Maddy’s Ramen Inspired Noodle Soup

March is a month that comes with the promise of spring – the days are getting longer, the temperatures are slowly rising. But as all Canadians know, there are always one or two good snowstorms in March. And snowstorms mean that we’re still solidly in soup season.

Soup is a staple in my diet – and this noodle soup is hearty, nutritious and warming. I love coming home after a damp and chilly outdoor practice to a big bowl of soup.

While this version is a far cry from a traditional ramen, it’s certainly ramen inspired. It’s got good flavour from the soya sauce and aromatics, along with tons of veg and noodles – and an egg on top for protein. This recipe is vegetarian, but you can certainly add some pork or chicken if you’d like to add meat to the dish.

If you’re looking for a recipe to warm you up this month, look no further!

Serves 4

Ingredients:

1 tbsp neutral oil (vegetable or canola)

3 cloves of garlic, minced

1 inch knob of ginger, minced

One bunch of scallions, chopped

Soya sauce to taste (roughly 2 tbsp)

900 grams vegetable stock

2 packs of ramen noodles

4 Burnbrae Farms Naturegg Omega 3 shell eggs

1 package of bok choy

227 grams or 1 package of oyster mushrooms

Optional: dollop of chilli oil

Directions:

1. Put a big pot on medium heat and add oil. Once oil is warmed, add scallion whites, garlic and ginger. Stir until fragrant and sizzling.

2. Meanwhile, set a separate pot of water to boil for your eggs. Once water is boiling, add eggs and cook for 6-7 minutes. You’re looking for a jammy egg.

3. Add mushrooms to the pot with aromatics and cook until lightly browned.

4. Add stock and soya sauce, then taste. If the broth is too salty, add water until it suits your palette. Bring to a low boil.

5. Once stock is boiling, add bok choy and noodles. Bring the pot to a simmer. Cook until noodles are done and remove from heat.

6. Add eggs to a bowl of ice water to cool them down, then peel and cut in half.
7. Add soup to big bowls and top with an egg, the scallion greens and chilli oil (if you like it spicy).

Enjoy!

Maddy Kelly

800m Runner & Olympian