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Ramen Bowl

This quick and versatile Ramen Bowl brings the heart of Japanese cuisine to your home with a rich umami broth, tender noodles, and customizable toppings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main
Cuisine: Japanese
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 cups chicken broth
  • 2 cups water
  • 4 oz ramen noodles
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 cup sliced mushrooms
  • 1 cup spinach leaves
  • 2 green onions sliced
  • 2 boiled eggs halved
  • Red chili flakes to taste optional

Equipment

  • Large pot or Dutch oven
  • Stirring spoon
  • Knife and cutting board
  • Measuring cups and spoons
  • Bowls for serving

Method
 

  1. In a large pot over medium heat, combine 4 cups chicken broth and 2 cups water and bring to a gentle simmer.
  2. Stir in 1 tablespoon soy sauce and 1 teaspoon sesame oil to deepen the umami flavor.
  3. Add 1 cup sliced mushrooms and simmer for 10 minutes until they soften and release their flavors.
  4. Add 4 oz ramen noodles to the simmering broth and cook according to package instructions, about 3–5 minutes, until tender.
  5. While the noodles cook, bring a small pot of water to a boil and cook eggs for 7 minutes for soft yolks or 10 minutes for firmer yolks, then cool and halve.
  6. Add 1 cup spinach leaves to the broth and stir until wilted, about 1 minute.
  7. Divide noodles and broth among serving bowls and top with halved boiled eggs and sliced green onions.
  8. Sprinkle red chili flakes to taste, adjust seasoning if needed, and serve immediately.

Notes

Be sure to taste the broth and adjust the seasoning as needed. Broth and noodles can be stored separately in the refrigerator for up to 3 days.