About this Recipe
Making authentic tasting Homemade Ramen Bowls easy is really simple. All you really need is garlic, ginger, sesame oil, olive oil chicken broth, and Ramen noodles. If you like it spicy, or kind of spicy the regulation of heat in the form of Sriracha or sambal is perfect.
To get the umami correct, I love shitake mushrooms to deepen the broth flavor. Now, if you love Ramen, it’s all about the broth.
No Ramen can be complete without a soft-boiled egg.
Ramen purists tend to keep their bowls vegetable-based. It adds nutrients, however, I find it lazy. I love sliced pork loin, yet you can use Tofu, shrimp or grilled chicken.
Make homemade Ramen in the comfort of your own kitchen with minimal effort and simple ingredients.
- 1 teaspoon sesame oil
- 1 teaspoon olive oil
- 3 cloves garlic, minced
- 2 teaspoon freshly grated ginger
- 1/3 cup shredded carrots
- 1/2 cup shitake mushrooms, sliced (rehydrated)
- 4 cups chicken broth
- 1 Tablespoon rice vinegar
- 3 Tablespoons low-sodium soy sauce (more to taste)
- 1/2 Tablespoon Sriracha sauce (depending on your heat tolerance)
- 2 3 oz portions of Ramen (discard the packets)
Toppings:
- Sliced scallions
- Sesame seeds
- Shredded carrots
- Sliced Pork loin
- Soft-boiled egg
Step 1
Heat the sesame oil and olive oil in a medium saucepan over medium heat. Add the garlic and ginger, simmer until fragrant, this will take about 3 minutes. Do not brown the garlic or you may have a bitter flavor.
Step 2
Add the carrots and mushrooms, and simmer until they have softened, about a minute, stirring frequently.
Step 3
Add the broth, Sriracha sauce, rice vinegar, and soy sauce. Stir, and bring to a simmer; let it go for five minutes. Taste, and adjust the heat and soy to taste.
Step 5
Carefully transfer the soup and noodles to bowls, and allow to cool slightly. At this time you can add your sliced cooked Pork loin, shredded carrots, and a soft-boiled egg.
Soft-Boiled Egg
Step 1
Bring water to a boil in a small saucepan. Add the eggs (2), and let them boil for five minutes. In the meantime, prepare an ice bath in a bowl. Once the cooking time is up, remove the eggs and allow the eggs to be emersed in this ice bath for a minute to cool them off enough to handle. Then, crack and roll them on a flat surface, this will make peeling them easier. Slice in half, and place on top of your Ramen.
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