DIY Ramen Bowls

February 22, 2018

DIY Ramen Bowls

We all know that ramen bowls are a hot item in restaurants these days, but did you know they’re easy enough to make at home? DIY (do it yourself) is simple when you start with seasonal and fresh local goodness. And, of course, fresh ramen noodles. Commence to mind blowing deliciousness.

Chef, and fellow Noodler, Jon Silveira


Active Prep Time: 


1 9oz package of Dumpling & Strand Ramen noodles
1 cup Dashi broth (see recipe below)
3 Soft boiled eggs
Seasoned shitake mushroooms (see recipe below)

Dashi Broth
3 cups Water
2 Tbsp Bonito flakes
1 6” sheet of kombu

Seasoned Shiitake Mushroom:
5 Medium shiitake mushrooms
1 Garlic clove
1 Sprig of thyme
1 Tbsp Butter


1. Start a large stock pot of 4 qts of water to boil. Add 3 tsps of salt to water.
2. Dashi broth: In another small pot, bring the water, bonito flakes and kombu to a boil, then simmer for 10 minutes. Then turn off head and let steep for another 10 minutes.
3. Peel soft boiled eggs and set aside.
4. Remove the stems of the shiitake, julienne.
5. On medium heat, melt butter into a frying pan, then add the mushrooms. Crush garlic clove and thyme, the add to pan.
6. Once mushrooms release their liquid, turn the heat down to low and cook till liquid is almost gone.
7. Check stock pot -- once the water is up to a VIGOROUS ROLLING BOIL, gently loosen noodles and drop into boiling water. Boil noodles for 90 seconds, then drain.
8. Portion noodles out into deep serving bowls.
9. Place mushrooms on noodles.
10. Strain dashi broth, then pour evenly into bowls.
11. Slice soft boiled egg in half, and place two halves in each bowl. Place pickled ginger on top as garnish.
12. Serve immediately!

Leave a comment

Comments will be approved before showing up.