I know what you’re thinking: “You’re actually posting a recipe for ramen?”
Wait! Don’t stop reading: this recipe simmers up into something extraordinary. We’re going to throw that little flavor packet away and give this ramen some serious taste and belly-filling capacity.
Get ready to go ramen gourmet. You know you wanna.
Ramen Noodle Soup
- 3 14.5- ounce cans low sodium chicken broth
- 2 cups water
- 2 tablespoons soy sauce
- 1/4 cup mirin or dry sherry
- 1 2- inch piece of fresh ginger cut into several pieces and smashed
- 6 garlic cloves lightly crushed with skins on
- 2 whole star anise pods
- 4 dried shiitake mushrooms rinsed
- 2 carrots peeled and chopped
- 2 sticks celery chopped
- 1 8- ounce can sliced water chestnuts strained and rinsed
- 1/2 cup snap peas
- 12 ounces cooked chicken cut into small cubes
- 3 3- ounce packages of ramen noodles flavor packets discarded, noodles broken as desired
- 4 medium scallions sliced thinly
- toasted sesame oil to taste
- Bring broth, water, soy sauce, mirin (or sherry), ginger, garlic, star anise, and mushrooms to boil over medium-high heat in a large saucepan. Reduce heat and simmer for 20 minutes. Strain broth over a large bowl and return the strained broth to the pot. Remove mushrooms from the strainer and slice them thinly and add them back to the broth. Discard remaining solids.
- Add carrots and bring broth to a simmer over medium high heat. When carrots are nearly tender, add celery, water chestnuts, snap peas, and chicken along with the noodles. Cook, stirring frequently until the noodles soften, about 3 minutes. Serve immediately, drizzling each bowl with sesame oil and garnishing with scallions.