Ramen Noodle Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4
Homemade chicken broth with fresh ramen noodles topped with fresh crunchy vegetables. I really should call this Ramen Noodle Soup heaven in a bowl.
  • Homemade Chicken Stock
  • 2 lbs. chicken thighs
  • 8 cups water
  • 2 carrots
  • 2 celery stalks
  • 1/2 onion
  • about 1/2 inch piece of ginger
  • salt and pepper to taste
  • Fresh ramen noodles about 1 1/2 oz. uncooked per person
  • Toppings
  • baby bok choy
  • bean sprouts
  • sweet red peppers
  • sliced or button mushrooms
  • green onions
  • soy sauce
  1. Add you chicken pieces to a pan. Add the rest of the ingredients. Cover with water. Cook for at least 2 hours, longer if you can. Let cool a little. Strain the broth into a clean bowl. (lots of details on making great broth in the post)
  2. Chop up the vegetables you are using while the noodles cook. Reheat broth to a boil.
  3. Put the noodles in the bottom of your soup bowl. Add the hot broth. Then add you veggies on top. Then I take a ladle full of the hot broth and pour it over the veggies. Add a few dashes of soy sauce to taste.
Recipe by Recipes Food and Cooking at https://recipesfoodandcooking.com/2017/10/06/ramen-noodle-soup/