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
• 0.25 cups 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
• 1 cup chopped cooked chicken

Instructions

1. 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. 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. 3 Place chicken into the pot of broth. Simmer until chicken is heated through, about 4 minutes. Pour soup over noodles to serve.

Nutrition per serving