Dinner

Easy Ramen Bowl Recipe

Name: Easy Ramen Bowl Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian
Ingredients: 4 cups chicken or vegetable broth; 3 Tbsp. tamari; 1 Tbsp. toasted sesame oil; 2 (3 oz.) packages ramen noodles (discard seasoning packets); 2 cups tightly packed fresh baby spinach leaves; 5 button mushrooms, sliced thin, divided; 2 cups sliced cooked protein such as chicken, shrimp, or tofu; 4 hard-boiled eggs, peeled and cut in half; Variety of raw julienne vegetables (e.g., carrots, bell peppers, cucumber); 1/2 cup sliced green onion; 1 tsp. sesame seeds

ByLuna Ryder February 9, 2026February 9, 2026

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Introduction

This easy ramen bowl recipe offers a comforting and flavorful meal you can prepare in under 20 minutes. With a savory broth, tender noodles, and fresh toppings, it’s perfect for a quick lunch or cozy dinner.

A white bowl holds a colorful dish with several layers arranged neatly. At the bottom, there is a base of light beige cooked noodles with a soft texture. On top, bright green asparagus spears are placed in a row, alongside small bright orange carrot strips. Next to the carrots, there is a cluster of dark green leafy vegetables. Three light brown, thinly sliced mushrooms with curved shapes sit near the front edge. A halved boiled egg with a yellow yolk and white edges is positioned on one side. The bowl sits on a wooden surface with red chopsticks resting on the bowl’s edge and small white bowls filled with rice and greens nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups chicken or vegetable broth
3 Tbsp. tamari*
1 Tbsp. toasted sesame oil
2 (3 oz.) packages ramen noodles
2 cups tightly packed fresh baby spinach leaves
5 button mushrooms, sliced thin, divided
2 cups sliced cooked protein like chicken, shrimp, or tofu**
4 hard-boiled eggs, peeled, cut in half
Variety of raw julienne vegetables***
1/2 cup sliced green onion
1 tsp. sesame seeds

Instructions

Step 1: In a medium saucepan, add the broth. Cover and bring it to a boil over medium-high heat.
Step 2: Add the ramen noodles without the seasoning packets. Bring the broth back to a boil, then reduce to a simmer. Stir in tamari and toasted sesame oil. Cook for about 3 minutes, stirring occasionally to separate the noodles.
Step 3: Remove the pan from heat. Add the spinach and stir gently until it wilts.
Step 4: Divide the noodles and broth evenly between two bowls. Top each bowl with a quarter of the eggs, cooked protein, sliced mushrooms, julienne vegetables, green onion, and sesame seeds. Serve warm.

Tips & Variations

Use tamari as a gluten-free alternative to soy sauce for a richer flavor.
Swap button mushrooms with shiitake or cremini for an earthier taste.
Try adding a dash of chili oil or fresh ginger for some extra heat and zest.
For a vegetarian option, omit protein or replace with extra tofu and vegetables.

Storage

Store any leftover broth and noodles separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove to avoid overcooking the noodles. Add fresh toppings after reheating for the best texture.