These Easy Homemade Ramen Bowls are the perfect easy lunch for busy days made with lots of veggies, noodles, and a savoury broth. Top it with a boiled egg and green onions!
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I don’t know about you but I never get tired of easy homemade lunch ideas. We’re spending a whole lot more time at home these days, working and doing school from home and doing lots of cooking! Since takeout isn’t always an option, these Easy Homemade Ramen Bowls are a great way to enjoy your favourite restaurant ramen at home – on a budget! There’s nothing better to help you warm up on a cold day than a piping hot bowl of soup, and this easy vegetarian ramen recipe is more than just warm and comforting – it’s a little bit healthier too! It’s packed with carrots, mushrooms, green onions, and served with soft boiled eggs for protein.
How to Make Homemade Ramen
Making your own ramen at home is SO easy!
- Slice up your veggies!
- Saute the veggies in some sesame oil and olive oil until they begin to soften.
- Add the stock, ginger, soy sauce, and noodles, and simmer until the noodles soften.
- Add the nori (seaweed).
- Soft boil the eggs and serve them sliced in half on top of the soup in bowls, adding some sliced green onions and sesame seeds before serving.
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I hope you love this easy recipe as much as we do! Let me know in the comments below, what’s your favourite easy lunch recipe? I’d love to know!
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- Easy Healthier Sesame Orange Chicken
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Easy Homemade Ramen Bowls
- 1 teaspoon sesame oil
- 2 teaspoons olive oil (or vegetable oil)
- 2 large carrots sliced julienne
- 4 cups Crimini mushrooms sliced
- 2 green onions chopped
- 2 teaspoons fresh grated ginger
- 1/2 cup low sodium soy sauce
- 9 cups low sodium vegetable stock
- 4 packages instant ramen noodles noodles only (discard seasoning packets)
- 3 sheets dried nori (seaweed) cut into slices
- 6 eggs
- sesame seeds and green onions for serving
- Heat a large pot over medium high heat and add the sesame oil and olive oil.
- Add the julienned carrots, sliced crimini mushrooms, and the chopped green onions and saute in the oil until slightly softened.
- While the vegetables are cooking, set a medium pot of water to boil. Once it reaches a boil, add the eggs and cook until soft-boiled (about 7 minutes). Remove the eggs from the pot and run them under cool water to stop the cooking. Set aside.
- Once the vegetables are starting to become soft add the ginger and soy sauce, cooking for about 1 minute.
- Add the vegetable stock and stir well to combine.
- Once the mixture reaches a simmer, drop the dried ramen noodles into the pot and stir well as they begin to loosen. Cook the noodles for about 2 or 2 and a half minutes over medium heat.
- As the noodles cook, peel the boiled eggs.
- Add the seaweed to the pot and stir gently.
- Ladle the soup into bowls (about 2 cups per serving) and top each one with a soft-boiled egg cut in half.
- Sprinkle some sesame seeds and chopped green onions over each bowl, and serve.