My Easy Ramen Bowls contain just a handful of fresh ingredients that add up to BIG flavor and are done in under 15 minutes. My secret two-ingredient broth will make your lunchtime so much easier and tastier. Ramen doesn’t have to be intimidating! This recipe is gluten-free.
I swear I’ve sat down a million times to write – to you, to me – and my mind just suddenly goes blank.
Well, not completely blank, just riddled with nothing but lyrics to childrens’ songs. “She’ll be coming around the mountain” is stuck on repeat in my brain. It’s awful. I’m deep into team teaching mama-n-me stroller workout classes, and it is frying my brain for everything else I attempt to do.
I come home from these mornings of teaching starving and also trying to plan the next class. So, more kids’ songs…and easy simple recipes!
But, that being said, I have a stupid easy recipe for you today.
Easy Ramen Bowls are one of those recipes you look at and automatically want and fear making at the same time. But please don’t fear this one. I swear it’s easy.
Remember, I said stupid easy.
Basically the broth is TWO ingredients. You read that right.
I used an organic low sodium chicken broth. You can use beef or veggie, but just make sure it’s a good one. What does that even mean? Well, look at the ingredients. Does it contain sugar for no apparent reason? Then that’s not the one you want. If it’s nothing but veggies, water and the animal, you’re golden.
Umami paste is ingredient number two. It’s a combo of several spices and herbs and such and gives that …”can’t put my finger on it” taste to your soup. That flavor that says you cooked this broth from scratch with a bunch of carefully chosen ingredients…but you didn’t. Because you have no time for that. Anyways, I picked up a tube at Trader Joe’s for just a few bucks and it is perfection.
So what are we filling our Easy Ramen Bowls with? I like to boil both gluten-free rice noodles and some spiralized zucchini noodles together in the broth. Then to my bowl I add a boiled egg and a ton of fresh herbs. That’s it. Seriously.
You can add some rotisserie chicken or extra egg, totally up to you.
Let me just note, the more herbs the better. I love lots of fresh basil and cilantro here. This is the other way your soup will have a ton of flavor without you slaving away on it.
Ok, so in total we are in for around 15 minutes of effort and your lunch is done. Stupid easy, right? Let’s do this, because my brain is fried.
- 2 cups organic low sodium chicken broth (or beef or veggie)
- 1 heaping Tbs. umami paste (I found mine at Trader Joe’s)
- 1 large zucchini
- ½ portion gluten free rice noodles*
- 1 boiled egg
- fresh basil and cilantro
- In a sauce pan, get the broth and umami simmering, whisking them together. Let simmer for 5 minutes to deepen the flavor.
- While your broth is simmering, use a spiralizer to turn your zucchini into zucchini noodles. I used the KitchenAid attachment, cut my large zucchini into 4 pieces and then spiralized each.
- Turn your broth up to a light boil, add the rice noodles and let them boil in the broth for 6 minutes. Then, add the zucchini noodles and continue to cook for another 3-4 minutes, or until the zucchini noodles are cooked al-dente. Turn off the heat.
- Pour your soup into a large bowl, top with a boiled egg (cut in half) and a large handful of both fresh basil and fresh cilantro.
- If you like your soup spicy, add a touch of sriracha! Enjoy!
- *I used gluten free spaghetti. To measure a half portion, check the portion sizing on the label and use half of that. Your zucchini noodles will make up the other half, thus cutting your calories and carbs greatly.