{ Pak Choy Ramen }

Pak choy, a delicious vegetable with thick, clustered stalks that are crunchy yet juicy, and lush green leaves with a mild spinach flavour. The entire plant is edible, and all parts quick cook to be tender and nutritious. A relative of the cabbage family, pak choy is also known as baby bok choy and is commonly used in Asian cooking. Our favourite ways to eat it are in stir-frys, alongside fish, or added to soups such as this one!

A simple and satisfying meal, these chicken and ramen bowls are a delicious way to enjoy all those fresh garden veggies. Use this soup as a base for your creativity and add even more vegetables beyond the recommended pak choy and carrots– branch out to whatever additions you like! (Think snap peas, shredded cabbage, radishes, fresh herbs, swiss chard, zucchini ribbons, sweet corn…)  Every now and then in our family we like to add a soft boiled, farm fresh egg on top, or a sprinkle of sesame seeds. Believe me, this recipe is just the beginning– the flavour options are endless!

A big thank you to Erin Walker (from A Little Salt blog) for creating this recipe for our farm and getting us all excited for the summer garden season!

Pak Choy Ramen

Prep Time25 minutes
Cook Time35 minutes
Servings: 4 people


  • 2 tbsp oil
  • 2 tbsp boneless, skinless chicken breasts
  • 2 large shallots, sliced vertically (can substitute chopped onion, or fresh onion tops)
  • 4 cups mushrooms, sliced (preferably shiitake)
  • 8 cups vegetable broth
  • 3 tbsp ginger, grated
  • 2 cloves garlic, minced (can substitute garlic scapes)
  • 3 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1 tsp sugar
  • Pinch red pepper flakes
  • 2 pkgs ramen noodles
  • 1 cup carrot, shredded or julienned
  • 2 small pak choy, roughly chopped or sliced in half lengthwise
  • 3 tbsp red miso paste
  • 1/2 cup thinly sliced green onion (or fresh onion tops)
  • Salt and pepper, to taste


  • In a large soup pot, heat 1 tbsp of oil over medium high heat. Pat the chicken breast dry and season with salt and pepper on both sides. Add the chicken to the pot and cook, undisturbed, for 8 minutes. Flip, add the shallots, and cook for 4 minutes, and then lower the heat and cover, cooking for another 5 minutes, or until the centre of the chicken is 165 F. Remove the chicken and browned shallots to a cutting board and tent with foil.
  • Place the pot back over medium heat. Add the remaining oil, mushrooms and a splash of broth. Cook, stirring often, until mushrooms are softened and just starting to brown.
  • Add the remaining broth, ginger, garlic, soy sauce, rice vinegar, sugar, and red pepper flakes to the pot. Bring to a boil, and then add the ramen noodles, carrots and pak choy.
  • Reduce the heat and cover, maintaining a gentle simmer until the ramen has softened and the vegetables are tender-crisp, about 2 minutes.
  • Turn off the heat and ladle a cup of broth into a measuring cup. Whisk in the miso paste and pour it back into the pot.
  • Slice the chicken. Divide the soup between 4 bowls, and top with chicken, shallots, and green onion.