Ramen Bowl Recipes

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CHICKEN RAMEN BOWL



Chicken Ramen Bowl image

The holiday hoopla is over and I'm setting my sights on eating whole. Ramen has been all the rage and I've been dying to try this at home. I never skimp on flavor even when I'm eating light. This dish is a total flavor bomb, filled with a rich broth, tender meat, and noodles, topped with a 7-minute egg - my new favorite thing in the world. My family went nuts for this; it's complex, easy, and satisfying. You don't have to make the egg, but I think it's so worth it.

Provided by Tonja Engen

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 1h

Yield 4

Number Of Ingredients 19

1 medium onion, thinly sliced
3 cloves garlic, minced
1 tablespoon freshly grated ginger
½ cup rice vinegar, or to taste
½ cup reduced-sodium soy sauce
2 tablespoons oyster sauce
2 tablespoons mirin
1 tablespoon fish sauce
1 tablespoon sriracha sauce
4 cups low-sodium chicken broth
1 cup water
1 cooked chicken breasts, shredded
¾ pound baby bok choy, quartered lengthwise
3 (3 ounce) packages dried ramen noodles
1 tablespoon vegetable oil
4 eggs
1 jalapeno pepper, sliced, or to taste
2 green onions, chopped, or to taste
¼ cup chopped cilantro, or to taste

Steps:

  • Heat a Dutch oven over medium-high heat. Add onion and saute until starting to soften, about 5 minutes. Add garlic and ginger; cook about 30 seconds more. Add rice vinegar, soy sauce, oyster sauce, mirin, fish sauce, and sriracha sauce; stir to combine. Add chicken broth and water and bring to a boil. Reduce heat and simmer about 5 minutes. Add chicken and bok choy; simmer gently until bok choy is just tender, about 2 minutes.
  • Fill a large pot with lightly salted water and bring to a rolling boil. Add ramen noodles and return to a boil. Cook, uncovered, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 7 minutes. Drain and drizzle with vegetable oil to prevent sticking.
  • While ramen is cooking, fill a pot with enough water to cover the eggs and bring to a boil. Gently lower eggs into the boiling water and cook until yolks are barely set, about 7 minutes.
  • Fill a large bowl with ice water. Transfer soft boiled eggs to the ice bath to stop the cooking process; let sit about 3 minutes. Drain eggs, carefully peel away shells, and slice in half.
  • Divide ramen between 4 bowls. Add broth. Top each with jalapeno, green onions, cilantro, and soft boiled egg. Serve immediately.

Nutrition Facts : Calories 268.3 calories, Carbohydrate 18.9 g, Cholesterol 208.4 mg, Fat 11.7 g, Fiber 2.5 g, Protein 21 g, SaturatedFat 3.2 g, Sodium 2031.9 mg, Sugar 6.7 g

EASY HOMEMADE RAMEN BOWLS



Easy Homemade Ramen Bowls image

Looking for the best Ramen recipe to make at home? These Easy Homemade Ramen Bowls let you make restaurant-worthy soup in the comfort of your own kitchen.

Provided by Dana Sandonato

Time 25m

Number Of Ingredients 15

1 tsp sesame oil
1 tsp olive oil
2 cloves garlic, minced
2 tsp freshly grated ginger
1/2 cup shredded carrots
1/2 cup shiitake mushrooms, sliced (optional)
4 cups Chicken or vegetable broth
1 TBSP rice vinegar
3 TBSP low-sodium soy sauce (more to taste)
1 TBSP Sriracha sauce (more or less, depending on your heat tolerance)
2 3 oz portions of Ramen (discard the flavor packets)
Sliced scallions
Sesame seeds
Shredded carrots
Soft-boiled egg

Steps:

  • Heat sesame oil and olive oil in a medium-large saucepan over moderate heat (see notes). Add garlic and ginger, and simmer until fragrant, about 2-3 minutes. Do not brown the garlic, or else you'll get a bitter flavor.
  • Add the carrots and mushrooms if you're using them, and simmer until they soften, about a minute, stirring frequently.
  • Add the broth, Sriracha sauce, rice vinegar, and soy sauce. Stir, and bring to a simmer; let it go for about five minutes. Taste, and adjust heat and taste to your liking by adding more Sriracha and soy sauce if needed.
  • While the broth simmers, cook the Ramen noodles in a separate pot as per the package's instructions. (You could cook the noodles in the broth directly, but that makes for a messy transfer to a bowl. It's much easier to transfer drained cooked noodles to a bowl and spoon the broth over top.) Once the noodles are tender, drain and rinse under cool water, place into a soup bowl, and set aside.
  • When the soup is ready, spoon the broth over the noodles. Allow to cool. At this point, make your soft-boiled egg if you're garnishing with one, and add the rest of your toppings to serve.

