chicken ramen soup

Chicken Ramen Soup

When you want ramen that tastes like it’s been simmering all day—but without actually cooking it all day—this is the recipe to make.

2 tsp (10 mL) canola oil
4 extra-large carrots, peeled and chopped
12 green onions, sliced (2 cups/500 mL)
2 tbsp (30 mL) peeled, grated fresh gingerroot
8 garlic cloves, pressed
4 cups (1 L) shredded cooked chicken
12 cups (2.8 L) chicken stock
6 tbsp (90 mL) low-sodium soy sauce
6 tbsp (90 mL) rice vinegar
2 tbsp (30 mL) toasted sesame oil
2 tbsp (30 mL) sugar
2 pkgs (3 oz./85 g each) dry ramen noodles (any flavor), seasoning packets discard
½ head fresh Napa cabbage, coarsely chopped (4 cups/1 L)
¼ cup (60 mL) fresh lime juice
Optional Toppings: Sliced jalapeño, chopped fresh cilantro, additional lime wedges, sliced green onions

Heat the oil in the 8-qt. (7.6-L) Brilliance Nonstick Stock Pot over medium-high heat for 3–5 minutes. Add the carrots and cook for 5 minutes, stirring occasionally.
Add the onions, ginger, and pressed garlic. Cook and stir for 1 minute or until fragrant.
Stir in the chicken, stock, soy sauce, vinegar, sesame oil, and sugar. Cover and bring to a boil.
Break the ramen noodles into small pieces over the soup. Stir in the cabbage. Cover and reduce to a simmer. Cook for 3–5 minutes or until the noodles are tender.
Remove from the heat. Stir in the lime juice and serve with jalapeño, cilantro, lime, and green onions, if you’d like.