- 2 tsp olive oil
- 1 Tbsp fresh garlic, finely-minced
- 1–1/2 Tbsp fresh ginger, finely-minced
- 1 bunch scallions, chopped and divided
- 2 tsp sesame oil
- 1 Tbsp tamari* or soy sauce
- 4 cups rich chicken or vegetable broth (homemade is best!)
- 4 oz ramen noodles*
- 1–1/2 cups Swiss chard,* rough stems removed and chopped
- kosher salt and freshly-ground black pepper, to taste
- sesame seeds, for serving
- Heat the olive oil in a large pot or dutch oven over medium heat until shimmering. Add the garlic, ginger, and the white part of the scallions, and cook, stirring occasionally, until softened and fragrant.
- Add the sesame oil and tamari, and let cook for 1 more minute, then add the broth, cover, and bring just to a boil. Turn the heat down to medium, and let simmer uncovered for 10-15 minutes.
- