Avgolemono Ramen Soup
Recently, our brother’s friend Darren tweeted us and asked if we have a ramen soup recipe. I love making all things ramen, but we didn’t have a ramen soup on the blog. And this challenge was extra fun coming from a guy who I would hide from when I was ten (but looked 5) and he was in high school. Coincidentally when I saw this tweet, I had been craving my favorite Greek egg and lemon soup. So after a little trial and error, I’ve perfected Avgolemono Ramen soup.
Growing up in western PA didn’t expose me to much Greek food. In fact, until college everything I knew about Greeks I learned from My Big Fat Greek Wedding. In college, my friend Eva exposed me to the wonders of Greek cuisine and I’ve never looked back. Well, maybe I looked back a little, when I saw Eva’s brother eating a lamb eyeball on a dare during Greek Easter. I (mostly) got over it and thanks to Eva, my love for Greek food, especially Avgolemono Soup, flourished.
I know that this Avgolemono Ramen Soup isn’t traditional Greek or traditional ramen. I’m not claiming that it is authentic. But I am claiming that it is delicious. Ramen, egg, and lemon may not seem to go together at first glance, but the flavors actually compliment each other very well. The lemon gives the soup a subtle refreshing feel. And although it looks creamy, it’s actually dairy free! The thickness comes from the egg mixture that is added at the end.
Traditional egg and lemon soup has orzo and yellow onion. I substituted the ramen for the orzo, green onion for the yellow onion and added carrorts and bok choy. Did I just invent Greek-Asian fusion?!
Even though I made this soup for my family to enjoy (little Annie went bananas for it!), I created it with friends in mind. Darren, I hope you enjoy this Ramen Soup and Eva, come visit me in SC! I’ll introduce you to Greek-Asian fusion. Let this be a lesson for all of you that if you tweet us a request, we’ll try to make it happen…within reason.
Avgolemono Ramen Soup is a perfect combination of a Greek favorite with ramen. It’s heartier than traditional ramen recipes, but the lemon gives it a light and refreshing flavor. And the best part, aside from the taste, is how easy it is to make!
- 2 T olive oil
- 1/2 c carrots sliced thinly into matchsticks
- 1 bunch green onion, sliced thinly
- 6 c chicken stock, divided
- 2 pkg ramen noodles, flavor packet discarded
- 1 rotisserie chicken, meat shredded
- 1 bunch bok choy, ends removed with stems and leaves chopped
- 2 lemons, 1 juiced and zested, 1 sliced for garnish
- 4 eggs
- 2-4 T cilantro for garnish
In a dutch oven, heat olive oil on high and add carrots and green onion. Season with salt and pepper. Cook for 3 minutes until softened and add chicken stock. Bring to a low boil and add chicken. Carefully ladle 2 cups of the stock into a measuring cup and set aside.
Meanwhile, cook ramen noodles in boiling water about 2 minutes until they separate. Add to the dutch oven and turn heat down to low. Add the bok choy.
In a medium bowl, whisk eggs for 2 minutes until bright yellow and lightly frothy. Slowly add 1/4 c lemon juice while whisking. Next, very slowly add the reserved chicken stock. This will slowly begin to cook the eggs so that they do not curdle when they are added into the hot soup.
Add the lemon, egg and stock mixture into the soup and stir well to combine. Add the zest. Ladle the soup into bowls and garnish with a slice of lemon and cilantro.
Once the egg and lemon mixture is added to the soup it should not be brought back to a boil. Leave the heat on low to keep the soup hot. This can be reheated, but should be heated slowly over medium low heat.