Easy Ramen Bowls

5 from 2 votes

This is a wonderful, easy-to-put-together bowls of Ramen to make for dinner!

Prep Time10

Cook Time5

Total Time15

Course: Main Course, Soup

Cuisine: Asian

Keyword: bowl, easy ramen, ramen

Servings: servings

1½ teaspoons olive oil
1 medium garlic clove
½ teaspoon grated fresh ginger
4 cups vegetable broth (can sub chicken or beef)
1 tablespoon soy sauce (can sub tamari sauce or coconut aminos)
1 teaspoon brown sugar (can sub honey or coconut sugar)
¼ teaspoon crushed red pepper flakes
6 ounces Ramen noodles (just the noodles- no seasoning packets)
1½ teaspoons rice vinegar
1 medium carrot, thinly sliced into ribbons with a vegetable peeler (see notes below to chill the carrots)
½ cup thinly sliced red cabbage
3 tablespoons chopped fresh cilantro
1 small jalapeño pepper, sliced
2 large eggs, soft boiled (see notes below for how-to)
1 teaspoon Japanese rice seasoning (furikake-- check the Asian products aisle in your market)
½ medium lime, cut into wedges

In a medium-sized saucepan, heat the olive oil over medium heat. Add the garlic and ginger; stir and cook for 10 seconds.
Add the broth, and bring to a boil. Whisk in the soy sauce, sugar and red pepper flakes. Add the Ramen noodles and cook until they're tender (2 to 3 minutes). Remove from heat and stir in the rice vinegar.
Divide the noodles and broth between two noodle bowls. Top each with half of the carrot, red cabbage, cilantro, jalapeño slices, egg and Japanese rice seasoning. Serve with lime wedges to squeeze on top.

Roll up the carrot ribbons and set them in a bowl of ice water for 15 minutes to curl them. Pat them dry before adding them to the Ramen bowl.
To soft-boil eggs: fill a 3-quart saucepan with 2 inches of water; bring the water to boil and then reduce heat to a more gentle simmer. Carefully lower the eggs into the boiling water with a slotted spoon; gently boil for 6 minutes. Transfer the eggs to an ice bath. Let them cool, and then peel them. Slice in half to add to the Ramen bowls.