing Thyme
January 10, 2018 at 7:53 amI love that you’re thinking of trying it! Keep me posted :)
Tara
January 8, 2018 at 8:52 amYum! This sounds perfect for the cold weather we have been having. Such wonderful flavors!
Killing Thyme
January 10, 2018 at 7:52 amRight? I’ve had it with winter! (Says the Canadian-born gal living in the South… what right do I have.) This is definitely soothing for this time of year. But I do whip this up in the summer, too ;)
Monica | Nourish & Fete
January 8, 2018 at 8:38 amCan you believe I have never been to a ramen bar!? Insane, I know! But now I confess I’d rather just make it at home, this looks so delicious!! Your pictures are absolutely gorgeous, as well – as usual!
Killing Thyme
January 10, 2018 at 7:51 amHey — I hadn’t been to a Ramen bar until I moved to Raleigh! Where I grew up, there weren’t any. But if you stumble upon one, I highly recommend you give it a go. SO GOOD. But yes, trust me, as someone who loves to curl up with comfort food, I love enjoying a big bowl of this stuff at home too. That’s what inspired this.
Thanks so much for the lovely compliment! Let me know if you try this out :)
Whitney
January 7, 2018 at 1:08 amDid the recipe change? My husband requests this fairly often and cooking it felt very different this time. I feel like I was missing mushrooms and rice vinegar. Also didn’t there used to be more soy sauce?
Killing Thyme
January 7, 2018 at 11:41 amHi Whitney! I did just alter the recipe to be a bit more “pantry staple” friendly and have less sodium. The previous version would have had you adding shiitake mushrooms with the carrots, prior to adding the broth. You can still add a TBSP of rice vinegar! I found that a lot of family/friends would ask if it was necessary, since they didn’t often have it on hand. It’s an option. And as for the soy sauce, it used to call for 1/4 cup. I use just less than that now, but if that’s your preference, by all means! Hope this helps.
Killing Thyme
January 7, 2018 at 11:53 amHey Whitney! Just an FYI — I added in the old ingredients/steps to the recipe here as optional so you can more easily stick with the old recipe <3
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Jennifer
April 26, 2016 at 6:26 pmI have come back to this recipe numerous times. The flavors come together to make such a great broth! Thank you for sharing. This recipe has taken the place of regular chicken noodle soup in our house.
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April 26, 2016 at 7:13 pmHey Jennifer!
I’m so glad to hear this. This is totally the go-to soup in our household these days, too. It’s even great when you’re feeling under the weather! I might have to make this for lunch tomorrow. Now I’m craving it. Haha :)
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Easy Homemade Ramen Bowls – Killing Thyme
Adina
November 3, 2015 at 1:59 pmBoth version look, chicken and egg, look delicious… I couldn’t make up my mind which I’d like to eat more. :)
danakristen.b@gmail.com
November 4, 2015 at 5:32 pmThanks, Adina! In that case, Have the egg AND the chicken :)
Annie
November 2, 2015 at 10:51 amI thought it was mazeman at first but then I noticed the soup. It looks super savory and tasty.
danakristen.b@gmail.com
November 4, 2015 at 5:32 pmThanks, Annie! Savory is a great way to describe it.
I can definitely see how it could resemble mazeman, too. The broth is covered by all of that goodness.