These Easy Ramen Bowls are a great choice when you’re making dinner for two. Ramen noodles are cooked in a flavorful broth with vegetables and soft-boiled eggs added in too.
It’s not every day you have Ramen for dinner. You know… those little packets of noodles that you maybe ate often in college because they were only 59 cents per packet and you were totally broke? This recipe is made with those same noodles, but this is a whole different ball game. Ramen noodles will be jazzed up to take on awesome flavor, and create the most beautiful and tasty, easy Ramen Bowls!
- olive oil
- fresh ginger
- broth (vegetable, chicken or beef)
- soy sauce
- brown sugar
- red pepper flakes
- Ramen noodles
- rice vinegar
- red cabbage
- jalapeño pepper
- Japanese rice seasoning (furikake)
Ingredient notes and substitution suggestions:
Tamari or coconut aminos may be substituted for the soy sauce. Coconut sugar or honey may be substituted for the brown sugar. Use the dry Ramen noodles that come in the packets with the seasoning (but you don’t need the seasoning for this recipe). Japanese rice seasoning (furikake) can be found in your market’s Asian products aisle. It’s made with toasted sesame seeds, nori, salt, sugar, and it adds some good flavoring to the recipe. You can always leave it out, if you don’t wish to purchase it for these Easy Ramen Bowls.
How to make Easy Ramen Bowls:
Heat olive oil in a skillet and add the ginger and garlic. Add broth, and boil. Whisk in soy sauce, sugar and crushed red pepper. Add the Ramen noodles and cook until tender. Remove from the heat and add in rice vinegar.
How to grate fresh ginger:
It’s easiest to grate fresh ginger when it’s frozen. Peel the ginger with a vegetable peeler, then pop the knob of ginger into a zip baggie and store in the freezer. Use a fine grater to grate the fresh/frozen ginger when you need it. You can keep it stored in the freezer!
Now it’s time to finish off these Easy Ramen Bowls. Divide the noodles and broth between two bowls. Top each with carrot, cabbage, cilantro, jalapeño, soft-boiled egg and Japanese rice seasoning. Serve warm with lime wedges to squeeze on top.
How to soft-boil eggs:
Fill a 3-quart saucepan with 2 inches of water; bring the water to boil and then reduce heat to a more gentle simmer. Carefully lower the eggs into the boiling water with a slotted spoon; gently boil for 6 minutes. Transfer the eggs to an ice bath. Let them cool, and then peel them. Slice in half to add to the Ramen bowls.
How to curl carrots:
Roll up the carrot ribbons and set them in a bowl of ice water for 15 minutes to curl them. Pat them dry before adding them to the Ramen bowl.
And that’s it for your delicious and easy Ramen bowls. They’re so pretty too, aren’t they? Enjoy!
Easy Ramen Bowls
- 1½ teaspoons olive oil
- 1 medium garlic clove
- ½ teaspoon grated fresh ginger
- 4 cups vegetable broth (can sub chicken or beef)
- 1 tablespoon soy sauce (can sub tamari sauce or coconut aminos)
- 1 teaspoon brown sugar (can sub honey or coconut sugar)
- ¼ teaspoon crushed red pepper flakes
- 6 ounces Ramen noodles (just the noodles- no seasoning packets)
- 1½ teaspoons rice vinegar
- 1 medium carrot, thinly sliced into ribbons with a vegetable peeler (see notes below to chill the carrots)
- ½ cup thinly sliced red cabbage
- 3 tablespoons chopped fresh cilantro
- 1 small jalapeño pepper, sliced
- 2 large eggs, soft boiled (see notes below for how-to)
- 1 teaspoon Japanese rice seasoning (furikake-- check the Asian products aisle in your market)
- ½ medium lime, cut into wedges
- In a medium-sized saucepan, heat the olive oil over medium heat. Add the garlic and ginger; stir and cook for 10 seconds.
- Add the broth, and bring to a boil. Whisk in the soy sauce, sugar and red pepper flakes. Add the Ramen noodles and cook until they're tender (2 to 3 minutes). Remove from heat and stir in the rice vinegar.
- Divide the noodles and broth between two noodle bowls. Top each with half of the carrot, red cabbage, cilantro, jalapeño slices, egg and Japanese rice seasoning. Serve with lime wedges to squeeze on top.
- Roll up the carrot ribbons and set them in a bowl of ice water for 15 minutes to curl them. Pat them dry before adding them to the Ramen bowl.
- To soft-boil eggs: fill a 3-quart saucepan with 2 inches of water; bring the water to boil and then reduce heat to a more gentle simmer. Carefully lower the eggs into the boiling water with a slotted spoon; gently boil for 6 minutes. Transfer the eggs to an ice bath. Let them cool, and then peel them. Slice in half to add to the Ramen bowls.