Top Review by emspam
We loved this soup. I used celery instead of bok choy or napa cabbage because it was what I already had in my fridge. I love the flavor that the sesame oil adds, so I wouldn't omit it. Thanks for the great recipe. We've made it half a dozen times since I found this recipe.
- 1 package Top Ramen noodles (chicken, oriental or pork flavor)
- 2 cans Swanson chicken broth
- 1⁄2 cup frozen peas
- 1⁄2 can water chestnut
- 1 egg, beaten with fork
- 1 chicken breasts or 1⁄2 cup chicken (leftover) or 1⁄2 cup turkey (leftover) or 1⁄2 cup pork (leftover)
- 1⁄2 cup bok choy or 1⁄2 cup napa cabbage or 1⁄2 cup celery, chopped
- 2 tablespoons carrots, sliced diagonally in small pieces
- 1 teaspoon sesame oil (can be omitted, but gives distinctive taste)
- 2 -3 tablespoons scallions, chopped, added at the last minute
Directions See How It's Made
- This soup changes as the ingredients are available in my refrigerator or on my cupboard shelves.
- Takes about 20 minutes from start to table. Start 2 cups of water to boil; add chicken broth.
- After stock boils, add the packet of seasoning supplied with Top Ramen.
- While broth is boiling, add 1 raw chicken breast (cut in small pieces), the chopped vegetables and the raw egg.
- The egg will cook into threads.
- Just before serving, add the noodles and the peas, then the sesame oil and scallions.
- Don't let soup sit around for long time because vegetables need to be a bit crunchy, cooked soft. If using leftover meat in your soup, just add at the end because it only needs to warm up again.
- You can always add another can of chicken broth if soup is too thick or you like more broth.
- You may vary the soup with different Chinese type vegetables available. Add some garlic and a dash of hot Chinese mustard.
- If using strong vegetables such as broccoli, cut small and don't overcook to avoid the strong flavor.
- Remember the noodles are already cooked and they do not need to be cooked, only to absorb the moisture from the broth, which does thicken the soup.