Scott always talks about those big noodle bowls that you sometimes see at Asian restaurants and how delicious and yummy they look.
“I can make that for you. What do they taste like?”
“I don’t know.”
“Well what’s in them?”
“I don’t know.”
“Haven’t you had one before?”
“No. I just think they look good.”
Not much info to work with but I decided to try and find out what I could do. Scott was not feeling well one day and I decided to make him some “Asian soup”. I put a bunch of stuff in a pot, added noodles and it was fantastic. We’ve been having Asian Noodle Soup ever since when want some veggies or if Scott’s allergies are bad that day.
It’s evolved over time. Me finding new ingredients or adding in different veggies but the core has stayed the same and we love it.
Andrea’s Asian Noodle Soup
- 1 10oz Package of Ramen noodles
- 1/2 Large onion, chopped
- 4 Carrots chopped
- 5 Kale leaves, stems removed and chopped
- 3 Baby bok choy, chopped
- 1 Small head of broccoli
- 2 Quarts of Chicken stock
- 2tsp Soy sauce
- 1TBSP Chili Garlic Sauce
- Salt and pepper, to taste
- 2tsp Garlic Powder
- 1tsp Smoked Paprika
- Drizzle toasted sesame oil (or regular sesame oil)
- Olive oil for sauteeing
In a large soup pot, drizzle some olive oil (about a TBSP) and heat over medium heat. Add in the onions and carrots and stir, covering them with the oil. Season with S&P, garlic powder, and smoked paprika. Allow to sautee for about 5 minutes, then add in the garlic chili sauce and stir. Add in the soy sauce and stir. Slowly add in the chicken stock and stir. Add in the kale and broccoli florets. Drizzle in the sesame oil and stir. Bring soup up to a simmer and let simmer for about 20-30 minutes. Add in the bok choy the last few minutes of cooking as it doesn’t take long to become tender.
About 10 minutes before serveing, cook the ramen noodles in a large pot of boiling water. They only take a few minutes to cook. Drain and place back in pot.
To serve, in a large soup bowl, spoon in some noodles then pour the soup on top. Serve and enjoy!
I have made this soup with shredded cabbage as well and that works really well. I have made the soup without broccoli and without the garlic chili sauce. It’s a pretty basic soup that is really versatile and will take on whatever you decide to toss in there. I’ve even added in shrimp for a little extra fun.
Have fun guys and remember, always play with your food! Enjoy!