Make your own ramen bowl at home—customize with your favourite protein and veggies! Prep & cook the ingredients ahead of time to easily assemble this meal in less than 20 min.
1⁄2 lb (225 g) ground pork or chicken
6 cups boiling water
2 heads baby bok choy
4 hard-boiled eggs
2 cups mushrooms, such as sliced cremini or enoki
2 cups cooked rice noodles
2 cups bean sprouts
1 cup corn niblets
4 tsp sesame oil
Toppings (optional): Sriracha hot sauce, Chili Flakes & Garlic Topper
- In Multipurpose or Round Steamer, crumble in pork. Cover; microwave on high, 3 min, or until cooked. Using Ground Meat Separator, break up chunks. Drain liquid.
- In Multipurpose Pot, combine boiling water and broth mix.
- Coarsely chop bok choy. You should have about 2 cups. Peel eggs; slice in half.
- Place four large serving bowls (like 4-Cup Prep Bowls) on the counter. Divide noodles between bowls. Pour broth over noodles. Arrange bok choy, eggs, mushrooms, bean sprouts, and corn on top. Drizzle with oil. Add additional toppings, if desired.
To make jammy eggs, boil 7 min. Drain, cool in ice water, then peel. The yolk will be soft and jammy.
Purchase rice noodles in the international grocery aisle. Follow on-pack instructions—typically all you need to do is pour boiling water on top and wait 6-7 min until tender. Can’t find rice noodles? Swap with 2 pkgs (3 oz/85 g each) instant noodles.
Swap bean sprouts with bamboo shoots. You can usually find them canned, in the international food aisle.