Description
A quick and delicious ramen-style soup that uses easy-to-find ingredients. The broth is rich in flavor and freezes well. Simply boil fresh noodles to enjoy unsoggy leftovers.
Ingredients
- 6 cups chicken broth
- 1 bunch green onions, sliced
- 4 cups chopped bok choy
- ΒΌ cup soy sauce
- 1 small carrot, cut into 1/4-inch dice
- 1 small stalk celery, cut into 1/4-inch dice
- 2 tablespoons ginger root, peeled and minced
- 1 tablespoon creamy peanut butter
- 2 teaspoons sriracha sauce
- 3 cloves garlic, minced
- 1 teaspoon white sugar
- 1 cup chopped cooked chicken
- 1 (12 ounce) package ramen noodles
Instructions
- Heat chicken broth in a stock pot over medium heat until boiling. Add green onions; reduce heat and simmer until flavors are released
- 1 to 2 minutes. Add bok choy
- soy sauce
- carrot
- celery
- ginger
- peanut butter
- sriracha
- garlic
- and sugar. Simmer until vegetables are tender
- about 10 minutes.
- Fill a large pot with lightly salted water and bring to a rolling boil; stir in ramen and return to a boil. Cook
- uncovered
- stirring occasionally
- until the ramen is tender yet firm to the bite
- 2 to 5 minutes. Drain. Portion noodles into serving bowls.
- Place chicken into the pot of broth. Simmer until chicken is heated through
- about 4 minutes. Pour soup over the noodles.
Prep Time: 15 mins
Cook Time: 26 mins
Total Time: 41 mins
Servings: 4