A lot of you guys saw my post of last Sunday night’s dinner on IG stories and wanted to know my ramen recipe! I love ramen and find it to be just one of those meals that is perfect to have on a cold and rainy day! You can add different toppings and different kinds of meat such as shrimp or beef—however I choose to eat my ramen— it’s just always SO GOOD. This recipe is very simple but have you feeling like you’re dining out at a restaurant. This dish is rich in flavor and so filling! I was fully satisfied just from one bowl!



1 tablespoon sesame oil

1 tablespoon of ginger, freshly grated

4 garlic cloves, minced

4 cups of rich chicken stock

3 tablespoons soy sauce

1 cup of fresh shiitake mushrooms, sliced

1 tsp. Worcestershire sauce

1 tablespoon oyster sauce

1 tablespoon rice vinegar

2 dashes of chilli powder

3 cups of water

2 to 3 packages of instant ramen, (packets discarded, use noodles only)

2 cups of cooked chicken, shredded (you can use any cooked chicken)

1 and 1/2 cup of kale, chopped


Sliced green onion

Sesame seeds

Sriracha chili sauce

Boiled egg, cut in half


Heat sesame oil in a large pot over medium heat. Add ginger and garlic, and stir fry until fragrant (1-2 minutes).

Add the chicken stock, soy sauce, shiitake mushrooms, worcestershire sauce, oyster sauce, rice vinegar, chili powder, and 3 cups of water. Bring to a boil, then lower heat and simmer for 10 minutes or until mushrooms have softened.

Add the cooked chicken and instant noodles. Cook for 2-3 minutes until noodles have loosened and softened. Add the carrots and kale and stir to combine. Off the heat and serve immediately with optional toppings. Top with your choice of green onions, sesame seeds, sriracha chili sauce, or boiled egg.

Dinner is served!