Some weeknights I come home with one plan: get warm, get fed, and get back to whatever the rest of the evening needs to be. I keep a mental list of quick comforts and a Ramen Bowl Recipe is near the top, because a steaming bowl slices through a tired day, smells like something slower, and is actually fast enough for a busy evening.
Why You’ll Love It
This version is built for evenings when time is short but flavor still matters, it delivers a deep, savory broth with minimal fuss, everyone at the table can customize toppings, and it’s great for solo dinners or a simple family meal that feels special without a lot of effort.
Serves 4
Prep Time: 20 minutes |
Cook Time: 25 minutes |
Total Time: 45 minutes
Ingredients
- 400 g fresh or dried ramen noodles (about 100 g per serving)
- 2 liters low-sodium chicken or vegetable broth (8 cups)
- 60 ml soy sauce (1/4 cup)
- 2 tbsp mirin
- 1 tbsp sesame oil
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 400 g cooked braised pork or chicken, thinly sliced (about 8 ounces)
- 4 large eggs, soft boiled and halved
- 4 scallions, thinly sliced
- 2 nori sheets, cut into quarters
- Optional: 1 cup sweet corn or bamboo shoots for garnish, salt and pepper to taste
Instructions
- Start the broth, pour the chicken or vegetable broth into a medium pot and bring to a gentle simmer over medium heat.
- Flavor base, add soy sauce, mirin, sesame oil, minced garlic, and grated ginger, stir and keep the broth at a low simmer while you prep toppings.
- Soft boil the eggs, bring a small pot of water to a boil, add eggs and cook 6 to 7 minutes for jammy yolks, transfer to an ice bath for 5 minutes, peel and halve.
- Cook the noodles, bring a separate pot of water to a boil and cook ramen noodles according to package directions (usually 2 to 4 minutes), drain and rinse briefly if using fresh noodles.
- Heat the sliced meat briefly in the simmering broth or in a skillet for 1 to 2 minutes until warmed through.
- Assemble bowls, divide noodles between four bowls, ladle hot broth over the noodles to cover, arrange two egg halves, sliced meat, a nori quarter, and a sprinkle of scallions on each bowl, add optional corn or bamboo shoots.
- Taste and adjust, add a splash more soy sauce or a pinch of salt if needed, serve immediately with chopsticks and a spoon.
Recipe Variations
- Vegetarian ramen: use vegetable broth, replace meat with firm tofu cubes or roasted mushrooms, keep soy and mirin for depth.
- Spicy miso ramen: stir 2 tbsp miso paste and 1 tsp chili paste into the broth before serving for a richer, spicier bowl.
- Chicken shoyu ramen: swap braised pork for shredded rotisserie chicken and add a few drops of toasted sesame oil per bowl for extra aroma.
- Cold-weather comfort: simmer the broth longer with an onion and a carrot for a sweeter, fuller stock before finishing with soy and mirin.
Make Ahead: You can make the broth up to 3 days ahead and store it in the refrigerator in a sealed container, soft-boiled eggs hold well for 48 hours peeled or unpeeled in the fridge, braised meat can be prepared 2 days ahead and reheated, keep noodles separate and cook them at the last minute to maintain texture.
Frequently Asked Questions
Can I use instant ramen noodles for this recipe
Yes, instant noodles work in a pinch, cook them according to the package and use the broth base here for a faster upgrade to flavor.
How do I get a jammy egg every time
Cook eggs for 6 to 7 minutes in boiling water, then transfer to an ice bath for 5 minutes before peeling, timing and an ice bath are key.
Can I freeze the broth
Yes you can freeze the broth for up to 3 months in airtight containers, thaw overnight in the refrigerator before reheating and assembling bowls.
Is there a vegetarian option that still tastes rich
Use a mushroom-forward broth with soy, mirin, and a splash of sesame oil, add roasted mushrooms or tofu for texture and umami.
Ramen Bowl Recipe
This version is built for evenings when time is short but flavor still matters, it delivers a deep, savory broth with minimal fuss, everyone at the table can customize toppings, and it’s great for solo dinners or a simple family meal that feels special without a lot of effort.
Ingredients
- 400 g fresh or dried ramen noodles (about 100 g per serving)
- 2 liters low-sodium chicken or vegetable broth (8 cups)
- 60 ml soy sauce (1/4 cup)
- 2 tbsp mirin
- 1 tbsp sesame oil
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 400 g cooked braised pork or chicken, thinly sliced (about 8 ounces)
- 4 large eggs, soft boiled and halved
- 4 scallions, thinly sliced
- 2 nori sheets, cut into quarters
- Optional: 1 cup sweet corn or bamboo shoots for garnish, salt and pepper to taste
Instructions
- Start the broth, pour the chicken or vegetable broth into a medium pot and bring to a gentle simmer over medium heat.
- Flavor base, add soy sauce, mirin, sesame oil, minced garlic, and grated ginger, stir and keep the broth at a low simmer while you prep toppings.
- Soft boil the eggs, bring a small pot of water to a boil, add eggs and cook 6 to 7 minutes for jammy yolks, transfer to an ice bath for 5 minutes, peel and halve.
- Cook the noodles, bring a separate pot of water to a boil and cook ramen noodles according to package directions (usually 2 to 4 minutes), drain and rinse briefly if using fresh noodles.
- Heat the sliced meat briefly in the simmering broth or in a skillet for 1 to 2 minutes until warmed through.
- Assemble bowls, divide noodles between four bowls, ladle hot broth over the noodles to cover, arrange two egg halves, sliced meat, a nori quarter, and a sprinkle of scallions on each bowl, add optional corn or bamboo shoots.
- Taste and adjust, add a splash more soy sauce or a pinch of salt if needed, serve immediately with chopsticks and a spoon.
Conclusion
This ramen bowl recipe is meant to be reliable on busy nights, it balances fast techniques with homey flavor so you can have a satisfying, restaurant-style bowl without spending hours, start by preparing the broth and eggs when you have a spare 20 minutes and finish the assembly in under 10, trust small adjustments to suit your taste and enjoy the simple comfort of a warm bowl any night of the week.
