Homemade Ramen Bowls

5 from 4 votes

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Get delicious, easy Homemade Ramen Bowls at home with this tasty recipe! Simple ingredients turn into this fast and Asian-inspired soup.

Homemade Ramen Bowls are a big thing these days and I’ve jumped headfirst into the delicious abyss. And it is good. Oh so good. Noodles in a tasty broth are my jam. If you’re looking for an authentic recipe for ramen, this isn’t it. I’m the whitest white Canadian girl that ever lived. BUT, if you’re looking for a yummy soup that your kids will eat, this is it!!

Ramen in a bowl

Ingredients Needed for Ramen Bowls

In these Ramen Bowls, I’ve added lots of veggies and mushrooms to beef it up and make up for the fact that there is no meat. Lots of superfoods going on in here. Tasty stuff. Here’s what you’ll need to make it:

  • Olive Oil – this is to saute the onions and carrots together to soften before adding even more veggies.
  • Onion, Carrots, Garlic, Shitake Mushrooms, and Red Chard – all of the vegetables in these ramen bowls minus the optional garnishes.
  • Udon Noodles – I used these (found at Fred Meyer) because I couldn’t find actual legit fresh ramen noodles and didn’t feel like using the $0.15 ramen packs, though either of those would and could work. If you want to make them homemade then go for it.
  • Chicken Broth – if you’re vegetarian simply replace this with vegetable broth. Beef and pork broth also go really well in this dish.
  • Soy Sauce and Sesame Oil – some umami flavorings.
  • Egg – that runny egg on top is bliss. It took me a hot minute to get used to it, but holy yum!!
  • Green Onion, Radishes, and Black Sesame Seeds – these are optional but totally recommended garnishes.

Love Asian dishes? Check out these ones: Korean BeefKung Pao Chicken (Family Favorite!)Asian Slaw Recipe with Peanuts, and Sesame Noodle Salad.

close up of ramen toppings

How to Make Homemade Ramen Bowls

These Ramen Bowls aren’t as hard as they look to make. You can get fabulous-looking results with just a bit of effort. For full details see the recipe card down below!

  1. In a large pot, heat olive oil. Sauté onion and carrot until onions are translucent.
  2. Stir in garlic and mushrooms until fragrant.
  3. Add in udon noodles, flavoring packets, and recommended amount of water according to package directions. Stir in enough chicken broth to create 8 cups of liquid, total. Bring to boil.
  4. Stir in soy sauce tasting as you go. Stir in sesame oil and chard.
  5. Once noodles are cooked, serve ramen hot and garnish with chopped green onion, radishes, soft boiled eggs, and black sesame seeds.
close up of ramen and toppings

Leftover Ramen

Unfortunately, ramen doesn’t keep well. This is because of the noodles soaking in the broth and becoming soggy.

If you want to enjoy this your ramen bowls for a couple of days I would suggest boiling the noodles separately from the broth and veggies. That way the ramen noodles can be added to the warmed up broth whenever you’d like.

Make sure to cover and refrigerate and they should last up to 5 days!

More Asian Recipes to Try!

If you loved these ramen bowls let me know in the comments below 🙂

The printable recipe below, friends. Have a wonderful day!!

5 from 4 votes

Easy Homemade Ramen Bowls

Get delicious, easy Homemade Ramen Bowls at home with this tasty recipe! Simple ingredients turn into this fast and Asian-inspired soup.
servings 4 servings
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion diced
  • 1 1/2 cups carrot diced
  • 3 cloves garlic minced
  • 3.5 oz container sliced golden oak shiitake mushrooms optional
  • 14.54 oz udon noodles in chicken flavor* 2 packages (7.27 oz each)
  • 4-6 cups chicken broth
  • 1-2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 3 cups red chard chopped
  • green onion for garnish
  • sliced radishes for garnish
  • soft boiled eggs for garnish
  • black sesame seeds for garnish

Instructions

  • In a large pot, heat olive oil over medium heat. Sauté onion and carrot 4 minutes or until onions are translucent.
  • Stir in garlic and mushrooms until fragrant, about 1 1/2 minutes.
  • Add in udon noodles, flavoring packets, and recommended amount of water according to package directions. Stir in enough chicken broth to create 8 cups of liquid, total. Bring to boil.
  • Stir in soy sauce, 1 tablespoon at a time, tasting as you go. Stir in sesame oil and chard.
  • Once noodles are cooked, serve soup hot and garnish with chopped green onion, radishes, soft boiled eggs, and black sesame seeds.

Notes

*I used these udon noodles (found at Fred Meyer) because I couldn't find actual legit fresh ramen noodles and didn't feel like using the $0.15 ramen packs, though either of those would and could work.

Nutrition

Calories: 203kcal | Carbohydrates: 21g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Sodium: 1376mg | Potassium: 578mg | Fiber: 3g | Sugar: 5g | Vitamin A: 9670IU | Vitamin C: 30.1mg | Calcium: 54mg | Iron: 1.4mg
Course: Dinner
Cuisine: Asian
Keyword: ramen, ramen bowls
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Recipe Rating




11 Responses
  1. Maryanne W.

    5 stars
    This looks delicious and healthy! I’m definitely adding this to my menu plan. Also seems like it will be quick, which is key!

  2. Tracy lewis

    I can’t wait to try this recipe! I have been looking for recipes on your blog that I can use the brown rice ramen that I purchased!

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