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!)
- Hard boil the eggs in a small pot of boiling water (or whatever way you’re used to!)
- Prepare your veggies as listed in the ingredients list, and set aside in small bowls.
- 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.
- 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.
- Add the soy sauce/tamari and the rest of the veg – cabbage, pak choi, pepper and mushrooms – and cook until softened.
- Add your bone broth or stock, then the water.
- Stir everything up, and bring the water to boil.
- When the water is bubbling, add your noodles, plus some extra water if needed.
- 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.
- Peel the shells off the eggs, and slice each one lengthways.
- When your noodles are ready, pour into two bowls.
- 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!
- 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