Ham and Mushroom Ramen Bowls
These ham and mushroom ramen bowls were one of the most comforting meals I have had in so long! This was something I randomly threw together a few weeks ago and it was so good it immediately became a staple for us on winter nights! And it was so easy to make!
The busiest time of the year has just begun, and it is only going to get more and more crazy. Georgina and I have been traveling almost every week for work, I have a major deadline coming in hot, and the holidays are looming just ahead.
We love being busy, but it is important to have some nice comforting meals that are easy to make in the back of your mind for after a long day when you need a restorative dinner. Our favorite comfort food is ramen, and we love going out to get it, but most places are cramped, have long lines, and sometimes don’t have the relaxing feel we are looking for. That’s when I turn to quick and easy shortcut ramen recipes like ham and mushroom ramen bowl.
Making the broth for the ham and mushroom ramen
The broth for this is chicken stock spiked with a little soy, vinegar, sesame, and chili paste. I also added kale to give it a nutritional boost
Roasting the mushrooms
I roasted some mushrooms with salt and olive oil, another simple topping for the soup. I usually saute mushrooms but I need to roast them more often, the texture and concentrated flavor was amazing and they were perfect floating in the ham and mushroom ramen bowls!
Brown the ham steaks
Ham in the pan browning up, ready for the soup. Cook it hot to get that nice char!
Finishing the ham and mushroom ramen bowls
Drop the noodles right into the broth after everything else is ready, they only need a few minutes to cook.
Split the soup and ramen noodles into two bowls, then add the ham and mushroom. Pop in a soft boiled egg and you have a true bowl of comfort!
Our favorite easy dinner on these cold autumn nights! The ham and mushrooms go so well in the ramen style soup, it adds that nice savory hit to the broth, and we all know ham and eggs pair perfectly together.
So good!
Twists on this meal
I love just adding some leftovers to a bowl of ramen and this ham and mushroom version has that sort of vibe. You could make the easy broth like I did, or just use a ramen packet! I made this one with BBQ leftovers, and this one with vegan breaded pork style cutlets.
If you want to do this with a more traditional broth, check out this post with more info!
Ham and Mushroom Ramen Bowls
Ingredients
- 6 cups chicken stock
- 1 tablespoon sesame oil
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons sambal chili paste to taste
- 3 kale stalks stems removed and leaves ripped up
- 4 ounces shiitake mushrooms or any mushroom you like
- 8 oz ham steak
- 8 ounces ramen noodles
- 1 soft boiled egg
Instructions
- Preheat oven to 500.
- In a medium sauce pan, mix the stock, sesame oil, vinegar, soy, sambal, and kale. Bring to a simmer.
- Toss the mushrooms with a little olive oil and salt and place on a baking sheet. Bake for about 10-15 minutes until browned and cooked through.
- Add a little oil to a non-stick pan over medium high heat. Cut the ham steak into 8 or 9 slices and add them to the pan. Cook to heat through and brown on both sides, about 6 minutes.
- Drop the ramen noodles into the simmering broth and cook for 3-5 minutes depending on the package instructions.
- Build the bowls by first adding broth and noodles, then some mushrooms, then the ham, and finally a half of the egg. Serve.
Omg, this was so good and so easy!! Thanks!