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.
Ingredients
- 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)
Toppings:
- scallions, sliced
- sesame seeds
- carrots, shredded
- soft-boiled egg
Instructions
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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.
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Add the carrots and mushrooms, and simmer until they soften, about a minute, stirring frequently.
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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.
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While the broth simmers, cook the Ramen noodles in a separate pot as per the package's instructions.
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Once the noodles are tender, drain and rinse under cool water, place into a soup bowl, and set aside.
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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.
Nutrition
- 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
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