Prep 20 mins
Cook 5 mins
Turns an Asian grocery-store staple into a slightly tangy noodle soup.
- 1 (3 ounce) package ramen noodles (Top Ramen with chicken flavor is best)
- 1 granny smith apple, chunked
- 1 chicken breast, defrosted and cut into strips
- 1 cup medium shrimp (pre-peeled, de-veined, defrosted frozen shrimp)
- 1 head baby bok choy, washed and sliced (can substitute with fresh spinach or other leafy greens)
- 1⁄2 teaspoon ground ginger
- 1 cinnamon stick (for flavoring the broth)
- fresh ground black pepper, to taste (optional)
- 1⁄2 teaspoon ground cloves (optional)
- 1 -2 egg (optional)
- Boil water as directed on ramen package and add soup flavoring. Keep heat on medium-high.
- Add ginger, cinnamon, pepper, and cloves. Stir into water thoroughly.
- Add chicken and shrimp; let cook for 1 minute.
- Add noodles and apple.
- Add vegetables and allow leaves to turn dark green.
- Crack open egg and add to soup, stirring (result will be slightly like egg-flower soup).
- Once chicken and shrimp are cooked and noodles are soft, remove from heat, let cool, and serve.
- Suggestion: add extra cup of water and 1 tsp chicken stock for more broth.