Ramen Soup

Ramen Noodle Soup
We've all had ramen noodle soup and it's pretty good when you consider the cost. This recipe takes leftovers and makes ramen noodle soup something special.

½ lb
leftover cooked pork, chicken, beef, shrimp, etc., in spoon sized pieces

4 cups
chicken stock

1" piece
ginger, peeled and cut in half lengthwise, smashed with a kitchen knife

2 strips
lime zest (the strips should be from stem to tip and ½" wide)

2 packages
ramen noodles, throw away the seasoning packets

3
green onions, sliced very thin on the bias, only the green parts

2 tbl
soy sauce

Bring the stock, ginger, and zest to a boil in a medium sized pot. When it reaches a boil, turn the heat down, cover, and simmer for 10 minutes. When the 10 minutes are up, turn off the heat and scoop out the ginger and zest and discard them. There will be enough heat left in the water to complete the nest two steps. Stir in the noodles and let them soak for 3 minutes. Add the soy sauce, green onions, and pork, chicken, beef, or shrimp. Ladle into bowls and serve. If you want, you can squeeze a little of the juice from the lime you zested into the soup to brighten it up a little.

Home

½ lb	leftover cooked pork, chicken, beef, shrimp, etc., in spoon sized pieces
4 cups	chicken stock
1" piece	ginger, peeled and cut in half lengthwise, smashed with a kitchen knife
2 strips	lime zest (the strips should be from stem to tip and ½" wide)
2 packages	ramen noodles, throw away the seasoning packets
3	green onions, sliced very thin on the bias, only the green parts
2 tbl	soy sauce