Recipes

Lily's Ramen (Serves 4)

Base serves 2 with leftovers — slide to scale the ingredients.

Sweet-salty ginger-garlic broth with lime and sweet chili, ladled over ramen noodles. Crispy tofu (vegetarian) or seared chicken (meat) with build-your-own toppings.

Ingredients

Broth

  • 1 tbsp avocado oil
  • 2 tbsp fresh ginger, minced
  • 4 cloves garlic, minced
  • 1 box (32 oz) chicken stock (use vegetable stock to keep it vegetarian)
  • ½ box (16 oz) water
  • ¾ cup soy sauce
  • 1 lime, juiced (or ¼ cup lime juice)
  • ½ cup sweet chili sauce
  • 2 tbsp maple syrup
  • 1 tbsp rice wine vinegar

Base

  • 4 bundles ramen noodles (about 10–12 oz)

Protein Options

  • Vegetarian: 1 block (14 oz) extra-firm tofu, pressed and cubed + 2 tbsp cornstarch + 2 tbsp neutral oil
  • Meat: 1 lb chicken thighs, sliced thin

Toppings

  • 4 soft-boiled eggs (6½ minutes, then ice bath), halved
  • 3 green onions, sliced
  • 1 cup shiitake or cremini mushrooms, sliced and sautéed
  • 2 cups baby spinach or bok choy (wilts right in the hot broth)
  • ¼ cup fresh cilantro
  • Sesame seeds
  • Sriracha or chili crisp, at the table

Instructions

  1. Start the broth: Heat avocado oil in a large pot over medium. Sauté ginger and garlic for 45 seconds, until fragrant. Don't let the garlic brown.
  2. Simmer: Add stock, water, soy sauce, lime juice, sweet chili sauce, maple syrup, and rice wine vinegar. Bring to a simmer and taste. Add more lime for tang or a splash of water if it's too salty.
  3. Crispy tofu (vegetarian): Pat tofu dry, toss with cornstarch and a pinch of salt. Pan-fry in oil over medium-high until golden, 8–10 minutes.
  4. Chicken (meat): Season with salt and sear in a separate skillet over medium-high until cooked through, 5–6 minutes.
  5. Noodles: Cook ramen separately according to the package, then drain. Cooking them in the broth makes it starchy and soaks it up.
  6. Serve: Noodles in each bowl, ladle hot broth over the top, then add protein and toppings.

Tips

  • Split cooking: If using chicken stock, the whole pot isn't vegetarian. Use vegetable stock for everyone, or make half the broth each way.
  • Toddler bowl: Noodles with a little broth cut with water (it's salty), plus soft tofu and egg. Skip the sriracha.
  • Low-sodium soy sauce keeps it from getting too salty, especially if the broth reduces.
  • Store leftover broth and noodles separately so the noodles don't go soggy.