HOMEMADE RAMEN NOODLE BOWLS
An easy favorite comfort food recipe - Ramen Noodle Bowls are a tasty 15-minute dinner. Everyone can build their own bowl with favorite mix-ins and toppings.
Provided by Sarah Cook - Sustainable Cooks
Categories Main Course Soup
Time 15m
Number Of Ingredients 7
Steps:
- In a large pot, bring your broth to a boil. .
- Add the soy sauce, garlic, miso, and sesame oil. Cook for two minutes to soften the garlic
- Add the noodles, reduce to medium heat. Use a fork to start breaking them apart after 1 minute.
- Cook for 3 minutes for "al dente" noodles, or 4 minutes for a more thoroughly cooked noodle.
- Transfer to bowls and add your favorite toppings!
Nutrition Facts : ServingSize 2 cups, Calories 62 kcal, Carbohydrate 10 g, Protein 1 g, Fat 1 g, Sodium 328 mg, Sugar 4 g
EASY HOMEMADE RAMEN BOWLS
Looking for the best Ramen recipe to make at home? These Easy Homemade Ramen Bowls let you make restaurant-worthy soup in the comfort of your own kitchen.
Provided by Dana Sandonato
Time 25m
Number Of Ingredients 15
Steps:
- Heat sesame oil and olive oil in a medium-large saucepan over moderate heat (see notes). Add garlic and ginger, and simmer until fragrant, about 2-3 minutes. Do not brown the garlic, or else you'll get a bitter flavor.
- Add the carrots and mushrooms if you're using them, and simmer until they soften, about a minute, stirring frequently.
- Add the broth, Sriracha sauce, rice vinegar, and soy sauce. Stir, and bring to a simmer; let it go for about five minutes. Taste, and adjust heat and taste to your liking by adding more Sriracha and soy sauce if needed.
- While the broth simmers, cook the Ramen noodles in a separate pot as per the package's instructions. (You could cook the noodles in the broth directly, but that makes for a messy transfer to a bowl. It's much easier to transfer drained cooked noodles to a bowl and spoon the broth over top.) Once the noodles are tender, drain and rinse under cool water, place into a soup bowl, and set aside.
- When the soup is ready, spoon the broth over the noodles. Allow to cool. At this point, make your soft-boiled egg if you're garnishing with one, and add the rest of your toppings to serve.
Nutrition Facts : Calories 581 kcal, ServingSize 1 serving
RAMEN BOWL
Ramen noodle and broth dish inspired by the Japanese classic using ingredients commonly available in American supermarkets. Quite involved, but it has become one of my family's favorites, especially in cooler weather. Slurping is recommended.
Provided by Mantecca
Categories World Cuisine Recipes Asian
Time 1h30m
Yield 4
Number Of Ingredients 17
Steps:
- Combine water, garlic, ginger, and onion in a large stock pot and bring broth base to a simmer. Reduce heat to maintain an easy simmer for 40 minutes.
- While broth simmers, fill a saucepan with water. Bring to a boil and reduce heat to a simmer. Lower eggs into the water 1 at a time. Cook 7 minutes for barely set yolks. Remove eggs from hot water, run under cold water until cool, and peel. Halve eggs lengthwise, place on a plate, and season with salt and pepper.
- Fill a large pot with water and bring to a boil in preparation for cooking noodles. Reduce heat to a simmer.
- Use a slotted spoon or long-handled strainer to remove garlic, ginger, and onion from the broth in the stock pot after it has simmered 40 minutes. Discard vegetables. Add soy sauce, sake, chile sauce, sesame oil, sugar, and salt and stir well. Cover stock pot loosely and simmer 10 to 20 minutes more.
- Return simmering water to a boil. Add noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until noodles are tender yet firm to the bite, 1 to 3 minutes. Drain and divide noodles between 4 large bowls.
- Add shrimp and scallops to the simmering broth. Cook until opaque, 3 to 5 minutes.
