Recipe

Soulful Ramen

Soulful Ramen: A Hearty Bowl of Comfort

4.7 out of 5

Soul food is a cuisine that originated in the Southern United States and is known for its rich and flavorful dishes. This recipe for Soulful Ramen takes the traditional Japanese dish and infuses it with the bold flavors of soul food. The result is a hearty bowl of comfort that will warm your soul.

Noodle Dish› Ramen

Asian cuisine› East Asian cuisine› Japanese cuisine

Cuisine of the Americas› American cuisine› Southern American cuisine› Soul food

Preparation time

90 minutes

Cooking time

30 minutes

Total time

120 minutes

Yields

4 servings

Preparation difficulty

Medium

Suitable for

High protein, Low sugar, Dairy-free, Nut-free, Gluten-free (if using gluten-free ramen noodles)

Allergens

N/A

Not suitable for

Vegetarian, Vegan, Low sodium, Low fat, Paleo

Ingredients

This recipe for Soulful Ramen differs from traditional ramen in that it incorporates soul food flavors such as smoked turkey, collard greens, and black-eyed peas. The broth is also made with a combination of chicken and beef stock for added depth of flavor. We alse have the original recipe for Ramen, so you can check it out.

4 cups (950ml) chicken stock 4 cups (950ml) chicken stock
4 cups (950ml) beef stock 4 cups (950ml) beef stock
1 smoked turkey leg 1 smoked turkey leg
1 onion, chopped 1 onion, chopped
4 garlic cloves, minced 4 garlic cloves, minced
1 tablespoon (15ml) vegetable oil 1 tablespoon (15ml) vegetable oil
1 tablespoon (15ml) soy sauce 1 tablespoon (15ml) soy sauce
1 tablespoon (15ml) Worcestershire sauce 1 tablespoon (15ml) Worcestershire sauce
1 teaspoon (5ml) hot sauce 1 teaspoon (5ml) hot sauce
1 teaspoon (5ml) smoked paprika 1 teaspoon (5ml) smoked paprika
1 teaspoon (5ml) dried thyme 1 teaspoon (5ml) dried thyme
1 teaspoon (5ml) dried oregano 1 teaspoon (5ml) dried oregano
1 teaspoon (5ml) salt 1 teaspoon (5ml) salt
1/2 teaspoon (2.5ml) black pepper 1/2 teaspoon (2.5ml) black pepper
2 cups (470ml) collard greens, chopped 2 cups (470ml) collard greens, chopped
1 can (15oz/425g) black-eyed peas, drained and rinsed 1 can (15oz/425g) black-eyed peas, drained and rinsed
4 packs of ramen noodles 4 packs of ramen noodles
4 soft-boiled eggs, peeled and halved 4 soft-boiled eggs, peeled and halved
4 green onions, thinly sliced 4 green onions, thinly sliced
1/4 cup (60ml) chopped fresh cilantro 1/4 cup (60ml) chopped fresh cilantro

Nutrition

Calories: 650 kcal / 2718 KJ
Fat: 22g (7g saturated)
Carbohydrates: 75g (10g sugars)
Protein: 38g
Fiber: 8g
Salt: 3.5g

Preparation

1.
In a large pot, combine the chicken stock, beef stock, smoked turkey leg, onion, and garlic. Bring to a boil, then reduce heat and simmer for 1 hour.
2.
Remove the turkey leg from the pot and shred the meat. Discard the bones and skin.
3.
In a separate pan, heat the vegetable oil over medium heat. Add the collard greens and sauté until wilted, about 5 minutes.
4.
Add the shredded turkey, collard greens, black-eyed peas, soy sauce, Worcestershire sauce, hot sauce, smoked paprika, thyme, oregano, salt, and black pepper to the pot. Simmer for an additional 30 minutes.
5.
Cook the ramen noodles according to package instructions.
6.
Divide the noodles among 4 bowls. Ladle the broth and vegetables over the noodles. Top each bowl with a soft-boiled egg, green onions, and cilantro.

Treat your ingredients with care...

Collard greens — Be sure to remove the tough stems before chopping and cooking.
Ramen noodles — Cook the noodles just before serving to ensure they are hot and tender.

Tips & Tricks

Use a mix of chicken and beef stock for a richer broth.
Top the ramen with your favorite hot sauce for an extra kick of heat.
Substitute the collard greens with kale or spinach if desired.
Use leftover turkey or chicken instead of a smoked turkey leg.
Make the broth ahead of time and store in the fridge or freezer for an easy weeknight meal.