Asian · medium
Build-Your-Own Ramen Bowls
Rich broth with ramen noodles and a topping bar of soft-boiled eggs, corn, scallions, and more.
- 40 min
- Total
- 4
- Serves
- $9.00
- Est. cost
- 420
- Cal/serving
Dietary, as tagged
- Kid-friendly
- Dairy-free
Parent noteKids love slurping noodles. Keep their broth milder by adding less soy sauce to their bowl. Corn and egg are usually kid-approved toppings.
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Ramen Noodles (dried)12 oz
- Chicken Broth8 cups
- Soy Sauce3 tbsp
- Sesame Oil1 tbsp
- Fresh Ginger (grated)1 tbsp
- Large Eggs4
- Green Onions4 stalks
- Frozen Corn Kernels (optional)1 cup
- White Mushrooms (sliced) (optional)4 oz
- Nori Seaweed Sheets (optional)2 sheets
Method
- 01
Bring eggs to a boil, then reduce heat and simmer for exactly 7 minutes. Transfer to an ice bath. Peel when cool and halve.
- 02
Heat chicken broth in a large pot. Add soy sauce, sesame oil, and grated ginger. Bring to a simmer.
- 03
Cook ramen noodles separately according to package directions. Drain.
- 04
Prep toppings: slice green onions, drain corn, slice mushrooms and saute 3 minutes in a hot pan, and chop nori into strips.
- 05
Divide noodles among bowls. Ladle hot broth over the noodles.
- 06
Set up the topping bar: soft-boiled eggs, corn, sauteed mushrooms, green onions, nori, and sriracha. Everyone customizes their bowl.
- 420
- Calories
- 22g
- Protein
- 48g
- Carbs
- 16g
- Fat
Put this on Tuesday and forget it.
Add it to a week in the app and its ingredients merge into one aisle-sorted grocery list with the rest of your plan.
