Make-ahead instructions

This soup can be prepared up to 2 days ahead. Follow instructions through step 5 of the recipe. Keep it cold and in an air-tight container. Re-heat the soup until it’s simmering and then continue with step 6 before serving. The eggs are best made just before serving.

How to store leftovers

If you have leftovers, chill and store in an air-tight container or in the covered pot. Keep refrigerated up to 2 days.

To reheat leftovers, add additional broth as necessary. Gently warm the soup in a saucepan over medium-high heat, stirring often, until steaming hot. Do not boil or overcook as the noodles and bok choy will become mushy.

How do I prepare bok choy?

Full-size adult bok choy should be chopped into 1-inch pieces. For baby bok choy, cut them in half lengthwise. If they are larger baby bok choy then they can be cut into quarters.

Bok Choy Ramen Soup {with Chicken}

Name: Bok Choy Ramen Soup {with Chicken}
Prep time: 40 min
Cook time: 30 min
Total time: 35 min
Ingredients: 3 tablespoon avocado oil, grapeseed oil or peanut oil; 4 boneless skinless chicken thighs; 1 teaspoon coarse kosher salt; 2 shallots, finely chopped; 5 ounces sliced shiitake mushrooms (about 4 cups); 6 cups low sodium chicken broth or homemade chicken stock; 2 star anise or 1/8 teaspoon Chinese 5-spice; 3 tablespoons chopped ginger; 3 tablespoons tamari; 2 tablespoon Mirin* See ingredient note; ½ teaspoon crushed red pepper flakes; 4 large eggs, optional; 2 bricks instant ramen noodles, flavor packets discarded (3 oz packages); 6 cups bok choy cut into strips or chopped (or 4 small baby bok choy cut in half); 3 tablespoons red miso paste* see ingredient note; ½ cup thinly sliced scallions

Description

This easy and delicious Bok Choy Soup with tender chicken, ramen noodles, garlic and ginger is popping with authentic slow-simmered flavor but takes less than 40 minutes to make. It is the perfect healthy and hearty weeknight soup, featuring one of my favorite vegetables: Bok Choy! Make it when you are craving Japanese Ramen, but don’t want to leave the comfort of your own kitchen.

Ingredients

Scale

3 tablespoon avocado oil, grapeseed oil or peanut oil

4 boneless skinless chicken thighs

1 teaspoon coarse kosher salt

2 shallots, finely chopped

5 ounces sliced shiitake mushrooms (about 4 cups)

6 cups low sodium chicken broth or homemade chicken stock

2 star anise or 1/8 teaspoon Chinese 5-spice

3 tablespoons chopped ginger

3 tablespoons tamari

2 tablespoon Mirin* See ingredient note

1/2 teaspoon crushed red pepper flakes

4 large eggs, optional

2 bricks instant ramen noodles, flavor packets discarded (3 oz packages)

6 cups bok choy cut into strips or chopped (or 4 small baby bok choy cut in half)

3 tablespoons red miso paste* see ingredient note

1/2 cup thinly sliced scallions

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Instructions

Heat oil in a large heavy bottom soup pot over high heat. Add chicken and sprinkle all over with salt. Sear, until golden and comes free without sticking, 4 to 6 minutes. Flip the chicken over and let cook on the other side until browned, about 3 minutes. Set chicken aside on a plate (It will continue cooking in a later step.)
Meanwhile, bring a medium saucepan of water to a boil over high heat. Once boiling, lower eggs, one at a time into the pot with a slotted spoon. Set timer for 6 minutes. Drain off water and run cold running water over the eggs for two minutes. Set aside.
Add shallot and shiitake mushrooms to the hot oil in the pot and cook, stirring constantly until the mushrooms are wilted and the shallots are starting to brown, about 3 minutes.
Add broth, star anise (or 5-spice), ginger, tamari, mirin, pepper flakes and the chicken and juices and bring to a simmer over high heat. Reduce heat to maintain a gentle simmer and cook, until the chicken is cooked through, about 4 minutes.
Transfer the chicken to a cutting board and chop. Add the chopped chicken back to the soup.
Increase heat to high, add ramen noodles and bok choy to the soup. Cover and bring to a simmer, stirring occasionally. Reduce heat to maintain a simmer and cook until the ramen is soft and the bok choy is crisp-tender, 2 to 4 minutes.
Remove from the heat. Discard star anise. Ladle a half cup of the broth into a heat proof measuring cup or bowl. Whisk in miso paste and then stir it back into the soup.
To serve: Peel and cut the eggs in half. Use tongs to divide the noodle mixture among four large bowls. Arrange chicken and bok choy over the noodles. Pour the broth into the bowls. Top with eggs and scallions.

Notes

Red Miso Paste can be found in Japanese groceries and in the refrigerated section in the produce department of large supermarkets with the tofu and wonton wrappers. There are also excellent shelf-stable miso pastes available now sold in squeezable tubes. They are in the Asian aisle of large supermarkets. If you cannot find red miso, feel free to use another type of miso.

Mirin: Is sweet Japanese cooking wine and can be found in the international aisle of large supermarkets or in Asian grocery stores.

Tip: The Bok Choy can be served chopped or if using baby bok choy cut in half or quarters depending on how large they are.

Make Ahead: Prepare the soup through step 5 up to two days in advance. Keep cold. Re-heat until simmering then continue with step 6 before serving. Eggs are best made just before serving.

To Make Gluten-free: Sub in tamari for the soy sauce, use rice noodles like Annie Chun’s and choose a barley-free and wheat-free miso.

Prep Time: 5 mins
Active Time: 35 mins
Cook Time: 30 mins

Nutrition

Calories: 560
Sugar: 15 g
Fat: 29 g
Carbohydrates: 46 g
Fiber: 5 g
Protein: 31 g