Ramen Noodle Soup With Egg Garnish |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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. Ingredients:
2 (14 1/2 ounce) cans chicken broth |
1/2 lb baby bok choy, halved lengthwise |
2 green onions, cut into 2-inch lengths |
fresh ginger, minced |
1 garlic clove, minced |
1 1/2 teaspoons soy sauce |
1 (3 1/2 ounce) package ramen noodles |
1/4 lb sliced ham or 1/4 lb roast pork |
4 hard-boiled eggs, peeled and quartered |
1 teaspoon sesame oil |
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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