Ramen Soup

2014-07-16 19.47.06This is not your 10 cent block of ramen you ate in college. This is the real deal – delicious and nutritious too!


  • 6 cups water
  • 1 cup carrots (cut based on preference)
  • 2 bunches of green onions, finely chopped
  • 1 baby bok choi
  • 1lb. of chicken (skinless, breasts or tenders), diced or thinly sliced beef (top round works well)
  • 6-8 Tbsp. soy sauce (to taste)
  • 2-3 cloves of garlic
  • Fresh ginger (diced, to taste)
  • 3 Tbsp. “quick” miso (already prepared with water)
  • 2 Tbsp. sake
  • 1 Tsp. sesame seed oil
  • 2 packages of Ramen Noodles (you can get them from the cheap packages, toss the “season packet,” or if you can find higher quality if you prefer).
  • Eggs (1/2 to 1 per person being served)


In a crock pot (can also be done on a pot on the stove, but will need to be watched more closely), add the water, carrots, 1 bunch of green onions, and bok choi and set on high.

In a separate skillet, quickly brown the chicken, then add to the pot. (If you’re using the thinly sliced beef, no need to brown first).

Add in the soy sauce, garlic, ginger, miso, sake and sesame seed oil. Continue to cook on high for 2 hours.

Prior to the 2 hours being up, hard-boil the eggs, and boil and drain the ramen noodles. Serve the noodles in the bowls, ladle the soup on top, and decorate with the hard boiled egg and some of the other green onion.

Serves 6-8

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