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  • 8 cups water
  • 10 cloves garlic
  • 1 yellow onion
  • 2 whole carrots
  • 2 celery sticks
  • 6 slices ginger root
  • 1 1/2 tablespoons kosher salt
  • 1 tablespoon sesame oil
  • 1/4 cup liquid amino
  • 1 head baby bock choy
  • 6 green onions
  • 1 handful snow peas
  • 1 8-ounce can bamboo shoots
  • 8 whole shiitake mushrooms
  • 5 packs ramen noodles
  • 1 jalapeño, sliced (for topping)
  • Sriracha, for serving (optional)


Serves: 4


Make your own vegetable stock: In a large pot, add 8 cups of water and the garlic cloves, onion, carrots, celery, and ginger. Bring to a boil then salt the water and add the sesame oil and the liquid amino. Boil veggies for about 25-30 minutes to really flavor the water. If desired, discard the broth veggies before adding in the new vegetables.
Once the stock is nicely flavored, add in the baby bok choy, green onions, snow peas, bamboo shoots, shiitake mushrooms and the ramen packs.

Once the ramen noodles are soft, remove pot from heat and serve topped with sliced jalapeños, if desired. You can add chicken, pork, or seafood to this as well.


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Grant’s Ramen Noodle Slaw

Chicken & Edamame Noodle Bowls