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
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
- 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.
- 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.
- Divide soup among four bowls and garnish each one with green onion, sliced kale, and soft-boiled eggs (see below).
For Soft-Boiled Eggs
- 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.
- 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.
It was very nice and easy to prepare. Althought it can be very dark and salty if using the wrong soy sauce (do not use dark Chinese)!
Hi,
I’m not rating this yet because I was wanting to check something regarding the soy sauce. I added about a third of a cup (80ml) instead of half a cup. It was very black and salty. Can you comment so I can rate (as it was not so good with 1/2 cup of soy).
Thanks
Hi Michael, we recommend using low sodium soy sauce, if possible. Do you usually cook with soy sauce? The amount is correct in the instructions. – Nicole
The recipe should say “low sodium” if you recommend low sodium. it’s waaaaaay too salty with regular soy sauce.
Hi Bridget, sorry for any confusion in the recipe. We do link to a GF reduced-sodium soy sauce. – Nicole
This recipe was just what we needed tonight after reminiscing over time spent in Japan! It was SOOO good! Had to leave a review and say THANKS!
So glad to hear you enjoyed it and that it could bring back some memories. – Nicole
My family loved this and I love that it’s so much better for you than the prepackaged kind! My sons requested it two weeks in a row! I didn’t have mushrooms so I shredded a zucchini instead.
My son loves this so much I’m making it for his 16th birthday dinner!
My husband and I loved this recipe! The flavor was wonder and it was easy to make. I’m cooking it for a second time tonight!
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.