**Important Announcement: Regarding Glass Packaging**

Due to a temporary shortage of glass jars from our supplier, our current offerings are limited to our convenient and eco-friendly small and large pouch packaging. Spice and tea options in our signature glass jars will be restocked as soon as possible. We appreciate your patience and understanding during this time.


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November 25, 2019 1 min read


  • 1/2 yellow onion diced
  • 3 garlic cloves minced
  • 1 teaspoon grated ginger
  • 8 cups chicken, vegetable or seafood broth
  • 1 tablespoon sesame oil
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons Inspiced Umami Pixie Dust
  • 1 tablespoon Inspiced Shichimi Togarashi
  • 1/2 teaspoon black pepper
  • ¼ teaspoon crushed red pepper
  • 1 pound of uncooked shrimp or 1 pound of uncooked boneless skinless chicken
  • 7-10 oz  ramen, udon, somen, or vermicelli noodles
  • ½ lb of leafy greens such as kale, bok choy, spinach, or cabbage
 Optional Toppings: 
  • Soft boiled eggs
  • Sesame Seed Oil
  • Sesame Seeds
  • Sliced Jalapenos
  • Sliced Carrots
  • Sliced Green Onion
  • Chili Garlic Sauce
  • Sliced mushrooms
  • Bean Sprouts
  • Lime Wedges
  • Cilantro
  • Inspiced Shichimi Togarashi


  1. Place all ingredients except noodles, shrimp (if using), and leafy greens into a slow cooker or instant pot.  For slow cooker, cook on low for 3-4 hours.  For pressure cooker, cook on high pressure for 8 minutes and then quick release to release pressure.   If using chicken, remove from broth and allow to cool before slicing thinly.

  2. Stir in shrimp and leafy greens and allow to cook in the hot soup for 3-5 minutes.  Add cooked chicken back to broth (if using).  Serve with toppings of your choice. 

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