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!
Some other awesome things to make with Ramen…
- Prawn and Broccoli Coconut Red Curry from My Kitchen Love
- Easy Chicken Ramen Stir-Fry from Salt and Lavender
- Broccoli Ramen Salad With Peanut Sauce from Cooking For Keeps
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 and be featured in our newsletter.
Easy Homemade Ramen Bowls
Make homemade Ramen in the comfort of your own kitchen with minimal and simple ingredients.
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.
Recipe Notes
*In case you were wondering why I use the two oils, it's because using just sesame oil can bring a bit too much of a potent sesame taste to your broth, depending on what you're using. But it's nice to have that hint, so I decided to mix the two. You can definitely use one or the other if you prefer.
Josh says
Killing Thyme says
Susan Miller says
Albus says
Killing Thyme says
Kristen says
Vanity says
Killing Thyme says
Victoria says
Marie says
Killing Thyme says
Julia says
Killing Thyme says
Alina Sebastian says
Killing Thyme says
Alina Sebastian says
Aaron Orgel says
Killing Thyme says
Tanya Haithcock says
Killing Thyme says
Diane says
Killing Thyme says
Wendy says
Killing Thyme says
Julie Burchett says
Killing Thyme says
Kim @ Three Olives Branch says
Killing Thyme says
Demeter | Beaming Baker says
Killing Thyme says
Liz @ I Heart Vegetables says
Killing Thyme says
Tara says
Killing Thyme says
Monica | Nourish & Fete says
Killing Thyme says
Whitney says
Killing Thyme says
Killing Thyme says
Jennifer says
Killing Thyme says
Adina says
danakristen.b@gmail.com says
Annie says
danakristen.b@gmail.com says