Description
This ramen with some garlicky ginger bok choy is now my healing mojo for sniffling colds and winter weather season. It makes a decent amount for two (okay maybe) three people. I could quite honestly kill the pot in one sitting. Something about that broth with spicy ginger and cold killing garlic makes it all worthwhile.
Ingredients
- 1 tablespoon olive oil
- 1/2 bunch scallions
- 3 cloves garlic minced
- 2 tablespoons minced fresh ginger
- 2 cups low-sodium chicken broth
- 2 cups water
- 3 ct. baby bok choy
- 4 ounces homemade alkaline noodles
- Salt to taste
Topping:
- Chopped scallion greens
- Toasted sesame seeds
- Crushed red pepper flakes
Instructions
In a stock pot, heat olive oil over medium-low heat. Trim the ends off the scallions and chop up the light green stem. Save the dark green tops for topping. Next, add the scallions to the pot with the garlic and ginger. Cook, occasionally stirring for 2 to 3 minutes until the garlic and ginger are fragrant.
Pour in the chicken broth and water. Bring to a boil, reduce to a simmer, and cook for 5 minutes.
While broth is simmering, cut the end off the head of bok choy. Cut off the stems and then cut the stalks into thin strips. Roll the leaves together and also cut into pieces.
In a separate pot boil water for cooking the ramen noodles: Do not add salt. Add noodles to boiling water for 2 to 3 minutes tops. These noodles need to be al dente when added to the final soup base.
Add the stems to the broth and cook for 5 minutes or until stems are starting to be tender. Follow with the leaves and cook for another 5 minutes more. Finally, stir in the ramen noodles and simmer soup until the noodles and bok choy are tender 4 to 6 minutes. Taste and add salt as needed.
Divide soup into two bowls. Then top with chopped scallion greens, sesame seeds, and red pepper flakes.
Notes
Read original blog post on how to make amazing alkaline noodles (aka ramen) with homemade Kansui!