I know I’m not alone when I say that for the first two decades of my life, “ramen” equalled dehydrated noodles in plastic wrap, paired with sodium-packed powdered flavoring. And while that store-bought version of the classic Japanese dish certainly wasn’t glamorous, something about the comfort of noodles in warm broth still made it undeniably enjoyable. Then came the real ramen experience — authentic hotspots popping up all over Austin serving up what can only be described as pure umami bliss. I’ve had more bowls than I care to admit, but in the end, the home cook in me still yearned to bring ramen home… that is, without spending the 60 hours necessary to achieve the perfect broth.
I nearly died when I found out that Imagine made ramen broth. Simply heat it up on the stove, then let your culinary creativity run wild by adding in the noodles, proteins and toppings your heart desires. I went with pretty traditional ingredients for this first effort (find the recipe below), but I can’t wait to experiment with more unexpected ones.
This post was made in partnership with Imagine Soups.
- 2 cups ramen noodles, cooked as directed
- 6 oz grilled chicken breast, shredded
- 2 cups Imagine Organic Ramen Broth
- 1 TB olive oil
- 1/2 red onion, sliced
- 2 green onions, sliced
- 1 cup shitake mushrooms, sliced
- 1 mini bok choy, quartered into long pieces
- 1 soft boiled egg
- sesame seeds
- Heat broth in a medium sized saucepan.
- Add red onion.
- In a separate pan, heat olive oil over medium heat, then toss chicken with green onion, mushrooms, and bob choy until vegetables are golden brown.
- Pour broth into bowls, followed by chicken a vegetables, then add ramen noodles on top. Garnish with sesame seeds, then place half the soft boiled egg on top. Serve immediately with chopsticks and a spoon.