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Chicken Broth Ramen Soup

chicken broth ramen soup Entree Asian
Chicken Broth Ramen Soup
  • Prep 30 min
  • Total 30 min
  • Ingredients 9
  • Servings 4

Asian noodle soups… Japanese, Chinese, Vietnamese, Thai, and Korean, you name it, I've had it! I spent a greater part of my early twenties exploring the world of Asian noodle soups. Everything from udon, to pho to guksu jangguk to ramen. What will it be... egg or rice noodles? Miso or Shoyu? So many combinations to enjoy with delicious garnishes, plus they are soups that can easily be made at home. I remember trying to introduce my Mexican grandfather to ramen for the first time. He wasn't thrilled to try it, nor did he like the shoyu broth. I thought of ways to make this ramen soup more appealing to my Grandfather, and used chicken bouillon instead of shoyu broth, then added a chile de árbol to the broth while it boiled to enhance its flavor. I used pollo a la parrilla (grilled chicken) in the soup and combined some Asian flavors too. If I have left over food in my fridge, like hard-boiled eggs or gyozas (dumplings) I add these to the top. It seems to work like a charm. I now prepare ramen soup for my grandfather this way every time, and he no longer hesitates to dig in. MORE + LESS -

Ingredients

8
cups of water
6
green onions, chopped
1
chile de árbol, stem removed
6
tablespoons chicken bouillon
14
oz ramen egg noodles
2
pieces of grilled chicken, cooked
8
gyozas (cooked according to package directions)
2
hard boiled eggs, shelled and cut in half
1/2
cup shredded cabbage

Directions

Hide Images
  • 1
    In large sauce pan over a medium flame add water, green onion, and chile de árbol; bring to a boil.
  • 2
    Add chicken bouillon, and stir until dissolved; stir in noodles and cook according to package directions. Remove the chile de árbol and discard.
  • 3
    Add chopped grilled chicken, gyozas, hard-boiled egg and a pinch of cabbage to the top of each bowl.
  • 4
    Serve right away.

Expert Tips

  • This dish is perfect for a cold night… Enjoy!

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • Asian noodle soups… Japanese, Chinese, Vietnamese, Thai, and Korean, you name it, I've had it! I spent a greater part of my early twenties exploring the world of Asian noodle soups. Everything from udon, to pho to guksu jangguk to ramen. What will it be... egg or rice noodles? Miso or Shoyu? So many combinations to enjoy with delicious garnishes, plus they are soups that can easily be made at home. I remember trying to introduce my Mexican grandfather to ramen for the first time. He wasn't thrilled to try it, nor did he like the shoyu broth. I thought of ways to make this ramen soup more appealing to my Grandfather, and used chicken bouillon instead of shoyu broth, then added a chile de árbol to the broth while it boiled to enhance its flavor. I used pollo a la parrilla (grilled chicken) in the soup and combined some Asian flavors too. If I have left over food in my fridge, like hard-boiled eggs or gyozas (dumplings) I add these to the top. It seems to work like a charm. I now prepare ramen soup for my grandfather this way every time, and he no longer hesitates to dig in.

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