Ramen Noodle Soup With Egg Garnish

“I spotted this in the Chicago Tribune and found it to be an excellent way to use up some Easter leftovers. This is very easy and it's also 'after-work' friendly.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat broth, bok choy, green onions, ginger, garlic and soy sauce to a simmer in a large saucepan over medium heat; cook until the bok choy is tender, but still crunchy, about 10 minutes.
  2. Stir in the noodles; cook until noodles are tender, about 3 minutes.
  3. Pour soup mixture into four bowls; garnish each with ham or pork, the quartered eggs and a dash of sesame oil.

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