- Ladle finished broth into bowls to barely cover noodles. Add equal amounts of shrimp and 1 scallop to the center of each bowl. Place a portion of bean sprouts on the side of each bowl. Place 2 soft-boiled egg halves, yolks up, resting on noodles in each bowl; keep eggs above the broth. Garnish each bowl with scallions.
Nutrition Facts : Calories 325 calories, Carbohydrate 28.3 g, Cholesterol 233.1 mg, Fat 10.6 g, Fiber 2.3 g, Protein 25.6 g, SaturatedFat 2.6 g, Sodium 3655.7 mg, Sugar 9.9 g
CHICKEN RAMEN BOWL
The holiday hoopla is over and I'm setting my sights on eating whole. Ramen has been all the rage and I've been dying to try this at home. I never skimp on flavor even when I'm eating light. This dish is a total flavor bomb, filled with a rich broth, tender meat, and noodles, topped with a 7-minute egg - my new favorite thing in the world. My family went nuts for this; it's complex, easy, and satisfying. You don't have to make the egg, but I think it's so worth it.
Provided by Tonja Engen
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 19
Steps:
- Heat a Dutch oven over medium-high heat. Add onion and saute until starting to soften, about 5 minutes. Add garlic and ginger; cook about 30 seconds more. Add rice vinegar, soy sauce, oyster sauce, mirin, fish sauce, and sriracha sauce; stir to combine. Add chicken broth and water and bring to a boil. Reduce heat and simmer about 5 minutes. Add chicken and bok choy; simmer gently until bok choy is just tender, about 2 minutes.
- Fill a large pot with lightly salted water and bring to a rolling boil. Add ramen noodles and return to a boil. Cook, uncovered, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 7 minutes. Drain and drizzle with vegetable oil to prevent sticking.
- While ramen is cooking, fill a pot with enough water to cover the eggs and bring to a boil. Gently lower eggs into the boiling water and cook until yolks are barely set, about 7 minutes.
- Fill a large bowl with ice water. Transfer soft boiled eggs to the ice bath to stop the cooking process; let sit about 3 minutes. Drain eggs, carefully peel away shells, and slice in half.
- Divide ramen between 4 bowls. Add broth. Top each with jalapeno, green onions, cilantro, and soft boiled egg. Serve immediately.
Nutrition Facts : Calories 268.3 calories, Carbohydrate 18.9 g, Cholesterol 208.4 mg, Fat 11.7 g, Fiber 2.5 g, Protein 21 g, SaturatedFat 3.2 g, Sodium 2031.9 mg, Sugar 6.7 g
EASY JAPANESE RAMEN NOODLES
Easy Japanese Ramen Noodles recipe uses store bought soup and noodles, but the toppings are homemade. With a little bit of effort to make good toppings, you can enjoy great ramen almost like the ones you order at restaurants.The recipe explains how to make ramen with 3 different toppings.
Provided by Yumiko
Categories Main
Time 15m
Number Of Ingredients 28
Steps:
- Open the ramen soup sachet (note 7) and squeeze the contents out into a serving bowl.
- Boil about 600ml (20oz) water in a kettle.
- Boil water in a small to medium pot to cook noodles. If noodles are stack together, untangle as much as possible then add to the boiling water.
- Using chopsticks or a fork, untangle the noodles to separate individual strands. If water starts bubbling and reaching to the rim of the pot, reduce the heat to medium high to medium so that the water is still boiling rapidly but does not overflow.
- Cook for about 30 seconds to 1 minute and drain (note 8).
- Add 400-500ml (13.5 - 16.9oz) of boiling water (note 9) from the kettle to the serving bowl with the condensed soup, then transfer the noodles into the bowl. Tidy up the noodles to submerge in the soup.
- Place topping of your choice and serve immediately with chilli oil and ground pepper if you are using.
EASY RAMEN NOODLE BOWL
You're less than 30 minutes and just a few ingredients away from a beefy Asian dinner complete with veggies.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- In 12-inch skillet, heat oil over medium-high heat. Add beef; cook 3 to 5 minutes, stirring occasionally, until brown. Remove beef from skillet.
- In same skillet, heat water to boiling. Break block of noodles from soup mix into water; stir until slightly softened. Stir in vegetables. Heat to boiling. Boil 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender.
