By 
Ramen Noodle Bowls have been my go to food since the temperatures have started dropping. I love the warmth that they provide for my body during the fall/winter months.
The broth for these bowls has been a work in progress but I think we have found something that we all enjoy. The broth is easy/quick and can be made in less than 20 minutes.
How to make Ramen Broth
In a large pot over medium high heat, begin to heat your sesame oil.
Add garlic and ginger paste to pot and sauté for 30 seconds.
Add onion to pot and sauté until tender.
Add water, Siracha, Oyster sauce, soy sauce and broth flavoring to pot and bring to a boil.
Once at boil, reduce heat and simmer for 15 minutes.
Serve this broth over any type of ramen noodle you prefer.
Ramen Noodle Bowl Toppings
These bowls can be topped with many different items based on your preferences but some of my favorite toppings are:
- Jalapenos
- Cilantro
- Bean Sprouts
- Green Onions
- Spinach
- Pot Stickers
- Kimchi
- Eggs
To Store:
Store in refrigerator up to seven days. This broth could also be pressure canned or frozen for future use.
Ramen Broth for Ramen Noodle Bowl
Ingredients
- 3 T sesame oil
- 1 1/2 T minced garlic
- 2 T ginger paste
- 1/2 medium onion, coursely chopped
- 8 cups of water
- 1 T siracha
- 1 T oyster sauce
- 1/3 cup soy sauce
- 1 T broth flavoring
Instructions
- 1. Add oil to pan and let it get hot
- 2. Add garlic and ginger and sauté for about 30 seconds
- 3. Add onion and sauté until onion is tender
- 4. Add remaining ingredients and bring to a boil.
- 5. Let simmer for about 15 minutes
- 6. Add broth to favorite noodle, garnish, and enjoy