Pak Choi And Vegetable Ramen Soup Recipe
Fusion cuisine
About this recipe
A hearty and flavorful chicken soup with vibrant vegetables and a touch of spice, perfect for a satisfying dinner. This dish is tailored for those seeking a comforting yet simple meal solution.
Ingredients
- - Pak Choi Each
- 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
- 100 G Fresh Green Peas 100g
- Pack Tray Of 30 Medium Free Range Eggs
- 5 X 120G Samyang Potato Ramen Multi Pack Noodles, 5 X 120G
- 500 Ml Sesame Oil 10 Litres
- 150 Ml Artisan Soy Sauce - Kioke Damashii 3 Yr Old, 150Ml
- 50 g Dry Ginger | Sukku | Sonth | Chukku | Sonti | Onashunti Powder 50G
- - Chilli Powder Rajah
- - Potts Vegetable Stock Can
Instructions
- 1. Heat 5 cups of water to boiling in a 3-quart saucepan over medium-high heat.
- 2. Reduce the heat to medium-low and stir in 2 cups of cooked, shredded chicken, 1 cup of chopped pak choi, 2 sliced carrots, 1/2 cup of green peas, 1 teaspoon of sesame oil, 1 tablespoon of soy sauce, 1/4 teaspoon of ground ginger, 1/2 teaspoon of chili powder, and 1 chicken-flavor bouillon cube.
- 3. Let the mixture simmer for 5 minutes, stirring occasionally, to allow the vegetables to soften and the flavors to meld.
- 4. Crack 1 egg into a small bowl, beat it lightly, and slowly drizzle it into the soup while stirring constantly to create egg ribbons.
- 5. Break up 1 package of Ramen noodles and add them to the soup. Cook for 3 minutes, stirring occasionally, until the noodles are tender.
- 6. Serve the soup immediately while hot. Note that it is best enjoyed fresh as the noodles may thicken if stored overnight.