Friday, August 24, 2012

Chicken Ramen Noodle Soup

People from all over the world have something in common.

We all eat ramen noodle soup from time to time. Ramen noodles, also known as lo mein, is a Japanese noodle dish. The original ramen noodle was made of wheat noodles of a Chinese style. Consisting of a pork or beef broth, also like miso soup.

In the 1950s ramen noodle soup was called shina soba. Which meant, Chinese buckwheat noodle. In 1958 instant ramen noodles were invented by the founder of Nissin noodles, Momofuku Ando. Who to this day Nissin noodles still exists.

Ramen noodles have become popular since the 1950s among college students to single individuals across the world. Even children like them.
In 1994 a Ramen museum opened up in Yokohama. Bringing people from all over the world to learn about the history of the ramen noodle. Ramen can be stereotyped by it's main two ingredients; broth and noodles.

After World War II, ramen became a hit with Japanese and American military troops. Some would eat it raw like a bag of chips and some would boil the noodles and eat it.

Ramen noodle soup is fairly cheap in price. About twenty six cents a bag, for one serving. There are all different flavors, such as, beef, chicken, chili, oriental, and shrimp. Some come in a styrofoam cup, while others come in just a plastic wrap.

I love soup in any weather… hot or cold. 

Chicken Ramen Noodle Soup
Copyright  2012, Christine’s Pantry. All rights reserved.

3 boneless skinless chicken breast
1 (32 oz) box chicken broth
1 (3 oz) package oriental-flavor ramen noodle soup mix
1 (16 oz) bag frozen broccoli stir fry vegetables
salt and pepper, to taste
garlic powder, to taste
onion powder, to taste
2 tablespoons extra virgin olive oil

In large pot, heat oil over medium heat. Season chicken with salt, pepper, garlic powder and onion powder. Place chicken in hot pot, cook about 15 minutes, turning once, cook until no longer pink.

Once chicken cooked, transfer chicken to plate, using 2 forks shred chicken. Place chicken back into pot, add frozen vegetables and soup mix, stirring. Add chicken broth and coarsely break noodles from soup mix into soup, stir well. Bring to boil, reduce heat to low and cook about 15 minutes or until noodles are tender. Enjoy!

1 comment:

  1. I actually love playing around with ramen noodle soup. This looks great. :)


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