An easy-to-find soup made in the ramen style that cooks up quickly and tastes great. The broth freezes well and has a strong flavor. To enjoy leftovers that aren’t soggy, just boil some fresh noodles.
| Prep Time: | 15 mins |
| Cook Time: | 26 mins |
| Total Time: | 41 mins |
| Servings: | 4 |
| Yield: | 6 cups |
Ingredients
- 6 cups chicken broth
- 1 bunch green onions, sliced
- 4 cups chopped bok choy
- ¼ cup soy sauce
- 1 small carrot, cut into 1/4-inch dice
- 1 small stalk celery, cut into 1/4-inch dice
- 2 tablespoons ginger root, peeled and minced
- 1 tablespoon creamy peanut butter
- 2 teaspoons sriracha sauce
- 3 cloves garlic, minced
- 1 teaspoon white sugar
- 1 cup chopped cooked chicken
- 1 (12 ounce) package ramen noodles
Instructions
- Heat chicken broth in a stock pot over medium heat until boiling. Add green onions; reduce heat and simmer until flavors are released, 1 to 2 minutes. Add bok choy, soy sauce, carrot, celery, ginger, peanut butter, sriracha, garlic, and sugar. Simmer until vegetables are tender, about 10 minutes.
- Fill a large pot with lightly salted water and bring to a rolling boil; stir in ramen and return to a boil. Cook, uncovered, stirring occasionally, until the ramen is tender yet firm to the bite, 2 to 5 minutes. Drain. Portion noodles into serving bowls.
- Place chicken into the pot of broth. Simmer until chicken is heated through, about 4 minutes. Pour soup over the noodles.
- Sesame oil can be substituted for the peanut butter.
- Use any kind of Asian-style noodles.
Nutrition Facts
| Calories | 225 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 35 mg |
| Dietary Fiber | 4 g |
| Protein | 17 g |
| Saturated Fat | 2 g |
| Sodium | 3165 mg |
| Sugars | 6 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
This is a nice base. I approached the start a little differently because I don’t like add raw garlic to broth. I sautéed the ginger and garlic in a little canola oil and a little sesame oil (about 1 tsp each) and then added the sriracha (would probably use a little less in future) and 1/2 of the green onion and sautéed for a minute or so. Then added broth. When that came to a boil I added the sugar, soy sauce (reduced to 3 tablespoons ) and 1 tablespoon of tahini (like another reviewer I like the sesame flavor), and all the vegetables (I also threw in a handful of sliced sugar snap peas) I wound up using udon noodles because I had some I wanted to use up and it was good, but I think ramen noodles would suit this broth best. Served with sliced chicken breast and the remaining sliced green onion (uncooked) sprinkled on top. Good ramen-style to make at home.
My 12 yo daughter adventurously bought bok choy to expand her culinary palate. We used this recipe and both loved it. The peanut butter adds a richness to the chicken/veg broth without adding a peanutty flavor to the soup. We used only one packet of Ramen noodles (all we had on hand) and added them for the last few minutes of the broth’s simmering. I found that was enough noodles for a good soup, but she preferred more, so we’ll likely use two next time. I cut back the hot sauce (we used Chohula’s) by less than half, and it was perfect for our taste (although our noses were still running!). I also found the soup rather salty, and I will likely use several cups of water in place of some of the broth next time, or cut back the soy sauce a little? What I do know is that we’ll definitely have this one again. Delish!
I used tahini instead of peanut butter. Added spinach. Used rice noodles cooked separately.
We really enjoyed this but since I made some changes, I can’t give it five stars. First, I cut back on the ginger and garlic by half as I didn’t want it to be overpowering – I figured I could always add more if necessary. I didn’t have siracha sauce so I used Frank’s Hot Sauce. I also added cut up raw chicken to cook with the veggies. I also didn’t have ramen noodles so I used broken up rice noodles which I cooked as per the package instructions. Next time I will increase the spices a bit more. I will definitely make again.
This was excellent! Down in the footnotes the recipe submitter said that sesame oil could be used instead of peanut butter. I love the flavor of sesame oil and do not keep peanut butter on hand and so sesame oil it was. I had some mushrooms that needed used and threw them into the mix and they worked nicely. I halved the bok choy because 4 cups seemed like a lot and I have mixed feelings about my decision. It could have used more texture wise but the flavor was there and quite pungent . This would be good with all sorts of different veggies. Snap peas and asparagus are the first to come to mind. This recipe is a keeper and one I will make often. Thanks for sharing!