Ramen Noodle Soup with Bok Choy or Napa Cabbage
Ramen noodles are now readily available, even without the ready-made soup mix, in the Asian foods section of well-stocked supermarkets. They are an appealing addition to simple soups.
Serves: 4 to 6
- 1 5-ounce package curly ramen noodles
- 1 tablespoon canola oil
- 2 tablespoons white wine or water
- 8 ounces bok choy or napa cabbage, with leaves,
cut into bite-sized shreds
- 4 cups strong vegetable stock, or 4 cups water
with 2 vegetable bouillon cubes, or 2 15-ounce
cans vegetable broth
- 4 scallions, green parts only, thinly sliced
- 2 tablespoons natural soy sauce, or to taste
- Freshly ground black pepper
- Sesame seeds for garnish, optional
Cook the noodles in plenty of rapidly simmering water until al dente, then drain and divide among 4 or 6 individual serving bowls.
Meanwhile, heat the oil slowly with the wine in a soup pot or steep-sided stir-fry pan. Add the boy choy, turn the heat up to medium-high, and stir-fry until tender-crisp. Add the vegetable stock, scallions, and soy sauce and bring to a simmer. Season to taste with pepper and remove from the heat.
Ladle the broth over the noodles in the bowls, then sprinkle a few sesame seeds over the top of each serving if desired. The noodles are long, so this soup can be served with a combination of chopsticks for the noodles and a soup spoon for the broth; or, those who wish to may cut their noodles into shorter lengths and eat them together with the broth.