Noodle Soup with Baby Bok Choy & Crispy Shallots Recipe (2024)

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This recipe was developed for Nissin.

Noodle soup packages are an important part of my pantry, they serve as a base for many types of Asianmealswhen I don’t have the time to make stock from scratch. With ramen noodle soup as a base, you can make Korean inspired Kimchi Ramen Recipeor this Chinese inspired Noodle Soup with Baby Bok Choy with Crispy Shallots Recipe, by just adding a few ingredients.

This is the second recipe we’ve created for Nissin,the makers of authentic Japanese ramen packages. Their noodles are air-dried, not fried, which results in only 3 grams of fat vs. 13 grams in cheap, supermarket “instant noodles.”Nissin RAOH’s noodles are triple-layered noodles that are air-dried. Learn more about Nissin RAOH in my previous recipe for Kimchi Ramen Recipe.

Making Chinese Flavors Shine in Noodle Soup

Chinese Five Spice Powder

Chinese Five Spice Powder is a blend made of ground cinnamon, clove, star anise, fennel seed and Szechuan peppercorns. It’s amain spice of Chinese roast duck, Chinese pork belly, and many other dishes.

Because we’re starting with a Japanese ramen noodle soup mix, I like to add a dash of Five Spice Powder to the soup to create a more Chinese flavor.

Chinese Chili Bamboo Shoots

Another ingredient that I always have on hand is Chinese Preserved Bamboo Shoots in Chili Oil. It’s the perfect condiment to add a little spice and crunch to noodle soups. The golden bamboo shoots are pickled in chili oil – though the resulting flavor is neither sour nor too spicy. Just the perfect mild crunch of bamboo shoots.

Crispy Shallots

Crispy shallots add a funcrunch! You can make them in minutes, or you can buy a pre-made crispy shallots at most Asian markets – look for “Fried Shallots” or “Crispy Shallots.”

To make your own, slowly heat a neutral flavored oil (peanut, vegetable, canola) with very thinly sliced shallots. I add both ingredients into a pan, and then turn on the heat to medium-low. As the oil heats up, it will fry the shallots AND flavor the oil.

Make sure you don’t burn the shallots, or they will become bitter! Don’t discard the incredible shallot oil – it’s a flavorfulfinishing oil for steamed vegetables – just drizzle on steamed broccoli.

We like to make a lot! Store in a glass jar or container in pantry.

Mom’s Quick ‘n Easy Steamed Vegetables with Shallot Oil:In a large Corningware or other microwave-oven safe dish with lid, add in rinsed and drained fresh vegetables, such as broccoli florets, baby bok choy leaves, yu choy, cut green beans. Add in 1 teaspoon of chicken boullion powder or organic chicken base, 1 tablespoon of shallot oil. Cover and microwave on high for 1 minute. Stir contents. Return to microwave for another minute (or more) until vegetables are cooked through.

*I know many people do not like chicken boullion powder because of the msg.Give Better than Boullion bases a try – they have no added msg. You can use any flavor boullion, I prefer chicken. You can also use 2 tablespoons of chicken/veg stock – and you’ll probably have to season with salt after cooking. The boullion adds intense flavor without adding additional liquid – when cooking these vegetables in the microwave, you don’t need that much liquid.

Noodle Soup with Baby Bok Choy and Crispy Shallots

We’re using Nissin RAOH’s Soy Sauce Umami Ramen.The soup is light and clean, which makes it a great base to customize forChinese flavors. RAOH means “king of ramen” and it is the best-selling premium instant noodle brands in Japan. If it’s good enough for discriminating Japanese ramen-lovers, then it’s good enough for me!

You can order Nissin RAOH ramen online at Amazon.

Enjoy!

More Ramen Recipes toTry

Kimchi Ramen Recipe

Pressure Cooker Ramen Recipe

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Noodles Soup with Baby Bok Choy and Crispy Shallots Recipe

Print Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Servings 1 serving

Ingredients

2 tablespoons vegetable or canola oil
1 tablespoon thinly sliced shallots
1 package noodle soup (I prefer Nissin RAOH)
1/4 teaspoon Chinese five-spice powder
2 baby bok choy, halved
2 baby corn, halved
1 teaspoon minced fresh green onion

OPTIONAL:

Chinese Preserved Bamboo Shootsin Chili Oil

Instructions

In a small frying pan, add in the oil and the shallots. Turn the heat to medium-low and let the oil slowly heat up and fry the shallots. When crispy, remove shallots with a slotted spoon and drain on paper towel. Reserve the shallot oil for another use.
To a serving bowl, empty the packet(s) of ramen soup mix and add in the five spice powder.
In a small saucepan, fill with 2 1/2cups of water and bring to a boil. Lower heat to medium, then add in the dried noodles. Cookfor 2 minutes. Add in the baby bok choy and baby corn. Cook for an additional 2 minutes.
When done, ladle in the hot cooking water into the serving bowl. Stir with a spoon or chopsticks until the soup mix dissolves. To the bowl, add in the noodles and vegetables.Top with green onion and crispy shallots. Serve with Chinese chili bamboo shoots, if desired.

