Homemade Ramen Noodle Soup

Okay, it’s not the fanciest, best soup I've ever made, but when you’re not feeling good and still need to make dinner for your family, this is pretty good!

If you need a lower salt soup use low-sodium chicken broth and soy sauce. Chuka-men wheat noodles are available at Asian markets or online -- I use the Hime brand.

Homemade Ramen Noodle Soup

1 1.45-pound package Chuka-men Chinese Noodles

12-16 cups chicken broth (3-1/2 32-ounce cartons)

2 carrots, peeled and large diced

2 stalks celery, large diced

2 scallions, ends removed and sliced fine including the green and white parts

1 clove garlic, minced

1 tablespoon soy sauce

1 teaspoon sesame oil

Garnish additions: 3-minute soft boiled egg, thinly sliced roast pork, good squeeze of lemaon juice, green onion, splash of soy sauce, sesame oil or pastis

Bring the chicken broth to a boil in a large pot. Add the carrots, celery, scallions, and garlic. Reduce heat to medium (it will still be boiling, just not as hard) and cook until vegetables are soft.

Add noodles, soy sauce, and sesame oil. Continue cooking for 3 minutes then remove from heat and serve in warm Ramen bowls. Add garnishes as desired.