Craving a refreshing Asian dish to beat the summer heat? This cold ramen and raw bok choy salad will definitely satisfy those cravings! This dish is paired with a unique spicy sesame sauce that features our energizing synergy coffee blend, Boost. With so many dynamic flavors, this tasty sauce is sure to excite your palette! Our coffee blend perfectly balances out the spiciness of the chili oil, sweetness of the honey, and earthiness of the sesame oil. The sauce is definitely a must have if you’re going to make a cold ramen, but it’s also perfect for so many dishes beyond this one! Made with Karuna’s Boost Synergy Coffee Blend.

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Prep Time: 20 min
Cook Time: 10 min
Total Time: 30 min
Yield: 2 servings


For the Ramen:

  • 2 servings ramen
  • 2 tbsp green onions, chopped
  • 2 eggs
  • 1 tbsp sesame oil, for garnish
  • 1 tbsp chili oil, for garnish
  • ½ tsp sesame seeds, for garnish

For the Bok Choy Salad:

  • 10 bok choy leaves, large
  • ½ tbsp sesame oil
  • pinch of sea salt

For the Sauce:

  • ½ cup KARUNA’S BOOST
  • 4 tbsp almond butter
  • 2 tbsp honey
  • 2 tbsp chili oil or hot sauce
  • 1 tbsp sesame oil
  • 1 tsp ginger powder
  • 1 tsp garlic powder
  • 1 tsp sesame seeds
  • ¼ tsp sea salt


Ramen and Sauce Preparation

  1. Cook the Ramen and Egg: Follow the instructions on the package to cook the ramen. Once cooked, drain and set aside to cool. If you used a pot on the stove to cook the ramen, use that same water to poach the eggs. Bring the water to a simmer and using a spoon, create a whirlpool in the center. Gently crack one egg into the whirlpool and cook for 3-4 minutes or until the white has set. Lift the egg out with a slotted spoon and set aside to cool. Repeat for the other egg.
  2. Make the Salad: Chop the bok choy leaves into inch-wide ribbons. Place in a bowl and add in sesame oil and sea salt. Mix and gently massage the leaves to soften.
  3. Make the Sauce: In a small jar, add in KARUNA’S BOOST, almond butter, honey, chili oil, sesame oil, ginger powder, garlic powder, sesame seeds, and sea salt. Stir until well combined or cap the jar and shake well.
  4. Assemble: Once the ramen in cool, separate into two servings and transfer to plates. For garnish: drizzle on sesame oil and chili oil, sprinkle on green onions and sesame seeds, and add the egg on top. Plate the bok choy salad and serve sauce in a small dish by the side.
  5. To Eat: Drizzle the sauce onto the ramen and break the yolk of the egg to let it run.
  6. Mix and enjoy!