Ingredients
1 Tablespoon Oil
1 Medium Onion finely diced
6 Garlic Cloves finely diced
1 Tablespoon Fresh Ginger diced
6 cups Chicken Broth or Stock
1 Tablespoon Chili Garlic Sauce
1/4 cup Soy Sauce Tamari for GF
1-2 cups Bok Choy Asian Cabbage, finely chopped
2 1/2 cups Shredded Chicken from a rotisserie chicken or poached chicken
1 15-16-ounce pkg. Ramen or Udon Noodles, cooked according to pkg. instructions
Optional:
Green Onions garnish
Sliced Mushrooms add last minute of cooking
Sriracha
Cilantro garnish
Boiled Egg
Instructions
Heat a heavy-bottomed stockpot over medium-high heat. Add oil and onions and let cook for 5-6 minutes, or until onions begin to soften. Stir in garlic and ginger. Cook for only 1 minute longer.
Add chicken broth. Stir in chili garlic sauce and soy sauce.
Let simmer for at least 20 minutes on medium-low heat.
While simmering, prepare noodles according to package instructions.
Stir in bok choy and chicken. Season to taste.
To serve, place cooked noodles on the bottom of the bowl. Ladle in chicken ramen over noodles. Garnish with green onions, cilantro, and any other favorite toppings.