soup

Lentil Soup

olive oil

onion

carrot

celery

salt

lentils,

tomatoes

broth

coriander

toasted cumin

grains

Lentil Vegetable Soup

French green lentils

yellow onions (3 large onions)

garlic (3 cloves)

olive oil,

black pepper

thyme leaves

cumin

medium-diced celery (8 stalks)

medium-diced carrots (4 to 6 carrots)

chicken stock

tomato paste

red wine or red wine vinegar

Parmesan cheese

Roasted Broccoli & Cheddar Soup

oil, divided

leek,

potato

(16-ounce) bag frozen broccoli, broccoli

low-sodium vegetable broth, low-sodium chicken broth, or water

cheddar cheese (4 ounces)

Salt

Crème fraîche, plain yogurt, or lemon wedge,

Arrange a rack in the middle of the oven and heat to 450°F. Heat 1 tablespoon of the oil in a large pot over medium heat until shimmering. Add the leek and cook, stirring occasionally, until soft, about 5 minutes. Meanwhile, peel and chop the potato into 1-inch chunks.

Add the broth or water and potato to the pot and bring to a boil. Meanwhile, spread the broccoli out onto 2 baking pans. Drizzle the remaining 1 tablespoon of oil over the broccoli, sprinkle with a big pinch of salt and pepper, and roast for 5 minutes. Stir the broccoli and return to the oven for 5 minutes more.

Once the soup is boiling, add the broccoli and return to a boil. Reduce the heat as needed and simmer until the vegetables are tender when pierced with a fork, 5 to 7 minutes. Remove from the heat. Purée soup with an immersion blender or in batches with a regular blender. Add the cheese and stir until melted. Taste and season with salt and pepper as needed.

Serve topped with a small dollop of crème fraîche or yogurt, or a squeeze of lemon, and finish with a grind of fresh pepper.

How to Make a Very Good Chili

turkey

onion,

red bell pepper, diced

green bell pepper, diced

garlic, minced

amber or brown ale or red wine

chicken, vegetable, or beef broth

(2 16-oz cans) cooked black beans, pinto beans, or kidney beans

corn kernels (optional)

To serve: Shredded cheese, sour cream, diced avocados, chopped scallions, hot sauce, chopped cilantro

Brown the meat. If using meat, warm a teaspoon of oil in a large heavy Dutch oven or soup pot over medium heat and brown the meat. Break up ground meat as it browns, leaving pieces as large or small as you like them. If you&#x27;re using chuck roast, make sure all sides of the beef cubes are seared dark brown. Transfer the browned meat from the pot to a clean dish.If you&#x27;re making a vegetarian chili with tofu or other protein, add it along with the beans in Step 6. Reduce the amount of stock and the cooking time by half.

Cook the vegetables. In the same pot used to brown the meat, warm a tablespoon of oil over medium to medium-high heat. Add the onions and cook until softened and translucent, about 5 minutes. Add the other vegetables and continue to cook until softened, another 5-8 minutes. Clear a space in the middle of the pan and add the garlic. Cook the garlic until fragrant, about 30 seconds, then stir into the vegetables. It&#x27;s normal for a dark sticky crust to start forming on the bottom of the pan.

Add the seasonings. Add the seasonings and 2 teaspoons of salt to the pan. Stir until the vegetables are coated and the spices are fragrant, another 30 seconds.

Deglaze the pan. Pour the beer or wine into the hot pan. Scrape up the dark sticky crust as the liquid bubbles. Continue scraping and stirring until the beer or wine has almost evaporated.

Add the broth and simmer. Add the browned meat back into the pan. Pour in the broth. Bring the chili to a simmer and cook for 45-60 minutes, stirring occasionally, until the meat has is very tender (cubes of chuck roast may take a bit longer). The chili will still look soupy.

Add the tomatoes and beans to the chili. Add the tomatoes, beans, corn (if using), and vegetarian protein (if using) to the pot. Simmer for another 10 minutes. Taste and add more seasonings or salt to taste.

Serve with garnishes. Chili is often best the day after it&#x27;s been cooked. It will also keep for up to a week and freezes well for up to three months. Serve with cheese and other garnishes.

Rich, creamy, and packed with uncompromising flavor from a slew of aromatics and shrimp paste, this classic Northern Thai soup combines tender braised chicken in a coconut-y curry broth with boiled and fried noodles. Our version is the real deal, straight from the streets of Chiang Mai.

