Ramen Taco Bowls Recipes

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TACOS IN A BOWL



Tacos in a Bowl image

This easy skillet dish tastes just like tacos! Garnish it with sour cream and salsa for southwestern flavor and a sprinkle of crushed tortilla chips. -Sue Schoening, Sheboygan, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 8

1/2 pound lean ground beef (90% lean)
2 tablespoons finely chopped onion
3/4 cup canned diced tomatoes, drained
2 tablespoons taco seasoning
1 cup water
1 package (3 ounces) ramen noodles
1/4 cup shredded cheddar or Mexican cheese blend
Crushed tortilla chips, optional

Steps:

  • In a small skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, taco seasoning and water. Bring to a boil. Add ramen noodles (discard seasoning packet or save for another use). Cook and stir until noodles are tender, 3-5 minutes. , Spoon into serving bowls; sprinkle with cheese and, if desired, tortilla chips.

Nutrition Facts : Calories 480 calories, Fat 21g fat (10g saturated fat), Cholesterol 85mg cholesterol, Sodium 1279mg sodium, Carbohydrate 40g carbohydrate (3g sugars, Fiber 2g fiber), Protein 30g protein.

CHICKEN RAMEN BOWL



Chicken Ramen Bowl image

The holiday hoopla is over and I'm setting my sights on eating whole. Ramen has been all the rage and I've been dying to try this at home. I never skimp on flavor even when I'm eating light. This dish is a total flavor bomb, filled with a rich broth, tender meat, and noodles, topped with a 7-minute egg - my new favorite thing in the world. My family went nuts for this; it's complex, easy, and satisfying. You don't have to make the egg, but I think it's so worth it.

Provided by Tonja Engen

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 1h

Yield 4

Number Of Ingredients 19

1 medium onion, thinly sliced
3 cloves garlic, minced
1 tablespoon freshly grated ginger
½ cup rice vinegar, or to taste
½ cup reduced-sodium soy sauce
2 tablespoons oyster sauce
2 tablespoons mirin
1 tablespoon fish sauce
1 tablespoon sriracha sauce
4 cups low-sodium chicken broth
1 cup water
1 cooked chicken breasts, shredded
¾ pound baby bok choy, quartered lengthwise
3 (3 ounce) packages dried ramen noodles
1 tablespoon vegetable oil
4 eggs
1 jalapeno pepper, sliced, or to taste
2 green onions, chopped, or to taste
¼ cup chopped cilantro, or to taste

Steps:

  • Heat a Dutch oven over medium-high heat. Add onion and saute until starting to soften, about 5 minutes. Add garlic and ginger; cook about 30 seconds more. Add rice vinegar, soy sauce, oyster sauce, mirin, fish sauce, and sriracha sauce; stir to combine. Add chicken broth and water and bring to a boil. Reduce heat and simmer about 5 minutes. Add chicken and bok choy; simmer gently until bok choy is just tender, about 2 minutes.
  • Fill a large pot with lightly salted water and bring to a rolling boil. Add ramen noodles and return to a boil. Cook, uncovered, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 7 minutes. Drain and drizzle with vegetable oil to prevent sticking.
  • While ramen is cooking, fill a pot with enough water to cover the eggs and bring to a boil. Gently lower eggs into the boiling water and cook until yolks are barely set, about 7 minutes.
  • Fill a large bowl with ice water. Transfer soft boiled eggs to the ice bath to stop the cooking process; let sit about 3 minutes. Drain eggs, carefully peel away shells, and slice in half.
  • Divide ramen between 4 bowls. Add broth. Top each with jalapeno, green onions, cilantro, and soft boiled egg. Serve immediately.

Nutrition Facts : Calories 268.3 calories, Carbohydrate 18.9 g, Cholesterol 208.4 mg, Fat 11.7 g, Fiber 2.5 g, Protein 21 g, SaturatedFat 3.2 g, Sodium 2031.9 mg, Sugar 6.7 g

RAMEN TACO BOWLS



Ramen Taco Bowls image

Make and share this Ramen Taco Bowls recipe from Food.com.

