Super Quick 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.

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!

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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.

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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

1. 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.

2. 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.

3. Divide soup among four bowls and garnish each one with green onion, sliced kale, and soft-boiled eggs (see below).

For Soft-Boiled Eggs

1. 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.

2. 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.

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Recipe Notes

We recommend organic ingredients when feasible.

Nutrition Facts

Nutrition Facts

Super Quick Ramen Bowls

Amount Per Serving

Calories 458 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 7g44%

Cholesterol 93mg31%

Sodium 4001mg174%

Potassium 937mg27%

Carbohydrates 62g21%

Fiber 5g21%

Sugar 6g7%

Protein 16g32%

Vitamin A 11279IU226%

Vitamin C 41mg50%

Calcium 103mg10%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.