This post is sponsored by Arbor Teas | Thank you for supporting the brands I love and trust
My love for Ramen bowls knows no bounds. The bigger and more bountiful, the better. Which explains why this is Green Tea Ramen Bowl is the fourth Ramen bowl I bring to this blog. (No shame.) Since my most popular recipe is my Easy Homemade Ramen Bowl, I don’t anticipate any complaints :) Who doesn’t want various Ramen bowl recipes to concoct at home, anyway? No one I want to be friends with…
So, green tea. When choosing your green tea, I highly recommend getting yourself a high quality blend that will offer up a nice earthy flavor. Arbor Teas is always my go-to.
Arbor Teas Organic Bancha Green Tea.
One of the reasons I chose this Bancha (pronounced BAHN-cha) for my Green Tea Ramen Bowl is the refreshing flavor, which is savory and slightly vegetal. Another reason was to keep things seasonal. Bancha is a style of traditional organic Japanese green tea made from large, more matured leaves and stems from autumnal and winter harvests—which to me sounded perfect for a soothing soup.
One important thing to note with this tea is if you’re looking for a stronger flavor, simply use more tea leaves—never steep the tea longer than 2-3 minutes, as directed on the packaging. Steeping the tea for a longer period of time will extract unwanted bitterness—and no one wants a bitter Ramen bowl.
Green Tea Ramen Bowl.
The idea was inspired by this belly-warming Ochazuke. I had so much fun creating and testing that recipe! Before it, I would’ve never thought to use green tea as a straight up broth. So why stop there? Trying it with a hearty, crave-worthy Ramen bowl just made sense.
When it comes to decorating your Ramen bowl with fun and fresh garnishes, the possibilities are endless. Here, I incorporated oyster mushrooms, carrots, red cabbage, scallions, sprouts, kamaboko, scallions, and a soft-boiled egg. (In my world, a Ramen bowl isn’t complete without that gorgeous soft-boiled egg.)
I’ve written out my recipe to incorporate these elements, but feel free to add your own personal touches and report back with your results.
If you want to add more Ramen bowl recipes to your arsenal, try these:
If you make this dish, snap a photo and tag me on the Insta @killing__thyme! I love seeing your creations, and you could be featured in my monthly newsletter <3
Green Tea Ramen Bowl
- 1-2 tsp avocado oil
- 2 garlic cloves, thinly sliced
- 2 tsp freshly grated ginger
- 1/4 cup shredded carrots
- 1 large oyster mushroom, sliced or roughly chopped
- 2 cups Bancha Green Tea I went with Arbor Teas Organic Bancha
- 1 tsp rice vinegar
- 1 TBSP low sodium soy sauce
- 3 oz Ramen package, flavor packet discarded
- 1 soft-boiled egg see notes
- Shredded red cabbage
- Sliced scallions
- Kamaboko (fish cakes)
- Sesame seeds
- Sambal Oelek, Sriracha, or chili oil
- Prepare 2 cups of green tea as per the directions on the package and set aside. *Don't forget that if you over-steep your tea leaves, you'll end up with an unwanted bitter flavor which will make for a lousy Ramen bowl. Prepare your tea with care and only steep it for the amount of time suggested on the package.
- Prepare the Ramen noodles as per the directions on the package. When done, drain the noodles, run them under cool water, and place them in a large soup bowl. Set aside.
- Heat 1 tsp of oil in a medium-sized saucepan over medium-low heat. Add the sliced garlic and grated ginger, and sauté until the garlic is aromatic and tender—about 2 minutes. Stir to keep the garlic from burning.
- Add the shredded carrots and mushrooms. If you need a second tsp of oil to sauté, go for it. Sauté the ingredients for another 2-3 minutes, or until the mushrooms have started to turn golden in color.
- Finally, add the green tea, rice vinegar, and soy sauce to the saucepan. Stir, bring to a low simmer—just enough to warm the tea up—and remove from the heat. With a large ladle, spoon the broth and veggies over the cooked Ramen noodles. Add your desired garnishes, and enjoy!