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  • Lily Scott

Spicy Korean Ramen

I truly adore a beautiful bowl of ramen. This version is a quick way to use Lily's Ladle nutrient dense Chicken Bone Broth and some jars of stuff in the fridge (kimchi, miso, sriracha...) and turn your evening from merely good, to seriously GREAT. Do you have some leftover protein in the fridge too (maybe pork or shredded beef or chicken)? Definitely warm it up and serve it on a plate with lime wedges and chopped cilantro for diners to add to their own bowl. No high sodium packet required.


2 pints Lily's Ladle Chicken Bone Broth

2 pints water

3 tbsp light miso (or to taste)

1 tsp chili paste with garlic (in the international foods section, sriracha is a good substitute)

3 tbsp kimchi

4 leaves kale, shredded

2 stalks scallions

2 tbsp toasted sesame oil

1, 5oz package asian curly noodles (ramen)

2 eggs salt to taste 1. Soft boil the eggs. Fill a small sauce pan with cold water, submerge eggs and place over high heat. Once water reaches a rolling boil, cover and remove from heat for 5 mins. Then drain and peel.

2. In a soup pot, combine the broth and water. Add miso and set over med-high heat. No need to bring to a boil. Add the remaining ingredients, cook until noodles are soft.

3. Slice eggs and add to the pot (or save and place in the bowls after portioning). Sprinkle with sesame seeds, season to your taste and Enjoy!

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