Quick, Aromatic Ramen

This is my go-to recipe for a satisfying, spicy, and fresh ramen-like, bowl of soup. I often make this in the morning for a warm and hearty start to the day, keeping you full and toasty warm from the inside out. This is also great for a quick weeknight meal for two, soothing in the evening hours. I tend to use some leftover shredded chicken from the rotisserie bird of the week but any protein you have will do, even the more traditional ramen adage: bacon!


Servings: 2

1 jar KW beef, chicken, veggie or fish broth

2 servings shredded chicken, beef, pork or whatever protein you have on hand (optional)

1/2 pack Soba Noodles (cooked to specs on package)

1 inch fresh ginger root, sliced thin and wide

2-3 green onions, thinly sliced

Small handful Cilantro leaves

Spicy or toasted sesame oil

Sesame Seeds (optional)


Use a steamer or boil eggs for 5 minutes, this will get a nice runny yolk and cooked white. Set eggs in cool water. Next, put all broth and ginger into medium sized pot, bring to a gentle simmer and allow the ginger to infuse the broth for 10-15 minutes. I like to cook noodles, slice green onions, and pick cilantro white the broth gets good and gingery.

Set out two bowls and place a serving of noodles and chicken (or your protein of choice) in each bowl. Pour the hot broth over the noodles, extracting ginger beforehand if you prefer. Top each bowl with green onions, cilantro, a peeled egg, sesame seeds and a dash of sesame oil. Breath deep, the rich gingery broth if fuel for mind and body!

Missy WoolstenhulmeComment