A healthy, immune boosting version of a comfort food favorite with home made Chicken Broth, Shiitake Mushrooms and Bok Choy. This feel good Soup is sure to become a winter family favorite.

If like me, you live with teens or tweens, you understand the Ramen addiction. Ramen was one of the first foods I learned to make; Sammy followed in my footsteps, alongside Omelettes and Grilled Cheese.

Back in the day, my cousins who hailed from Lebanon and Nigeria, would fill their British boarding school tuck-boxes with Indomnie Noodle packs, which they’d crush, season, and eat dry. Growing up, I’d jump at the chance to shop at Japanese food markets coveting the better quality Ramen packets from Japan that were far superior to the one’s we’d get at Sainsburys. Inspired by the many Youtube chefs he watches, Sammy began experimenting with Ramen, adding Curry Powder and Eggs alongside other delicious accoutrements.

Inspired by his ingenuity, and by the exceptional Ramen bowls at eating establishments such as Bone Daddies, I’m excited to share our family favorite go-to Ramen Bowl that meets nutritional, taste, and cool factor criteria. We hope you enjoy it as much as we do.

Organic Ingredients: makes 4 bowls

• 1 x Ocean’s Halo Organic Ramen Noodles (consists of 4 x 2.1oz (60g) noodle ‘bricks’ totaling 8.4oz (240g))

• 8 Cups Home made Chicken Broth (recipe below)

• 2 Chicken Breasts, cooked (recipe below)

• 2 Baby Boy Choi, washed well and halved

• 4 Soft Boiled Eggs, peeled

• 4 Spring Onions, sliced into thin diagonal sounds (slice at an angle)

• 10 Shiitake Mushrooms

• 1 Tsp. Curry Powder

• 1/4 Cup Tamari Soy Sauce

• 1 Tbsp. Fish Sauce

For Serving

• 4 Tsps. Sesame Oil

• Sriracha, to taste

• Red Chilis, to taste

Organic Chicken & Broth Ingredients:

• 1 Whole Pasture Raised Chicken

• 1 Large Onion, peeled & quartered

• 8 Cloves Garlic, peeled

• 1 Thumbs worth Garlic, peeled

• 1 Thumbs worth fresh Turmeric, peeled

• 4 Star Anise

• 1 Tbsp. Fennel Seeds

• 1/4 Tsp. Ground Cinnamon

• 1/4 Tsp. Black Peppercorns

• 1 Tbsp. Celtic Sea Salt

• 1/4 Cup Apples Cider Vinegar

• 10 Cups Filtered Water

Make Chicken Broth

Place all Organic Chicken & Broth Ingredients in a large stainless steel pot and bring to a boil. Once it starts to boil remove any scum that rises to the top and discard. Leave to boil for 3-4 minutes while the flavor of the Vinegar dissipates. Cover and lower heat to a low simmer. Cook for 3 hours.

Remove from heat, uncover and leave to cool. Carefully remove Chicken from pot and place on a chopping board. Sift out the remaining ingredients with a perforated spoon and discard. Sift the stock through and fine sieve.

Remove Chicken Skin from Chicken and discard. Carefully cut out each Breast keeping them in tact. You’ll only need the Breast for this recipe. Cut the rest of your Chicken up and store in an airtight container in the fridge to enjoy with Salads/Sandwiches for the next three days.

Set the two Breasts aside until ready to use.

Make Soup and Ramen Bowls

Wash Shiitake Mushrooms and Baby Bok Choi well by running them under cold water and then immersing them in cold water to soak for 10 minutes and rinsing again.

Remove stems from Shiitake Mushrooms by cutting them off with a sharp knife. Discard stems.

Chop the stem off the Baby Bok Choy and discard.

Cook Ramen per package instructions. Usually boiled for 3 minutes and drained.

Bring 8 cups Chicken Broth to a low boil on medium heat stove top. Add Soy Sauce, Fish Sauce and Curry Powder. Mix well and let the flavors immerse for a minute or two. Add Shiitake Mushroom and Boy Choi and cover. Cook on medium heat for 3 minutes. Turn off heat, uncover and remove Shiitake and Bok Choi from Soup using kitchen tongs. Set aside on a plate.

Pour 2 cups of Soup into 4 serving bowls. Divide Noodles equally before 4 bowls and add into Soup. Slice Chicken breast into thin 1/4” round slices portioning half a Breast for each bowl. Carefully place Chicken on top of Noodles. Add Baby Bok Choy and Shiitake Mushrooms to each bowl. Add 1 Egg, cut into halves to each bowl. Drizzle 1 Tsp. Toasted Sesame Oil onto each bowl and a dash more Soy Sauce if you like. Garnish with Spring Onion, Red Chilis if using, or Sriracha and enjoy!

Notes:

I sometimes cook my Chicken & Broth a day in advance, on a Sunday for example for Monday nights dinner. With your Chicken and Broth cooked, the rest of the recipe takes 20 minutes to assemble from start to finish.