Sometimes, all you need is a steaming bowl of ramen to make everything better. With rich broth and tender noodles, these Ramen Noodle Bowls bring comfort and joy in every bite.
The great thing about Ramen Noodle Bowls is their flexibility. You can use any vegetables you have, like sweet potatoes or cauliflower, and turn them into something special.
Next time you roast veggies, make extra for your ramen. These bowls are always satisfying and fun to make.
Table of Contents
Reasons to Love These Ramen Bowls
- Ramen Noodle Bowls provide a cozy, heartwarming meal that’s perfect for cold days or when you need some comfort food.
- This Ramen Noodle Bowls recipe delivers a deliciously intense broth and well-balanced spices that will excite your taste buds.
- The versatility of Ramen Noodle Bowls means you can use leftovers creatively, turning them into a delicious new meal.
Recipe Ingredients
- Ginger Root: Adds a zesty, slightly spicy warmth to the broth.
- Sesame Oil: Offers a nutty, slightly sweet flavor with a silky texture.
- Mirin: Provides a subtle sweetness and a touch of acidity.
See the recipe card for full information on ingredients and quantities.
Variations
- Ginger Root Alternative: If fresh ginger is unavailable, use 1 teaspoon of ground ginger. It provides a similar spicy warmth and aromatic quality to the broth.
- Miso Paste Replacement: Swap the miso paste with soy sauce mixed with a teaspoon of tahini. This combination mimics the umami richness and creamy texture.
How to Make Ramen Noodle Bowls
Step #1: Prepare the broth by combining the ginger, garlic, broth, soy sauce, vinegar, miso, mirin, and sesame oil in the crock of a large slow cooker. Cook on high for four hours or on low for eight hours. Strain the ginger and garlic from the pot. Keep warm while preparing the rest of the dish.
Step #2: Preheat the oven to 450°F (230°C). Toss the squash and Brussels sprouts with olive oil and a generous pinch of kosher salt. Transfer to two lined baking sheets. Bake in the preheated oven for 15 to 20 minutes, turning the vegetables once halfway through, until browned and tender. (If you have some stray Brussels sprout leaves, cook them with the rest and then save them to use as a crispy topping for the ramen.)
Step #3: Meanwhile, place the instant ramen noodles into the hot broth and allow them to soften while you prepare the tofu.
Step #4: Pat the tofu pieces dry with a paper towel. Toss with a pinch of kosher salt and the cornstarch in a large bowl or zipper-close plastic bag. Heat the sesame oil in a large frying pan over medium heat. Add the tofu in a single layer and cook until browned, about 5 to 7 minutes on each side.
Step #5: Divide the broth and noodles into four large serving bowls. Top each with squash, Brussels sprouts, tofu, ramen eggs (if using), carrots, shiitake mushrooms, green onions, and jalapeno slices. Garnish with sesame seeds and serve hot.
Expert Tips
- Brussels Sprouts Crisps: When roasting vegetables, save the loose Brussels sprouts skins. Roast them until crispy and use them as a delicious, crunchy topping for your Ramen Noodle Bowls.
- Blanch the Vegetables: For a crisp-tender texture, briefly blanch the carrot strips and shiitake mushrooms before adding them to the bowls. This technique preserves their vibrant color and fresh taste, adding a delightful crunch to the ramen.
Frequently Asked Questions
You can substitute the vegetarian chicken broth with vegetable broth or mushroom broth. Both options provide a rich, savory base for your noodle bowls.
To make ramen eggs, soft-boil a few eggs, then plunge the soft-boiled eggs into an ice bath and carefully peel away the shells. Marinate them overnight in the fridge, and the next day, you’ll have flavorful ramen eggs ready for your easy Homemade Ramen Bowls.
Storage Info
To store Ramen Noodle Bowls, keep the broth, noodles, and toppings in separate airtight containers in the refrigerator. They will stay fresh for up to 3 days.
To reheat, warm the broth in a pot until simmering, and then add the noodles and toppings. Heat for a few minutes until everything is hot.
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Ramen Noodle Bowls Recipe
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Ingredients
For the Broth
- 1 inch of ginger root - sliced into thin coins
- 3 cloves garlic - peeled and smashed
- 6 cups vegetarian chick’n broth
- 3 tablespoons low sodium soy sauce
- 2 tablespoons rice vinegar
- 2 teaspoons miso paste
- 2 teaspoons mirin
- 2 teaspoons sesame oil
For the Ramen
- 1 medium acorn squash - sliced into 16 wedges
- 10-12 brussel sprouts - trimmed and halved
- 2 tablespoons extra virgin olive oil
- Kosher salt
- 2 3 ounce packages instant ramen noodles, seasoning packets discarded
- 14 ounces firm tofu - cut into bite sized rectangles
- 1 tablespoon corn starch
- 1 tablespoon sesame oil
- 4 ramen eggs - optional
- 2 carrots - cut into thin strips with a vegetable peeler
- 4 ounce shiitake mushrooms - sliced
- 4 scallions - sliced
- 2 jalapenos - stemmed, seeded, and sliced (optional)
- Sesame seeds for garnish - black or toasted
Instructions
- Prepare the broth by combining the ginger, garlic, broth, soy sauce, vinegar, miso, mirin, and sesame oil in the crock of a large slow cooker.* Cook on high for four hours or on low for eight hours. Strain the ginger and garlic from the pot. Keep warm while preparing the rest of the dish.
- Preheat the oven to 450°F (230°C). Toss the squash and Brussels sprouts with olive oil and a generous pinch of kosher salt. Transfer to two lined baking sheets. Bake in the preheated oven for 15 to 20 minutes, turning the vegetables once halfway through, until browned and tender. (If you have some stray Brussels sprout leaves, cook them with the rest and then save them to use as a crispy topping for the ramen.)
- Meanwhile, place the instant ramen noodles into the hot broth and allow them to soften while you prepare the tofu.
- Pat the tofu pieces dry with a paper towel. Toss with a pinch of kosher salt and the cornstarch in a large bowl or zipper-close plastic bag. Heat the sesame oil in a large frying pan over medium heat. Add the tofu in a single layer and cook until browned, about 5 to 7 minutes on each side.
- Divide the broth and noodles into four large serving bowls. Top each with squash, Brussels sprouts, tofu, ramen eggs (if using), carrots, shiitake mushrooms, scallions, and jalapeno slices. Garnish with sesame seeds and serve hot.
NOTES
Nutrition
I couldn’t believe how satisfying this was for a meatless meal.
I love your blog! Its concise and I love the way you have it set up!
For tip top taste hunt down some fresh noodles, its like instant coffee versus freshly ground.
(Easy to say in London, bit more difficult outside.)
Yes you can freeze it.