If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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.