- Stir in contents of seasoning packet from soup mix, the stir-fry sauce and beef. Cook 2 to 3 minutes, stirring frequently, until hot. Serve in individual bowls.
Nutrition Facts : Calories 350, Carbohydrate 26 g, Cholesterol 75 mg, Fiber 4 g, Protein 35 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 920 mg, Sugar 6 g, TransFat 1 1/2 g
EASY RAMEN NOODLE SOUP RECIPE
This easy ramen noodle soup recipe is gluten free and can be made with chicken, beef, shrimp, or even vegetarian. This healthier quick ramen noodle recipe is the best!
Provided by Miriam Reeves
Categories Main Dish
Time 20m
Number Of Ingredients 11
Steps:
- In a large pot, boil water and cook ramen noodles as instructed on the packaging.
- While the noodles cook, in a sauce pan, saute your onions, peas, and garlic in 1 tablespoon coconut oil.
- Once the onions seem translucent and the veggies are cooked and softening, add your broth, tamari, and vinegar and heat over medium/high heat until simmering.
- Turn heat down and add your spices cooking for a few minutes to really get those flavors combined.
- Once done, ladle the broth mixture over the noodles in individual bowls. Keep whatever you don't eat separate so that the noodles don't become soggy and gross.
- Add your choice of yummy toppings and enjoy!
Nutrition Facts : Calories 1014 calories, Carbohydrate 99 grams carbohydrates, Cholesterol 177 milligrams cholesterol, Fat 48 grams fat, Fiber 13 grams fiber, Protein 47 grams protein, SaturatedFat 17 grams saturated fat, ServingSize 1, Sodium 3857 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 26 grams unsaturated fat
BEEF RAMEN NOODLE BOWL
Like ramen? Then you'll love this beef ramen noodle bowl recipe. Top Sirloin Steak takes ramen to new heights.
Provided by BIWFD
Categories Soup
Time 35m
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Cut beef Top Sirloin Steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Combine beef, pepper and 1/2 teaspoon seasoning from 1 ramen noodle package. Reserve remaining seasoning from packet for broth; discard second seasoning packet.
- Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Stir-fry half of beef 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining 1 teaspoon oil and beef. Remove from skillet; keep warm.
- Combine water, onion, garlic, ginger and reserved seasoning from packet in same skillet. Bring to a boil; reduce heat and simmer 2 minutes. Add noodles. Bring liquid to a boil; reduce heat and cook according to package directions or until noodles are al dente, about 3 minutes. Stir in beef; add miso, toppings and garnishes, as desired.
Nutrition Facts : Calories 360
EASY HOMEMADE RAMEN
The easiest ramen you will ever make in less than 30 min. And it's so much tastier (and healthier) than the store-bought version!
Provided by Chungah Rhee
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and halving. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in chicken broth, mushrooms, soy sauce and 3 cups water. Bring to a boil; reduce heat and simmer until mushrooms have softened, about 10 minutes. Stir in Yaki-Soba until loosened and cooked through, about 2-3 minutes. Stir in spinach, Narutomaki, carrot and green onions until the spinach begins to wilt, about 2 minutes. Serve immediately, garnished with eggs.
LOW COUNTRY RAMEN NOODLES
Whether you remember eating ramen in college or enjoy slurping down a bowl at a noodle shop, you're going to love my version-with a Low Country twist, of course. I add sauteed collards and shrimp to make it anything but basic. If you're feeling a little "extra," you can add a 6-minute boiled egg to the top, too.
Provided by Kardea Brown
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat the canola oil in a large Dutch oven over medium-high heat. Add the carrots and collards and saute until the vegetables begin to soften, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the broth, ginger, soy sauce and chile-garlic sauce. Cover and bring to a boil.
- Add the noodles and shrimp. Cover and boil until the noodles are tender and the shrimp turn pink, about 3 minutes. Ladle the soup among 6 bowls. Sprinkle each serving with the green onions, if using, and drizzle with the sesame oil. Serve immediately.
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- 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.
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