//Super Quick Ramen Bowls

Super Quick Ramen Bowls

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.

Super Quick Ramen Bowls on 100 Days of Real Food

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

A slightly Americanized version of Ramen Bowls, this one-dish dinner comes together super quick and easy for those busy weeknights.


Super Quick Ramen Bowls on 100 Days of Real Food


  • 2
    toasted sesame oil
  • 5
  • 1
    freshly grated ginger
  • 1/2
    crushed red pepper(double this if you like a little kick)
  • 4
    carrots shredded or finely diced
  • 8
    shiitake mushroomscaps thinly sliced
  • 6 to 7
    chicken brothcan sub vegetable broth, amount depends on how soupy you like it
  • 1/2
    soy sauce
  • 1
    fish sauce
  • 10
    dried whole-grain ramen noodles4 “cakes” of noodles, about 2.5 oz each
  • 2
    green onionthinly sliced (white and green parts), for garnish
  • 1
    kalethinly sliced, for garnish
  • 2
    soft-boiled eggs sliced in half, for garnish (see instructions below)


  1. 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.

  2. 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.

  3. Divide soup among four bowls and garnish each one with green onion, sliced kale, and soft-boiled eggs (see below).

For Soft-Boiled Eggs

  1. 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.

  2. 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.

Recipe Notes

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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About Lisa Leake

Lisa is a wife, mother, foodie, blogger, and New York Times Best-selling author who is on a mission to cut out processed food.

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