Ramen noodles are the food of college kids around the globe right? Well that may be true but in the last few years high-end restaurants have created some amazing noodle dishes with ramen. It always amazes me how many layers of flavor they can get into a bowl of noodles.
I originally found this soup in a slow cooker recipe book but adjusted it to be cooked on the stovetop instead. Doing so made it a quick and easy recipe that can be made in 30 minutes.
The recipe calls for ginger and crushed red pepper which are great options for the soup. The vegetable medley I purchased this time was already seasoned with asian spices so I chose not to add the ginger and crushed red pepper this time. Again, we’re trying to stick with vegetable broth but chicken broth works fine here too.
Asian Chicken Noodle Soup
- 6 cups water
- 2 (3 oz) packages chicken-flavored ramen noodles
- 1 teaspoon ground ginger
- 2 cloves garlic, finely minced
- 2 cups cooked chicken, chopped
- 1 (16 oz) bag frozen stir-fry vegetables
- 1/4 cup (2) green onions, sliced
- Crushed red pepper (optional)
- Soy sauce (optional)
- Add water to a stockpot and bring to a boil.
- Add seasoning packets from noodles, ginger and garlic; stir to combine.
- Add chicken and stir-fry vegetables.
- Cover and cook on medium heat for 20 minutes.
- Stir in noodles.
- Cover and cook for 10-15 minutes more or until noodles are just tender.
- Ladle soup into bowls and top with green onions.
- If desired, sprinkle with crushed red pepper and a dash of soy sauce.