Prep 20 mins
Cook 20 mins
I spotted this in the Chicago Tribune and found it to be an excellent way to use up some Easter leftovers. This is very easy and it's also 'after-work' friendly.
- 2 (14 1/2 ounce) cans chicken broth
- 1⁄2 lb baby bok choy, halved lengthwise
- 2 green onions, cut into 2-inch lengths
- fresh ginger, minced
- 1 garlic clove, minced
- 1 1⁄2 teaspoons soy sauce
- 1 (3 1/2 ounce) package ramen noodles
- 1⁄4 lb sliced ham or 1⁄4 lb roast pork
- 4 hard-boiled eggs, peeled and quartered
- 1 teaspoon sesame oil
- Heat broth, bok choy, green onions, ginger, garlic and soy sauce to a simmer in a large saucepan over medium heat; cook until the bok choy is tender, but still crunchy, about 10 minutes.
- Stir in the noodles; cook until noodles are tender, about 3 minutes.
- Pour soup mixture into four bowls; garnish each with ham or pork, the quartered eggs and a dash of sesame oil.
I really liked this soup! It was very easy and something a bit different to make with ramen noodles. The recipe didn't mention that little packet that comes with the ramen noodles, so I didn't use it. I'm sure that would have made the final product too salty. The sesame oil was a nice finishing garnish. Thanx for posting!