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ramen bowl-1

Ramen Bowl

A comforting and flavorful Japanese-inspired ramen bowl with tender noodles, rich broth, vegetables, and protein. Perfect for a cozy lunch or dinner and fully customizable to your taste.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 bowls
Course: Main Course
Cuisine: Japanese
Calories: 525
Ingredients Equipment Method Notes

Ingredients
  

  • 160 g Ramen noodles (dried or fresh)
  • 1 liter Chicken or vegetable broth
  • 3 tablespoons Soy sauce
  • 2 tablespoons Mirin (Japanese sweet rice wine)
  • 1 tablespoon Sesame oil
  • 2 cloves Garlic (minced)
  • 2 teaspoons Ginger (minced)
  • 200 g Boneless chicken breast or tofu Use chicken for non-vegetarian, tofu for vegetarian version.
  • 2 Soft-boiled eggs One per serving.
  • 60 g Fresh spinach 30 g per serving.
  • 60 g Shredded carrot 30 g per serving.
  • 2 Green onions (sliced) One per serving.
  • 60 g Corn kernels 30 g per serving.
  • 1 Nori sheets Cut into strips.
  • Salt and black pepper to taste

Equipment

  • 1 large pot
  • 1 medium saucepan
  • 1 strainer
  • 1 ladle
  • 1 tongs or chopsticks
  • 1 knife and cutting board

Method
 

  1. In a large pot over medium heat, add sesame oil. Sauté the minced garlic and ginger for 1 minute until fragrant.
  2. Pour in the chicken or vegetable broth, soy sauce, and mirin. Bring to a simmer and let it cook for 10 minutes to allow flavors to meld.
  3. For chicken: Boil the chicken breast in salted water in a medium saucepan for 12 minutes, or until cooked through. Remove, let cool slightly, and slice thinly. For tofu: Cut tofu into cubes and pan-sear with a little oil in a skillet until lightly browned on all sides (about 6 minutes).
  4. Bring water to a boil in a separate saucepan. Add eggs and boil for exactly 7 minutes for soft-boiled yolks. Immediately transfer eggs to ice water, peel, and halve.
  5. Boil ramen noodles according to package instructions (usually 3-4 minutes). Drain and divide noodles between 2 bowls.
  6. Top noodles with sliced chicken or tofu, spinach, shredded carrot, corn, soft-boiled egg halves, and green onions.
  7. Pour the hot broth over the toppings. Garnish with nori strips.
  8. Season with additional soy sauce, salt, or pepper as desired. Serve immediately while hot.

Notes

You can add other vegetables like mushrooms, bamboo shoots, or bean sprouts to customize your bowl.
For extra heat, add a spoonful of chili oil or a few drops of sriracha.
Use vegetable broth and tofu for a vegetarian version.
Adjust the seasoning according to your taste for saltiness and umami.