Tomato ramen recipe

5 from 1 vote

Savor the sweet-tart flavors of tomato ramen. This homemade dish is a perfect balance of comfort and freshness, with no additives.

Prep Time15

Cook Time15

Total Time30

Course: Soup

Cuisine: Japanese

Keyword: Tomato ramen

Servings: servings

4 bulb scallion chopped and separate white and green parts
0.5 oz garlic clove 3 large, sliced
15 oz. ripe vine tomatoes 4 medium, finely chopped
1 tbsp avocado oil
1/2 tsp coarse sea salt plus more to taste
3 cups chicken or vegetarian bone broth or stock
6 oz (gluten-free) ramen noodles 2 dry ramen packets
4 large eggs lightly whisked
½ tsp shiitake mushroom seasoning chicken bouillon powder, or dashi powder, optional
Drizzle Toasted sesame oil

Prepare the scallions by separating the white and green parts. Slice the garlic. Set them aside, ready to use.
Finely chop the tomatoes, keeping the tomato juice, and gather everything into a bowl.

Preheat a medium-sized, heavy-bottom soup pot over medium heat until warm. Add oil. Sauté the garlic and white scallion parts with two pinches of salt until fragrant, about 10 seconds. Be careful not to burn them.
Add the tomatoes and ½ tsp salt. Sauté until the tomatoes become very soft, about 6 minutes.

Add the broth and cover the pot with a lid. Bring it to a gentle simmer, then reduce the heat to medium-low.
Continue to simmer for 8 to 10 minutes to extract more flavor from the tomatoes.

Fill a second pot with water and bring it to a boil. Follow the package instructions to boil the noodles. Drain and transfer them into two serving bowls.

After simmering, taste the tomato broth to adjust the seasoning. You can add mushroom seasoning for extra umami flavor or a bit more salt. Aim for a slightly stronger flavor, as the noodles are plain and not seasoned.

Bring the soup to a hot simmer, almost a gentle boil. Slowly stream the eggs into the soup from high up in a circular motion. Let the eggs simmer for a few seconds to form ribbons, then gently whisk to break them up.

Turn off the heat. Drizzle the soup with toasted sesame oil. Ladle a few large spoonfuls of the broth over the noodles and garnish with the green parts of the scallions. Serve hot or warm.

What is mushroom seasoning? Mushroom seasoning is a convenient powder that adds a deep, savory umami flavor, similar to Japanese instant dashi or chicken bouillon. East Asian brands often include dried seaweed, shiitake mushrooms, and sometimes dried fish flakes for extra richness.
Salt quantity: The exact amount of salt needed will depend on your taste preference and the saltiness of your bone broth. Adjust accordingly.
Add mushrooms: Try adding fresh shiitake or rehydrated dried shiitake to simmer in the soup broth for extra depth and umami flavor.
Vegetarian alternative: Swap the chicken bone broth for vegetable broth. I recommend adding a teaspoon of Takii’s umami powder (made from shiitake) or instant dashi powder (dried seaweed) to make the broth extra flavorful.
Storage: Separate the soup from the ramen noodles. Pack them separately so the noodles won’t turn mushy and soak up all the ramen broth.
Reheat: Add a little water to the broth and microwave on medium for 1 minute or until warmed through.