10-Minute Tomato Ramen: Easy, homemade tomato ramen with a rich, savory broth, scrambled egg, bok choy, and a hint of spice.
Ramen and tomatoes might not be the first combo that comes to mind, but trust me—it just works! This homemade tomato broth is bold, savory, and packed with umami, making every bite incredibly satisfying. It’s simple to make, yet the flavor tastes like it’s been simmering for hours.
This is an easy, comforting one-pot meal that I keep coming back to. And the best part? It’s ready in just 10 minutes!
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Let’s Talk Ingredients!
Instant ramen – Use any brand or type you like. We’re only using the noodles, not the seasoning packet.
Oil – A neutral option like vegetable, sunflower, or canola works best.
Egg – I love hard-scrambled eggs in this, but you can also use a soft-boiled egg. Don’t want eggs? Just skip them!
Fresh green onion – Adds freshness and texture to the broth.
Fresh garlic – A must for depth and aroma.
Gochugaru – Adds a mild, smoky heat. No gochugaru? Try crushed red pepper flakes, chili powder, or a bit of chili paste as a substitute.
Tomato – The star ingredient! Fresh tomatoes work best, but canned tomatoes or a teaspoon of tomato paste (thinned with a bit of water) can work in a pinch.
Baby bok choy – Halve, quarter, or separate the leaves—whatever suits your mood! It adds freshness, a slight crunch, and soaks up all that delicious broth. Want more veggies? Spinach, napa cabbage, carrots, mushrooms, or corn make great additions!
Salt – Helps break down the tomatoes faster as they cook. If using salted broth, adjust accordingly.
Light soy sauce – Deepens the umami and adds a touch of saltiness. No light soy sauce? Use regular soy sauce or tamari for a different layer of flavor.
Oyster sauce – Adds a slightly sweet, umami boost. No oyster sauce? Try hoisin sauce or a bit more soy sauce instead.
Chicken broth – Forms the rich, savory base of the soup. No chicken broth? Vegetable broth works as a substitute.
Chicken bouillon (optional) – Even if you're using chicken broth, a little bouillon boosts the flavor even more. Totally optional, but worth it!
Toasted sesame oil – A finishing touch that adds nuttiness and aroma.
Instructions (Step By Step)
- Scramble the egg – Heat 1 tablespoon of oil in a pot over medium heat. Add the beaten egg, stir until slightly cooked, then remove and set aside.
- Stir-fry the aromatics – Add the remaining 1 tablespoon of oil to the same pot. Stir-fry the white parts of the green onion and minced garlic until fragrant.
- Add gochugaru. Stir for a few seconds to release its aroma.
- Cook the tomato – Add the diced tomato and salt. Cook until the tomato softens and becomes mushy.
- Stir in light soy sauce and oyster sauce. Mix well to combine.
- Add the chicken broth and chicken bouillon (if using). Bring to a simmer.
- Add the bok choy. Let it soften slightly.
- Cook the ramen – Add the noodles and cook according to the package instructions.
- Return the scrambled egg. Add it back to the pot and stir to combine.
- Finish with toasted sesame oil. Stir in the green parts of the green onion for extra freshness.
- Serve – Ladle into a bowl, garnish with more green onion, and enjoy!
Key Tips for a Delicious Bowl of Tomato Ramen
- Prepare everything first – Having all the ingredients ready makes cooking smooth and easy.
- Stir-fry the aromatics – Sauté garlic and green onion to release their flavors.
- Cook down the tomatoes – Let them soften and reduce slightly before adding the broth. This intensifies their sweetness and removes any sharp acidity.
- Cook your noodles right in the broth – This helps them absorb more flavor and makes the sauce a bit thicker.
- Toasted sesame oil at the end – Stir it in at the very end to preserve its aroma.
- Taste & adjust – Balance the flavors with salt, soy sauce, and oyster sauce as needed.
More Quick and Easy Ramen Recipes
- 10 minute Spicy Ramen
- 10 Minute Sesame Garlic Ramen Noodles
- Cheesy Ramen Noodles
- Ramen Scrambled Eggs (Easy Breakfast Recipe)
- Easy Peanut Butter Ramen Noodles Recipe
If you try the recipe, please take a moment to leave a comment and rating. I love hearing from you and it also helps other readers who are thinking of making the recipe.
Recipe
10-Minute Tomato Ramen (Easy, Homemade)
Ingredients
- 1 pack instant ramen without seasoning packet
- 1 medium tomato diced
- 1 bok choy halved, quartered, or separated into leaves
- 1 egg beaten
- 2 cloves garlic minced
- 1 green onion chopped (white and green parts separated)
- ½ teaspoon gochugaru Korean red pepper flakes
- 1 teaspoon light soy sauce
- 1 teaspoon oyster sauce
- 2 tablespoons oil for sautéing
- 1 ½ cups chicken broth
- ½ teaspoon chicken bouillon optional
- Salt to taste
- ½ teaspoon toasted sesame oil for finishing
Instructions
- Scramble the egg – Heat 1 tablespoon of oil in a pot over medium heat. Add the beaten egg, stir until cooked, then remove and set aside.
- Stir-fry the aromatics – Add the remaining 1 tablespoon of oil to the same pot. Stir-fry the white parts of the green onion and minced garlic until fragrant.
- Add gochugaru. Stir for a few seconds to release its aroma.
- Cook the tomato – Add the diced tomato and salt. Cook until the tomato softens and becomes mushy.
- Stir in light soy sauce and oyster sauce. Mix well to combine.
- Add the chicken broth and chicken bouillon (if using) – Bring to a simmer.
- Add the bok choy. Let it soften slightly.
- Cook the ramen – Add the noodles and cook according to the package instructions.
- Return the scrambled egg. Add it back to the pot and stir to combine.
- Finish with toasted sesame oil. Stir in the green parts of the green onion for extra freshness.
- Serve – Ladle into a bowl, garnish with more green onion, and enjoy!
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