Easy Homemade Ramen Bowl
The first time I had a ramen bowl was in Hawaii. The kids live there and once when we were visiting, treated us to a great new restaurant specializing in ramen. I was in love with that bowl! It was full of big flavor from the broth and pork belly. Filled with crunchy vegetables and topped off with a soft boiled egg.
In a word, delicious!
I’ve been working on my own recipe ever since, but I haven’t been happy with the results. Until now that is!
I think the reason it took so long was because I was trying to make it too complicated. So here’s the deal. If you go to a ramen restaurant – they will have the most amazing broth that has taken a day or two to make. Don’t get me wrong – it is totally worth it and completely delicious!
But that isn’t realistic for us home cooks. I/you do not have a day! My version takes only 20 minutes! It’s light on protein and filled full of crunchy vegetables. Short cuts are ok as long as the end result is a great meal. This is delicious and good for you too, bonus!!!
When I say simple, let me explain how easy this is – you’ll chop up your vegetables. Bok Choy, carrots and onions – into the pan it goes.
Add some Chinese Five Spice seasoning and stir fry for just a couple of minutes. While that is cooking, you’ll shred a pre-cooked chicken breast.
Next add chicken stock to the cooked vegetables, soy sauce and fish sauce.
Now add the noodles. I’ve experimented with the expensive ramen noodles and the ones we’ve all eaten from the packet. Let me tell you – I really don’t taste much of a difference. Use the packet noodles, just toss the seasoning packet – you won’t use it in this recipe.
The last minute of cooking you’ll add some chopped spinach and the chicken breast. Cover and simmer until the noodles are completely cooked.
It’s that easy!
Are you ready to slurp some noodles? Grab some chopsticks and a great big spoon – let’s get cooking!
Easy Homemade Ramen
Want to enjoy a great bowl of Ramen at home? Now you can with this Easy Homemade Ramen Bowl Recipe - big flavor and only 20 minutes to make!
- 1 yellow onion, thinly sliced
- 1 carrot, peeled and thinly sliced
- 2 cups bok choy, chopped
- 2 cups spinach, chopped
- 1 clove garlic, minced
- 1 cooked chicken breast
- 4 cups unsalted chicken broth
- 3 tbsp soy sauce
- 1 tsp fish sauce
- 1/4 tsp Chinese five spice
- 1 3.5 oz. package ramen noodles discard seasoning packet
- 1 tbsp canola oil
Peel and slice the onion into thin slices, do the same with the carrot.
Clean and chop the Bok Choy and the spinach, mince the garlic.
Use a large stock pot and place on the burner over medium heat. Add the canola oil. Add the onion, carrot and Bok Choy, season with the Chinese Five Spice - stir fry for about five minutes.
While the vegetables are cooking shred the chicken breast, set aside.
Next add chicken stock to the cooked vegetables, soy sauce and fish sauce, bring to a boil.
Add the ramen noodles. Cook according to package directions. The last minute of cooking add chicken and spinach. Stir in the noodles together with the ingredients.
Divide between two bowls. Serve and enjoy!
Want to serve up a vegetarian ramen bowl? Simply replace the chicken stock with vegetable stock and omit the chicken breast. You could replace it with firm tofu and also add in soy beans – delish!