Nutrition Facts : Calories 581 kcal, ServingSize 1 serving

THREE'S RAMEN BOWL



Three's Ramen Bowl image

Provided by Food Network

Categories     main-dish

Time 4h15m

Yield 4 servings

Number Of Ingredients 45

5 cups Three's Traditional Ramen Broth, recipe follows
1 cup Chicken Soy Sauce, recipe follows
Kosher salt
2 cups chopped kale
2 pounds fresh ramen noodles
1 ounce chicken or bacon fat
1 cup corn kernels
1 cup Pickled Kimchee Shiitake Mushrooms, recipe follows
1 cup thinly sliced green onions
12 slices Braised Pork Belly, recipe follows
Two 6-Minute Marinated Eggs, halved lengthwise, recipe follows
2 sheets nori, quartered
3 pounds pork knuckle bones
3 pounds chicken backbones
1/4 cup white miso paste
1 cup mirin
1 cup sake
1 cup dried shiitake mushrooms
1 tablespoon black peppercorns
4 green onions, white parts only
3 cloves garlic, smashed
2 medium carrots, chopped into large pieces
2 stalks celery, chopped into large pieces
1 thumb-size piece fresh ginger
1 piece dried kombu (2 by 4 inches)
1 white onion, quartered
1 small daikon radish, chopped into large pieces
1 pound roasted chicken backbones
2 cups soy sauce
1 cup rehydrated shiitake mushrooms, thinly sliced
1/2 cup rice wine vinegar
1 tablespoon store-bought kimchee sauce
1 tablespoon granulated sugar
Vegetable oil cooking spray
1- to 2-pounds pork belly, skin on
1 cup teriyaki sauce
1/2 cup mirin
1/2 cup sake
1 tablespoon sesame oil
2 teaspoons sambal
2 cloves garlic, roughly chopped
1 thumb-size piece ginger, sliced
1 white onion, sliced
3 eggs
Reserved pork belly drippings

Steps:

  • In a medium saucepot, combine the Three's Traditional Ramen Broth and Chicken Soy Sauce, and bring to a boil.
  • Meanwhile, bring a large pot of salted water to a rolling boil. Drop the kale in for a few seconds to wilt, then remove with a slotted spoon and set aside. Drop the noodles into the boiling water and cook until they float, 2 to 3 minutes. Drain in a colander and set aside.
  • Set out four large noodle bowls and divide the chicken fat between the bowls. Pour the hot seasoned broth in the bowls and then add the noodles. Working counter clockwise from 12 o'clock, garnish each bowl in equal sections with the kale, followed by the corn, Pickled Kimchee Shiitake Mushrooms, green onions, three slices of Braised Pork Belly, half of a 6-Minute Marinated Egg and 2 pieces of nori. The colors of the toppings should look evenly distributed and beautiful.
  • Preheat the oven to 400 degrees F. Place the pork knuckle bones in one roasting pan and the chicken backbones in a second roasting pan. Brush the miso paste over the pork knuckles. Transfer both pans to the oven and roast until the bones are dark golden brown, about 45 minutes.
  • Carefully drain off the chicken fat and reserve the fat for the ramen bowl. Set aside one-third of the chicken backbones for the Chicken Soy Sauce.
  • In a large stockpot, place the remaining backbones and the pork knuckles plus any drippings from the pan. Deglaze the roasting pans with the mirin and sake, and pour into the stockpot. Add the mushrooms, peppercorns, green onion whites, garlic, carrots, celery, ginger, kombu, white onions and radish. Add cold water to cover. Bring to a boil, then reduce the heat and cook at a low simmer for 12 hours. Remove the mushrooms and reserve for the Pickled Kimchee Shiitake Mushrooms. Strain the stock.
  • Place the roasted backbones and soy sauce in a medium saucepot and bring to a boil over high heat. Reduce to low and simmer for 45 minutes.
  • Place the mushrooms in a small bowl and add the vinegar, kimchee sauce and sugar. Stir to combine and marinate covered overnight.
  • Preheat the oven to 225 degrees F. Spray a shallow roasting pan with vegetable oil and place the pork belly in the pan. In a small bowl, whisk together the teriyaki sauce, mirin, sake, sesame oil and sambal, and pour over the pork belly. Sprinkle the garlic, ginger and onion on top. Cover the roasting pan tightly with foil and roast until the pork is fork tender and pulls apart easily, about 6 hours.
  • Carefully pour off and reserve the pork belly drippings for the 6-Minute Marinated Egg. Place a clean piece of parchment paper over the pork belly, followed by a clean roasting pan and a weight to press down the pork -- a couple of cans will do fine. Refrigerate until chilled. Slice into 3-by-1/4-inch pieces.
  • Bring a small pot of water to a rolling boil. Gently lower the eggs into the pot and cook for 6 minutes. Immediately plunge eggs into a large bowl of ice water and chill thoroughly. Carefully peel the eggs and place in a shallow bowl. Pour the reserved pork belly drippings over the eggs and marinate overnight. If the eggs float, use a small plate to keep them submerged.

