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Ramen Ingredients

  • 2 – 2 1/2 inches fresh ginger minced

  • 3 garlic cloves minced

  • 3-4 TBS toasted sesame oil

  • 48 oz homemade or store bought broth

  • 32 oz room temperature water

  • 1 yellow onion cut In half and sliced thinly

  • 1 packet preferred noodles (ramen or udon)

  • 2-6 soft boiled eggs (about 8 minutes of boiling)

  • Fixings

  • Chicken

  • Mushrooms

  • Scallions

  • Shredded carrots

  • Jalapenos

  • Mung beans

  • Bock Choi

  • Sriracha


  1. In a large pot warm sesame oil and add minced garlic and ginger and sauté until fragrant (about 2 minutes).

  2. Add broth, water and onions, bring to a boil.

  3. Meanwhile, In another pot, begin to boil your eggs. I find putting 1 TBS of baking soda in with the eggs helps the peeling process. Cook the eggs for 8-10 minutes and remove promptly.

  4. Meanwhile begin to cut up your fixings and prepare them for the soup. For our chicken, we use the chicken from the broth we make but a rotisserie chicken will do the job just fine. As a tip we typically shred 1 large carrot, cut about 4-5 mushrooms, slice 1 jalapeño and one egg cut in 1/2 for each person.

  5. By now your soup should be boiling. Add your noodles and cook as directed- usually 6-9 minutes.

To Serve

  1. Use tongs to remove desired amount of noodles for each bowl to be served. Be careful because it’s very HOT.

  2. Use a ladle to spoon out the broth and fill bowl about 3/4’s of the way.

  3. Add your fixings! Chicken, veggies, hot sauce etc..

I know it sounds like a lot but its not I PROMISE!

Remember this is a base and you can take the base and make it what you want like we did!


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