I’m a big believer in always having homemade chicken broth in the fridge and freezer. It’s a key ingredients in my cooking, reduces food waste and is a nutrient dense food all on it’s own. Lately I’ve been making these shortcut ramen bowls for my 10 year old gymnast daughter who often needs a quick, filling (but not heavy!) meal before she’s off to the gym. This shortcut ramen hits the spot. This is another dish that’s less of a recipe and more of a method – I’m sharing how to make a single serving but you can certainly double or even quadruple the recipe for a family meal.

To make one serving of the ramen – I bring one cup of chicken broth to a boil in a small saucepan (I love to use this individual clay pot which I use to both cook and eat the ramen). While it’s heating, I add a small handful of dried mushrooms and grate a bit of fresh garlic and ginger into the broth. When it comes to a boil, I add one cake of ramen noodles. I like this brand. I let the noodles cook in the broth for about 5 minutes, then turn off the heat and add some leftover meat like chicken, pork or steak, a soft-boiled or fried egg, a drizzle of sesame oil, a splash of tamari, some green onions or microgreens and a bit of gojuchang sauce, chili crisp or sriracha.

You can watch the entire process here – and when you want real ramen, visit your local ramen shop and eat the whole bowl. It’s the best.