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.
2 tbsp olive oil
1 medium white onion, chopped
2 medium carrots, peeled and diced
2 large garlic cloves, minced
2 tsp minced fresh ginger
¼ tsp red pepper flakes
¼ tsp freshly ground black pepper
¼ cup sake
¼ cup soy sauce
10 cups chicken broth
8oz ramen noodles
½ lb baby bok choy, washed and thinly sliced
½ lime, juiced
Chopped Italian flat leaf parsley, for garnish
1) 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.
2) 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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