These Easy ramen bowls are a great choice when preparing dinner for two. The ramen noodles are cooked in a savory broth with vegetables and boiled eggs added as well.
It’s not every day that you eat Ramen for dinner. You know… those little packets of noodles that you maybe ate a lot in college because they only cost 59 cents a pack and you were totally broke? This recipe is made with those same noodles, but it’s a whole different ball game. The ramen noodles will be brightened up to take on incredible flavor and create the most beautiful and tasty easy ramen bowls!
- olive oil
- fresh ginger
- broth (vegetable, chicken or beef)
- soya sauce
- brown sugar
- red pepper flakes
- Ramen noodles
- rice vinegar
- Red cabbage
- jalapeno pepper
- Japanese rice seasoning (furikake)
Ingredient notes and substitution suggestions:
Tamari or coconut aminos can be substituted for soy sauce. Coconut sugar or honey can replace brown sugar. Use the dry ramen noodles that come in the pouches with the seasoning (but you don’t need the seasoning for this recipe). Japanese rice (furikake) seasoning can be found in the Asian produce aisle in your market. It is made with toasted sesame seeds, nori, salt, sugar and adds a nice flavor to the recipe. You can always leave it out, if you don’t want to buy it for those Easy Ramen bowls.
How To Make Easy Ramen Bowls:
Heat the olive oil in a pan and add the ginger and garlic. Add the broth and bring to the boil. Stir in the soy sauce, sugar and crushed red pepper. Add the ramen noodles and cook until tender. Remove from the heat and add the rice vinegar.
How to grate fresh ginger:
It’s easier to grate fresh ginger when it’s frozen. Peel the ginger with a vegetable peeler, then put the ginger in a zipped bag and store in the freezer. Use a fine grater to grate fresh / frozen ginger when you need it. You can keep it in the freezer!
Now is the time to finish these easy ramen bowls. Divide the noodles and broth between two bowls. Top each with the carrot, cabbage, cilantro, jalapeño, hard-boiled egg and Japanese rice seasoning. Serve hot with lime wedges to squeeze on top.
How to boil soft-boiled eggs:
Fill a 3-liter saucepan with 2 inches of water; bring the water to a boil, then reduce the heat to simmer more gently. Carefully lower the eggs into boiling water with a slotted spoon; boil gently for 6 minutes. Transfer the eggs to an ice bath. Let them cool, then peel them. Cut in half to add to the ramen bowls.
How to curl carrots:
Roll the carrot ribbons and put them in a bowl of ice water for 15 minutes to roll them up. Pat them dry before adding them to the bowl of ramen.
And that’s it for your delicious and easy Ramen Bowls. They are so pretty too, aren’t they? Enjoy!
If you like these bowls, you might like to try my grilled pork and veggie teriyaki noodle bowls or these Sushi bowls with salmon.
Easy Ramen Bowls
It’s a wonderful ramen bowls that are easy to make for dinner!
Servings: 2 portions
- 1½ coffee spoons olive oil
- 1 way clove garlic
- ½ teaspoon grated fresh ginger
- 4 cups vegetables soup (can under chicken or beef)
- 1 teaspoon soya sauce (can in tamari sauce or coconut aminos)
- 1 teaspoon brown sugar (can under honey or coconut sugar)
- ¼ teaspoon crushed red pepper flakes
- 6 ounces Ramen noodles (just the noodles – no seasoning packets)
- 1½ coffee spoons rice vinegar
- 1 way carrot, thinly sliced into ribbons with a vegetable peeler (see notes below for cooling carrots)
- ½ Chopped off thinly sliced red cabbage
- 3 soup spoons chopped fresh cilantro
- 1 small jalapeno pepper, sliced
- 2 big eggs, soft boiled (see notes below for how to do this)
- 1 teaspoon Japanese rice seasoning (furikake – check out the Asian produce aisle in your market)
- ½ way lime, cut into quarters
In a medium saucepan, heat olive oil over medium heat. Add the garlic and ginger; stir and cook for 10 seconds.
Add the broth and bring to a boil. Stir in the soy sauce, sugar and red pepper flakes. Add the ramen noodles and cook until tender (2 to 3 minutes). Remove from the heat and stir in the rice vinegar.
Divide the noodles and broth between two bowls of noodles. Top each with half the carrot, red cabbage, cilantro, jalapeño slices, egg and Japanese rice seasoning. Serve with lime wedges to squeeze on top.
- Roll the carrot ribbons and put them in a bowl of ice water for 15 minutes to roll them up. Pat them dry before adding them to the bowl of ramen.
- To boil soft-boiled eggs: fill a 3-liter saucepan with 2 inches of water; bring the water to a boil, then reduce the heat to simmer more gently. Carefully lower the eggs into boiling water with a slotted spoon; boil gently for 6 minutes. Transfer the eggs to an ice bath. Let them cool, then peel them. Cut in half to add to the ramen bowls.
Portion: 1portion, Calories: 534kcal, Carbohydrates: 70g, Protein: 17g, Large: 21g, Saturated fat: 8g, Trans fat: 1g, Cholesterol: 186mg, Sodium: 4218mg, Potassium: 428mg, Fiber: 4g, Sugar: teng, Vitamin A: 6748UI, Vitamin C: 20mg, Calcium: 86mg, The iron: 5mg