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Easy Homemade Ramen Bowls

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These easy homemade ramen bowls feature a flavorful broth, springy noodles, and your favorite toppings. Quick, comforting, and endlessly customizable, they’re a perfect go-to meal when you need something warm and satisfying.

Ingredients

  • 2 packs ramen noodles (fresh or instant, discard seasoning)
  • 4 cups vegetable broth or low-sodium chicken broth
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • 2 cloves garlic, minced
  • 1 tsp grated ginger
  • 2 green onions, sliced
  • 1 cup sliced mushrooms (shiitake, cremini, or button)
  • 2 cups baby spinach or chopped bok choy
  • 2 eggs (soft-boiled or jammy)
  • 1/2 cup tofu cubes or shredded cooked chicken (optional)
  • Optional toppings: corn, bamboo shoots, nori, chili oil, sriracha

Instructions

  1. Soft-boil the eggs by cooking them for 6–7 minutes. Transfer to an ice bath and peel once cooled.
  2. In a medium pot, heat sesame oil over medium heat. Add garlic and ginger, sauté until fragrant (1–2 minutes).
  3. Pour in the broth, add soy sauce and mushrooms, and simmer for 10–15 minutes.
  4. While the broth simmers, cook ramen noodles according to package instructions. Drain and set aside.
  5. Add spinach or bok choy to the simmering broth and cook for 2 minutes until wilted.
  6. Divide noodles between two bowls. Pour hot broth and vegetables over the noodles.
  7. Top with halved eggs, tofu or chicken if using, and your choice of additional toppings. Serve warm.

Notes

  • Store broth and noodles separately to avoid sogginess.
  • Customize with veggies like carrots, edamame, or bean sprouts.
  • Adjust spice with chili oil, sriracha, or gochujang.
  • Make broth ahead and refrigerate or freeze for easy prep.
  • Shiitake mushrooms add deep flavor, but any kind works.

Nutrition

Find it online: https://cookedbymaya.com/easy-homemade-ramen-bowls/