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."
 
Download
photo by *Parsley* photo by *Parsley*
photo by *Parsley*
Ready In:
40mins
Ingredients:
10
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • 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.
  • Stir in the noodles; cook until noodles are tender, about 3 minutes.
  • Pour soup mixture into four bowls; garnish each with ham or pork, the quartered eggs and a dash of sesame oil.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. I really liked this soup! It was very easy and something a bit different to make with ramen noodles. The recipe didn't mention that little packet that comes with the ramen noodles, so I didn't use it. I'm sure that would have made the final product too salty. The sesame oil was a nice finishing garnish. Thanx for posting!
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes