Super Quick Ramen Bowls
Facebook286Pinterest260E-mailMaking bowls of ramen is new to us, and what I've learned is how amazingly quick and easy they are to make! Especially with whole grain ramen noodles readily available, this is quickly becoming one of our one-course dinners for busy weeknights. We were first excited about the Ramen bowls when we visited Japan two […]

Making bowls of ramen is new to us, and what I've learned is how amazingly quick and easy they are to make! Especially with whole grain ramen noodles readily available, this is quickly becoming one of our one-course dinners for busy weeknights.

Super Fast Ramen Bowls Over 100 Days Of Real Food

We were first excited about the Ramen bowls when we visited Japan two years ago (how glad we did this trip when we could!). I thought we were going to eat sushi, sushi and more sushi in Japan, but their cuisine is actually so diverse ... with ramen playing a big part. Here are my daughters eating at what really looked like a fast food ramen restaurant in Tokyo. Not sure if we knew exactly what was in these bowls, but luckily they ate and enjoyed them as they were.

Fast Ramen Bowls Over 100 Days Of Real Food

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And today, I'm excited to share our easy (probably slightly Americanized) version of ramen bowls that you could easily make together for dinner tonight. So full of flavor and a great way to change things up from a normally predictable dinner routine!

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Super fast ramen bowls

A slightly Americanized take on ramen bowls, this one-course dinner cooks super quickly and easily for busy weeknights.

Impression

Super Fast Ramen Bowls Over 100 Days Of Real Food

Ingredients

  • 2 coffee spoons toasted sesame oil
  • 5 cloves Garlic, chopped
  • 1 teaspoon freshly grated ginger
  • 1/2 teaspoon powdered red peppers, (double if you like a little kick)
  • 4 carrots, grated or finely diced
  • 8 ounces shiitake mushrooms, thinly sliced ​​caps
  • 6 to 7 cups chicken broth, can under vegetable broth, the amount depends on the soup you like
  • 1/2 Chopped off soya sauce
  • 1 teaspoon fish sauce
  • ten ounces whole grain dried ramen noodles, 4 noodle "cakes", about 2.5 oz each
  • 2 green onion, thinly sliced ​​(white and green parts), for garnish
  • 1 handle kale, thinly sliced, for garnish
  • 2 boiled eggs, sliced ​​in half, for garnish (see instructions below)

Instructions

  1. Heat the sesame oil in a large saucepan over medium heat. Stir in garlic, ginger, red pepper, carrots and mushrooms until fragrant and vegetables start to soften, 3 to 5 minutes.

  2. Pour in the broth, soy sauce and fish sauce and bring to a boil. Add the ramen noodles and stir until completely broken. Boil for 3 minutes, then turn off the heat.

  3. Divide the soup among four bowls and top each with green onions, sliced ​​kale and boiled eggs (see below).

For the soft-boiled eggs

  1. Place 2 eggs in the bottom of a small saucepan and cover with a few inches of cold water. Bring to a boil then immediately cover with a lid and remove from heat.

  2. Let sit for 6-7 minutes (depending on how liquid / firm you like them!). Drain most of the water, add ice to cool the eggs, then peel and cut in half.


Recipe Notes

We recommend organic ingredients when possible.

Nutritional intake

Nutritional intake

Super fast ramen bowls

Quantity per serving

Calories 458 Calories from Fat 153

% Daily Value *

Fat 17 g26%

Saturated fat 7g44%

Cholesterol 93 mg31%

Sodium 4001 mg174%

Potassium 937 mg27%

Carbohydrates 62 g21%

Fiber 5g21%

Sugar 6gseven%

Protein 16 g32%

Vitamin A 11279IU226%

Vitamin C 41 mg50%

Calcium 103 mgten%

The iron 5 mg28%

* Percent Daily Values ​​are based on a 2000 calorie diet.