Homemade Ramen Bowl Recipe

A truly great ramen bowl is more than just a meal, it’s a warm, savory hug from the inside out. It turns a dreary afternoon or a hectic evening into something quietly special, without demanding hours of your time.

This version is your ticket to that deep, comforting flavor, a complete and wholesome one-bowl wonder. You’ll end up with a beautifully aromatic broth, springy noodles, and a colorful array of toppings that make it feel gourmet.

Why a Homemade Broth Makes All the Difference

Sure, you could just use a seasoning packet, but where’s the soul in that? The magic here starts with building your own broth base from scratch.

It’s a simple process of toasting aromatics, which fills your kitchen with the most incredible smell. This foundational step transforms basic ingredients into a complex, layered soup that feels nourishing in a way instant versions rarely do.

Ingredients Needed for the Recipe

Gathering your ingredients first makes the process smooth and quick. Here’s what you’ll need for the broth and the bowls.

• Sesame Oil: A small amount toasted, it’s the nutty, fragrant backbone of the entire dish.
• Fresh Ginger & Garlic: Minced finely, they provide a spicy, earthy punch that infuses the broth.
• Onion: One onion, thinly sliced, builds a sweet, savory foundation as it simmers.
• Low-Sodium Chicken Broth (or vegetable broth): Using a low-sodium version lets you control the saltiness perfectly.
• Soy Sauce & Fish Sauce: For salty depth and that essential umami richness, don’t skip these.
• A Bunch of Coriander (Cilantro): We use the roots for the broth and the fresh leaves for a bright, final garnish.
• Noodles: A good handful of your favorite wheat noodles, ramen-style if you can find them.
• Toppings – Bell Peppers, Spring Onion, Egg: These add fresh crunch, color, and creamy texture to finish the bowl.

How to make ?

The process is straightforward, but each step builds flavor. Let’s get that broth simmering.

Step 1 – Building the Broth Base

Warm the sesame oil in a sturdy pot over medium heat. Add the minced ginger and garlic, and let them sizzle for just a minute until fragrant.

You want them golden and aromatic, but not browned. Toss in the sliced onion and stir, letting everything soften together for another few minutes.

Step 2 – Simmering for Depth

Pour in a litre of water and your chicken broth powder or liquid broth. Bring it all to a lively boil.

Wash the coriander bunch well, then chop off the roots. Add those roots to the pot, along with the soy sauce, sweet chili sauce, fish sauce, and a dash of vinegar.

Step 3 – Straining and Finishing

Cover the pot and reduce the heat, letting the broth simmer gently for a good 25-30 minutes. This patience is where the flavor deepens.

Place a strainer over another pot or large bowl. Pour the broth through to catch all the solids, leaving you with a clear, fragrant liquid. Bring this strained broth back to a low boil.

Step 4 – Assembling Your Bowls

While the broth simmers, cook your noodles according to package directions. Slice your bell peppers and spring onions, and prepare a soft-boiled egg.

Divide the cooked noodles between bowls. Ladle the piping hot broth over them, and artfully arrange your toppings. Finish with the fresh coriander leaves.

Your Topping Playground

The fun part is customizing each bowl. Think of the broth and noodles as your canvas, and the toppings as your personal splash of color and texture.

Beyond the basics, consider shredded chicken, pan-seared shrimp, or cubes of crispy tofu. Vegetables like sautéed mushrooms, corn kernels, or a handful of spinach wilt beautifully into the hot broth.

Tips

• Prep all your toppings before you start cooking the broth. Everything comes together fast at the end, and having items ready makes assembly a breeze.
• For the best soft-boiled egg, lower room-temperature eggs into boiling water for exactly 6½ minutes, then transfer them to an ice bath.
• Taste your broth right after straining, and adjust the seasoning. You might want an extra drop of fish sauce or a tiny splash of soy sauce.
• If you love a bit of heat, a teaspoon of chili paste or a drizzle of chili oil added to your individual bowl is a fantastic idea.

