Here’s a delicious Ramen recipe that you can make at home!
This easy-to-make Ramen bowl, adapted from Fork Knife Swoon, can be made and ready to eat in less than an hour.
Easy Homemade Ramen Bowls
Prep Time: 5 minutes
Cook Time: 20 minutes
- 1 tsp sesame oil
- 1 tsp olive oil
- 2 cloves garlic, minced or (2 tsp garlic powder)
- 2 tsp freshly grated ginger (or 1 tsp. powdered ginger)
- 1/2 cup shredded carrots
- 1/2 cup mushrooms, sliced, any type (optional)
- 4 cups Chicken or vegetable broth
- 1 TBSP rice vinegar or rice wine
- 3 TBSP low-sodium soy sauce (more to taste)
- 1 TBSP Sriracha sauce (more or less, depending on your heat tolerance)
- Two 3 oz portions of Ramen (discard the flavor packets) rice vinegar
** For additional protein, you can add shredded chicken, tofu, roasted pork, or steak
- Sliced scallions
- Sesame seeds
- Shredded carrots
- Soft-boiled egg
- Heat sesame oil and olive oil in a medium-large saucepan over moderate heat. Add garlic and ginger, and simmer until fragrant, about 2-3 minutes. Do not brown the garlic, or else you’ll get a bitter flavor.
- Add the carrots and mushrooms if you’re using them, and simmer until they soften, about a minute, stirring frequently.
- 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 to your liking by adding more Sriracha and soy sauce if needed.
- While the broth simmers, cook the Ramen noodles in a separate pot as per the package’s instructions. (You could cook the noodles in the broth directly, but that makes for a messy transfer to a bowl. It’s much easier to transfer drained cooked noodles to a bowl and spoon the broth over top.) Once the noodles are tender, drain and rinse under cool water, place into a soup bowl, and set aside.
- When the soup is ready, spoon the broth over the noodles. Allow to cool. At this point, make your soft-boiled egg if you’re garnishing with one, and add the rest of your toppings to serve.
Bring water to a boil in a small saucepan. Add the egg(s), and let them boil for five minutes. In the meantime, prepare an ice bath in a bowl. Once five minutes are up, remove the egg(s) and dunk them into the ice bath, or run under cold water, for about a minute to cool them off enough to handle. Then, lightly crack and roll them on a flat surface, peel, slice in half, and place on top of your Ramen.
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Following the Recipes for Recovery Cookbook will help you:
- Reconnect with positive eating experiences you had before the eating disorder
- Explore new flavors, colors, textures and aromas that connect your senses
- Experiment with previously forbidden foods that bring awareness to the present moment
- Challenge and let go of food restrictions and rigid rules to rekindle a healthy and fulfilling pattern of eating
- See success as you continue to discover food freedom
Taylor is a Registered Dietitian to be and is a graduate level Dietetic Intern. She’s completing her master’s degree in nutritional sciences at CUNY Hunter. As a future registered dietitian, Taylor intends to share her passion for plant-centered, culturally competent nutrition therapy, particularly within the African American and Latinx communities. Learn more about Taylor.
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