Author Adapted by Pam - For the Love of Cooking / Original by Naturally Ella
Equipment
Large Saucepan or Small Dutch Oven
Ingredients
Soup:
½tbspolive oil
½tbsphot chile oil
1headbaby bok choy, bottom white portion sliced into thin strips, green leafy portion, sliced into strips, white/green portions separated
2scallions, sliced thinly, white and green portions separated**Green portion used for serving
1½tbspfresh ginger, minced
5cloves of garlic, minced
Pinch of crushed red pepper flakes
Sea salt and freshly cracked pepper, to taste
4cupschicken bone broth
2(3 oz)packages of dried ramen noodles, discard the seasoning packet
½-1tbspsoy sauce, if desired, to taste
sriracha, if desired, to taste
For Serving:
Green portion of the sliced scallions
Fresh cilantro, chopped
Toasted sesame seeds
Spicy chili crisp**Click the link up above for the recipe
Instructions
Heat the olive oil and chili oil in a saucepan over medium-high heat. Add the white portions of the bok choy and scallions. Cook, stirring often, for 2 minutes.
Add the ginger, garlic, crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste, and cook, stirring constantly, for 1 minute.
Add the bone broth then increase the heat to high and bring it to a boil. Once boiling, add the ramen noodles and green portion of the bok choy and cook, stirring occasionally, for 2 minutes. Remove from the heat and add soy sauce and sriracha, to taste.
Use tongs to divide the noodles between two soup bowls then top each bowl of noodles evenly with the broth.
Serve soup immediately with the remaining dark green portion of the scallions, fresh cilantro, toasted sesame seeds, and spicy chili crisp on the side. Enjoy.