So, I am still fighting this cold and desperately need sustenance in the form of soup. This simple, flavorful ramen soup is the ticket back to thinking coherently.
I mean being sick really entices me to do absolutely nothing. It is one of the few times I will actually sit and do nothing, because it hurts or takes too much effort if I do. If you know me, I have to be really truly sick if I am just sitting still doing absolutely nothing. Instead of gathering energy to drive all over to find a reasonable soup option – one that doesn’t make me immediately bloat from the high salt content – I am just going to make my own. Ironically we are going to use those wonderful super cheap ramen noodle packets… without the salt loaded flavor packs of course.
My initial thought was chicken noodle soup because it’s really one of the best ways to help your body recover from a cold. As far as I remember it, the broth rehydrates your body, the chicken provides energy in the form of protein, the noodles replace sugars and fats lost while you were sick, and of course all the veggies just make it healthy and give you nutrients. It really is the perfect sick food.
A natural similarity to the traditional chicken noodle soup is this green onion chicken ramen. It has the broth, it has the chicken, it has noodles and of course veggies. There are two other important ingredients I added to my ramen soup. First off, fresh ginger because not only is it a great asian flavor, I LOVE ginger and it does help with any stomach queasiness you might have. And secondly I used a healthy spoonful of garlic chile paste. If you have never used it you can find it in the asian section of your grocery store. I keep a large bottle in my fridge and it’s one of my favorite condiments to add to lots of my dishes. It’s kind of like a chunky hot sauce but it packs in a ton of flavor.
I have also discovered a couple other awesome outcomes from this recipe. I made this on a weeknight after work and from start to finish it took me about 45 minutes, and I wasn’t rushing. Honestly most of that was letting the broth simmer for about 10 minutes, so this was easily a meal I can make any night of the week. My daughter absolutely loved it! It is so hard to find dishes that she will eat that don’t consist of only a carb and cheese. I was so happy to find a new one to add to my recipe routine.
So don’t get sick, but if you do… make a huge pot of this and get better fast!
- 2 tablespoons sesame oil
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 64 ounces chicken broth
- 32 ounces water
- 1 tablespoon garlic chile paste
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 lime, juiced
- 2 inch piece fresh ginger, peeled and cut in half
- ½ cup green onions, chopped
- 1 rotisserie chicken, bones removed, chopped into bite sized pieces
- 4 packages ramen noodle soup, flavor packets disgarded
- In a soup pot heat the sesame oil over medium high heat. Add the mushrooms and saute for 5 minutes until softened. Add the garlic and saute for one minute to release the flavor. Add chicken stock, water, garlic chile paste, fish sauce, soy sauce, lime juice, ginger and green onions. Bring to a boil, then reduce to simmer for about 10 minutes. Remove ginger pieces. Add chicken to the pot and the noodles. Cook for 3-4 minutes until al dente. Serve with lime wedges.