Making Ramen Bowls is a newish thing at our house, and what I’ve learned is how incredibly quick and easy they are to make! Especially with whole-grain ramen noodles readily available, this is becoming one of our go-to one-dish dinners for busy weeknights.
We first got excited about Ramen Bowls when we visited Japan two years ago (how glad am I we went on that trip when we could!). I thought we’d be eating sushi, sushi, and more sushi while in Japan, but their cuisine is actually so diverse … with ramen playing a big part. Here are my girls eating at what definitely felt like a “fast food” type ramen restaurant in Tokyo. I’m not sure if we knew exactly what was in those bowls, but luckily they ate and enjoyed them as they were.
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And today I’m excited to share our easy (probably slightly Americanized) version of Ramen Bowls that you could easily whip together for dinner tonight. So full of flavor and such a great way to switch things up from a normally predictable dinner routine!
Other Asian Inspired Recipes You Might Enjoy
Super Quick Ramen Bowls
A slightly Americanized version of Ramen Bowls, this one-dish dinner comes together super quick and easy for those busy weeknights.
Ingredients
- 2 teaspoons toasted sesame oil
- 5 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1/2 teaspoon crushed red pepper, (double this if you like a little kick)
- 4 carrots, shredded or finely diced
- 8 ounces shiitake mushrooms, caps thinly sliced
- 6 to 7 cups chicken broth, can sub vegetable broth, amount depends on how soupy you like it
- 1/2 cup soy sauce
- 1 teaspoon fish sauce
- 10 ounces dried whole-grain ramen noodles, 4 "cakes" of noodles, about 2.5 oz each
- 2 green onion, thinly sliced (white and green parts), for garnish
- 1 handful kale, thinly sliced, for garnish
- 2 soft-boiled eggs, sliced in half, for garnish (see instructions below)
Instructions
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Heat the sesame oil in a large pot over medium heat. Stir in the garlic, ginger, red pepper, carrots, and mushrooms until fragrant and the veggies begin to soften, 3 to 5 minutes.
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Pour in the broth, soy sauce, and fish sauce and bring to a boil. Add the ramen noodles and stir until completely broken up. Boil for 3 minutes and then turn off the heat.
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Divide soup among four bowls and garnish each one with green onion, sliced kale, and soft-boiled eggs (see below).
For Soft-Boiled Eggs
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Place 2 eggs in the bottom of a small pot and cover with a few inches of cold water. Bring to a boil then immediately cover with a lid and remove from heat.
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Let sit for 6 to 7 minutes (depending on how runny/firm you like them!). Drain most of the water, add ice to cool the eggs, then peel and slice in half.
Recipe Notes
We recommend organic ingredients when feasible.
Nutrition Facts
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Dijon Chicken Skillet with Kale
This was great! I don’t like mushrooms so I subbed in bamboo shoots, used Ginger Miso broth from Trader Joes, added some ground pork for my protein-loving family, and added corn. Oh, and Kimchi! It tasted very much like the ramen I get from our favorite ramen place.
No one in my family liked this at all. I used bok choi instead of kale, but I don’t think that should’ve altered the outcome greatly. And for our family, I’d say it was more like 5-6 servings.
Hi Jennifer, I’m sorry to hear no one enjoyed it. Could you let us know more so what you didn’t like? Was it the flavor, lack of flavor, ingredients, etc.? – Nicole
Looks similar to the Mark Bittman quick ramen recipe I use. I love to use homemade unsalted chicken stock, so the soup doesn’t become overly salty from the soy sauce. I usually use real ingredient chinese noodles, but am excited to try your suggested whole grain variety.