RAMEN BOWL



Ramen Bowl image

Ramen noodle and broth dish inspired by the Japanese classic using ingredients commonly available in American supermarkets. Quite involved, but it has become one of my family's favorites, especially in cooler weather. Slurping is recommended.

Provided by Mantecca

Categories     World Cuisine Recipes     Asian

Time 1h30m

Yield 4

Number Of Ingredients 17

8 cups water
8 cloves garlic, peeled and whole
8 slices fresh ginger root
½ medium onion, halved and separated
4 eggs
1 pinch salt and freshly ground black pepper to taste
½ cup soy sauce
¼ cup sake
2 tablespoons Thai-style chile sauce
2 teaspoons sesame oil
2 tablespoons white sugar
1 ½ teaspoons salt
15 ounces dried Japanese-style noodles
12 large shrimp, shelled and deveined, at room temperature
4 large dry sea scallops, halved, at room temperature
1 ½ cups fresh bean sprouts
½ cup sliced scallions

Steps:

  • Combine water, garlic, ginger, and onion in a large stock pot and bring broth base to a simmer. Reduce heat to maintain an easy simmer for 40 minutes.
  • While broth simmers, fill a saucepan with water. Bring to a boil and reduce heat to a simmer. Lower eggs into the water 1 at a time. Cook 7 minutes for barely set yolks. Remove eggs from hot water, run under cold water until cool, and peel. Halve eggs lengthwise, place on a plate, and season with salt and pepper.
  • Fill a large pot with water and bring to a boil in preparation for cooking noodles. Reduce heat to a simmer.
  • Use a slotted spoon or long-handled strainer to remove garlic, ginger, and onion from the broth in the stock pot after it has simmered 40 minutes. Discard vegetables. Add soy sauce, sake, chile sauce, sesame oil, sugar, and salt and stir well. Cover stock pot loosely and simmer 10 to 20 minutes more.
  • Return simmering water to a boil. Add noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until noodles are tender yet firm to the bite, 1 to 3 minutes. Drain and divide noodles between 4 large bowls.
  • Add shrimp and scallops to the simmering broth. Cook until opaque, 3 to 5 minutes.
  • Ladle finished broth into bowls to barely cover noodles. Add equal amounts of shrimp and 1 scallop to the center of each bowl. Place a portion of bean sprouts on the side of each bowl. Place 2 soft-boiled egg halves, yolks up, resting on noodles in each bowl; keep eggs above the broth. Garnish each bowl with scallions.

Nutrition Facts : Calories 325 calories, Carbohydrate 28.3 g, Cholesterol 233.1 mg, Fat 10.6 g, Fiber 2.3 g, Protein 25.6 g, SaturatedFat 2.6 g, Sodium 3655.7 mg, Sugar 9.9 g

EASY RAMEN NOODLE BOWL



Easy Ramen Noodle Bowl image

You're less than 30 minutes and just a few ingredients away from a beefy Asian dinner complete with veggies.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 6

2 teaspoons vegetable oil
1 lb boneless beef sirloin steak, cut into thin strips
2 cups water
1 package (3 oz) Oriental-flavor ramen noodle soup mix
1 pkg (1 lb) fresh stir-fry vegetables (broccoli, cauliflower, celery, carrots, snow pea pods and bell peppers) (4 cups)
1/4 cup stir-fry sauce

Steps:

  • In 12-inch skillet, heat oil over medium-high heat. Add beef; cook 3 to 5 minutes, stirring occasionally, until brown. Remove beef from skillet.
  • In same skillet, heat water to boiling. Break block of noodles from soup mix into water; stir until slightly softened. Stir in vegetables. Heat to boiling. Boil 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender.
  • Stir in contents of seasoning packet from soup mix, the stir-fry sauce and beef. Cook 2 to 3 minutes, stirring frequently, until hot. Serve in individual bowls.

Nutrition Facts : Calories 350, Carbohydrate 26 g, Cholesterol 75 mg, Fiber 4 g, Protein 35 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 920 mg, Sugar 6 g, TransFat 1 1/2 g

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From steakumm.com


TRADITIONAL RAMEN BOWL - BOWL ME OVER
2021-12-13 Set a small pot on the stove and soft-boil the eggs. Peel and set aside. Peel and slice the onion and carrot into thin slices. Clean the Bok Choy, slice in half or chop into bite-sized pieces. Clean the spinach, mince the garlic. Use a large …
From bowl-me-over.com


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