Author Notes
Think ramen is just for college kids? Think again because this easy Ramen Noodle Soup recipe elevates a student staple to a family favorite. Quick to whip up, a flavorful chicken broth (thanks to the addition of ginger, garlic, soy and sake) is loaded with noodles and bok choy, completing the leap from dorm to family kitchen. —bitememore
Ingredients
-
2 tablespoons
olive oil
-
1
medium white onion, chopped
-
2
medium carrots, peeled and diced
-
2
large garlic cloves, minced
-
2 teaspoons
minced fresh ginger
-
1/4 teaspoon
red pepper flakes
-
1/4 teaspoon
freshly ground black pepper
-
1/4 cup
sake
-
1/4 cup
soy sauce
-
10 cups
chicken broth
-
8 ounces
ramen noodles
-
1/2 pound
baby bok choy, washed and thinly sliced
-
1/2
lime, juiced
-
chopped italian flat leaf parsley, for garnish
Directions
-
Place a soup pot over medium heat with olive oil. Add onion, carrots, garlic, ginger, red pepper flakes and black pepper. Stirring occasionally, cook for 4-6 minutes, until vegetables are softened. Add sake and stir to deglaze pan for 30 seconds. Add soy sauce and cook, stirring 1 minute. Add chicken broth and bring to a boil. Reduce to a simmer and cook for 15 minutes.
-
While the soup is simmering, cook ramen noodles according to package directions, until just tender. Rinse and drain noodles. Add ramen noodles and baby bok choy to simmering soup. Simmer 5-10 minutes more. Stir in lime juice and ladle into bowls, garnishing with chopped parsley. Serve immediately.
See what other Food52ers are saying.