Spring Green California Avocado Ramen

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 Spring Green California Avocado Ramen

This avocado ramen is rich and comforting, but uses lots of fresh ingredients to celebrate the new bounty of the season.


Serves: 4
  large eggs
cups  chicken broth (I like Kitchen Basics Chicken Broth)
  cloves garlic, thinly sliced
  ripe Fresh California Avocado, seeded, peeled and cut in half
12  oz.  dried chuka soba noodles (or chow mein noodles), cooked according to package directions, then rinsed under cool water and drained thoroughly
  ripe Fresh California Avocados, seeded, peeled and cut into thin slices
cup  watercress leaves
  scallions, thinly sliced

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. Fill a 4-quart saucepan with water and bring the water to a boil on high heat. Gently lower the eggs into the boiling water with a slotted spoon. Lower the heat to medium-high and let the eggs cook for 6 minutes, then transfer them to an ice bath and let them cool completely.
  2. Put the broth and garlic in another saucepan and bring to a boil over medium heat, then reduce the heat to medium-low to maintain a simmer and continue cooking for 3 minutes. Remove the saucepan from the heat.
  3. Put half of the avocado in the jar of a blender. Pour half of the broth over the avocado and blend until creamy.
  4. Pour the broth into a clean saucepan and repeat with the other avocado half and the rest of the broth.
  5. Carefully peel the eggs.
  6. Separate the cooked noodles into four bowls. Ladle equal amounts of the avocado broth over the noodles in each bowl.
  7. Slice an egg in half and place the halves on top of the noodles in one of the bowls. Repeat with the remaining eggs.
  8. Finish by topping each bowl with avocado slices, watercress leaves and sliced scallions. Serve immediately!

*Recipe Notes: If you like things a bit spicier, drizzle your ramen with a bit of chili oil or add a spoonful of chili garlic sauce. If you want to add meat, some pan-fried bacon or leftover rotisserie chicken would be delicious additions.

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Rachael Hutchings

Rachael Hutchings, author of La Fuji Mama, has eaten her way around the world, having lived in a variety of fun food locations, including Paris, Tokyo, Yokohama, Memphis, and Los Angeles. She features recipes that are a fusion of different tastes, influenced by the variety of places she has lived and visited, and the people she has met.

Rachael is a brand advocate. Their content on the California Avocado Commission website and/or blog are part of their partnership with our organization.

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