2Tablespoons (28ml)sriracha hot sauceor similar style hot sauce
1largeyellow oniondiced
2Tablespoons (28g)tomato paste
4largecarrots peeled and chopped into chunks
2Tablespoonsfresh gingerpeeled, grated
6clovesgarlicminced
1/2teaspoongarlic powder
1/2teaspooncelery salt
6cups (1.3L)chicken bone broth
1cup (227ml)water
1 and 1/2Tablespoons (21ml)soy sauce
1teaspoonrice vinegaroptional but adds tangy flavor
43 ouncepackages ramen noodles12 ounces total
2 and 1/2cupskaleroughly chopped
2/3cupscallionsdivided
Instructions
For the Chicken:
Preheat oven to 375 degrees (F).
Place chicken tenders in a large baking dish lined with parchment paper. Drizzle with 2 tablespoons of oil and sprinkle with spices. Toss well to coat.
Place in the oven and bake for 24 minutes, flipping the chicken at the halfway point.
Once cooked, cool for 10 minutes. Then slice the chicken into thin strips. While the chicken is roasting, make the soup.
For the Ramen Noodle Soup:
In a large soup pot or dutch oven over medium-heat, warm the oil until it shimmers.
Stir in the sriracha, onion, and tomato paste and cook for 5 to 6 minutes, stirring occasionally. Stir in the carrots and cook for another 3 minutes, stirring occasionally.
Add the ginger, garlic, and seasonings and cook for 2 minutes or until fragrant. Stir in the chicken broth and water and bring the mixture to a rolling boil.
Reduce to a simmer. Add in the soy sauce and vinegar, and simmer for 15 minutes. Taste and adjust seasoning as needed.
Add the ramen noodles and kale to the broth and cook for 2 to 3 minutes, or until the noodles have softened. Add half of the scallions and stir to combine.
Remove pan from heat, ladle soup into bowls, and top with chicken and scallions.
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