Philadelphia Roll Ramen

Smoked salmon, cream cheese, and cucumber ribbons in a lemon-y ramen broth—Philly roll in bowl form.

Ingredients

• 4 cups chicken broth (preferably low-sodium)
• 1 tablespoon lemon juice (plus more for serving)
• 4 portions dried ramen noodles (seasoning packets discarded)
• 4 ounces smoked salmon, thinly sliced
• 2 ounces cream cheese, cut or scooped into small dollops
• 1/2 cucumber, cut into long ribbons with a vegetable peeler
• 1 tablespoon chopped fresh chives (plus more for garnish)
• 1 teaspoon soy sauce (optional, for depth)
• Kosher salt and black pepper, to taste

Preparation

1. In a pot, bring chicken broth to a gentle simmer. Stir in lemon juice and soy sauce (if using), and season with salt and pepper to taste.
2. Cook ramen noodles according to package directions; drain well and divide among serving bowls.
3. Arrange smoked salmon, cream cheese dollops, and cucumber ribbons over the noodles.
4. Ladle hot broth into each bowl. Garnish generously with chives.
5. Top with tobiko, avocado slices, nori strips, sesame seeds, and extra chives as desired. Serve with additional lemon wedges if you like.