Ramen on Steroids!

Anyone who knows my son, Julian, knows he is a notoriously picky eater. The kid literally subsists on the basic diet of chicken for a protein source and a few key carbs such as pasta, potatoes (only baked or French fried), and Ramen noodles…loads and LOADS of ramen noodles. It just so happened today, when we went for his old stand-by, we were fresh out of ramen, although we did have the makings to whip up a mean Yaki Soba- the basis of most instant ramen.

I know it runs contrary to logic we would not have a basic like instant ramen on hand, but we DID have the rough elements in store to whip up a quick soup from scratch. WHY?

Because that’s just how we roll around our house!

So armed with these ingredients, I set out to piece together the best down home ramen the kid has ever ate!

The basic recipe is quick, fairly simply and a million times more satisfying and rich than the 1 minute microwave version. I received a resounding two thumbs up from the boy.

Yaki Soba

-serves 4 (or one hungry teenager boy!)

2 Cups beef broth
1 Cup chicken stock 
1 tbls. Soy sauce
1 tsp. fish sauce or
½ tsp.  Katsaobushi (fish flakes)
1 cup chopped leek
1 clove garlic minced
½ tsp Fenugreek
8 oz. Dry Lo Mein noodles
1 Bay leaf
1 tbls. butter


1 Cup diced Chicken, beef of shrimp
1 cup mushroom (shiitake or portabella)
1 cup sliced carrot

In a medium stock pot, add beef broth and chicken stock, soy sauce, fish sauce (or fish flakes), Fenugreek and Bay leaf. Bring to a simmer over medium high. Sautee chopped leek in 1 tbls. Butter and then add along with 1 clove garlic to simmering stock. Add 8 oz. Lo Mein noodles and reduce heat to low. The basic Yaki Soba is ready to serve as soon as the noodles are al dente’.

You can also sautee mushrooms and carrot in 1 tbls of butter and 1 clove garlic. In a separate sauce pan, brown your chicken, beef or shrimp, then toss along with mushrooms and carrot until combined then add to basic Yaki Soba. Simmer on low for 5-10 minutes to meld flavors, then serve


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