Ramen Noodle Bowls Recipe

A bowl of Ramen Noodle Bowls with crispy Brussels sprouts.

4.50 from 6 votes

Sometimes, all you need is a steaming bowl of ramen to make everything better. With rich broth and tender noodles, Ramen Noodle Bowls bring comfort and joy in every bite.

Prep Time30

Cook Time30

Total Time1

Course: Main Dish

Cuisine: Asian

Diet: Dairy Free, Vegetarian

Servings: servings

Calories: 403kcal

Author: Linda

Equipment

Bouillon Cubes

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

*If you are pressed for time, you can make the broth on the stovetop instead. Use a small food processor to finely mince the ginger and garlic (or mince by hand), then combine with the remaining ingredients in a large saucepan. Bring to a boil, then reduce to a simmer and cover the pot. Simmer for up to 2 hours, or at least 30 minutes.

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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