Super Quick Ramen Bowls

11 Reviews / 4.5 Average
A slightly Americanized version of Ramen Bowls, this one-dish dinner comes together super quick and easy for those busy weeknights.
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Three colorful ramen bowls filled with homemade ramen topped with soft-boiled eggs, kale, and green onions.

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Easy Homemade Ramen Bowls

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.

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!

Featured Comment

The whole family loved this! (Two adults, a 5 yr old and 1 yr old). So quick and easy to make and leftovers were delicious the next day as well! 5 stars
– Kelsey

Our Trip to Japan (where we ate ramen!)

We first got excited about Ramen Bowls when we visited Japan almost four 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 very much.

Two young sisters enjoying authentic ramen bowls in a Japanese restaurant in Tokyo.
My daughters eating ramen bowls in Tokyo, Japan

What Is Ramen?

Much more than the cheap-o packs of highly processed (flavored) Ramen from the grocery store, it’s actually based on a real food tradition. Ramen is typically a flavored broth-based Japanese soup made with long, thin noodles and topped with meat and vegetables. But there are many, many different variations. Homemade ramen recipes can use a wide variety of different broths depending on your preferences and dietary restrictions. Below, you’ll find some of the most common types of ramen noodle recipes.

Types of Ramen

When you order Ramen from a restaurant, you’ll notice there are different styles you can order. Mostly the difference comes from broth types and flavorings, but all can be super yummy! Here are some of the varieties you might find:

  • Shoyu – This is the most common ramen broth. It’s light-bodied, brown, and clear, and made with soy sauce, like the recipe below.
  • Miso – You might be familiar with miso soup served before the main course at a sit-down Japanese restaurant. It’s a cloudy and thicker broth than the others since it’s made with fermented soy-bean paste.
  • Shio – Another light broth that is made from chicken or fish bones.
  • Tonkotsu – This is a full-body broth that is made by simmering pork bones and is fortified with pork or chicken fat.

How to Make Ramen Easy Recipe

Reminiscent of the restaurants in Japan, this dish comes together very quickly at home. These are our instructions for how to make homemade ramen:

  1. Heat the sesame oil in a large pot and cook the veggies for 3- 5 minutes or until soft.
  2. Pour in the chicken stock, soy sauce, and fish sauce, and bring to a boil.
  3. Add the noodles to the boiling water and cok for another 3 minutes until the noodles soften.
  4. Divide soup into bowls and top with desired garnishes.

What to Add to Ramen: Ramen Topping Ideas

Ramen is one of those dishes that can be customized to your liking, especially when it comes to toppings. Here are some other options to add to your own ramen:

  • Red bell pepper
  • Bok choy
  • Chopped green onions
  • Bean sprouts
  • Pork belly
  • Nori (dried seaweed)
  • Soft boiled eggs

Ingredients to Make Homemade Ramen

  • Toasted sesame oil – For an uthentic flavor I recommend cooking with this.
  • Cloves garlic – Peeled and minced.
  • Fresh ginger – Freshly grated.
  • Crushed red peppers – Add a little extra if you like a kick.
  • Carrots – I like to shred them, but you could finely dice them, too.
  • Shiitake mushroom caps – Thinly sliced.
  • Chicken broth – Use low sodium broth (or homemade) so the result is not too salty. You could also use vegetable broth to make this noodle bowl vegetarian.
  • Soy sauce – I recommend using low sodium.
  • Fish sauce – For a more authentic flavor, don’t skip this ingredient!
  • Dried whole-grain ramen noodles – You can find these in the International aisle at your grocery store or order on Amazon.
  • Green onions – Use the white and green parts for garnish.
  • Kale – Thinly sliced for garnish.
  • Soft-boiled eggs – Instructions for soft-boiling are in the recipe.

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25 thoughts on “Super Quick Ramen Bowls”

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Recipe Rating

  1. 5 stars
    I made this and it was delicious! I had a hard-boiled egg in the fridge so I used that, but we have leftovers and will do the soft-boiled egg tomorrow. I also didn’t use the fish oil.
    So yummy and love the fresh ginger!

    1. I think the Brown Rice and Millet Ramen Noodles from Lotus Foods are gluten-free and available at Amazon and in Asian food stores.

  2. 5 stars
    The whole family loved this! (Two adults, a 5yr old and 1yr old). So quick and easy to make and leftovers were delicious the next day as well!

  3. 4 stars
    This was a hit with my family! I used coconut aminos (soy free sauce) bc that’s what I always buy, which is much less sodium…so I didn’t have the too salty problem. I was pleasantly surprised how the flavours came together, very tasty!
    I also had to substitute cremini mushrooms and used seaweed to replace the fish sauce, and used brown rice vermicelli…believe it or not, it was delicious!

  4. 4 stars
    Yeah I found this a bit too salty too! Lots of flavor tho! Will probably halve the soy sauce next time (I used low sodium). Also, a little lime was a nice way to cut the salt and add a fresh flavor! Thanks for the recipe!

  5. 5 stars
    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)!

  6. 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).

    1. 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

      1. The recipe should say “low sodium” if you recommend low sodium. it’s waaaaaay too salty with regular soy sauce.

      2. Hi Bridget, sorry for any confusion in the recipe. We do link to a GF reduced-sodium soy sauce. – Nicole

  7. 5 stars
    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!

  8. 5 stars
    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.

  9. 5 stars
    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!

  10. 5 stars
    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.

  11. 1 star
    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.

    1. 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

  12. 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.