Real-Deal Khao Soi Gai (Northern Thai Coconut Curry Noodle Soup With Chicken) Recipe

whole dried Thai bird chili

shallots,

garlic

lemongrass, bottom 4 inches only, roughly chopped

makrut lime zest,

(1-inch) knob fresh turmeric, roughly chopped

ginger

small bunch cilantro stalks,

coriander seed

Thai black cardamom

Kosher salt

Thai shrimp paste

vegetable or canola oil

(15-ounce) cans coconut milk,

palm sugar (see note)

chicken

Fish sauce

lime

Place chili, shallots, garlic, lemongrass, lime zest, turmeric, ginger, cilantro stalks, coriander seed, and cardamom in the center of a 12- by 12-inch square of heavy duty aluminum foil. Gather edges up to make a tight pouch. Place pouch directly over the flame of a gas burner and cook, turning occasionally, until aromatic and wisps of smoke begin to rise, about 8 minutes. If no gas burner is available, place the pouch in the bottom of a wok or cast iron skillet and heat over high heat, turning occasionally, until smoky, about 10 minutes. Allow contents to cool slightly and transfer to a large mortar and pestle.

Add a large pinch of salt to the aromatics. Pound until a very fine paste is formed, about 10 minutes. Add shrimp paste and pound to incorporate. Set curry paste mixture aside.

Separate out 1/4 of the noodles (enough noodles to make a crispy fried-noodle topping for 4 bowls) and set the remaining noodles aside. Heat vegetable oil in a large wok over high heat until shimmering. Working in batches, add noodles to oil and fry, stirring and flipping until golden brown and crisp. Transfer to a paper towel-lined plate. Season with salt and set aside.

Discard all but 1 tablespoon oil from wok. Using a spoon, skim 2 tablespoons of creamy fat off the top of the coconut milk and add to the wok. Heat wok over high heat and cook, stirring constantly, until coconut milk breaks and oil begins to lightly smoke, about 2 minutes. Add curry paste mixture and cook, stirring and smearing the paste into the oil, until aromatic, about 45 seconds.

Slowly whisk in the coconut milk, followed by the chicken stock and palm sugar. Add chicken legs and bring to a simmer. Cook, turning chicken occasionally, until chicken is tender and broth is very flavorful, about 30 minutes. Season to taste with fish sauce.

Bring a pot of salted water to a boil. Add remaining uncooked noodles and cook until al dente, about 1 minute. Drain noodles and divide between four warmed bowls. Top noodles with two pieces of chicken. Divide broth evenly between bowls. Top with fried noodles and serve immediately with sliced shallots, lime wedges, and pickled mustard greens on the side.

A thick and hearty lentil soup packed full of flavor. Made specifically for the it-appliance of the moment, The Instant Pot!

Instant Pot Golden Lentil & Spinach Soup

yellow onion ((diced) (about 1 cup))

carrots

garlic ((minced) (about 2 tablespoons))

turmeric

thyme

kosher salt (+ more to taste*)

dry brown lentils ((rinsed well in cold water))

low-sodium vegetable broth ((one 32-ounce box))

baby spinach ((about 6 cups))

Hit "Saute" button on Instant Pot. Add oil. When hot, add the onions, carrots, and celery. Saute, stirring occasionally, until tender, about 5 minutes. Add the garlic, cumin, turmeric, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring constantly, for one minute.

Add the lentils and pour in the broth. Stir.

Place the lid on the Instant Pot and make sure the release valve is in the "sealing" position. Press the "Manual" button and set the timer at 12 minutes.

The Instant Pot will warm up for about 10 minutes and then start cooking. After the 12 minutes is up, quick-release by flipping the release valve to "venting" (a little bit at a time at first).

Once venting is complete, remove the lid of the Instant Pot. Stir in the spinach. Taste and add additional salt and pepper if desired. Serve.

Keeps in the refrigerator for about 3 days. Freezes well too!

<p><em>Easy homemade chicken ramen, with a flavorful broth, roasted chicken, fresh veggies, lots of noodles, and a soft cooked egg. Inspired by traditional Japanese ramen, but on the table in under an hour.</em></p>

Simple Homemade Chicken Ramen

chicken breasts (boneless, skin-on)*

kosher salt and

unsalted butter

tsp sesame or vegetable oil

tsp fresh ginger, minced

tsp fresh garlic, minced

tbsp low-sodium soy sauce

mirin

oz dried shitake mushrooms (or 1/2 cup fresh)

sea salt,

eggs

scallions, sliced

(3 oz) packs dried ramen noodles

jalapeño slices,

Cook the chicken*: Preheat the oven to 375 degrees. Season the chicken generously with salt and pepper. Melt the butter in a large oven-safe skillet over medium heat. Add the chicken, skin-side down, and cook until the skin is golden brown and releases easily from the pan, about 5-7 minutes. Flip the chicken over and cook for another 4-5 minutes, until golden. Transfer the skillet to the oven and roast for 15-20 minutes, until the chicken is cooked through. Remove from the oven, transfer the chicken to a plate and cover with foil until ready to serve.

