Ramen with Kielbasa, Bok Choy, and Soy Egg

Quick and delicious runner-inspired recipes!


A mix of East Asian and Eastern European, this ramen noodle creation is delicious, filling and perfect for a cool fall night. Substitute tofu sautéed in soy sauce and sesame oil for a vegetarian version.

Ramen with kielbasa, bok choy and soy egg

Ingredients

  • 1 tbsp olive oil
  • 2 bunches baby bok-choy, stems pulled off the core
  • 2 ears of corn, kernels sliced off of the cob
  • 1/2 polska kielbasa
  • 1/2 inch knob of ginger, sliced
  • 1 garlic clove, sliced in half
  • 2 cups vegetable stock
  • 2 cups water
  • 3 scallions, thinly sliced
  • 1/4 cup soy sauce
  • 1/2 tsp chili sauce

Directions

  1. Heat the olive oil in a medium sauce pan.
  2. Add in the bok choy, leaving the stems and leaves in tact, and saute for 4-5 minutes. Remove from the sauce pan and set aside.
  3. Add in the corn kernels and cook until tender and fragrant, about 4 minutes. Season with salt and pepper. Remove the corn from the sauce pan and set aside.
  4. Add in the sliced kielbasa and cook until browned, about 5 minutes. Remove the slices and set aside.
  5. Add in the vegetable stock, water, sliced ginger, garlic, scallions and soy sauce, and chili sauce bring to a boil, and simmer on medium heat for 5 minutes.
  6. Add the packs of ramen noodles to the broth and simmer until the noodles are cooked, about 3 minutes.
  7. Serve the noodles and broth on the bottom of the bowl and place the bok choy, corn and kielbasa on top. Top with a soy egg, sliced in half.

never fail Marinated soft boiled egg

Ingredients

  • 1 egg (cold)
  • 1 tbsp soy sauce
  • 1 tsp rice vinegar

Directions

  1. Bring a small pot of water to a boil.
  2. Take the egg out of the fridge and place directly into the boiling water. Boil for 6 minutes exactly.
  3. Meanwhile, prepare a bowl of ice water.
  4. After the egg has boiled for 6 minutes, remove it and immediately place into the ice bath.
  5. After a few minutes in the ice bath, carefully peel the egg.
  6. Place the egg, soy sauce and rice vinegar in a small bowl and rotate the egg so that it's covered in the soy sauce. Marinate for about 10 minutes, rotating the egg a few times.
  7. When ready to serve, slice in half and quickly place on top of ramen so the yolk runs into the soup.