Not Your College Ramen

This bowl of ramen is certainly Not Your College Ramen of yester years? It’s layered with incredible flavors, textures and deliciousness!

Instant ramen was a go-to budget-friendly, easy “meal” when I was in college. Its warmth and savory flavors brought comfort and satisfaction amidst the stressors of figuring out life in adulthood. I’ll admit, I still love those cheap packets, but now I prefer taking it to the next level of deliciousness!

Starting with a rich broth and adding tender pulled meat, an egg, vegetables and fresh herbs makes this a ramen to remember! You can start by making meat fresh (see Tips and Substitutions) or by using this meal as an opportunity to use up leftover cooked meat. Either way, it’s super yummy and a great meal you can customize to taste!

What You’ll Need

Ingredient Amounts Listed in the Recipe Card Below

• Broth (variety as desired)
• Pho Concentrate
• Fresh Garlic
• Olive, Avocado or Sesame Oil
• Baby Bok Choy
• Mushrooms
• Eggs
• Ramen Noodles
• Cooked Shredded Chicken, Pork or Beef
• Garnish Options: Fresh Cilantro, Fresh Basil, Jalapeño, Lime Wedges, Green Onion, Oyster Sauce, Soy Sauce, Hot Sauce, Chili Oil

Tools You’ll Need

• Large Stockpot
• Large Skillet
• Small Saucepan
• Cutting Board
• Chef’s Knife
• Silicone Tongs

Why You’ll like this Recipe

• It’s fun to get creative with different ingredients and flavors!
• It’s a great meal to have on stand-by for repurposing tender meat!
• It bring back happy childhood memories!
• It’s savory, fun-to-make, cozy and noodle DELICIOUSNESS!

How to Make this Recipe

1. Bring a small saucepan of water to a boil. Gently lower eggs into the water. Set a timer for 6-10 minutes (depending on preferred doneness). Immediately transfer to an ice bath, and set a timer for 10 minutes. Drain and peel the shell away. 

2. Pour broth, pho concentrate (if using), and garlic to a boil. Lower the heat to medium, and simmer 5 minutes.

3. Add oil to a large skillet on medium-high heat. Add mushrooms and bok choy. Season with salt and black pepper as desired. Cook until tender.

4. Add ramen noodles and meat to the simmering broth. Cook until the ramen is al dente.

5. To two large serving bowls, evenly divide the vegetables, noodles, meat and broth. Top with desired toppings.

Tips and Substitutions

• If you don’t have leftover chicken, pork, beef or tofu, here’s a couple proteins you can start this meal from scratch:
  • Salt and pepper a 4-6lb pork butt or shoulder. Add 4 cups of water to a Crockpot and cook pork on low for 6-8 hours or high 4-6 hours. Remove pork from the broth, discard fat, and shred meat. Cool broth and remove solidified fat. Use pork broth in place or in addition to chicken broth for ramen bowl base.
  • Season chicken breasts or thighs with salt and pepper or desired seasonings. Place in 4 cups broth chicken broth in a stockpot or Crockpot. Crockpot cook on low 5-6 hours or high 3-4. Shred and use chicken broth for ramen bowl base.
• For the perfect boiled egg, check out Perfect Peel Boiled Eggs. For a creamy yolk with set egg white, boil 7 minutes. For a half set yolk, boil 8-9 minutes. For a completely set yolk, boil 10 minutes.
• What toppings can I add to the ramen bowl?
  • Common toppings include soft-boiled eggs, sliced green onions, bamboo shoots, nori (seaweed), corn, mushrooms, and sliced pork or chicken. Be creative and customize it to your taste!

Storage

• Store leftovers in an air-tight container in the refrigerator up to 2-3 days. The noodles will soak up some of the broth over time.

Frequently Asked Questions

• What type of noodles should I use for a ramen bowl?
  • Traditional ramen uses wheat-based, alkaline noodles. You can also use instant ramen noodles for convenience. Cook in the broth per package time directions.
• How do I cook the ramen noodles perfectly? A: Boil the noodles according to the package instructions. Generally, it takes 2-4 minutes for fresh noodles and 3-5 minutes for dried ones. Avoid overcooking to maintain the desired texture.
• Can I make the broth in advance?
  • Yes, you can prepare the broth ahead of time and store it in the refrigerator for a few days or freeze it for longer storage.
• Can I make a vegetarian or vegan ramen bowl?
  • Absolutely! Use vegetable broth and opt for plant-based protein sources like tofu or seitan. Load up with various veggies for a delicious vegan ramen.
• Is this recipe gluten-free?
  • There are gluten-free ramen noodles and Asian sauces on the market that can be used to make a ramen bowl gluten-free.

More Recipes Like This 

• Sweet and Crunchy Ramen Salad
• Crockpot Mongolian Beef
• Crockpot Honey Garlic Chicken
• Easy Crockpot Teriyaki Chicken