Wednesday, January 2, 2019

Bok Choy and Chicken Soup

Teh German and I tend to eat the same meals over and over and over.  This is generally because I'm the one picking the meals and I base it on how much effort I want to put forth or how much time I will have for a particular day.

I expected this soup preparation to be kinda tedious, but turns out.. it was not.
I kinda went with the recipe, but kinda didn't after reading the reviews.


1 onion
6-ish cups water+soup base/chicken broth/broth of your choice
4-6 small potatoes
some carrots (julienned is best, then no chopping required!)
some bok choy
some celery
"3" chicken breasts/some chicken thighs/whatever meat you do/don't choose
 seasonings of your choice (suggestions: soy sauce, ginger, rice vinegar, sesame oil, teriyaki sauce, etc)


Ramen noodles (after buying the expensive fancy box of ramen noodles, I learned that you can just buy a few packs of the $0.20 ramen and it's exactly the same.  Just don't use the seasoning packets.)


-Cut up/dice onion, celery, carrots, potatoes.
-Cut up chicken into "1/2 inch" cubes (the smaller you dice up the chicken, the less time you have to cook it)
-Saute celery, onion, and garlic until onion is translucent.
-Add water+soup base, potatoes, carrots, bok choy, and seasonings.
-When vegetables start to become tender (as in, the potatoes "need a few more minutes"), add the diced chicken.
-Cook until the chicken is cooked through (no pink in the center of the chicken bits).

Megan Directions (because this is why you're really here):

-Put onion, celery, and carrots in the food processor to "dice".  "Dice" carrots after celery and onion goes into the pot, or just be smarter than me and buy julienned carrots.
-Chop up bok choy and potatoes and chicken into "small" chunks.
-Saute onion and celery with a heaping spoonful of garlic in olive oil.
-Add water and Better Than Bouillon and some ginger and soy sauce and rice vinegar and whatever else I feel is "Asian-y" when I look in the pantry/fridge.
-Add remaining veggies into pot without splashing water all over myself (this was not a success).
-After about 5 minutes, maybe 10, or whenever you're tired of being patient, add the chicken.
-Start cooking ramen in separate pot.  You could probably do it in the soup, but you don't want to over cook the soup or steal all the water, so I cooked the ramen in a separate pot.
-Cook until potatoes are soft and the chicken is cooked all the way through.
-Serve soup and ramen in the same bowl.  If you want true (Megan) ramen, make some medium/hard boiled eggs to toss in, one egg per bowl or half an egg per bowl would probably be sufficient (this is when the egg cooker comes in handy!)
-Top with cilantro

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