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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
- 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
- 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.
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