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easy ramen noodle bowl with eggs and bok choy.

Easy Ramen Noodle Bowl (20 Minute Recipe!)

Julia
Enjoy a homemade Easy Ramen Noodle Bowl ready in just 20 minutes! This quick recipe features chewy ramen noodles, flavorful broth, and your choice of fresh veggies and protein. Perfect for a satisfying meal any day of the week!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Servings 2 servings
Calories 356 kcal

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INGREDIENTS
  

  • 2 packs instant ramen noodles
  • 4 cups chicken broth, or vegetarian
  • 2 large eggs, boiled
  • 2 tablespoons soy sauce, or low sodium
  • 2 tablespoons toasted sesame oil
  • 4 green onions, chopped
  • 2 cloves garlic, minced
  • 2 teaspoons ginger, grated
  • 4 baby bok choy
  • 1 carrot, shredded, for topping
  • 1 tablespoon black sesame seeds, for garnish

INSTRUCTIONS
 

  • 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!

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.

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NUTRITION

Calories: 356kcalCarbohydrates: 19gProtein: 21gFat: 23gSaturated Fat: 5gPolyunsaturated Fat: 8gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 164mgSodium: 1403mgPotassium: 701mgFiber: 4gSugar: 6gVitamin A: 15630IUVitamin C: 109mgCalcium: 368mgIron: 5mg
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