You can make these homemade Ramen Noodles faster than it takes to get takeout! This vegetarian dish is perfect for busy weeknights With simple ingredients and your favorite mixed vegetables.
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Easy Ramen Noodles Bowl
In under 20 minutes, you'll enjoy chewy ramen noodles and fresh veggies in a super easy stir-fry sauce.
Check out my Soba Noodles and Lo Mein recipe for another quick and yummy noodle dish!
Ingredients
- Instant ramen noodles - These are quick and easy, just like the ones you loved as a kid! You can use them without the seasoning packets.
- Chicken broth - This is the base for your soup. You can use homemade or store-bought broth for great flavor. I recommend low sodium.
- Hard boiled eggs - These add protein and richness to your ramen. Feel free to substitute with tofu, tempeh or meat protein.
- Soy sauce - Optional, to add savory flavor, I usually skip the salt entirely if using soy sauce.
- Sesame oil - Choose toasted sesame oil for nutty flavor and aroma.
- Chopped green onions - These add freshness and a nice crunch to your bowl.
- Minced garlic anf ginger - Essential for this type of Asian dinner.
- Bok choy - These tender greens are perfect for adding freshness to your ramen. Substitute with broccolini, sauteed asparagus or spinach.
- Toppings- Ramen is all about toppings! I like to use fresh carrots, pickled daikon, nori, scallions, red chili flakes, nuts and sesame seeds.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Homemade Ramen Bowls
- Cook the eggs: In a pot, bring water to a boil. Gently add the eggs and boil for 6-7 minutes for a soft-boiled consistency or 10-11 minutes for hard-boiled. Remove the eggs with a slotted spoon and immediately place them in ice-cold water to stop the cooking process. Once cooled, peel the eggs and set aside.
- Sauté the aromatics: Heat sesame oil in a pot (you can use same pot or deep skillet) over medium heat. Add the minced garlic and grated ginger, sautéing until fragrant, about 1 minute.
- Prepare the ramen and broth: Add 4 cups of chicken broth and bring to a simmer. Add the ramen noodles (discard the flavor packets to reduce sodium intake) and bok choy. Cook according to the noodle package instructions, about 3-4 minutes.
- Remove the noodles and bok choy and divide them between two bowls, keeping the broth warm.
- Assemble the bowls: Pour the hot broth over the noodles in each bowl. Add soy sauce and stir through. Cut the boiled eggs in half and place two halves in each bowl.
- Add toppings and serve: Top each bowl with raw shredded carrots and sprinkle with black sesame seeds. Add the cooked egg on top. Garnish with chopped green onions.
- Serve immediately with chopsticks, allowing everyone to stir their bowl to mix the toppings with the broth and noodles. I also love adding some chopped sea weed , so delicious!
What is the difference between pho and ramen? Pho is a Vietnamese noodle soup made with flat rice noodles and typically has a clear broth flavored with herbs and spices. Ramen is Japanese and uses curly wheat noodles with a rich, savory broth.
Tips
- Undercook the noodles - Cook the ramen noodles for 1-2 minutes less than the package says. This keeps them chewy and prevents mushiness.
- Prep before cooking - Get all your ingredients ready before you start cooking. This makes the process quicker and keeps everything fresh.
How to Serve Homemade Ramen Bowls
Homemade ramen is filling enough to be a meal on its own, especially if you add protein. But you can also serve some tasty sides to make it even better!
- Roasted sweet potatoes
- Asian or Korean cucumber salad
- Dumplings
What Kind Of Noodles Are Used In Ramen?
Ramen noodles are made from wheat and can be curly or straight. They are usually alkaline, giving them a unique chewy texture that pairs well with the broth.
Storage and Reheating
- To Store. You can store leftover broth and noodles in airtight containers in the fridge for up to 3-4 days. It's best to keep them separate to prevent the noodles from soaking up all the broth and getting mushy.
- To Reheat. Bring the broth to a low simmer in a saucepan, then add the noodles and stir them in. Once heated, transfer everything to a soup bowl.
What To Add To Ramen + Variations
- Vegetables: I love using baby bok choy and shredded carrots, but you can add other veggies like bell peppers, snap peas, kale or spinach for extra flavor and nutrition.
