Left Continue shopping
Your Order

You have no items in your cart



This loaded ramen recipe is simple and satisfying. The star of the show is Brick Street Farms Asian Greens along with the warming crispy oil, both of which are currently available at the BSF market.


 Public Goods ramen

 BSF Asian Greens

– BSF micro greens of choice

 Hot Crispy Oil

 Lake Meadow Farms egg

– Garlic

– Ginger

– Shallot

– Salt and seasoning of choice (optional)

– Olive oil


1. First, you’re going to cook your ramen following the simple instructions on the package.

2. While you’re doing that, you’re going to make your jammy egg. Simply cook it for 6.5 minutes and then immediately submerge it in an ice bath.

3. Once those are cooked, set them aside. It’s time to quickly make your greens! First, chop your garlic, ginger, and shallots. Sauté them in a pan with some olive oil until fragrant. Add your Asian Greens and sauté for about 40 seconds, sprinkle with a little salt after the leaves have wilted.

4. Now, simply combine your greens and ramen in a bowl, add your sliced egg, and top with micro greens (I used BSF micro arugula, but you can use whatever micro you’d like! I love using BSF cilantro or micro cilantro.) Finally, drizzle your hot chilly oil on top. Enjoy!