Ingredients
Broth and Base
- 1 tablespoon sesame oil
- 2 teaspoons garlic, minced
- 1 teaspoon ginger paste
- 1 1/2 cups mushrooms, sliced
- 4 cups chicken stock (or broth of choice)
- 4 cups water
- 1/4 cup soy sauce
- salt and pepper, to taste
Vegetables and Noodles
- 5-6 leaves baby bok choy, chopped or left whole
- 4 packs of ramen noodles (discard seasoning packets)
Proteins and Garnishes
- 1 pound grilled chicken, sliced
- 2 soft boiled eggs, halved
- 1/4 cup green onions, sliced
- sesame seeds, for garnish
Instructions
- Heat oil and sauté aromatics: Add sesame oil into a large pot and heat over medium heat. Add minced garlic and ginger paste and sauté for 30 seconds until fragrant to build the broth base.
- Cook mushrooms: Add sliced mushrooms to the pot and cook for 3-5 minutes until softened, releasing their earthy flavor into the broth.
- Add liquids and seasonings: Pour in chicken stock, water, and soy sauce. Stir to combine all ingredients evenly.
- Simmer the broth: Bring the mixture to a boil, then reduce heat and simmer for about 5 minutes to develop the flavors further.
- Add baby bok choy: Stir in the bok choy leaves and simmer for an additional 2 minutes until the greens soften but remain vibrant.
- Prepare the noodles: Remove the pot from heat. Place the ramen noodles directly into the hot broth and let them sit for 2 minutes, allowing them to loosen and cook through gradually.
- Serve the ramen: Divide the ramen, vegetables, and broth evenly into serving bowls for individual portions.
- Add toppings: Top each bowl with sliced grilled chicken and halved soft boiled eggs. Garnish with sliced green onions and sprinkle sesame seeds on top. Serve immediately and enjoy!
Notes
- Discard the seasoning packets included with ramen noodles as they contain unnecessary additives and salt.
- Soft boiled eggs can be prepared by boiling eggs for 7 minutes and then placing them in an ice bath before peeling.
- You can substitute chicken stock with vegetable broth to make this dish vegetarian-friendly, though omit the grilled chicken in that case.
- Adjust soy sauce quantity to taste depending on desired saltiness.
- If baby bok choy is unavailable, substitute with spinach or napa cabbage for similar texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
