Faux Ramen

Makes 8 quarts

Remember, this soup is prepped to be re-heated at a later date. When prepping your ingredients, separate them into four equal portions, one for each household in your soup club. //Caroline


This soup of assembly welcomes your tasty leftovers. It is fully faux, and in the privacy of my own home, if there’s good broth containing some kid of long pasta, kimchi, and an eggs–that’s enough. The version pictured has leftover Porchetta-esque pork putt, chili paste, kimchi, kale chips, and quick-cooking rice noodles. Eat this out of a really big bowl, with room to assemble, admire and eat the unique composition. Check that each Soup Club mate has one egg per person for finishing at home.


For Delivery

Include 2 quarts broth and the packaged noodles, protein, vegetables, kimchi, kale chips & scallions for every (4) people.

To Serve

Reheat the broth, adding 2 teaspoons soy sauce. Ramen should be salty. Meanwhile, reheat the noodles, protein, and vegetables (a quick zap in a microwave is easiest). Fry the eggs just until the white are set; the yolks should still be runny. Put the cooked noodles, protein, and vegetables in the bottom of each bowl. Pour in the broth. Slide an egg on top of the broth. Add the kimchi, and tuck in the kale chips or seaweed. Sprinkle with scallions.


  • 8 quarts of beef broth, chicken broth or vegetable broth
  • 1 pound long noodles, cooked & tossed with a little neutral oil to keep them for sticking
  • 4 cups protein: cooked meat and/or tofu, diced
  • 4 cups vegetables, cut into bite-size pieces: cooked corn and mushrooms, bamboo shoots, bean sprouts, or any other vegetables you have lying around
  • 2 cups kimchi, homemade or store bought
  • Kale chips or roasted seaweed strips
  • 12 scallions, chopped