If you have ever wondered what the savory flavor called umami is all about, try this soup, and you will understand. The range of amounts for the finishing touches for the soup (the soy sauce, vinegar, sugar, and sesame oil) is so you can customize it exactly how you like it.
If you made the chicken broth yourself, use the cooked meat from that bird; otherwise you can use the meat from a store-bought rotisserie chicken.
My husband and I both really liked this soup. I also used the cheap ramen noodle packets. I cooked the noodles separately so they wouldn’t get mushy in the leftovers. For reheating, I put my serving of soup in a sauce pan, added a little extra water along with the noodles.
I've made this several times, using the $1 ramen packets I can get in my grocery store, and I'm sure it would be even better with good quality fresh noodles.
This is by no means real ramen, more like a hybrid of ramen and a western chicken noodle soup. It satisfies my craving for flavorful Asian soup without much work.
1820 mg sodium per serving?
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