Provided by Neta7853

Categories     Lunch/Snacks

Time 25m

Yield 2 serving(s)

Number Of Ingredients 10

1/2 lb lean hamburger
2 tablespoons finely chopped onions
3/4 cup canned diced tomato, drained
2 tablespoons taco seasoning
1 cup water
1 (3 ounce) package ramen noodles (DO NOT use the seasoning packet)
1/4 cup shredded Mexican blend cheese
1/4 cup crushed tortilla chips
sour cream (garnish)
salsa (garnish)

Steps:

  • Cook hamburger and onion until meat is no longer pink; drain off fat.
  • Stir in tomatoes, taco seasoning and water.
  • Bring to a boil.
  • Add ramen noodles and cook and stir for 3 to 5 minutes or until noodles are tender.
  • Spoon into bowls and sprinkle with cheese and tortilla chips. Serve with sour cream and salsa for additional garnish.

Nutrition Facts : Calories 483.6, Fat 23.8, SaturatedFat 11.1, Cholesterol 91, Sodium 1362.1, Carbohydrate 34.9, Fiber 2.6, Sugar 4.2, Protein 31.6

RAMEN BOWL



Ramen Bowl image

Ramen noodle and broth dish inspired by the Japanese classic using ingredients commonly available in American supermarkets. Quite involved, but it has become one of my family's favorites, especially in cooler weather. Slurping is recommended.

Provided by Mantecca

Categories     World Cuisine Recipes     Asian

Time 1h30m

Yield 4

Number Of Ingredients 17

8 cups water
8 cloves garlic, peeled and whole
8 slices fresh ginger root
½ medium onion, halved and separated
4 eggs
1 pinch salt and freshly ground black pepper to taste
½ cup soy sauce
¼ cup sake
2 tablespoons Thai-style chile sauce
2 teaspoons sesame oil
2 tablespoons white sugar
1 ½ teaspoons salt
15 ounces dried Japanese-style noodles
12 large shrimp, shelled and deveined, at room temperature
4 large dry sea scallops, halved, at room temperature
1 ½ cups fresh bean sprouts
½ cup sliced scallions

Steps:

  • Combine water, garlic, ginger, and onion in a large stock pot and bring broth base to a simmer. Reduce heat to maintain an easy simmer for 40 minutes.
  • While broth simmers, fill a saucepan with water. Bring to a boil and reduce heat to a simmer. Lower eggs into the water 1 at a time. Cook 7 minutes for barely set yolks. Remove eggs from hot water, run under cold water until cool, and peel. Halve eggs lengthwise, place on a plate, and season with salt and pepper.
  • Fill a large pot with water and bring to a boil in preparation for cooking noodles. Reduce heat to a simmer.
  • Use a slotted spoon or long-handled strainer to remove garlic, ginger, and onion from the broth in the stock pot after it has simmered 40 minutes. Discard vegetables. Add soy sauce, sake, chile sauce, sesame oil, sugar, and salt and stir well. Cover stock pot loosely and simmer 10 to 20 minutes more.
  • Return simmering water to a boil. Add noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until noodles are tender yet firm to the bite, 1 to 3 minutes. Drain and divide noodles between 4 large bowls.
  • Add shrimp and scallops to the simmering broth. Cook until opaque, 3 to 5 minutes.
  • Ladle finished broth into bowls to barely cover noodles. Add equal amounts of shrimp and 1 scallop to the center of each bowl. Place a portion of bean sprouts on the side of each bowl. Place 2 soft-boiled egg halves, yolks up, resting on noodles in each bowl; keep eggs above the broth. Garnish each bowl with scallions.

Nutrition Facts : Calories 325 calories, Carbohydrate 28.3 g, Cholesterol 233.1 mg, Fat 10.6 g, Fiber 2.3 g, Protein 25.6 g, SaturatedFat 2.6 g, Sodium 3655.7 mg, Sugar 9.9 g

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