Well, it’s been a long time coming, but I finally made my first ramen bowl! I’ve had this on my to-do list for awhile now, but my cravings seem to switch at the drop of a hat. I can need chili one moment, then an hour later I’ll see an ad for a burger and suddenly the chili is a distant memory.
Ramen bowls have most definitely become popular over the past year or so. Gone are the days of college ramen noodles and we’ve entered into the era where ramen is being spiced up with all kinds of vegetables, meats and flavors.
I have to admit though, when I bought my 5 for $1 ramen packets (because I definitely used instant ramen noodles to save on time and money), I only needed two packages for this recipe, but was kind of excited about making a package of ramen noodles for old times sake (old time = broke college student days).
Bowl meals are one of the easiest types of meals you can make (plus, everything tastes better in a bowl!), and building your own ramen bowl is so fun and easy.
I see a lot of people put hot sauce in their ramen bowls, and that is certainly an option, however I decided to do a teriyaki glaze on the shrimp and bring a different flavor into the mix.
The fun part is picking your veggies for a ramen bowl, and I went with leeks, red bell pepper, mushrooms, red cabbage and carrots. You could of course mix this up with your favorite vegetables for sides if you’d like.
Tell me, have you made ramen bowls before? What are your favorite meats and veggies to add? Now that I’ve made my first one, I’m really excited to make more, and I would love to know what your favorite combinations are!
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I hope you enjoy this dish, and I’d love to hear what you think if you try it! You can find me not only here on the blog, but also on Pinterest, Instagram, Twitter, and Facebook, and be sure to subscribe to the blog to stay up-to-date on the latest recipes!
Yields 2 bowls
15 minPrep Time
15 minCook Time
30 minTotal Time
- 1/2 lbs. of shrimp, cooked and tails off
- 2 tsp. olive oil + 2 tbsp. olive oil, divided
- 1/2 c. teriyaki sauce
- 4 c. low-sodium chicken broth
- 2 tsp. low-sodium soy sauce
- 7 oz. ramen noodles (2 packages of instant ramen, seasoning discarded)
- 1/2 c. mushrooms, cleaned and chopped
- 1/2 c. red bell pepper, chopped
- 1/2 c. leeks, sliced
- 1/2 c. red cabbage, sliced
- 1/2 c. shredded carrots
- Add chicken broth and soy sauce to a large sauce pan and bring to a boil. Add in the ramen and cook according to package time.
- While the chicken broth is cooking add 2 tsp. of olive oil to a medium saute pan and heat until the oil is hot and shimmering. Add the shrimp and teriyaki sauce, cooking the shrimp for 3-5 minutes or until the shrimp are heated through.
- Add the remaining 2 tsp. of olive oil to a large saute pan and heat until the oil is hot and shimmering. Add the mushrooms, red bell pepper, leeks, cabbage and carrots. Cook for 2-3 minutes.
- In two large bowls divide the broth and ramen in half.
- Add the vegetables, then shrimp. Enjoy!
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