Noodles are a go-to ingredient when it comes to making family meals. My sons usually eat them at least twice a week, which is great because it’s the easiest recipe I know! One of my favorite noodle-centric creations to make for them is ramen. I usually make the broth over the weekend and can freeze it if I have a big batch. I also love ramen because you can make it light and flavorful, and you can get creative with the toppings. With all the possibilities, it’s never a boring bowl!

You can find more of Patricia’s recipes on her YouTube channels, Farm to Table Family and Farm to Table Baby Mama, which focus on creating delicious food for babies and children. The recipes are modern takes on traditional favorites inspired by the finest and freshest seasonal ingredients.

Recipe: Ramen with Farm Fresh Egg & Spring Vegetables

Ramen is easy to make and healthy, too. Get creative with toppings, and you'll never have a boring bowl.


  • 1 leek
  • 2 tbsp. olive oil
  • 4 peeled garlic cloves
  • 6 pieces fresh, sliced ginger
  • 6 c. chicken broth (homemade or store bought)
  • 1/2 c. soy milk (optional)
  • 4 packets fresh ramen noodles
  • 2 c. corn kernels (fresh or frozen)
  • 4 eggs
  • Salt and pepper to taste
  • Sesame oil (for drizzling)
  • Topping Ideas:
  • Pea tendrils
  • Scallions
  • Squash blossoms


    1. Cut leek into quarters, then halves. Saute in 1 tbsp. olive oil with garlic and ginger over medium heat until dark brown (about 20 minutes).

    2. Add chicken broth and simmer with sauteed ingredients for about 1 hour.

    3. Meanwhile, saute corn (or your favorite vegetables) with remaining 1 tbsp. olive oil and a little sea salt.

    4. For perfectly medium-boiled eggs, gently add each egg to a pot of boiling water and cook for 7 minutes. Transfer to an ice bath for 4 minutes, making sure eggs are completely cool before removing. Peel and slice.

    5. To curl scallions, cut cleaned and trimmed stalks lengthwise into very thin strips. Add to an ice bath and refrigerate for about an hour.

    6. To finish the broth, strain and remove leek mixture. Add salt (to taste) and soy milk (optional).

    7. Cook noodles in boiling water until al dente. Drizzle noodles with sesame oil for extra flavor. Add broth and assemble bowls with toppings or let each family member create his/her own.

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