My husband will often cook a package of ramen for himself as a late-night snack if dinner didn't fill him up. He's a big guy and sometimes the kids eat all the meatballs before he gets home from work or he's not hungry at dinner because he had a late lunch. He doesn't mind at all; even those cheap bricks of ramen can make him happy. Last night I raided his stash to make this soup.
I was inspired to make this by a recipe in Slow Cooker Revolution, but I turned it into a quick fix instead of using the slow cooker. I already had some leftover cooked chicken (about a cup), so I started by flavoring the broth and cooking the vegetables. I peeled and sliced a couple of carrots, then sliced and washed the white and light-green parts of 1 leek. I simmered both in about a quart of chicken stock with a slice of fresh ginger, a tablespoon each soy sauce and sugar, a pinch of red pepper flakes and a couple pieces of broken-up star anise. Cooked until the vegetables were tender.
When the vegetables were cooked to my liking, I added 1 cup chopped-up chicken and 2 bricks of ramen. (I threw away the seasoning packets.) Cooked for 3 minutes, then added some cut-up baby bok choy and let it heat for about a minute. I served with rooster sauce, but the soup was so flavorful we didn't really use it.
More recipes with the economy noodles:
9 Unique Ramen Noodle Recipes