Ramen Bowls 🍜

Winter is officially here, and I love a good soup. I figured, why not turn my Friday night soup into the entire meal? This ramen is savory, filling, delicious and completely customizable. I hope you give it a try!

Broth:

This is the most important part. The rest of the bowl is up to you but the broth will create a base filled with a ton of flavor!

Ingredients:

1 tbsp olive oil

1 tsp sesame oil

2 onions

1 root of ginger

1 head of garlic (or ~10 cloves of garlic)

1 tbsp brown sugar

2 tbsp soy sauce

1 tbsp mirin (you can leave this out if you don’t have it)

4 cups vegetable or chicken broth+1 cup water

Directions:

Preheat the oven to 375. Place one onion, sliced in half, and 1/2 ginger root on a cookie sheet and bake for 15 mins, until fragrant. In the meantime, heat the olive and sesame oil over medium heat. Sauté the onions in a pot. Once soft and starting to brown ~6 mins, add in the brown sugar, soy sauce, and the mirin. Stir together and then add the broth and water. Add in the garlic and the roasted onion and ginger. Simmer on low for 1-2 hours.

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Chicken:

Ingredients:

1 lb chicken (breast or boneless thighs)

2 tbsp soy sauce

2 tbsp rice vinegar or mirin

1 tbsp honey

1 tsp red pepper flakes

2 tbsp sesame seeds

Direction:

Mix cubed chicken in marinade. Let sit for up to 6 hours if desired or cook right away. Sear in a pan over medium heat until cooked through, ~10 mins, periodically mixing the chicken around.

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For the rest:

Top with anything you like. I used the following:

Instant ramen noodles (boiled without flavor packs)

Soft boiled egg (egg boiled for 6 minutes and then submerged in an ice bath)

Shredded carrots

Mushrooms

Scallions

Picked jalapeños

Lime

To serve, I boiled a few packs of instant ramen noodles without the flavor packet. Drain and place a handful in the bottom of the bowl. Pour the broth over the top, top with the veggies and chicken and egg, squeeze a bit of lime, add some sriracha if you want, and enjoy!