- Protein: This Ramen Noodle Bowl is super versatile! Feel free to add cooked chicken, shrimp, beef, or tofu and chickpeas for a plant-based option.
- Toppings: Get creative with your toppings! Try adding sliced green onions, sesame seeds, nori (dried seaweed), or even a sprinkle of chili flakes for some heat.
- Additional: Feel free to include sautéed mushrooms, dried shiitake mushrooms, roasted broccoli, leftover green beans, or bamboo shoots to enhance the flavor. This is a perfect way to use up any leftover vegetables!
- Gochujang and kimchi: For a spicy kick and a hint of fermentation, these Korean staples are perfect additions.
- Sriracha: Drizzle on some Sriracha for a tangy, spicy boost.
More Quick Dinner Bowls
Before You Head Out
If you gave this recipe a try, I'd be so thankful if you could leave a ★★★★★ rating and review below. It helps other readers, supports my work, and means the world to me. Thank you for being part of The Yummy Bowl family. Happy cooking! ❤️
Recipe Card
Easy Ramen Noodle Bowl (20 Minute Recipe!)
Ingredients
Method
- Cook the eggs: In a large pot, bring water to a boil. Gently add the eggs and boil for 6-7 minutes for a soft-boiled consistency or 9-10 minutes for hard-boiled. Remove the eggs with a slotted spoon and immediately place them in ice-cold water to stop the cooking process. Once cooled, peel the eggs and set aside.2 large eggs
- Sauté the aromatics: Heat sesame oil in a pot (you can use same pot or deep skillet) over medium heat. Add the minced garlic and grated ginger, sautéing until fragrant, about 1 minute.2 cloves garlic, 2 teaspoons ginger, 2 tablespoons toasted sesame oil
- Prepare the ramen and broth: Add 4 cups of chicken broth and bring to a simmer. Add the ramen noodles (discard the flavor packets to reduce sodium intake), and cook according to the noodle package instructions, about 3-4 minutes. Within the last 2 minutes, add bok choy.2 packs instant ramen noodles, 4 cups chicken broth, 4 baby bok choy
- Remove the noodles and bok choy and divide them between two bowls, keeping the broth warm.
- Assemble the bowls: Pour the hot broth over the noodles in each bowl. Add soy sauce and stir through. Cut the boiled eggs in half and place two halves in each bowl.2 tablespoons soy sauce
- Add toppings and serve: Top each bowl with raw shredded carrots and sprinkle with sesame seeds. Add the cooked egg on top. Garnish with green onions.4 green onions, 1 carrot, 1 tablespoon black sesame seeds
- Serve immediately with chopsticks, allowing everyone to stir their bowl to mix the toppings with the broth and noodles. I also love adding some chopped sea weed, so delicious!
Nutrition
Notes
- To Store. You can store leftover broth and noodles in airtight containers in the fridge for up to 3-4 days. It's best to keep them separate to prevent the noodles from soaking up all the broth and getting mushy.
- To Reheat. Bring the broth to a low simmer in a saucepan, then add the noodles and stir them in. Once heated, transfer everything to a soup bowl.
Tried this recipe?
Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Ramen Noodle Bowls: FAQs
Ramen soup is usually made with a flavorful broth, noodles, and various toppings like vegetables, protein, and seasonings. The broth can be made from meat, fish, or vegetables, giving it a rich taste.
The four main types of ramen broths are shoyu (soy sauce), miso (fermented soybean paste), shio (salt-based), and tonkotsu (pork bone). Each type has a unique flavor and texture.
I used toasted sesame oil, it has a richer taste than non-toasted.
YES, you can definitely add meat! Shredded rotisserie chicken or shrimp added near the end of cooking work well. Raw shrimp usually cooks very fast (1-2 minutes).
Traditional ramen usually includes a rich broth, wheat noodles, and toppings like sliced pork, green onions, seaweed, and a soft-boiled egg. Each region in Japan may have its own special ingredients.
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Adriana quintero
Thank you for this recipe, I tried it and is easy and delicious. Thanks again
Julia
this veggie loaded ramen is one of our favorite QUICK dinners!