RAMEN NOODLE SOUP WITH EGG GARNISH

Ramen Noodle Soup With Egg Garnish image

I spotted this in the Chicago Tribune and found it to be an excellent way to use up some Easter leftovers. This is very easy and it's also 'after-work' friendly.

Provided by Hey Jude

Categories Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

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Ingredients

2 (14 1/2 ounce) cans chicken broth
1/2 lb baby bok choy, halved lengthwise
2 green onions, cut into 2-inch lengths
fresh ginger, minced
1 garlic clove, minced
1 1/2 teaspoons soy sauce
1 (3 1/2 ounce) package ramen noodles
1/4 lb sliced ham or 1/4 lb roast pork
4 hard-boiled eggs, peeled and quartered
1 teaspoon sesame oil

Steps:

Heat broth, bok choy, green onions, ginger, garlic and soy sauce to a simmer in a large saucepan over medium heat; cook until the bok choy is tender, but still crunchy, about 10 minutes.
Stir in the noodles; cook until noodles are tender, about 3 minutes.
Pour soup mixture into four bowls; garnish each with ham or pork, the quartered eggs and a dash of sesame oil.

Nutrition Facts : Calories 285, Fat 13.3, SaturatedFat 4.6, Cholesterol 201.3, Sodium 1838.1, Carbohydrate 19.3, Fiber 1.4, Sugar 2.5, Protein 21

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