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Homemade Ramen Bowl

This ramen bowls in the homemade with whatever full of veggies you've got in the refrigerator. This soup comes in one-pot and is full of oriental flavors such as garlic, ginger and soy sauce.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Dinner
Cuisine: Asian
Keyword: Homemade Ramen Bowl
Servings: 2
Author: Angela

Ingredients

  • 2 packages dried top ramen discard flavorings
  • 1 cup shredded carrots
  • 2 cups thinly sliced mushrooms
  • 3 garlic cloves minced
  • 2 tsp sesame oil
  • A healthy squirt of sriracha or more if you like it spicy
  • 2-3 eggs soft boiled
  • 1 cup green onions thinly sliced
  • 1 jalapeno thinly sliced
  • 6 cups vegetable or chicken broth
  • 3-4 tbsp low sodium soy sauce
  • 1 thumb of ginger grated
  • 3 tbsp olive oil
  • 3 cups of kale or spinach thinly sliced
  • sesame seeds

Instructions

  • In a stock pot or large dutch oven heat olive-oil on medium-heat.
  • Add mushrooms and carrots then cook for 3-4 minutes till tender.
  • Add minced garlic, ginger and sesame oil then cook for a few minutes or till aromatic.
  • Add soy sauce, sriracha and broth and bring broth to a slow-simmer.
  • Taste test broth and add more soy sauce or sriracha for your liking. Stir in kale and cook for a few minutes till wilted.
  • Add dried ramen bundles to simmering broth and cook for 2-3 minutes.
  • Top soup bowls away with sesame seeds, sliced jalapeños, green onions and soft boiled eggs.

To make Soft boiled Jammy Eggs:

  • Bring a little sauce-pot of water to a rolling boil. Then add in 2-3 eggs and simmer for 5 minutes (make sure you specify a timer).
  • After eggs are finished cooking, then immediately transfer them into a bowl full of half ice/half water to cool-down instantly and stop cooking.
  • Let cool for 2-3 minutes and quite gently half and peel an eggs.