Flavorful Ramen: The Easy Way

Normally, making traditional ramen can all-day task. Simmering the broth for over 24 hours before you even begin assembling the meal can seem too daunting for many people. See how incredibly easy it is to make delicious ramen in your own home when you use our Pasture Raised Pork Ramen Broth, Pasture-Raised Poultry Ramen Broth, or Grassfed Beef Ramen Broth, each made in our on-farm kitchen offering uniquely full flavor profiles.

Ingredients:

• 2 large eggs

• 2 tablespoons of olive oil. If you have animal tallow, this can be used as well. 

• 4 cloves of minced garlic

• 1 tbsp of fresh grated ginger.

• 4 cups White Oak Pastures Ramen broth

• 4 ounces of shiitake mushrooms- or a little more if you prefer it. I love these mushrooms and don't mind being a little heavy handed with them. 

• 1 tablespoon soy sauce. (Braggs Amino Acids can also be used. It has a similar flavor and tends to be a little healthier than regular soy sauce.)

• 1 grated carrot

• 2 tbsp chopped chives

• 3 cups of water

• 3 cups of baby spinach

• 3 packages of ramen noodles. People often recommend Yaki-Soba noodles. Personal preference will often vary. This recipe calls for roughly 16 ounces of noodles which would be about 3 packages of the Yaki-Soba noodle, give or take an ounce.

Method:

1. Place the eggs in a large saucepan. Cover the eggs with cold water to a depth of about 1 inch. Bring the water to a boil and cook the eggs for 1 full minute. Cover the saucepan with a tight fitting lid and let it rest for up to 10 minutes. Then, drain the pan and let the eggs cool. They can be peeled once they're cooled. After they're cooled and peeled, slice them in half. The yolk inside should have the consistency of a jelly.  
2. Heat the olive oil in a large stockpot, adding the ginger and the garlic. Use a medium heat and only cook these items for 1-2 minutes. At this point, both the garlic and the ginger should be noticeably aromatic while they're cooking. Don't overcook or burn the oil. 
3. Whisk the water, broth, mushrooms and soy sauce into the pot. 
4. Bring the pot to a boil then reduce the heat to a simmer. The mushrooms should soften in about 10 minutes at this point. 
5. Add the noodles. If Yaki-Soba noodles are used, they should cook within 3 minutes. If another type of noodle is used, simply wait until the noodle softens. Once this occurs, the noodles are cooked. 
6. Stir in the spinach, chives and carrots. Once the spinach wilts, (about 2 minutes) the soup is ready. 
7. Add the egg as a garnish to the soup, and serve.