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Easy Homemade Ramen Bowls | Killing Thyme

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Easy Homemade Ramen Bowls

Make homemade Ramen in the comfort of your own kitchen with minimal and simple ingredients.
5 from 10 votes

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 Chicken or vegetable broth
  • 1 TBSP rice vinegar
  • 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 heat (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, 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.
  • While the broth simmers, cook the Ramen noodles in a separate pot as per the package's instructions. (You could cook the noodles in the broth directly, but that makes for a messy transfer to a bowl. It's much easier to transfer drained cooked noodles to a bowl and spoon the broth over top.) Once the noodles are tender, drain and rinse under cool water, place into a soup bowl, and set aside.
  • When the soup is ready, spoon the broth over the noodles. Allow to cool. At this point, make your soft-boiled egg if you're garnishing with one, and add the rest of your toppings to serve.

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.

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.
 
*Adapted from Fork Knife Swoon