CHICKEN RAMEN SOUP

ramen soup

Here is where we start, in the end, we have a gourmet dish

CHICKEN RAMEN SOUP

2 1/2 cups cooked chicken, diced, 2 cups baby bok choy, thinly sliced, 3/4 cup green onions, thinly sliced, 6 ounces white mushrooms, sliced, 1 tablespoon gingerroot, peeled and chopped, 1/2 cup sliced carrots, 2 teaspoons minced garlic, 3 cups water, 2 cup chicken broth, 1 1/2 tablespoons soy sauce, 1/2 teaspoon Chinese five spice, 1/8 teaspoon chili powder, 1/8 cup whole kernel corn, 2 (3 oz.) packages chicken flavored ramen noodles. Garnish with soft boiled eggs, cilantro leaves, sesame seeds, and green onions.

Get out a pot, add the mushrooms, ginger roots, carrots, garlic, water, broth, soy sauce, five spice, and ramen seasoning packet.  Bring to a boil.  Add the chicken, bok choy, green onions, and noodles, cook for 1-minute, put a top on the pot, remove from the heat, let it stand for 3-5 minutes.  Serve.

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