Sometimes I just crave ramen soup. Yep, the cheap packets in the soup aisle. Reminds me of my teenage years. I don't eat them often, but when I do it really takes me back to the days where I had no responsibilities. Just hanging out with my friends, watching movies all night and talking about boys. Oh, and quick food. Yes, all the junk food you could eat. That was always on the menu!
These days when I do eat ramen, I usually jazz it up with some veggies, or meat for a more complete meal. Awhile back we got some baby bok choy in our Bountiful Basket and knew I had to use it in some soup! This soup turned out so flavorful and it was super quick to make.
You could use pretty much any veggies you have on hand, but I especially loved the mushrooms and bok choy together. If you've been here for while, you already know about my love for mushrooms. It's definitely an ingredient I use often, and can't get enough of!
Do you add any veggies or meat in your ramen? If so, what's your favorites?
Chicken, Bok Choy and Mushroom Ramen Soupby
- 1 tablespoon butter
- 3 cloves garlic
- 2 cups baby bok choy, sliced
- 4 large white mushrooms, thinly sliced
- 2 cups cooked chicken, cut into bite sized pieces
- 6 cups chicken broth
- 2- 3 ounce packages ramen noodles
- sliced green onions, for topping
In a large saucepan, melt butter over medium high heat. Add garlic and bok choy, saute for 3 minutes. Add mushrooms, saute another 2 minutes. Add chicken and broth, then simmer for 10 minutes.
Meanwhile, cook ramen according to package directions. Do not use the flavor packet, noodles only. Drain and set aside.
Scoop ramen noodles in a bowl. Ladle soup over noodles and top with green onions. Serve immediately. Store leftover noodles in a separate container from soup. Combine when re-heating.
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