It’s soup season! And this is one of the most cozy, filling and nourishing soups I’ve had yet.
My sweet friend Kathryn that helps us so much with the farm and our kiddos inspired us to try this. She is an amazing cook! So I got all the ingredients one day that she was coming over and she walked me thru it. I remember that afternoon leaving the kitchen a disastrous mess, because all we wanted to do was sit and enjoy every bite and sip of this soup.
Use this as sort of a fridge dump soup with leftover veggies you may have! Hope you enjoy this as much as we did :)
Chicken Ramen Soup
Ingredients:
1-2 teaspoons sesame oil
1 chopped onion
2 cloves garlic, minced
1 pack of chicken broth/soup bones (3-4lb) or leftover shredded chicken & bone broth
6-8 eggs
2 inches ginger, peeled and grated
3 cups chopped veggies (cabbage, carrots, mushrooms, broccoli, green beans, cauliflower)
18oz or 6 single serving packs dry ramen noodles (just toss out the seasoning packets)
1/2 cup soy sauce or coconut aminos
1/4 cup rice wine vinegar
optional toppings: sesame seeds, hot sauce, siracha, or green onions
Steps:
Saute onions and garlic in sesame oil in a large stock pot until onions are translucent.
Add chicken broth/soup bones to the pot along with of 1 gallon water & bring to a boil. Lower heat to a simmer and cook for 2 hours or until chicken shreds easily. Scoop out chicken pieces, shred chicken off bones and set aside, and save bones for bone broth.
Make soft boiled eggs by bringing a pot of water to boil & reduce heat to medium to maintain a soft boil. Use a slotted spoon to carefully add eggs to the pot. Boil for 7 minutes. Have ice water bath ready. Once done cooking, add eggs to ice water and chill for at least 3 minutes. Set aside to serve with soup.
Add the grated ginger & chopped veggies to the pot of broth and boil for 10-12 minutes or until veggies are almost fork tender. Add noodles and boil another 3 minutes. Add soy sauce, rice wine vinegar & shredded chicken.
Ladle soup into bowls, serve with a soft boiled egg and any other favorite toppings and enjoy!
There are SO many variations to this recipe! You could start with shredded chicken (from leftover chicken) and broth already made (we offer pre-made bone broth!), you can use an infinite amount of veggie combos, you can add ingredients, or omit ingredients according to your preferences. We used cabbage, shredded carrots (because we needed it to cook quickly) and broccoli. Make yours unique!Tell us in the comments below if you try this and what veggies you used!