Homemade Ramen Bowl Recipe (25 Minutes)
Twenty-five minutes gets you a homemade Ramen bowl that tastes like it came from a restaurant, not a packet. Make it your own, swap in what you like, and you’ve got a slurp-worthy bowl every time.
Servings: 2 servings
Ingredients
- 1 tablespoon avocado or olive oil
- 2 teaspoons sesame oil divided
- 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 teaspoons freshly grated ginger
- 4 cup low-sodium chicken or vegetable broth
- 3 tablespoon low-sodium soy sauce (more to taste)
- 1 tablespoon rice vinegar
- 1 tablespoon 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 avocado or olive oil in a 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 simmers, cook the Ramen noodles in a separate pot according to the package instructions. When the noodles are cooked, drain and rinse them under cool water, then transfer them to soup bowls. Drizzle 1 teaspoon of sesame oil over each portion.
- 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
How to cook a jammy egg:
- Bring 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 8 minutes.
- 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 with the rest of the toppings before serving.
Nutrition
Serving: 1serving | Calories: 512kcal | Carbohydrates: 76g | Protein: 21g | Fat: 8g | Fiber: 3g | Sugar: 5g
