One of the things I love most about cooking is finding new appreciation for a standard. That was definitely the case when I made Ramen Bowls for the family.
Of course everyone is familiar, to some degree, with Ramen noodles. Whether it came in the form of a cup o’soup style or cellophane wrapped rectangle Ramen was a staple of many college dorm rooms.
Over the past few years Ramen Bowls have become very popular in the United States. They have always been a traditional dish in Japan.
I decided to try my hand at making Ramen Bowls for the family, knowing that they might not be a big hit. Of course I knew I had to have an amazing broth as my base, but I also wanted some delicious add-in options. My toppings / add-ins were grated carrot, sliced green onion, jalapeno, beef, cilantro, nori, red peppers, Sriracha, sesame seeds, soy sauce, and 7-minute eggs.
To my delight everyone loved the Ramen Bowls. Daughter 3 and The Hubs immediately commented on how much they liked the beef. Daughter Number Fours initial comment was on how much she liked the broth.
Neither of the girls wanted an egg on their Ramen Bowl, so only The Hubs and I got to enjoy those. He liked it so much he asked if I had made extra (eggs). I had not. Everyone liked the Ramen Bowls so much I should have made twice as much!
What a thrilling experience! We all enjoyed Ramen Bowls and got to practice our chopstick skills. I am not the expert that The Hubs is in using chopsticks. This was a great reason to practice. I have already been asked to make them again.
Have you made Ramen Bowls or eaten them out? If so, what was your favorite part or what else should I have to add in?
I’ll let you know if everyone likes them as much the second time!
- 1 teaspoon sesame oil
- 1 clove garlic minced
- 4 cups vegetable broth
- 1 cup water
- 1 vegetable stock concentrate
- 1 carrot grated
- ½ teaspoon ground ginger
- 3 packages Ramen noodles no seasoning
Add-ins (per your taste)
- Green onion sliced
- Cilantro chopped
- Red or yellow peppers julienned
- Carrots julienned or grated
- Nori dried seaweed
- Jalapeno thinly sliced
- Cooked beef or pork sliced thin
- 7 minute eggs
- Sesame seeds toasted
- Sesame oil
- Soy sauce
In a Dutch oven or soup pot, heat sesame oil over medium heat. Add grated carrot and cook for 1 minute. Stir in garlic and cook for another minute or two, stirring to keep from burning. Do not allow garlic to brown.
Add in vegetable broth, stock concentrate, water, and ginger. Bring to a boil, then lower heat to low. Allow to simmer for 30 minutes.
Return broth a boil and add noodles. Use a fork to separate noodles. Cook until tender, about 3 minutes.
Ladle noodles and broth into soup bowls and add toppings of your choice.