Yield: 6 servings
I always had leftover chicken soup from Shabbos that no one would eat at any other time. By adding in fresh vegetables and the fun of ramen noodles, I suddenly had a fresh, new, weeknight meal in a bowl. And people loved this idea! They’ll either make extra chicken soup with the intention of having leftovers for an Asian Big Bowl, or they make the Asian Big Bowl on its own with purchased stock. It’s the type of dish that makes it onto a weekly repertoire, often on mine, too.
- ½ small head Napa cabbage, about ¾ pound
- 1 very small head bok choy
- 8 cups chicken stock
- 2 boneless, skinless chicken breast halves, sliced into very thin strips
- ¼ cup grated or shredded carrot
- 1 (2.8-oz) pkg ramen noodles (discard seasoning packet)
- 1 Tbsp mirin
- 2 Tbsp soy sauce
- 3 scallions, sliced very thin on the diagonal, for garnish
Thinly slice cabbage and bok choy. Set aside.
In a medium pot, bring chicken stock to a simmer over medium heat. Add chicken, carrots, cabbage, and bok choy. Simmer for 5 minutes.
Add ramen noodles; cook for 2 minutes. Remove from heat; stir in mirin and soy sauce.
Ladle into bowls. Garnish each bowl with a small handful of sliced scallions.
Make Ahead: If you need to prepare this dish in advance, don’t add the ramen noodles until 2 minutes before actual serving time; they will become mushy and the starch will cloud the soup.
Co-Author Tip: Chanie Apfelbaum prepares a version of this big bowl, swapping out the Napa cabbage and bok choy for green cabbage, canned Chinese vegetables, mushrooms, and snow peas.
By Susie Fishbein from
“Kosher by Design: Short on Time”