Quick Flavor Bombs® Ramen


4Quick Flavor Bombs® RamenServes 4

Prep Mins

1010 Mins 15 Mins 25 Mins

Cooking Mins



  • 16 Flavor Bombs® tomatoes, halved
  • 1 scallion, thinly sliced
  • 4 large eggs
  • 12 oz buckwheat soba noodles
  • 8 cups low sodium chicken stock
  • 1 Tbsp red soy bean paste (miso)
  • 1 cup plus 1 tsp low sodium soy sauce, split
  • ½ cup rice wine vinegar
  • 2 Tbsp vegetable oil
  • 1 tsp sesame oil


  • In a large pot over medium-high heat, add chicken stock and reduce by half. Add miso and 1 teaspoon of soy sauce, then whisk together until the miso dissolves into the broth. Reduce heat to low, cover and keep warm.
  • In a small bowl, combine soy sauce, rice wine vinegar, vegetable oil and sesame oil. Whisk and set aside. Bring a large pot of water to a boil and add soba noodles slowly until submerged, stirring gently to ensure noodles don’t stick together. Reduce heat to medium and cook for 2-5 minutes. Drain and lay flat on a tray. While noodles are still warm, pour marinade on top, stirring to evenly coat the noodles.
  • Bring a small pot of water to a boil. Make an ice bath by filling a large bowl with ice and water and set aside. Using a slotted spoon, carefully submerge the eggs into the boiling water, gently stirring for 15 seconds. Cook for 7 minutes, then immediately transfer to an ice bath and allow eggs to cool completely. Peel and halve right before serving.
  • Divide noodles and tomatoes between 4 bowls. Carefully pour hot broth over the noodles and top with a sliced egg. Sprinkle with scallions and serve.

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