Hot Ramen Bowls


Serves 2


1 tsp. sesame oil
1 tsp. olive oil
2 to 4 cloves garlic, minced
2 to 4 tsp. ginger, freshly grated

½ cup carrots, shredded
½ cup shiitake mushrooms, sliced (you can use other available mushrooms)
4 cups vegetable broth (you can use chicken, pork, or beef stock as well)
1 Tbsp. rice vinegar (optional)
3 to 4 Tbsp. low-sodium soy sauce, to taste
1 to 3 Tbsp. Sriracha sauce, to taste

Two 3-oz. portions of ramen (you won’t need the packets)



Sliced chicken, beef, or pork

Seaweed or nori
Sliced scallions

Asian pickles


Bean sprouts
Sesame seeds
Shredded carrots
Soft-boiled egg

  1. Place a pan on medium heat and add the sesame oil and olive oil. Add garlic and ginger, and simmer until fragrant, being careful not to brown the garlic.
  2. Add the carrots and mushrooms, and simmer until they soften, about a minute, stirring frequently.
  3. Add the broth, Sriracha sauce, rice vinegar (if using), and soy sauce. Stir, and bring to a simmer; let it go for about five minutes. Taste, then adjust heat and flavor to your liking, adding more Sriracha and soy sauce, if needed.
  4. Carefully place the ramen noodles into the pot of simmering broth and cook approximately 2 to 3 minutes, until tender.
  5. Carefully transfer the soup and noodles to bowls and allow to cool. At this time, make your soft-boiled egg.


Soft-Boiled Egg

  1. Boil water in a small saucepan. Add the egg(s) and let them boil for five minutes.
  2. Have an ice bath ready, and when the time is up, transfer the eggs into the ice bath for about a minute to stop the cooking process.
  3. Gently crack the egg and roll on a flat surface, then peel, slice in half, and place on top of your soup.

To Serve

  1. Garnish with your toppings of choice and enjoy!

Recipe adapted from Killing Thyme[i]



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