Ramen bowls are a delicious and hearty meal. They are warm, homey, beautiful in their colors and texture, complex in their flavor profiles, and better yet, they are really simple to make! I used this recipe to get started on my bowls, but diverged in a few places, including the vegetables used for topping. Keep reading to make your own delicious bowls!
Ingredients (for 2 bowls):
For the broth:
- 1 Tbs sesame oil
- 1 Tbs extra virgin olive oil
- 1 tsp minced garlic
- 1/4 tsp powdered ginger
- 1 32 oz carton chicken or vegetable broth
- 2 packets of ramen (discard the flavor packets)
- Shredded rotisserie chicken, about 1/2 cup or to your liking (Whole Foods lets you buy half a chicken!)
- Sliced jalapeño
- Loose corn
- Handful of arugula
- Sliced green onion
- Runny egg (1/2 egg per bowl)
- Black sesame seeds
- Aleppo chili powder for sauce
The first thing you should do is heat up a medium size saucepot and pour in 1 Tbs of sesame oil and 1 Tbs of Extra Virgin Olive Oil. When hot, add 1 tsp of minced garlic. Do not brown garlic, as it will become bitter, but heat to allow to soften. Add 1/4 tsp of powdered ginger and cook for another 30 seconds. Add 1 carton (32oz) of your favorite chicken or vegetable broth, 2 Tbs soy sauce, 1 Tbs rice vinegar, and 1 Tbs sriracha. Bring to a simmer.
While your broth heats up, prepare your runny egg. Bring a small saucepot with cold water to boiling. Once boiled, cook 1 egg for exactly 6 minutes. Remove after 6 minutes into an ice bath to stop the cooking process and set aside.
You can also make your chili oil and set aside, by combining some sesame oil with about 1/4 tsp of Aleppo chili powder and heating for a few minutes. You can drizzle this on your bowls at the end!
Next, add the two packets of ramen noodles to the broth. Discard the flavor packets (we are making our own flavors here!). Cook for about 2 minutes and scoop noodles and broth into two large bowls.
Finally, shred some rotisserie chicken and add a handful to each bowl. Next to the chicken, arrange your favorite vegetable topping! I love arugula, jalapeños, corn, and green onion. Don’t forget to place half of the cooked egg in each bowl and to drizzle some chili oil and sprinkle black sesame seeds. Enjoy!