Ramen Noodle Soup
Serves 410 mins prep45 mins cook
With a flavorful chicken broth, tender chicken, a medley of vegetables, and silky ramen noodles, it's the ideal remedy for the fall and cooler months.
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What you need
Instructions
The Broth 0 Fill a big pot with ½ water and ½ organic unsalted broth (you want 10 cups of liquid total). Add in the peeled onion, peeled carrots, celery, garlic and bay leaf. Let it come to a boil. 3 Once boiling, add the chicken. Skim off any foam with a spoon. Season with salt. Make sure to taste and adjust the seasoning at the very end of cooking. 1 Once everything is boiling, reduce the heat to medium-low and semi cover the pot with a lid. Let simmer for 45 minutes or until the veggies are all super soft, the chicken is fully cooked and white throughout, and the broth has reduced. 2 Remove the chicken and shred or cube it with a knife. If the chicken has bone or skin, discard and/or compost it. 4 In a separate pot add water, season with salt and let it come to a boil. Add in the ramen and cook until fully done. Assemble and Eat 5 In a bowl add the scallions, shredded chicken and cooked ramen. Top it off with broth and optionally stir in sriracha and hoisin sauce to taste. Enjoy!View original recipe