Make the ramen broth: Heat the oil in a large pot over medium heat, until shimmering. Add the garlic and ginger, and cook for a few minutes until softened. Add the soy sauce and mirin, and stir to combine. Cook for another minute. Add the stock, cover, and bring to boil. Remove the lid, and let simmer uncovered for 5 minutes, then add the dried mushrooms. Simmer gently for another 10 minutes, and season with salt, to taste.

Make the soft-boiled eggs: Fill a pot with enough water to cover the eggs, and bring to a boil. Gently lower the eggs (still cold from the fridge) into the boiling water, and let simmer for 7 minutes (for a slightly-runny yoke) or 8 minutes (for a soft, but set-up yoke).

Meanwhile, fill a large bowl with ice water. When the timer finishes, transfer the eggs to the ice bath to stop the cooking process. Wait at least 5 minutes, or until cool enough to handle, then carefully peel away the shell and slice in half, lengthwise. Set aside until ready to serve.

Assemble the ramen bowls: Meanwhile, chop the scallions and jalapeño (if using). Slice the chicken into thin pieces. Set aside. When the eggs finish cooking, add the ramen noodles to the boiling water. Cook for 2-3 minutes, until soft, then divide the noodles into two large bowls. Add the sliced chicken and the ramen broth. Top with the fresh scallions, jalapeño and the soft boiled egg. Serve immediately.

I just made this and it was a hit! The broth was delicious. I baked skinless chicken breasts because that's all I had so I didn't get that golden brown skin. My only issue was that the eggs didn't set. I followed all the instructions and, when I cracked them open, the whites were still mostly liquid. I would make it again and just simmer the eggs a little longer and use 1/2 the amount of ramen noodles (I prefer the broth over the ramen). As a lover of soft boiled eggs, I know how difficult it is to get them just right!

Loved this recipe! I used fresh shiitake mushrooms and it was delish!

I am OBSESSED with Ramen. The real stuff. It is hands down my favorite food, and I literally squealed with joy when I saw this recipe. I must admit, since ramen is such an art form, my expectations weren't super high... but you nailed it!! Of course, since it isn't full of bones and didn't take a million years to make, it isn't exactly like the real stuff, but the flavors are there, and it is the perfect quick and easy version!! I've made it twice already and am making a third batch this weekend to eat for lunches all week. Your egg recipe is perfection too. I'm addicted. Thank you SO much!!

This was fantastic, super filling and fairly easy to make. Turned out just like the picture and everyone loved it, thanks!!

I was really skeptical about this recipe since authentic Japanese ramen is so much more intricate and complicated than your recipe, but I just tried it and the flavor was incredible! I couldn't believe it tasted so close to authentic Japanese ramen. Sharing this recipe with my friends! Thanks!

Fixed this on Sunday. It is sooooo good! Best thing I've cooked in a very very long time. Added some shredded carrot, cabbage and bamboo shoots for serving.

I made this tonight and it was absolutely delicious! I used fresh made Ramen noodles from the 99 Ranch Market which were absolutely delicious. I used a rotisserie chicken from the store and I also added in baked teriyaki tofu and shredded carrots. I love this; simple, quick take on Ramen to have at home. Fresh ingredients and, for the most part, healthy! Yum! Thank you for this.

This was amazing!!! I think my dried mushrooms could've used a little more time to soften, so now I know that for the future. I also added a "spice bomb" at the end, which was a jalapeno with sriracha chopped in the food processor to a rough paste. My eggs were perfect for me at 8 minutes. Thanks for the great recipe!

Made this tonight and it was perfect for a snowed in Friday night. I added bok choy and shredded carrots, and the bok choy especially fit in nicely. My husband and I prefer a lot of spice so we did the jalapeño and sriracha paste that someone else suggested and that gave it the kick we needed :) I loved how visually appetizing this turns out with the garnishes and all. Thanks for a great recipe!

