Chicken Ramen Soup

Step 1

In a large Dutch oven or pot, heat the oil over medium-high heat. Add the chicken to the pot and season with salt and pepper to taste. Cook, stirring occasionally, until the chicken is no longer pink, about 5 to 6 minutes. Add the onion, garlic, and ginger. Cook, stirring, until the onion begins to soften, about 2 to 3 minutes. Add the chicken broth and bring the mixture to a boil. Reduce the heat to medium and stir in the mushrooms, bok choy, and snow peas. Cook, until the snow peas are bright green, about 1 to 2 minutes. Add the ramen noodles and soy sauce. Continue to cook until the ramen has softened, about 1 to 2 minutes.

Step 2

Serve immediately topped with the green onions and sesame seeds or store in the refrigerator for up to 3 days.