Ramen Noodle Soup With Egg Garnish - cooking recipe

Ingredients

2 (14 1/2 ounce) cans chicken broth
1/2 lb baby bok choy, halved lengthwise
2 green onions, cut into 2-inch lengths
fresh ginger, minced
1 garlic clove, minced
1 1/2 teaspoons soy sauce
1 (3 1/2 ounce) package ramen noodles
1/4 lb sliced ham or 1/4 lb roast pork
4 hard-boiled eggs, peeled and quartered
1 teaspoon sesame oil

Preparation

Heat broth, bok choy, green onions, ginger, garlic and soy sauce to a simmer in a large saucepan over medium heat; cook until the bok choy is tender, but still crunchy, about 10 minutes.
Stir in the noodles; cook until noodles are tender, about 3 minutes.
Pour soup mixture into four bowls; garnish each with ham or pork, the quartered eggs and a dash of sesame oil.