It may be 100 + degrees outside but that doesn’t mean I don’t want soup almost weekly. Soup makes this lady VERY HAPPY! Here in South Texas we stay pretty darn hot all the way til late September until our first “cool” front moves in and we get down to 80 degrees.
I told a friend of mine today that when I feel like having soup, I turn the thermostat down a couple of degrees and close the curtains so it feels like fall.
I have been craving ramen noodle soup, you know the kind you grew up eating in college, only I refuse to buy the packaged stuff now so I had to make it from scratch.
Ramen Noodle Soup
- 1 Tbsp Olive Oil
- 1 cup sliced Baby Bella Mushrooms
- 1/2 cup sliced onion
- 2 garlic cloves, minced
- 8 cups of chicken stock (homemade or store bought)
- 4 green onion sliced
- 1 Tbsp Low Sodium Soy Sauce
- 1 Tbsp Regular Soy Sauce
- 1 Tbsp Oyster Sauce
- 1 Package Noodles (I used Brown Rice Vermicelli)
- 1 small Bok Choy
- 1/2 cup fresh spinach
- Salt & pepper to taste
- In a large dutch oven or stock pot, heat olive oil and sauté the mushrooms, onion and garlic. Sauté until the onions are translucent (About 4-5 minutes)
- Salt & Pepper generously
- Add your chicken stock and bring to a boil.
- Lower heat and bring to a slow simmer.
- Add all the ingredients except the spinach and bring back to a boil.
- At this point I would taste the broth and see if the flavor is to your liking. My homemade stocks are made with little salt so that I can adjust as I go.
- Add the noodles and cook them according to the package. I used Peacock Brown Rice Vermicelli.
8. Add the spinach and serve hot!
This is one of the easiest soups you will EVER make and also one of the most satisfying in my opinion. The Mister and I had this soup for two days and by the second day we both decided that more needed to be made. It’s really good stuff.