Easy Homemade Ramen Bowls

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 broth2 Tbs soy sauce1 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!

Sushi at home!

When we first started cooking at home, we would explain to others, “we cook the things that are quite easy to reproduce. We would still eat out for something we can’t make at home, like sushi.” Our friends nodded in ardent agreement. Then, it happened. We experimented with some recipes and found that we can make our own sushi at home! The only exception is, we don’t use raw fish. Living in NYC, we have access to raw, sushi-grade salmon and tuna, but something weirds us out about bringing it into our tiny little apartment. With a few cooked fish replacement options, we were able to still make delicious rolls, without the threat of food poisoning. We satisfied our sushi craving and got to stay home on a Saturday night!

For this blog post, the recipe posting is going to be a little bit different. I have been inspired by Bon Appetit’s Cooking Without Recipes, where you’re given a basic recipe, but without the nitty-gritty details. So, will try that here!

To make sushi, you’re going to need some tools. While there are many people use, the only non-negotiable, in my opinion, is a bamboo rolling mat. I cover the entire mat with saran wrap, to help keep anything from sticking and for easier cleanup.

To start, you’re going to need some sushi rice. Wash 1 cup of this rice thoroughly with cold water, until the water runs clear. While this is washing, boil a few up cups of water in a hot tea kettle. Next, pour your sushi rice into a little pot and add 2 cups (double the amount) of boiling water. Raise the temperature to high and cook without a lid until the water and rice are just about the same level. Then, lower the heat to low, cover and cook for about another 12 minutes, or until the rice is fully cooked. I have tried many ways to cook sushi rice, and the method I use for Middle Eastern rice works the best for me! When the rice is cooked, add 2 Tbs rice vinegar, 2 Tbs white sugar, and about 3/4 tsp salt. I got those amounts from this sushi recipe and found that they do a great job showing how to roll sushi!

While the rice cooks, you can get your vegetables ready. Cut 1 English cucumber into thin julienne “sticks.” I find it best to half the cucumber, half it again, and then cut. You also need 1 avocado, pitted and cut into strips.

For the meat, I used imitation crab meat (you can get just the meat or buy a mix) and salmon salad mix, both can be found in your local Whole Foods.

Finally, you should have some yummy sides for your sushi. Grab your favorite soy sauce, pickled gingerwasabi powder (add water to make a paste), and mix some Japanese mayonnaise with sriracha for spicy mayo. I also love to top my sushi with black and white sesame seeds, or even use panko for some extra crunch in or on the roll!

Once your rice has cooked, you are ready to roll! Place the nori on the bamboo mat, rough side up and smooth some sushi rice over it. You should leave about an inch on the top of the nori so the rice doesn’t pour out.

Next, mix any combination of the cucumber, avocado, crab, or salmon in the roll and roll it up!

When finished rolling, plate your cut sushi, and top some (or all!) with some spicy mayo.