Notes

Nissin RAOH Ramen - purchase on Amazon. All flavors - Soy Sauce, Tonkatsu and Miso work in this recipe, though I prefer Soy Sauce or Tonkotsu the best with Chinese flavors!

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Noodle Soup with Baby Bok Choy & Crispy Shallots Recipe (2024)

FAQs

Do you cook bok choy before putting it in ramen? ›

Place the baby bok choy in the boiling water for 1-2 minutes. Using a slotted spoon, transfer the blanched baby bok choy into a bowl of ice water to stop the cooking process. Remove the baby bok choy from the ice water and pat it dry with a clean towel before adding it to your ramen.

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What part of bok choy do you eat in soup? ›

In soup, eat both the stem and leafy parts of bok choy. The stems are crunchy and juicy, and the leaves are soft, tender, and slightly peppery.

Tell Me More ›

Are shallots good in ramen? ›

And of course, no bowl of ramen is complete without the toppings, they're the best part after all, right? Bacon, crispy shallots, and a soft-boiled egg, the perfect trio. Oh, and toasted sesame seeds and green onions too. Each and every last bite is so good.

Should I soak bok choy before cooking? ›

The simplest way to prep bok choy is to cut it in half lengthwise and submerge it in cold water for a few minutes. This will soften the dirt and allow you to remove it easily. Drain the water, check for dirt between the stalks, and run each half of bok choy under cold water.

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What is the difference between baby bok choy and bok choy? ›

Bok choy is a vegetable sold in either mature or baby form and is easy to find now in conventional grocery stores. Mature bok choy has white stems and dark-green leaves; baby bok choy is smaller and light-green in color. It has a mild flavor similar to chard, and is best used in stir-fries, braises, soups, and stews.

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What part of bok choy is bitter? ›

Generally speaking, the flavor of bok choy is mild and cabbage-like. Its green leaves are a little bitter, and the white stalks are juicy and retain their crunch even after cooking.

What part of bok choy do you not eat? ›

All of Bok Choy is edible, so once you get to that point, you can chop up the stem and the bulb.

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Do you eat the white part of baby bok choy? ›

You can consume all parts of the bok choy plant, including its white stems and green leaves. Here are some ideas for how to prepare and eat bok choy: Chop it and sauté it with olive oil, garlic, and ginger as a side dish or to top a grain like rice or quinoa. Dice it and add it to an Asian-inspired soup recipe.

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Why do chefs love shallots? ›

Chefs appreciate shallots for their ability to add depth and complexity to types of sauces, dressings, and marinades. Whether thinly sliced for a fresh salad or caramelized to perfection in a savory stir-fry, shallots are a staple in any commercial kitchen.

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How to add shallots to ramen? ›

Add in half of the chilli oil and once hot, add in the shallots, garlic and Sichuan peppercorns. Sauté over medium high heat for 3 to 4 minutes until the shallots are cooked through. Lower the heat to medium.

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How to cook shallots for ramen? ›

Instructions

Heat the oil in a large skillet over medium heat. When the oil shimmers, add the shallots and cook until the shallots begin to caramelize, about 5 minutes. ...
Meanwhile, cook the noodles. Bring a large pot of water to a boil. ...
Add the noodles and 1/4 cup of the reserved water to the beef. ...
Notes.

Mar 19, 2020

Read On ›

When to add bok choy in ramen? ›

Toward the end of cooking, we add carrots, bok choy and scallions. The soup is quickly brought to a boil and then removed from the heat. This prevents the vegetables from overcooking.

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Do you cook veggies before adding to ramen? ›

You can also cook the noodles separately and add them to the soup at the end. Step 5: Add the vegetables to the broth just before the noodles are finished, and let them cook until they're softened just a bit. Step 6: Add your protein of choice.

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How to cook bok choy in top ramen? ›

Increase heat to high, add ramen noodles and bok choy to the soup. Cover and bring to a simmer, stirring occasionally. Reduce heat to maintain a simmer and cook until the ramen is soft and the bok choy is crisp-tender, 2 to 4 minutes.

Know More ›

Do you put raw veggies in ramen? ›

Yes, it is possible to put raw vegetables in ramen soup. While traditional ramen often includes cooked and stir-fried vegetables, adding raw vegetables can provide a fresh and crunchy texture to the dish. However, it's important to consider the type of vegetables you choose and their compatibility with raw consumption.

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