Chicken Soup Ramen Fusion



We’re big fans of authentic ramen noodles, but we’ve seen the documentaries of the meticulous labor that goes into the beloved Japanese dish and sometimes we just want some quick and tasty ramen at home that’s a step above our old college version. So here it is, we took our Chicken Quinoa and Kale Soup and added a few key ramen ingredients to make a yummy and healthy fusion recipe when we’re all hungry for some asian cuisine.

Ingredients: (Serves 1)

  • 2 cups water
  • ¼-½ Tbsp baking soda (baking soda will add alkaline to the noodles, making them chewier, like authentic Japanese ramen noodles)
  • Lotus Foods Rice Ramen (gluten-free) or your favorite ramen noodle package
  • 1, 16 oz tub Boulder Organic! Chicken Quinoa and Kale Soup
  • ½-1 Tbsp fish sauce
  • ½ tsp shredded fresh ginger
  • 1 egg and 1 cup boiling water (adding ½ Tbsp white or apple cider vinegar to water helps the egg from spreading)
  • 2 green onions, sliced
  • 2 basil leaves, sliced


  1. Boil water and add baking soda
  2. Cook rice ramen package as directed
  3. Quickly drain ramen and stop cooking process with cold water, let noodles dry a bit
  4. Heat up Chicken Quinoa and Kale Soup in pot on stove, as directed
  5. Add fish sauce and ginger to soup and stir until warm
  6. While soup is heating, poach 1 egg in boiling water
  7. Scoop soup into serving bowl and add ramen noodles and egg to top
  8. Immediately top with green onions and basil and serve!
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