Ramen Noodle Soup With Egg Garnish

Total Time
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.

Ingredients Nutrition


  1. 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.
  2. Stir in the noodles; cook until noodles are tender, about 3 minutes.
  3. Pour soup mixture into four bowls; garnish each with ham or pork, the quartered eggs and a dash of sesame oil.
Most Helpful

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!

*Parsley* November 18, 2013