Super Quick Ramen Bowls

10 Reviews / 4.4 Average
A slightly Americanized version of Ramen Bowls, this one-dish dinner comes together super quick and easy for those busy weeknights.
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Making Ramen Bowls is a newish thing at our house, and what I’ve learned is how incredibly quick and easy they are to make! Especially with whole-grain ramen noodles readily available, this is becoming one of our go-to one-dish dinners for busy weeknights.

We first got excited about Ramen Bowls when we visited Japan two years ago (how glad am I we went on that trip when we could!). I thought we’d be eating sushi, sushi, and more sushi while in Japan, but their cuisine is actually so diverse … with ramen playing a big part. Here are my girls eating at what definitely felt like a “fast food” type ramen restaurant in Tokyo. I’m not sure if we knew exactly what was in those bowls, but luckily they ate and enjoyed them as they were.

Quick Ramen Bowls on 100 Days of Real Food

And today I’m excited to share our easy (probably slightly Americanized) version of Ramen Bowls that you could easily whip together for dinner tonight. So full of flavor and such a great way to switch things up from a normally predictable dinner routine!

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Super Quick Ramen Bowls on 100 Days of Real Food

Super Quick Ramen Bowls

A slightly Americanized version of Ramen Bowls, this one-dish dinner comes together super quick and easy for those busy weeknights.
10 Reviews / 4.4 Average
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Print Recipe
Servings: 4


  • 2 teaspoons toasted sesame oil
  • 5 cloves garlic minced
  • 1 tablespoon freshly grated ginger
  • 1/2 teaspoon crushed red pepper (double this if you like a little kick)
  • 4 carrots shredded or finely diced
  • 8 ounces shiitake mushrooms caps thinly sliced
  • 6 to 7 cups chicken broth can sub vegetable broth, amount depends on how soupy you like it
  • 1/2 cup soy sauce
  • 1 teaspoon fish sauce
  • 10 ounces dried whole-grain ramen noodles 4 "cakes" of noodles, about 2.5 oz each
  • 2 green onion thinly sliced (white and green parts), for garnish
  • 1 handful kale thinly sliced, for garnish
  • 2 soft-boiled eggs sliced in half, for garnish (see instructions below)


  • Heat the sesame oil in a large pot over medium heat. Stir in the garlic, ginger, red pepper, carrots, and mushrooms until fragrant and the veggies begin to soften, 3 to 5 minutes.
  • Pour in the broth, soy sauce, and fish sauce and bring to a boil. Add the ramen noodles and stir until completely broken up. Boil for 3 minutes and then turn off the heat.
  • Divide soup among four bowls and garnish each one with green onion, sliced kale, and soft-boiled eggs (see below).

For Soft-Boiled Eggs

  • Place 2 eggs in the bottom of a small pot and cover with a few inches of cold water. Bring to a boil then immediately cover with a lid and remove from heat.
  • Let sit for 6 to 7 minutes (depending on how runny/firm you like them!). Drain most of the water, add ice to cool the eggs, then peel and slice in half.


We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Super Quick Ramen Bowls
Amount Per Serving
Calories 458 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 7g44%
Cholesterol 93mg31%
Sodium 4001mg174%
Potassium 937mg27%
Carbohydrates 62g21%
Fiber 5g21%
Sugar 6g7%
Protein 16g32%
Vitamin A 11279IU226%
Vitamin C 41mg50%
Calcium 103mg10%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
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19 thoughts on “Super Quick Ramen Bowls”

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Recipe Rating

  1. 5 stars
    The whole family loved this! (Two adults, a 5yr old and 1yr old). So quick and easy to make and leftovers were delicious the next day as well!

  2. 4 stars
    This was a hit with my family! I used coconut aminos (soy free sauce) bc that’s what I always buy, which is much less sodium…so I didn’t have the too salty problem. I was pleasantly surprised how the flavours came together, very tasty!
    I also had to substitute cremini mushrooms and used seaweed to replace the fish sauce, and used brown rice vermicelli…believe it or not, it was delicious!

  3. 4 stars
    Yeah I found this a bit too salty too! Lots of flavor tho! Will probably halve the soy sauce next time (I used low sodium). Also, a little lime was a nice way to cut the salt and add a fresh flavor! Thanks for the recipe!

  4. 5 stars
    It was very nice and easy to prepare. Althought it can be very dark and salty if using the wrong soy sauce (do not use dark Chinese)!

  5. Hi,

    I’m not rating this yet because I was wanting to check something regarding the soy sauce. I added about a third of a cup (80ml) instead of half a cup. It was very black and salty. Can you comment so I can rate (as it was not so good with 1/2 cup of soy).

    1. Hi Michael, we recommend using low sodium soy sauce, if possible. Do you usually cook with soy sauce? The amount is correct in the instructions. – Nicole

      1. The recipe should say “low sodium” if you recommend low sodium. it’s waaaaaay too salty with regular soy sauce.

      2. Hi Bridget, sorry for any confusion in the recipe. We do link to a GF reduced-sodium soy sauce. – Nicole

  6. 5 stars
    This recipe was just what we needed tonight after reminiscing over time spent in Japan! It was SOOO good! Had to leave a review and say THANKS!

  7. 5 stars
    My family loved this and I love that it’s so much better for you than the prepackaged kind! My sons requested it two weeks in a row! I didn’t have mushrooms so I shredded a zucchini instead.

  8. 5 stars
    My husband and I loved this recipe! The flavor was wonder and it was easy to make. I’m cooking it for a second time tonight!

  9. 5 stars
    This was great! I don’t like mushrooms so I subbed in bamboo shoots, used Ginger Miso broth from Trader Joes, added some ground pork for my protein-loving family, and added corn. Oh, and Kimchi! It tasted very much like the ramen I get from our favorite ramen place.

  10. 1 star
    No one in my family liked this at all. I used bok choi instead of kale, but I don’t think that should’ve altered the outcome greatly. And for our family, I’d say it was more like 5-6 servings.

    1. Hi Jennifer, I’m sorry to hear no one enjoyed it. Could you let us know more so what you didn’t like? Was it the flavor, lack of flavor, ingredients, etc.? – Nicole

  11. Looks similar to the Mark Bittman quick ramen recipe I use. I love to use homemade unsalted chicken stock, so the soup doesn’t become overly salty from the soy sauce. I usually use real ingredient chinese noodles, but am excited to try your suggested whole grain variety.

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