Something Hot for Cold Days!

Ramen Palace

Now that the days are getting shorter and colder, there is nothing better than a delicious, hot meal after a long day out in the cold and rainy weather.

Normally, you would gravitate towards a delicious bowl of chili con carne or vegetable soup. But today, you’ve decided to spice things up a little. 

Instead of making your granny's vegetable soup, you try to recreate the delicious Ramen soup you had the other day at the “Ramen Palace”. 

At the restaurant it seemed pretty easy. The chef got the peeled vegetables, sliced them up and mixed them in a pot with spices and water to get this delicious ramen broth and the cooked vegetables. To give the ramen the last touch, he adds delicious noodles to the soup. That doesn't sound too hard!

So, grab your apron and get to work!


And in case you want to try it yourself, here's a little help:


  • 2 large eggs

  • 1 tablespoon olive oil

  • 4 cloves garlic, minced

  • 1 tablespoon freshly grated ginger

  • 4 cups reduced sodium chicken broth

  • 4 ounces shiitake mushrooms

  • 1 tablespoon reduced sodium soy sauce

  • 3 (5.6-ounce) packages refrigerated Yaki-Soba, seasoning sauce packets discarded*

  • 3 cups baby spinach

  • 1 carrot, grated

  • 2 tablespoons chopped chives


  1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes.

  2. Whisk in chicken broth, mushrooms, soy sauce and 3 cups water.

  3. Bring to a boil; reduce heat and simmer until mushrooms have softened, about 10 minutes. Stir in Yaki-Soba until loosened and cooked through, about 2-3 minutes.

  4. Stir in spinach, carrot and chives until the spinach begins to wilt, about 2 minutes.

  5. Boil your eggs and garnish your ramen slightly before you serve it

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