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.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Notes:

Sesame oil can be substituted for the peanut butter.

Use any kind of Asian-style noodles.

Nutrition Facts

225 calories; 8.3 g total fat; 35 mg cholesterol; 3165 mg sodium. 20.8 g carbohydrates; 17.1 g protein; Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/01/2018
We really enjoyed this but since I made some changes I can't give it five stars. First I cut back on the ginger and garlic by half as I didn't want it to be overpowering - I figured I could always add more if necessary. I didn't have siracha sauce so I used Frank's Hot Sauce. I also added cut up raw chicken to cook with the veggies. I also didn't have ramen noodles so I used broken up rice noodles which I cooked as per the package instructions. Next time I will increase the spices a bit more. I will definitely make again. Read More
(1)
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/01/2018
We really enjoyed this but since I made some changes I can't give it five stars. First I cut back on the ginger and garlic by half as I didn't want it to be overpowering - I figured I could always add more if necessary. I didn't have siracha sauce so I used Frank's Hot Sauce. I also added cut up raw chicken to cook with the veggies. I also didn't have ramen noodles so I used broken up rice noodles which I cooked as per the package instructions. Next time I will increase the spices a bit more. I will definitely make again. Read More
(1)
Rating: 4 stars
03/01/2018
We really enjoyed this but since I made some changes I can't give it five stars. First I cut back on the ginger and garlic by half as I didn't want it to be overpowering - I figured I could always add more if necessary. I didn't have siracha sauce so I used Frank's Hot Sauce. I also added cut up raw chicken to cook with the veggies. I also didn't have ramen noodles so I used broken up rice noodles which I cooked as per the package instructions. Next time I will increase the spices a bit more. I will definitely make again. Read More
(1)
Rating: 5 stars
01/20/2018
This was excellent! Down in the footnotes the recipe submitter said that sesame oil could be used instead of peanut butter. I love the flavor of sesame oil and do not keep peanut butter on hand and so sesame oil it was. I had some mushrooms that needed used and threw them into the mix and they worked nicely. I halved the bok choy because 4 cups seemed like a lot and I have mixed feelings about my decision. It could have used more texture wise but the flavor was there and quite pungent. This would be good with all sorts of different veggies. Snap peas and asparagus are the first to come to mind. This recipe is a keeper and one I will make often. Thanks for sharing! Read More
(1)
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