This Easy Ramen Noodle Soup is a family favorite. It is made with a base of vegetable or chicken broth, vegetables, ramen noodles and topped with a boiled egg and some fresh garnishes of green onion and red chili flakes for a kick of spice.


Sesame Oil | Carrot Bok Choy | Garlic Vegetable or Chicken Broth Soy Sauce | Uncooked Ramen Eggs | Green Onion Sesame Seeds | Lime  Red Chili Flakes

In a large pot, heat the oil on medium heat. Add the carrots and cook for 1 minute. Then add the bok choy and garlic. Stir together.


Pour the broth in and bring to a simmer. Add soy sauce  and ramen. Cook according to package instructions. Make sure not to overcook or the noodles become soggy.

Serve ramen soup immediately with egg, green onions, sesame seeds, chili and lime. Store the leftovers in an airtight container for up to 3 days.

The quick cooking time makes this soup a regular main course for my family and one of my favorite easy one-pot recipes.