Rockin’ Ramen with Sadie’s Kitchen


So, I’m not gonna brag. But you know when you KNOW you’ve outdone yourself? Well, this recipe was one of those situations. You guys know I have been so so happy to be working with Sadie’s Kitchen and their absolutely delicious Chicken Bone Broth – I’ve used it for stews, salads, as a cup of delicious comfort, and now – a ramen! This was a  recipe request from the gang at Sadie’s and I was more than happy to take on the (fun!) challenge. I’ve added a little note at the end regarding the addition of extra protein as I did in my original creation with smoked tofu (or chicken – see below), and in general, this is a really simple, nourishing and totally (if I do say so) delicious recipe you can impress everyone at the table with!


Recipe (Serves 2)


  • 1 tbsp sesame oil
  • 2 tbsp soy sauce or tamari
  • 1 clove garlic, minced
  • 1 thumb sized piece of ginger, skin removed and diced
  • 1 pack of Sadie’s Kitchen Bone Broth (350ml) + 50ml water
  • 1 red onion, roughly chopped
  • 1/4 head of red cabbage, sliced
  • 1 200g pack of button mushrooms, stems removed and sliced
  • 1 red chili, de-seeded and sliced into coins
  • 1 head of Pak Choi (Bok Choy) – big leaves and end removed, and sliced into 1 inch chunks
  • 1 Yellow Bell Pepper, core removed and sliced into strips
  • 2 x 100g Soba Noodles (i.e. 2 Servings or per pack instructions)
  • 2 hard boiled eggs (You can do these in advance while prepping your veg!)
  • Optional Protein: I added half a block of sliced Smoked Tofu to this recipe and it was FANTASTIC – but if tofu isn’t your thing, you could add cooked chicken pieces!
  • Note: Save 1/3 of your mushroom, pepper and chilli slices for garnish on top of your bowl, so you can NAIL that Insta shot if you want! (I won’t judge, I did it!)


  1. Hard boil the eggs in a small pot of boiling water (or whatever way you’re used to!)
  2. Prepare your veggies as listed in the ingredients list, and set aside in small bowls.
  3. When the eggs are done (I find a solid 7-10 minutes in water turned to simmer after it reaches boiling works for me!) drain the water, and set them into a bowl of cold water to cool.
  4. Heat the sesame oil in a small pot, and add the garlic, onions, ginger and chilli. Cook for 3-4 minutes until the onions are translucent.
  5. Add the soy sauce/tamari and the rest of the veg – cabbage, pak choi, pepper and mushrooms – and cook until softened.
  6. Add your bone broth or stock, then the water.
  7. Stir everything up, and bring the water to boil.
  8. When the water is bubbling, add your noodles, plus some extra water if needed.
  9. Turn the heat down to a simmer, add a twist of black pepper, stir again and cook for about 10-15 minutes or until the noodles are really softened.
  10. Peel the shells off the eggs, and slice each one lengthways.
  11. When your noodles are ready, pour into two bowls.
  12. Top with extra veggies to make it pretty, then add two egg slices to each bowl, and finally, add the chopped tofu or chicken pieces!
  13. Serve! Grab your spoon and tuck in!


Enjoy guys! I feel like this is one of my most special recipes, and I am so so excited to hear what you guys think! As always, definitely tag me if you try it out and let me know what you think – @theirishbalance on Instagram/Twitter/Facebook!

Ciara 🙂 x

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