Soup-erb: A tale of two broths

A most recent Instagram poll revealed that these two recipes are long overdue. Call me a hopeless ramen-tic but I have made it my top priority you guys get these pho sure.


ow, to get that flavor of horrible puns out of your mouth. I present to you my go-to ramen recipe. Note: these broths are usually meant to be simmering for hours, if not a day before, but for the sake of instant gratification, I present a shortcut.

( We are millenials after all, feel free to use pre-made stock, whether it’s bone broth, vegetable, chicken or beef and if all else fails, just use organic store bought) 

Favorite Kind-a Men are Ramen

  • Difficulty: Easy
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Favorite Kind-a Men are Ramen.


  • 1 1/2 cups of preferred stock
  • 1 cup water
  • 2 garlic cloves
  • 2 tbsp soy sauce (aminos sauce for gluten-free)
  • 1 tsp worsterchire sauce
  • 1/2 tsp chinese five spice
  • dash of chilli powder
  • 2 slices of ginger
  • 1/2 tsp of toasted sesame oil
  • Optional:
  • 2 tsps of white bean miso
  • Noodles + Toppings:

  • 1 package of curly noodles (no, I’m not talking about the ones you used in college, they actually look like this)
  • chopped carrots
  • minced onions
  • chopped green onion stalk
  • a quarter bunch of cilantro
  • 6-minute egg/ fried egg
  • toasted sesame seeds


  1.  In a stockpot or large saucepan, place stock,  pieces of halved garlic cloves, soy sauce, worsterchire, ginger, five spice and chilli powder together and bring to boil. Reduce to simmer for 15 min.
  2. Meanwhile, sautee the onions and the carrots with olive oil until they are browned.
  3. If you are using the 6-minute egg, put in a ziplock bag and add a tbsp of rice vinegar and soy sauce (aminos). Shake the bag until the egg has fully absorbed it, it should gain a light brown color.
  4. If you are using a fried egg, do not overcook the yolk!
  5. Once the broth has been simmering for enough time, remove from stovetop and pour into a large, deep bowl. A shallow one, won’t be enough to hold all the broth, unless you divide it. Do this while it’s very hot.
  6. Add the noodles uncooked while the broth is still very hot! The bowl should be deep enough that once you place the noodles they are fully covered in the broth.
  7.  Wait about 5-6 minutes until the noodles are soft enough they separate. This is indeed the best way to cook the noodles. Right before you eat them.
  8. Top it off with green onion, sesame seeds, cilantro, nori shavings, carrots and onions. Feel free to add any other topping of your liking!
  9. Slurp your way through.

Got no pho-kin clue

  • Difficulty: Medium
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Got no pho-kin clue


  • 2 large onions
  • 4 slices of fresh ginger
  • 2 whole cinnamon sticks
  • 2 whole star anise
  • 3 whole garlic cloves
  • 2 tsp of coriander seeds
  • 6 cups of bone broth ( or preferred stock)
  • 1 tbsp of soy sauce (aminos/tamari)
  • 1 tbsp of fish sauce
  • Noodles + Toppings:

  • 1 package of brown rice noodles
  • thinly sliced onions
  • slices of jalapeño
  • a bunch of cilantro
  • basil
  • scallions
  • limes
  • 1 cup of bean sprouts
  • Sriracha
  • Hoisin sauce


  1.  In a stockpot, place stock,  place all of the ingredients for the broth. Bring to a boil and then reduce to simmer for approx. 4-6 hours. ( TIP: Start this early in the morning so you can have it for lunch, or at noon so you can have for dinner)
  2. Meanwhile, have all your toppings prepared.
  3. Once the broth is ready, cook the noodles in a separate pot and remove them. Drain them and add to a bowl.
  4. Add stock on top, and proceed to add toppings!
  5. Slurp our way through the bowl then proceed to endure in food comma.

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