- 1 tsp vegetable or canola oil
- 4 garlic cloves, peeled and smashed
- 1-in. piece of fresh ginger, sliced
- 8 c. chicken or beef bone broth
- 1 tbls low-sodium soy sauce
- 1½ tsp sesame oil
- Kosher salt & pepper to taste
- 4 large eggs
- 6-oz dry soba noodles
- ¾ c. finely julienne-cut carrots
- ¾ c. finely julienne-cut pea pods
- 3 c. loosely packed spinach or kale leaves, sliced in ¼-in. strips)
- 12-oz. pre-cooked protein of your choice (chicken breast, pork tenderloin, shrimp or tofu)
- 4 green onions, roots removed, cut on diagonal
- 2 large radishes, cut into julienne
Prepare the ramen broth – Place oil in bottom of a saucepot. Heat on medium. When hot, add garlic. Stir and cook for one minute. Add ginger followed by bone broth, soy sauce and sesame oil. Reduce heat to simmer. Simmer, uncovered, for 10 minutes. Remove from heat. Strain through mesh strainer to remove garlic and ginger. Place back in pot.
Make the soft-boiled eggs. Bring water to a gentle boil. Place eggs gently into water and reduce heat to a simmer. Simmer for 7 minutes (for a soft-boiled egg with a slightly runny yolk). Remove eggs with a slotted spoon. Place in a bowl of ice water until cool enough to handle.
In same pot of hot water, prepare the noodles. Increase heat (adding more water if needed) to a gentle boil. Add soba noodles. Cook for approximately 3 to 4 minutes until soft. Use tongs to divide noodles in 4 large soup bowls. Keep water in pot.
Reheat bone broth. Divide among the noodle-filled bowls. Using a small wire strainer, blanch the vegetables starting with the carrots, followed by the pea pods and fi nishing with the spinach. Vegetables should be blanched no more than 20 seconds. After blanching each vegetable, divide them among the noodle/broth-fi lled bowls. Divide your selected protein in each bowl.
Peel soft-boiled eggs. Slice in half. Place two halves on each broth bowl. Finish with garnish of sliced green onions and julienne radish.