Ramen Vegetable Soup

I started my addiction for those 29 cent ramen packets a lonnnnnnng time ago. I tossed the seasoning packet out because of the salt, and started cooking the noodles in chicken broth. Here’s the latest iteration. Best news? Addie shares my Ramen addiction . . .

  • 3 tablespoons canola or vegetable oil
  • 2 cups (1-inch) diced, scrubbed carrots (3 carrots)
  • 3 tablespoons fresh ginger, peeled and minced
  • 1 tablespoon minced garlic (3 cloves)
  • 8 cups good chicken stock, preferably homemade but honestly I most often use Swansons, low salt, low fat broth
  • 2 large cooked chicken breasts or 1 small rotisserie chicken
  • 2 tablespoons soy sauce, (or to YOUR taste)
  • 1 tablespoon rice vinegar
  • 1 (3-ounce) package ramen noodles (discard the flavor packet)
  • 8 ounces of a combination of greens and herbs such as spinach, baby bok choy, cilantro, mint, green onions, minced lemongrass — find your favorites.

Heat the oil in a large, heavy-bottomed pot over medium-low heat. Add the carrots and sauté for 5 minutes, until tender. Add the ginger and garlic and sauté for only one minute. Add 7 cups of the chicken stock, raise the heat to bring the soup to a boil, then lower the heat and simmer for 10 minutes.

Meanwhile, separate the chicken meat from the bones and skin and discard everything except the meat. Shred the meat in large pieces and add it to the stock. Simmer for 5 minutes. Add the soy sauce and taste for seasonings.

Open the ramen noodles and add them to the stock. Cut the stalks and leaves of the bok choy or spinach in ¾-inch diagonal slices and add, simmering for 2 to 3 minutes, until the noodles and bok choy are tender. Add the leaves of the bok choy and your choice of the final herbs and seasonings .  Serve hot in large shallow bowls.

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