Tried this tonight, absolutely amazing! I added shredded lettuce at the end as a garnish and to add the kick, added 1 and half chillies and cooked it with the garlic and ginger! Have to say, the 8 minutes for the egg was absolutely perfect! thanks a lot for the recipe!

I made this for myself and a friend after a massive party. It's simple enough that I could cook it while hungover, and even better, a few bites into this miracle soup and we were fresh as babies, hangovers cured, and planning the next party.

This recipe rocks, thanks!

it is the best Ramen i have ever had!
Hakubaku organic ramen i got off Amazon its the best!

I know a recipe is going to be good when my mouth waters while I am reading about it!!! There's nothing like a hearty bowl of Ramen Noodles right??

I've made this several times for my family and for dinner parties and each time it is a hit! Nothing like telling your family the night before you are making ramen bowls for dinner the next day! I do admit that I take the cop out and get the store bought hot rotisserie chicken instead of cooking it myself. Thanks for the recipe Laura. Our family is indebted to you!

Wow, shouldn't have stumbled here so late at night!
Everything looks so delicious, I love this dish though. Haven't had any ramen in such a long time.
Must try this.

Erica x

Made it for my for my boyfriend and he loved it! We eat ramen all the time in sf. Thanks for the recipe!

This was stellar I did not have the mushrooms, but made it anyways.  I used my own chicken stock and some chicken thighs that I had previously grilled and froze (time saving tip) I also added some partially cooked pot stickers to the final product. (Trader Joe’s Seafood Sriracha Potstickers with Shrimp and Crab) This recipe was fabulous.  going to make it again this week and see what else I can come up with.  Thank you for your thoughtfulness in putting this together.

Amazing recipe. my husband and I both love this Ramen soup. It's low in calorie and rich in nutrients. My husband couldn't stop praising me after tasting this soup so a special thank to you :-)

Wonderful, used shrrimp instead of chicken. 

Thank you for this recipe! It tastes amazing and my husband loved it too. Thank you! Pinned it for my frequent future use :)

never mentioned what to do with the mushrooms...or did i miss it?

Thanks for the recipe, Laura!

My boyfriend said it was the best meal I've ever made for him! 

He doesn't like mushrooms so I omitted them. I also didn't have any mirin so I skipped that as well. 

Thank-you - great recipe! 

Love this recipe! I was extra lazy so I used a premade rotisserie chicken, and it came out great!

I really loved this recipe. I made it with beef stock instead and it was wonderful. I think this would work with any stock. I did leave out the mushrooms as I'm allergic and soft poached an egg in the liquid before putting over the noodles and toppings. I would much rather make my own then buy the high sodium ones at the store.

I want to try this recipe and I just have one question. how much chicken stock do i use exactly for it to be rich? i like cooking but i need the exact amounts and measurements to pull off a recipe I've never done before. 

if you could get back to me that would be very helpful, thank you :)

I am always on the hunt for new things to try and food blogs like this one never fail me! Thanks so much! This was perfect for a busy monday night. And just in time for that chilly fall weather :)

Surprisingly easy and very tasty! It's not the Tonkatsu that I usually buy from the restaurant but it is incredibly delicious.

Simple and delicious! Amazing how flavorful the chicken and the broth are. So impressed.

Hey! I plan on making 6 servings , do I leave the chicken in the oven for an hour , or 20 minutes? Thank you!

Lovely recipe. We just made this for our New Years dinner and it was amazing. We just used thick udon noodles as the stores were sold out and finished it with a dash of Japanese hot seasoning. Yummy! Thanks so much for posting.

Just made it.  I had ramen when I was in Japan and nothing compared.  This was good for me making ramen for the first time!  A little bit Salty but that may have been my bad

Just getting over the flu and made this...and it definitely hit the spot! This was super delicious! Even my picky eater of a husband enjoyed it minus the scallions and mushrooms in his bowl. I too thought it was a little salty but I also didn't use the low-sodium soy sauce but regardless it had awesome flavor and we will be making this recipe often! I also added 2 tbsp of siracha which I got from a different recipe and it was just so so so yummy!

My family really loved the Simple Homemade Chicken Ramen soup!

Thanks for the recipe!! My hubby always loves the instant ramen until I found this super easy recipe. He's always happy when I make it. Now he doesn't eat the instant ramen anymore. Lol.
And I give you a Five Star!! The system will only give me a three

Soooo good! My husband rated it a 10 and my mother in law thought it was delicious too!

