Easy Homemade Ramen Soup Bowl
This easy ramen soup recipe comes together in 30 minutes and tastes like something you'd order out. A restaurant-worthy ramen bowl recipe, but right at home!
Servings: 2 servings
Ingredients
- 1 TBSP sesame oil
- 1/2 cup shredded carrots
- 1/2 cup sliced shiitake mushrooms Stems removed
- 2 garlic cloves, finely minced or grated to a paste with a microplane
- 2 tsp freshly grated ginger
- 4 cups low-sodium chicken or vegetable broth
- 3 TBSP low-sodium soy sauce (more to taste)
- 1 TBSP rice vinegar
- 1 TBSP Sriracha sauce (more or less, depending on your heat tolerance)
- 6 oz ramen noodles, divided
Optional Toppings
- Sliced scallions
- Toasted sesame seeds
- Soft-boiled egg *See notes
Instructions
- Over medium-low heat, warm the sesame oil in a medium saucepan until it's hot. Add the shredded carrots, sliced mushrooms, and any other chopped veggies you'd like. Simmer until the veggies are tender, about 2-3 minutes.
- Add the garlic and ginger to the saucepan; simmer for 30-45 seconds until fragrant.
- Pour the broth into the pot. Add the soy sauce, rice vinegar, and Sriracha if you're using it. Stir the broth well and let it simmer on low for five minutes. Give it a taste and adjust the soy sauce or hot sauce as needed.
- While the soup is simmering, you can cook the Ramen noodles in a separate pot according to the package's instructions. When the noodles are cooked, drain and rinse them under cool water, then transfer them to soup bowls.
- With a ladle, spoon the broth over the noodles in the bowls. Garnish with your preferred toppings and serve.
- *See the notes below for instructions on cooking a soft-boiled egg.
Notes
To cook a nice, jammy soft-boiled egg:
- Bring some water to a boil in a small saucepan. Make sure there's enough water to just cover the eggs.
- Add the eggs to the boiling water. Let them boil for 5-8 minutes. (5-6 minutes will give you a runny yolk, while the 7-8 minute mark will yield a softer, jammy center).
- While the eggs boil, prepare an ice bath in a bowl.
- When the eggs are ready, use a slotted spoon to transfer them from the pot to the ice water. Give them about a minute to cool off enough.
- Lightly crack and roll them over a paper towel, peel, and slice in half.
- Place the halves on top of each ramen bowl.
Nutrition
Serving: 1serving | Calories: 512kcal | Carbohydrates: 76g | Protein: 21g | Fat: 8g | Fiber: 3g | Sugar: 5g
