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Loaded Ramen Noodle Bowl

Loaded Ramen Noodle Bowl
Ramen with Kimchi, Potatoes, Corn, and Kale

Loaded Ramen Noodle Bowl

Ramen is a great dish to have at gatherings with family and friends because there are so many different ways that you can make it! It’s a lot of fun to make a big pot of noodles and broth, and have a variety of toppings for everyone to choose from. 

This ramen recipe is one of our favorites, but feel free to add in your favorite ingredients as well!

  • Soup Pot
  • 7 oz Ramen Style Noodles ((1 pack))

Broth

  • 1 Cup Water
  • 1 Cup Vegetable Broth
  • 1 tbsp. Soy Sauce
  • 1 Clove Garlic ((chopped))
  • 1 tsp. Black Pepper

Toppings

  • 2 tbsp. Olive Oil
  • 1 Potato
  • 1 Leaves Kale
  • 1 Ear Corn  ( (⅓ to ½ of a can))
  • 1/3 Cup Kimchi

Cook the Noodles

  1. Boil water in a small pot.

  2. Cook noodles as directed, until al dente. Be careful not to overcook, as they will cook more slightly when added to the broth.

Prepare the Broth

  1. In a separate pot, add broth ingredients.

  2. Keep over medium heat, stirring occasionally while the noodles cook.

Prepare the Toppings

  1. Heat olive oil in a saucepan over medium-high heat.

  2. Chop your potato into bite size chunks and add them to the pan.

  3. Cook until they begin to brown. Feel free to season the potatoes separately if you’d like!

  4. For the corn, you can either grill or pan-sear if you are cooking it on the cob. If you are using canned corn, we like to drain the liquid and pan fry it before adding it to the broth.

  5. Add your noodles and broth together in a large bowl.

  6. Add in all of your toppings

Main Course
Japanese
GlutenFreeDiet, LowLactoseDiet, VeganDiet, VegetarianDiet

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