Before we start discussing this delicious Roasted Chicken Ramen Noodle Soup, I must send out a final reminder.
It’s the last day to enter the Sucre King Cake Giveaway (entry below)!
O.K., now back to my soup! Back story…well I have two stories…the first is that I’ve eaten ramen noodles for as long as I could remember.
Growing up in California it was like a before the real meal snack.
And I say before the real meal, because often times Ramen noodles did not fill you up and you found yourself hungry in about 10 minutes.
Although I’ve always enjoyed ramen noodles and all the veggies inside, I never enjoyed the broth.
I would never drink it after finishing off my noodles, it tasted way to salty for me and it’s just a bad memory of all my ramen eating days!
Story number two started last week when my foodie friend Patti, at the wonderful blog Comfy Cuisine posted a Japanese Shoyu Ramen Soup.
The soup was so beautiful looking, I could taste it through the screen…lol. I also knew Ramen Soup making was in my future.
That leads me to today…it’s Ramen Soup time, so grab your pots and get to cooking!
The soup turned out perfect and it’s ready in under 1 hours time!
Believe me when I tell ya, roasting the chicken really did kick this soup up!
All you package eating Ramen soup people will be reformed once you make my version of Ramen noodle soup.
Without all the added salt, and MSG, which I am allergic too, so I don’t eat anything with MSG in it!
It’s time to really start cooking people…and I am about to start eating!