Ramen Noodle Bowls Recipe


Ramen Noodle Bowls Recipe

How To Make Ramen Noodle Bowls

These ramen noodle bowls will give you a restaurant-quality dish for a fraction of the price. It even comes complete with carrots and mushrooms.

Prep: 5 mins
Cook: 20 mins
Total: 25 mins


  • 1 tsp sesame oil
  • 1 tsp olive oil
  • 2 garlic cloves, minced
  • 2 tsp ginger, freshly grated
  • ½ cup carrots, shredded
  • ½ cup shiitake mushrooms, sliced (optional)
  • 4 cup chicken broth, or vegetable broth
  • 1 tbsp rice vinegar
  • 3 tbsp low-sodium soy sauce, (more to taste)
  • 1 tbsp Sriracha sauce, (more or less, depending on your heat tolerance)
  • 3 fl oz Ramen, portions, (discard the flavor packets)


  • scallions, sliced
  • sesame seeds
  • carrots, shredded
  • soft-boiled egg


  1. Heat sesame oil and olive oil in a medium-large saucepan over moderate heat (see notes). Add garlic and ginger, and simmer until fragrant. Do not brown the garlic.

  2. Add the carrots and mushrooms, and simmer until they soften, about a minute, stirring frequently.

  3. 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.

  4. While the broth simmers, cook the Ramen noodles in a separate pot as per the package's instructions.

  5. Once the noodles are tender, drain and rinse under cool water, place into a soup bowl, and set aside.

  6. When the soup is ready, spoon the broth over the noodles. Allow to cool. At this point, make the soft-boiled egg if garnishing with one, and add the rest of the toppings to serve.


  • Sugar: 4g
  • :
  • Calcium: 64mg
  • Calories: 306kcal
  • Carbohydrates: 41g
  • Fat: 12g
  • Fiber: 4g
  • Iron: 4mg
  • Monounsaturated Fat: 5g
  • Polyunsaturated Fat: 2g
  • Potassium: 803mg
  • Protein: 10g
  • Saturated Fat: 4g
  • Sodium: 3623mg
  • Vitamin A: 5371IU
  • Vitamin C: 41mg
Nutrition Disclaimer
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