Ramen on the Fly

039 Pic - Ramen.jpg

Ramen is hot, hot, hot right now - literally and figurtively! Real-deal ramen is nothing to fear. It is essentially making a big pot of stock, and if you’re super adventurous, homemade pasta. But who doesn’t love a good cooking hack, especially midweek, when you’ve got a serious craving. Well, we happen to have ridiculously good ramen broth and noodles for you to make the ultimate quick-cheat ramen at home. The other good news is that this is a chance to use leftover grilled meats and any fresh vegies that you already have on hand. The possibilities are endless - carrots, radish, spinach, bok choy, sno peas - any veggies in your fridge! Stop by and grab a bottle or two of the 'Professional Ramen Base' broth to keep on hand for those nights when you just want to cozy up to a bowl of comfort. Enjoy!


  • 1 bottle 16.9 oz. Professional Ramen Base

  • 1 package Hakubaku Organic Ramen Noodles

  • 4 ounces beef, chicken or pork, sliced

  • 1 soft boiled egg, halved

  • 1/4 cup fresh vegetables, chopped

  • 2 scallions, chopped

  • 1/4 cup cilantro, chopped

  • 2 basil leaves, chopped

*Items with an asterisk can be found at The Cheese Shop of Salem!


  1. Prepare the noodles as instructed on the package. I found that one sleeve of dry noodles is a good portion for one person.

  2. Heat the ramen broth in a small sauce pan.

  3. To assemble, place the cooked noodles in a large soup bowl, pour the hot broth over the noodles to cover. Arrange protein, vegetables and egg on top of the noodles.

Yield: 1 very large bowl or 2 average bowls