Preparation:   

Preparation time: 15 mins

Cooking time: 30 mins

Serving: 4

Ingredients:

• 6 cups chicken broth
• 1 bunch green onions, sliced
• 4 cups chopped bok choy
• 1 small carrot, cut into 1/4-inch dice
• 1 small stalk celery, cut into 1/4-inch dice
• ¼ cup soy sauce
• 2 tablespoons ginger root, peeled and minced
• 1 tablespoon creamy peanut butter
• 2 teaspoons sriracha sauce
• 3 cloves garlic, minced
• 1 teaspoon white sugar
• 1 (12 ounce) package ramen noodles
• 1 cup chopped cooked chicken

Instructions:

1. Bring chicken broth to a boil in a stockpot over medium heat. Add green onions; reduce heat and simmer until flavors are released, 1 to 2 minutes. Add bok choy, carrot, celery, soy sauce, ginger, peanut butter, sriracha, garlic, and sugar. Simmer until vegetables are tender, about 10 minutes.
2. Fill a second large pot with lightly salted water and bring to a rolling boil. Cook ramen noodles in boiling water, stirring occasionally, until tender yet firm to the bite, 2 to 5 minutes. Drain. Portion noodles into serving bowls.
3. Place chicken into the pot of broth. Simmer until chicken is heated through, about 4 minutes. Pour soup over noodles to serve.