A few weeks ago, Bernadette of Rants from My Crazy Kitchen posted a recipe for Homemade Ramen Noodle Soup. She had prepared the soup after she and her mother-in-law were stricken with the flu. Thankfully, both made a complete recovery. Bernadette wanted to make chicken soup but she had only frozen chicken. So instead, she doctored up some chicken broth with soy sauce and sesame oil and created a much healthier version of that old college favorite.
My 16 year old LOVES ramen noodles. I do not love the sodium content. I rarely buy them for him. I decided to try making Bernadette’s soup. It was incredibly tasty and ridiculously easy. It has become a go-to meal on nights when I am literally stymied and can’t think of anything to make. I usually keep broth, shredded carrots, green onions, garlic and chicken thighs on hand as well as some type of Asian noodle.
The photo is of the Ramen Noodle Soup with chicken broth and no extra meat. Last night I used Udon Noodles with Wegman’s Thai Culinary Stock, chicken thighs and the same veggies. I let my people decide how much broth they wanted. I had more to make it more soup-like. The rest of them went with less broth to make it more “noodley.”
The link to Bernadette’s recipe is above. Below are the modifications I made. This was one of those meals that makes you feel good about having a well stocked pantry and an imagination!
Homemade Asian Noodles
1 quart broth
1/2 lb of protein (chicken, tofu, beef)
4-5 chopped green onions
1/2 shredded carrots
1/2 cup chopped celery
2 cloves garlic, crushed
1/2 tsp ginger
Dash of pepper
2 individual servings of Asian noodles of your choice without the flavor pack
1. Saute your protein in a small amount of oil with the garlic.
2. Add the onions, carrots and celery and cook until softened, about 6 minutes.
3. Boil the noodles in the broth until they are cooked, maybe 3-5 minutes depending on how thick they are.
4. Combine everything into one pot and cook on medium heat for 10 minutes.
If you don’t have a Wegman’s near you, you can add some lime juice, ginger, white wine and lemon grass to veggie broth to make a pretty close likeness to the Thai Culinary Stock. If you are close to a Wegman’s and haven’t tried this item, I highly recommend it.