Ah!!! that’s exactly how you will feel after eating one bowl of this ramen soup. Have some friends over, or gather your loved ones, and get ready to have seconds.
Ramen soup is one of those dishes you will never get tired of. Eating ramen soup every other day is the norm in my household. The versatility of this dish is endless! With the many variations out there you can never go wrong with making this dish. You will find that the more ingredients is the merrier and there are many different vegetables and herbs to please any palette.
Now that fall has arrived and winter is certainly coming soup is the new normal for yet another chilly season. And to kick the season off right, this ramen soup recipe was first up to bat. The flavors were a hit! When you combine fresh ingredients such as Bok choy, cabbage, and leeks to name a few, with chunks of chicken thighs consider lunch or dinner served.
A huge part of me was leaning towards a vegan ramen soup, and as you can tell by all the vegetables going on here it was well on its way to becoming that. But, the chicken that had been sitting in my fridge was begging to be included, I couldn’t resist. Those chicken thighs in the fridge wanted to be great that day… And great they were. You can totally see the versatility in this recipe. You have option’s here, want this to be meat-less? leave the chicken out and viola’ vegan and vegetarian friendly just like that. I love that about this recipe, because there are times you want to please everybody and you can make that happen with one pot. Just cook your chicken separately and add it as a topping, verses cooking it into the same pot, if you’re having guest over that don’t eat meat.
There are quite a few ingredients that makes this ramen soup so flavorful
- Bok choy (which is now my favorite green vegetable)
- Onion (never enough of onions)
- Dry Chili pepper (spice of choice)
And to top it off for added flavor, and freshness
- Tarragon *optional
- Scallion (plenty of scallions)
- Soft boiled egg (divine!) *Optional
- Chili paste
There is always something about cutting ingredients by hand that makes me feel very master chef-ish. Maybe I’m just a kitchen geek like that. Hand cutting is by far my favorite way of prepping such a wonderful dish as this ramen soup. It’s a sort of pride that goes into using so many different vegetables. You are most certainly getting your proper dose of nutrients in one bowl. You cannot beat that, tasty and nutrient rich is a win , win situation.
The base of this recipe is the wonderful homemade stock which gives it a lovely foundation to build flavor. For the stock I used carrots, bok choy (the cut bottoms), onion with peeling, garlic, celery, green onion, leek bulbs, shiitake mushrooms, ginger, allspice, bay leaf. Be sure to make the stock ahead of time because it takes time to cook on the stove. This renders a beautiful flavor for this ramen soup, or using a good quality store-bought stock low in sodium is an option if you don’t have the time to prepare the stock yourself.
And of course using a great quality ramen noodle is key, this is a brand I like to use here. You can always use a thin pasta such as angel hair, or thin spaghetti if you cannot find a good ramen brand. Ramen noodles have an interesting history that is why I always opt to use a quality brand noodle verses the cheaper versions.
Let’s get the pots ready and prepare this week’s lunch, or dinner.
Comment below I would love to hear your feedback. Like and share this post to your social feeds, that would give me the warm and fuzzies for sure! And if you happen to get photogenic with this ramen soup recipe, tag me on Instagram using the hashtag #bonitaapplecrumb you will get all the heart eye emoji’s for that one. Enjoy!
Loaded Ramen soupPrint Recipe
- FOR HOMEMADE VEGETABLE STOCK *optional
- 1 tablespoon of grapeseed oil
- I onion (cut in half peeling still on)
- 3 green onions
- 1 cup of shiitake mushrooms , or bella mushrooms
- 1 bulb of a leek
- 2-3 carrots
- 3 crushed garlic cloves with peeling still on
- 1 ginger piece
- 1 bay leaf
- 5 quarts of water
- 1/2 tablespoon of salt (more to taste)
- 1/4 cup of Mirin, or soy sauce
- 1 whole allspice seed
- cut bottoms from bok choy
- 3 celery stalks
- FOR SOUP
- 1 Tbsp of Grapeseed oil (feel free to use Veg oil)
- 1 medium yellow onion thinly sliced
- 3 stalks of leeks thinly sliced
- 3-4 cloves of garlic sliced
- half of a small cabbage thinly sliced
- 5 leaves of one large bok choy
- *8 cups of homemade vegetable stock or store-bought stock
- 1/2 teaspoon of ground mustard
- 1/2 teaspoon of red chili flakes (optional)
- 1/2 teaspoon of white pepper
- 1/2 teaspoon of paprika
- 1 piece of fresh ginger grated
- 3 Tbsp of Soy sauce
- 3 packages of ramen 9 ounces
- salt and pepper to taste (always taste then adjust to your liking)
- Chicken (optional)
- 6 min boiled egg
- shredded carrots
- a few sprigs of tarragon (optional)
- grated ginger for extra zing! (optional)
- chili paste for added spice (optional)
- scallions (green onions) thinly sliced
Add 1 tablespoon of oil to a large stock pot heat to medium high, add onion halves cut side down, green onions and mushrooms and let cook for 5 minutes. Add all remaining ingredients to the pot and bring to a boil, let boil for 5 minutes and lower to low heat and let simmer for an hour or two.
1. Heat up a large stock pot over medium-heat, add Grapeseed oil or preferred oil once pot is hot.
2. Add onions, leeks, and cabbage to hot oil let cook for 5 minutes stirring, and add garlic and bok choy to pot let cook for 5 minutes more.
3. Add 8 cups of homemade vegetable stock to pot, or store- bought
4. Now add the next 6 ingredients stir pot and let simmer on low for about 1 hour. stir at least twice throughout cooking process.
5. Make sure to taste as you may need to adjust the flavor to your liking by adding a little salt or soy sauce. caution to use a little at a time as you cannot take away.
6. when you're close to the last 5 minutes of cooking start cooking your ramen noodles as directed on packaging should not take no more than 3-5 minutes tops.
7. If you like boiled eggs in your ramen now is a good time to boil your egg. 6 minutes for soft boiled or 10 for harder boiled.
8. Once noodles are cooked add them to your bowl(s) spoon over broth making sure to get all the veggies in there. Add shredded carrots, this gives it texture add green onion, boiled egg, chili paste, and more fresh ginger if you like. Top it off with a few sprigs of fresh tarragon and smile! cause you have made one of the tastiest Ramen soups to date!
Feel free to leave out or add whatever you may like. If you would like your carrots to cook a little add them in at the last 10 minutes of your cook time. * You can use store-bought vegetable stock