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Rock Your Socks Off Homemade Ramen


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  • 8 cups of “liquid” (You can use some chicken broth and some water in any combination) I used 5 cups of homemade chicken broth and 3 cups of water… because that is what I had on hand. I added 1 Tbsp of better than bullion chicken paste to flavor the water.
  • 2 packs ramen noodles {Throw away the seasoning packets}
  • 1 clove garlic, minced
  • 1 chicken breast, thawed and diced into bite sized cubes
  • 1 Tbsp olive oil
  • 1/2 head of cabbage, thinly sliced
  • 1/2 package of fresh mushrooms (about 8 oz), sliced
  • 1/4 cup soy sauce (Make sure it is a fermented soy – I recommend San J)
  • 1/4 tsp ginger powder



Step 1

Put olive oil, chicken, and garlic into a large soup pot over high heat {I used my enamel coated cast iron Dutch oven}. When chicken is cooked through, add liquid and cabbage. Boil for about 15 minutes, or until cabbage is soft.

Add mushrooms, soy sauce, and ginger to the pot. Cook for another 5 minutes.

Finally, add ramen noodles to the pot and cook for 3 minutes. Serve hot.

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