Easy, delicious and a great recipe with limited ingredients. Thank you for making me look like such a pro in the kitchen tonight.  I'll definitely be making this one again!

This looks delicious I will try this tonight. Thank you for the recipe.

This was fantastic!  My family was so impressed - my son said that it was so good he "even ate a mushroom!".  I used chicken from a Rotisserie chicken that I bought earlier and I made the broth from the bones...That may have helped the "salty" factor that others have commented on.  Also added some finely chopped spinach so that I felt I was getting some veg!  That broth was divine!

This is a great recipe! It was my first time making ramen and it was delicious. How long can I keep this for in the fridge?

This recipe is so simple and delicious!  Easy to modify- I used shrimped instead of chicken.  My whole family (2 year old included!) loved it!

It was a great dish! I didn't add the egg or mirin so I obviously missed more flavor but it was sooo tasty!

Simple Homemade Chicken Ramen, WOW just fantastic, thanks very much..

I'm eating this right now...it's my first ever attempt eat trying or even cooking Japanese ramen and this is absolutely amazing.

This was absolutely delicious! My fiance and I were in the mood for a low-key evening at home and, as it turns out, homemade ramen &amp; dessert with prosecco at home was the perfect evening to end a very long week. The recipe was easy to follow and was quick to make without buying a lot of ingredients (we already had a fairly well-stocked pantry). We did substitute coconut aminos for soy sauce without any discernible change in flavor from other ramen recipes we have tried in the past. Also, instead of using skin-on chicken (first started in a skillet and finished in the oven), we chose to use boneless, skinless chicken cooked entirely in the oven (375 degrees F for about 35 to 40 minutes). The only thing I might add next time would be wasabi sprouts (not spicy) or clover sprouts. This is more for personal preference as I can't say anything was lacking in the depth and complexity of the flavors in this recipe. Overall we were very happy with the way this recipe turned out and we will definitely be making it again!

So incredibly tasty! I used fresh shiitakes, sliced, and added them to the broth during the simmer. I didn't have ramen noodles so I used udon noodles.

This sounds so delicious can't wait to try it, I've been looking for a halal recipe for Ramen since forever ,thank you so much

The serving size, I felt, was off.  Even splitting the amount of noodles and broth in half was too much for one person; it could have been for 3-4 people at the most. Also, the amount of ginger was way too much, so much so that it was overpowering and made me sick. The ginger could have been a little less or none at all. I cut out the shiitake mushrooms with skin-off chicken breasts, so other than some minor problems with the recipe, everything else was perfect.

Tried this tonight with my Kids, as we are all trying to get over a summer cold. It is delicious, I should preface that my kids are adventurous when it comes to food, however this is simple and easy.

This is amazing.  There are so many good things about this:
- It's my bfs fav meal
- It's the only way I'll eat mushrooms
- It's easy

If you are considering trying this, do yourself a favor and just try it!

You soooo undersold this recipe! I've been searching for a great ramen recipe and this was my first one I decided to make! Fortunately I don't have to keep searching! I can't wait to make again!

I just wanted to say THANKS for this recipe. It was seriously delicious. I followed your recipe to the letter with the addition of some Pak Choy. Turned out amazingly delicious. 10/10 will definitely be making this again. :D

This is a great recipe! You can change the toppings to anything you like and the broth is super simple! I boiled my chicked in another pot in some broth and shredded it afterwards, but it still turned out great!

This is an amazing recipe! I've made this many times to have after going to the gym and I soft boil the egg for just 6 1/2 minutes.
Thank you for sharing!

Excellent! I used homemade bone broth, rice noodles (GF) + added fresh bok choy at the finish. Super yummy and easy, will make this often! Thank you!

Made this recipe the other week...my husband said it was even better than the Ramen he had in Japan. That being said, I didn't have my glasses on (refusing to admit I need them) when I made the broth.  Instead of tsp measurement, I accidentally  measured one half TBSP so garlic, ginger and oil were slight increased.  I will make this over and over...sooo good.  Thank you so much!

And you can't spell "comment" correctly? LOL   Get over yourself, lighten up.

I made this last night and it was AMAZING! I did add the mushrooms, cilantro, jalapeño, bac choy, green onion and some spicy sesame oil, I used the chicken and added beef and shrimp and used bone broth (higher protein). This is sooo delicious, I will be making this again.. and again.. and again! Thank you again for sharing.

this looks really tasty , we'll need to try it right away

I just cooked this Ramen and had it and It was DELICIOUS I did make some changes though with boiling the chicken with the broth instead of frying it separate.

