When you need a warm brothy bowl filled with noodles and endless vegetables, look no further than a Ramen Noodle Bowl. This has become one of my favorite things to have for lunch during this winter cold spell. It’s also a way to add some veggies to my diet which can be a challenge living with a man who doesn’t care much for vegetables. Actually Joe will eat ramen if I add some cooked chicken and an extra dollop of spicy chili crisp to his bowl. Anything to get a few veggies in him is a win in my book. I like my ramen with spinach, carrots, green onions, cilantro, mushrooms, garlic and ginger. But there are so many other veggies that you could choose from such as zucchini, snow peas, Bok choy, sliced jalapeno, asparagus or anything else that sounds good to you. It will warm you up on a cold day and taste really good too.
Here’s a sample of the ingredients I used for this Ramen Noodle Bowl. It starts with ramen noodles, you can find them in the Asian section of your grocery store or if you have an Asian store there are numerous noodles to choose from. You’ll need broth, it can be vegetable, chicken, seafood or beef depending on your protein or you can make it totally vegetarian. Chop some of your favorite vegetables plus garlic and ginger and lastly, you’ll want some low sodium Soy Sauce or Tamari. I like to add some canned bamboo shoots or water chestnuts which is also an option.
I have a mini wok that is perfect to stir fry for just 2 people. I start with the vegetables that need more time which happens to be carrots. I use approximately 1/2 cup of each vegetable. Add a small drizzle of vegetable or olive oil and sir fry over medium high heat until they just begin to soften. Placing a lid on top will allow them to steam which is a quicker process and less mess. Stir fry all vegetables that need to be cooked or softened. Spinach should be added to the broth and vegetables just a couple minutes before serving so that will wilt into the soup. The spinach should not be stir fried.
I like to stir fry each vegetable separate until the end and then add them all back to the wok. Add another small drizzle of oil and place a lid on top to steam, checking every minute or so and stir as needed. When softened, remove and add to the rest of the cooked vegetables.
I added the cooked carrots and mushrooms back to the wok and added the ginger and garlic. Stir them together and cook until they become aromatic. Remove from heat.
Heat 5 cups of broth in a 3 quart heavy bottomed pot over high heat until it comes to a boil.
Boil 1 or 2 bundles of ramen noodles according to package directions. The ones I am using only need 3 minutes. Strain the noodles, reserving all of the broth.
Return the broth back to the pot and add the cooked vegetables. If using green onion, chopped cilantro, canned bamboo shoots, water chestnuts or canned baby corn, add them as well. Add the tamari or soy sauce.
Lastly add the spinach to the hot broth and stir the pot. The spinach will wilt in the broth but will appear more fresh than frozen or canned spinach and have a fresher taste also.
Option 1* When I make this for Joe, I slice a chicken thigh into strips and stir fry in the mini wok with a small drizzle of oil over medium high heat.
I season the chicken with a sprinkle of red chile salt which is 1 part salt and 1 part dried red chile that has been coarsely ground. Or you can use a seasoning of your choice.
Option 2** If you choose to make a soft boiled egg, I have found that adding 1 tablespoon of vinegar to the boiled water makes it easier to peel. Boil an egg in a gentle boil for 7 minutes for the perfect soft boiled egg. Place in ice water to stop the cooking process. A 7 minute gentle boil will result in a firm white and runny yellow yolk. Cook a couple minutes more for a partially cooked yolk.
This is what we love to top our Ramen Noodle Bowl. Lao Gan Ma Spicy Chili Crisp is spicy and crunchy and adds flavor that enhances any Ramen bowl.
To assemble the bowl, add the amount of noodles you want to your bowl. Ladle broth with veggies and top with a drizzle of Lao Gan Ma Spicy Chili Crisp. Add cooked chicken or a soft boiled egg if desired. Garnish with sliced green onion or chopped cilantro or both.
Ramen Noodle Bowl
Olive Oil or Vegetable Oil, for drizzling
1 – 2 bundles Ramen Noodles
5 cups Chicken Broth, I used Better than Bouillon reconstituted in water
2 tablespoons Low Sodium Soy Sauce or Low Sodium Tamari
2 teaspoons Garlic, grated on a microplane grater
2 teaspoons Ginger, grated on a microplane grater
2 – 3 cups Chopped Vegetables, such as Carrots, Mushrooms, Spinach, Zucchini, Snow Peas, Bok Choy, Jalapeno or Asparagus. You can also add canned Bamboo shoots, Baby Corn or Water Chestnuts as well.
Lao Gan Ma Spicy Chili Crisp to drizzle over top
Optional: Add Chopped Cilantro, Sliced Green Onion, Cooked Chicken or a Soft Boiled Egg
Heat a small skillet or mini wok over medium high heat. If adding a protein such as chicken, steak or shrimp, cook them first. Stir fry in the hot wok with a drizzle of olive oil. Place a lid over top so that they will steam as well and not stick to the bottom of the wok. Remove to a bowl, add another drizzle of olive or vegetable oil and begin to add the vegetables. Cook the vegetables that take the longest to cook such as carrots, bok choy or asparagus first. Place a lid over top and let steam for a minute or two. Stir the veggies around the pan so that they cook evenly. When softened, remove from the wok into a bowl and add the next vegetable. When the last vegetable is cooked through, add the grated garlic and ginger and stir fry just until they become aromatic. Remove from the wok. Do not stir fry spinach, this will go straight into the broth.
Heat a 3 quart heavy bottomed pot with 5 cups of chicken broth. When it comes to a boil, add ramen noodles and cook according to package directions. When cooked, drain the noodles, reserving all of the broth. Return the broth back to the pot and add the cooked vegetables. If using canned bamboo shoots, canned baby corn or water chestnuts, add them as well. Add the tamari or soy sauce. Bring the broth to a simmer and add the chopped spinach. Stir the broth and allow the spinach to wilt.
If desired, cook soft boiled eggs. Bring a pot of water to a gentle boil. Add 1 tablespoon of vinegar to the water. Add the eggs to the water and boil for 7 minutes. While the eggs are boiling, prepare a cold or ice water bath to place the eggs into afterwards to stop the cooking process. Allow to cool for 5 minutes. Peel, slice in half and serve with your Ramen Bowl.
To assemble bowl: In an individual serving bowl place the amount of ramen noodles you desire. Ladle broth and vegetables over top. Drizzle with spicy chili crisp; add chopped cilantro, sliced green onion over top and a soft boiled egg if desired.
Note: If you don’t eat all the ramen at one meal, place the ramen noodles in a zip lock bag with just enough water to keep them moist. When ready to serve, heat the reserved broth with vegetables. Drain the noodles and serve in a bowl with the heated broth. I’ve found that if you store the ramen noodles in with the reserved broth, the noodles will absorb most or all of the broth. When heated there will be only noodles with vegetables and little to no broth.
Makes 2 – 3 Ramen Bowls
3 thoughts on “Ramen Noodle Bowl”
Dorothy's New Vintage Kitchen
This looks so inviting Jan, perfect for a winter lunch. Love noodles!!!!
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NativeNM
Thanks Dorothy. This has been my go to meal this week, it’s been unusually cold lately and a brothy ramen bowl really warms me up.
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Dorothy's New Vintage Kitchen
I think I could live on noodles. I could eat them at every meal and not tire of them!
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