A great way to kick your ramen noodles up a notch.
Ingredients
- olive oil: 1 Tbsp (or as needed)
- stalks celery: 4 piece (diced)
- medium carrots: 4 piece (chopped)
- salt and ground black pepper: (to taste)
- garlic: 5 clove (minced)
- ginger paste: 0.5 tsp
- chicken stock: 10 cups
- whole cooked rotisserie chicken - skinned, boned, and meat: 1 piece (shredded)
- soy sauce: 1 Tbsp
- ramen noodles (flavor packets discarded): 3 packages (3 ounce packages)
Metric Conversion
Stages of cooking
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Heat oil in a soup pot over medium heat. Add celery and carrots and season with salt and pepper. Cook until softened, about 10 minutes. Add garlic and ginger paste and cook until fragrant, about 1 minute. Add chicken stock and bring to a boil.
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Add chicken and soy sauce and simmer for 1 hour.
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Bring a large pot of water to a boil. Add ramen and cook, stirring occasionally, until tender yet firm to the bite, 2 to 3 minutes. Drain.
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To serve, ladle ramen into soup bowls, then ladle chicken soup over top.