Keeping It Fresh for Later

This recipe makes about three generous servings, but you might have leftovers. The key is to store components separately to keep textures perfect.

Store the strained broth in an airtight container in the fridge for up to 3 days. Keep cooked noodles and toppings in their own containers. When ready to eat, reheat the broth boiling hot and assemble a fresh bowl.

Print Recipe

Homemade Ramen Bowl Recipe

Author: Kelsey Perez Cooking Method: Simmering Cuisine: Japanese Courses: Dinner, Lunch

Difficulty: easy Prep Time 10 mins Cook Time 40 mins Total Time 50 mins

Servings: 3 Estimated Cost: $ 12 Calories: 360

Best Season: Winter, Fall, Spring

Description

Gloomy weather or frightful mood, busy schedule or craving something fanciful—a homemade ramen bowl suits every mood and occasion. There’s nothing like an easy-to-prepare, comforting bowl of ramen noodle soup with lots of veggies, noodles, and a savoury broth. Top this delectable homemade ramen bowl with boiled eggs and green onions and your gourmet meal is ready! This wonderful recipe will warm you up on a cold day and help you conjure a quick meal on those busy weeknights. Plus, it’s a wholesome meal that even fussy eaters will slurp up without much ado.

Ingredients

Servings

Broth Base

• 10 ml toasted sesame oil
• 1 knot fresh ginger (peeled and minced)
• 3 cloves garlic (peeled and minced)
• 1 onion (finely sliced)
• 1 liter water
• 1 bunch coriander (roots and leaves separated)
• 1 tbsp chicken broth powder (or low-sodium chicken broth)
• 20 ml light soy sauce
• 1 tbsp sweet chili sauce
• few drops fish sauce
• 1 tsp white vinegar
• to taste salt and black pepper

For Serving

• 3 handfuls ramen noodles (wheat-based, cooked)
• 1 bell pepper (sliced (any color))
• 2-3 stalks spring onions (thinly sliced)
• 1 soft-boiled egg (halved)
• coriander leaves (for garnish)

Instructions

1. In a saucepan or milk pan, heat the sesame oil over medium heat. Add minced ginger and garlic, and sauté for 1 minute until fragrant.
2. Add the sliced onion and cook for 3–4 minutes until softened.
3. Pour in 1 liter of water and bring to a boil.
4. Wash the coriander and separate the roots from the leaves. Add the roots to the boiling water.
5. Stir in soy sauce, sweet chili sauce, fish sauce, white vinegar, chicken broth powder, salt, and pepper.
6. Reduce heat, cover, and simmer gently for 30 minutes to develop flavor.
7. Strain the broth to remove solids. Return the clear broth to the pan and bring back to a gentle boil.
8. In serving bowls, place a handful of pre-cooked ramen noodles.
9. Ladle the hot broth over the noodles. Top with sliced bell peppers, spring onions, coriander leaves, and a halved soft-boiled egg.
10. Serve immediately while hot.

Nutrition Facts

Servings 3

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Amount Per Serving

Calories 360kcal

% Daily Value *

Total Fat 13g20%

Saturated Fat 3g15%

Cholesterol 70mg24%

Sodium 1100mg46%

Potassium 420mg12%

Total Carbohydrate 45g15%

Dietary Fiber 3g12%

Sugars 6g

Protein 18g36%

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Calcium 4 mg

Iron 10 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Vegetarian option: Substitute chicken broth with vegetable broth and omit the egg or use tofu.
• Make it spicy: Add chili oil or sriracha to taste.
• Noodle tip: Avoid overcooking noodles—al dente texture works best in hot broth.
• Meal prep: Broth can be made ahead and stored for up to 3 days in the fridge or frozen for 1 month.

Keywords: homemade ramen, ramen bowl, easy ramen recipe, Japanese noodle soup, quick weeknight dinner, comforting ramen