Ramen Noodle Soup

A couple weeks ago I got a craving for ramen. You know, that .10 a pack stuff from most people's college days. But then I got to thinking, there's got to be a better(and healthy) way! We don't really have any Asian restaurants in the area that serve ramen, so I got on google and looked around. After viewing a couple different recipe ideas, I decided to take a stab at it myself!

I started by browning some boneless, skinless chicken thighs in some butter/olive oil. (Btw, I doubled this recipe so we would have leftovers. It keeps for several days in the fridge!)

Once the chicken in cooked, cut into bite sized pieces, or shred. I prefer small pieces. Next you're going to chop your cabbage. I have tried this with both savoy cabbage and green leaf, and I STRONGLY prefer the savoy. It cooks faster and more tender, and I like the texture a lot better. But use whatever you like!

Then just add the broth to your pot, along with the cabbage, soy sauce, and seasonings.. Bring it to a boil, then cover and simmer until the cabbage is tender, about 15-20 minutes.

Once the cabbage is soft, I add in the mushrooms, bok choy, and green onions. Let this simmer for about 5 minutes, then bring back to a boil and add your noodles.

I was planning on using regular cheap packaged ramen for this recipe, without the seasonings packet, but then I saw this in the Asian food section:

Looks like ramen to me!

These noodles were really, really good. Cheap ramen is no comparison. If you can find them, I strongly suggest using them! 

They only take about 3 minutes to cook. Then simply dish into bowls with a much/little broth as you want, and enjoy!

My husband enjoyed this so much he had me make it 3 times in the span of two weeks, and he's been asking for it again! Let me know if you decide to give it a try! The printable recipe is below.

Ingredients:                                                                                                      Printable Recipe

1 Tablespoons butter or olive oil
2-3 Boneless, skinless chicken thighs
2 Stalks of Bok Choy
1 1/2  heads Savoy cabbage
Approx 8 cups chicken broth, or water with bullion
8 oz fresh mushrooms
1/2 cup low sodium soy sauce
1/2 tsp ginger powder
2 tablespoons chopped green onions, optional
1 pack Ka-Me chinese noodles(Or 2 packs regular ramen, no seasoning packet)
Black Pepper to taste

Using butter/olive oil, fully cook chicken thighs, then dice into small pieces. Add back to pot, and add in broth, soy sauce, seasonings, and cabbage. Bring to a boil, then cover and simmer 15-20 mins until cabbage is almost done. Add in mushrooms and bok choy, cook 5 mins, then add noodles and green onions. Add more water if needed. Cook for 3 minutes or until noodles are done. Serves 6. Enjoy!