Warm and comforting, this satisfying one-pot ramen is a breeze to make.
- 6 ounces ham, sliced or cut into 1-inch squares (any good quality ham, smoked ham or even Spam works well for this)
- 12 oz chicken, boneless breast or thigh meat is best
- 12 oz mushrooms (shiitakes give the best flavor but regular mushrooms are fine too)
- 2 each 32 oz container of chicken broth (we recommend the low sodium version)
- 2 cups water
- 10 oz long pasta noodles (Udon noodles are the best but any long pasta noodle cut will do)
- 3 cups cabbage, shredded or chopped
- 2 carrots carrot, peeled and cut thin
- 4 teaspoons soy sauce
- Hot sauce, your favorite and to taste (many of our chefs like Sriracha Sauce in this recipe)
In a medium size pot combine the chicken broth and water.
Bring to a simmer and add the chicken, ham, carrots and mushrooms.
Cook the water, stock with the chicken, ham, carrots and mushrooms together over medium low heat and a slow simmer for about 12 minutes or so.
Add the soy sauce and continue to simmer.
The idea here is to draw out flavor and some Umami into the broth. The longer it simmers the more developed the flavors.
At the end of 12+ minutes add the pasta noodles to the pot with all the other ingredients and bring to a rapid simmer. Cook the pasta about 10 minutes or until it is done.
When the pasta noodles are cooked remove the pot from the heat.
Ladle into 4 large bowls and top with the shredded cabbage.
Add a dollop of hot sauce to taste and dig in!