Amazing Dish thank you for sharing it with the world

Great recipe!
My daughter was sick and she wanted top roman, so I look for simple recipe and found this one .
Unbelievable!  its delicious she love it.  thanks for sharing.

Instead of chicken use cooked beef brisket from Whole Foods!

I had put a leftover rotisserie chicken in the pressure cooker to make some rich broth and then looked online for something delicious to make with the chicken in the broth and found this recipe. I have made some very complicated Ramen recipes before and this one was very easy. It also ended up being one of the most delicious ones I've ever made. I made a very few substitutions: I use the rotisserie chicken leftovers, I didn't have mirin so I substituted rice wine vinegar with a touch of sugar, and I use ground ginger instead of fresh. This soup was rich, full tasting, and absolutely fantastic. I plan to make this again and again. Thanks so much for this recipe

Absolutely delicious!!!
Fortunately I tripled your recipe for our family of 7 and it worked out great! All the kids loved it! 
Hubby was so impressed with the flavor! My oldest daughter said this was the best ramen she’s ever had! 😊

Made it today and it was excellent. Definitely will make again.

This recipe was great! I made it for my mom, dad, and little brother and everyone enjoyed it and wanted more. We couldn't find mirin at the store so I just used wine but it was still a great and quick recipe that impresses.

Loved this recipe! Even my picky husband liked it :) The only thing I change is reducing the salt by using low sodium chicken stock - otherwise it's a bit salty for my taste. Otherwise, no other changes! Great recipe!

The best ramen recipe I've tried to date.

We made this and it turned out great! Except the noodles absorbed almost all the broth, leaving a thick, very salty sauce. I'd recommend cooking the noodles separately, or doubling the amount of chicken broth. We may even try adding some water to the soup base to help prevent this.

Otherwise awesome recipe!

Excellent directions  yielding a seriously good easier ramen.

This recipe is awesome! My wife loves it and we cannot eat enough of it. The only thing I do different is add Bok choy into it and I double the broth. Thanks for an awesome recipe, I cannot wait to try the rest of your recipes.

My husband and I made this last night for our family - delicious! Kids LOVED it too (ages 4 and almost 7). We doubled the broth and subbed Udon for ramen noodles.  Then had a bunch of “toppings” (from the recipe + more) for the kids to choose and build their own soup (after we had poured the broth over their noodles and chicken). Toppings:  chopped scallions, shaved carrot, sautéed sweet potato, chopped yellow pepper,  sautéed kale, soft boiled eggs, and sliced jalapeño (for grownups).  Total hit. Will definitely make this again, and likely with even more broth so we can have it on hand for a couple dinners during the week and switch up the proteins and toppings.

I mean, this is okay as a start, but it is still just chicken noodle soup.    
What makes it actual ramen is using a dashi stock (simple preparation of kombu &amp; bonito flakes that only takes 10 min the prepare), a teaspoon or so of topping oil (like sesame at the least) and a "tare" (which can just be sea salt with mirin, sake, etc).  Just adding these steps in may add an extra 30 mintutes time but otherwise it is not real ramen and I just get tired of  ramen being cheapened with shortcuts.

Delicious and so simple to follow your recipe. Look forward to trying more.

Followed this recipe exactly as listed, and it was easy and delicious, definitely a new house favorite! I caught my son’s cold and wanted chicken soup tonight, but not the boring kind - this was everything and I’m thrilled I have enough left to reheat a bowl tomorrow. Thanks so much for sharing!

Wonderful! I left out the mushroom, but made the rest as is and it was wonderful! We will sometimes leave out the chicken and sub vegetable broth and eat it on meatless Monday.

Easy and tasty. Def needs some jalapeños.

We did this in the slow cooker with some pork belly instead of the chicken and omitted the butter and it was amazing! Totally recommend! Add some pak choy too and some nori and it was great.

It was fun to make and very messy ( my fault). I’ll do better next time. The broth seemed a little bland.. what could I add to zip it up a bit?
All o. All I will make it again!  My first noodle bowl !!!!!

Great simple recipe – I use it all the time with variations e.g. adding 1 heaped tsp miso to the broth, topping with pork belly (cooked on low in a slow cooker for 8 hours with ginger, garlic, 5 spice, honey &amp; soy), adding other toppings: thin sliced carrot &amp; cabbage, beansprouts, nori, spinach, garlic oil. Would always recommend homemade stock or good quality shop bought – you do taste the difference!

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