Every spring my university (West Texas A&M–Go Buffs!) would hold a Ramen Contest. As I can recall (but granted, it’s been a few years), there were probably about 10 or so categories into which you could enter your recipes, such as appetizers, desserts, most creative, healthiest, cheapest, etc.
For kids living off the stuff, this contest was a great way to either show off one’s Ramen culinary skills and/or pick up new and exciting ways to enhance your hum drum Ramen life.
Fast forward a
few years couple of decades and I now live in New York City, where I was introduced several years ago to proper Ramen. O-M-G. The freshness of the veggies, the rich broth, the creaminess of the soft boiled egg–it was heaven. But also a bit of a splurge, as I never even dreamt of making it at home.
Then something magical happened. Over New Years–when I was visiting C&T in Florida–Christi made this amazing chicken ramen. And like the stuff I get in The Village, it was truly wondrous and I may have had two bowls. Okay, so I had two bowls and seriously contemplated a third until more wine & dessert distracted me.
However, I watched Christi make it and, while it was hands down one of the best meals I’ve eaten, it took a long time and a lot of prep work to make the magic happen. So, I threw it into the “too hard so I’ll just let Christi make this for me” basket and went about my life.
Several weeks later and still thinking about it, I decided what the hell, I was going to give it a try, but hoping I could find an easier recipe that was just as delicious, but a whole lot faster. Enter Pinterest, where you can find tens of thousands of ramen recipes. They all looked amazing, but most were just as–if not more–complicated as Christi’s recipe. And then I found it: Easy Homemade Ramen Bowls.
Winner Winner Ramen Dinner!
I scanned down the list of ingredients, which were thankfully minimal and decided to go for it. As I’m shopping for a few things that I didn’t have on hand, like ramen noodles and sesame oil, I called Christi to tell her I was trying a new (and infinitely easier) ramen recipe, at which point she begged me “I know how you are with recipes and thinking you need to modify them, but please, please, please follow the instructions otherwise it’s going to be awful.” Thanking her for the vote of confidence, I finished my shopping and went home to start cooking.
With the exception of substituting bok choy for the carrots, adding a splash of chardonnay (I couldn’t help it!), and including jalapeños and fresh cilantro in my toppings, I followed Dana’s recipe to the letter (you can find her original recipe here!) and it was so delicious and so easy!
Truth be told, I enjoyed Christi’s chicken ramen more, but Dana’s allowed me to have a delicious and healthy dinner on the table in less than 30 minutes, so it’s now become a staple dinner in my household. It’s so easy to throw together and customize to your taste there are absolutely no excuses to not up your ramen game.
Killing Thyme’s Easy Homemade Ramen Bowl (as adapted by moi!)
- 1 tsp sesame oil
- 1 tsp olive oil
- 2-3 cloves of garlic, minced
- 2 tsp freshly grated ginger
- 1/2 cup mushrooms, sliced
- 1 head of baby bok choy (or spinach, but personally I prefer crunch of bok choy), trimmed and cut into thick slices
- 4 cups veggie broth (or chicken or even beef but DO NOT EVER EVER EVER make ramen without using broth)
- 1 Tbsp red wine vinegar
- Very generous dash of white wine (I find chardonnay, viognier, and dry rielings pair well with ramen, especially if you like your ramen on the spicy side!) + more for drinking [you have to–it’s in the recipe! 😉 ]
- 3 Tbsp (or more to taste) soy sauce
- 1 Tbsp (or more if you like it hot!) Sriracha
- 2-3 bricks of Ramen (depending on how soupy you like it–personally, I prefer less broth, so I use more noodles. also, if you’re buying ramen with flavor packets, throw the packets out!)
- Sliced scallions for topping
- Sesame seeds for topping
- Sliced jalapeños for topping
- Roughly chopped cilantro for topping
- Soft boiled eggs (I make 1 per person)
- In a small saucepan, fill with water and a dash of salt and bring to a boil. (NOTE: I usually start the water and then skip down to complete Steps 3-5 before actually adding the eggs to boil.)
- Once the water is boiling, carefully add eggs and boil for 5-7 minutes, depending on how soft you want your eggs (I like mine at 5 minutes, but that grosses most people out). When cooking time is up, place in an ice bath for a couple of minutes to stop the cooking process.
- In a medium dutch oven (or sauce pan), heat sesame oil and olive oil on medium heat. Add garlic and ginger, and simmer until fragrant. Do not brown the garlic otherwise (Dana advises) you’ll get a bitter flavor.
- Splash in the wine and then add mushrooms, simmering until mushrooms soften, about a minute, stirring frequently.
- Add broth, Sriracha, vinegar, and soy sauce. Stir and bring to a simmer. Let it simmer for about five minutes. Taste and adjust by adding more Sriracha and soy sauce if needed.
- Add the bok choy (or veggies of your choice) and cook for about 3-5 minutes. I don’t time it, I just look at how wilted the bok choy is getting.
- Carefully place the Ramen noodles into the pot of simmering broth and allow to cook for 2-3 minutes or until tender.
- Crack and peel your eggs and then slice them in half.
- Carefully transfer the soup and noodles to bowls, and add your toppings.
- Grab your bowl, your chopsticks, your wine, and, as Dana advises, fall into a state of bliss.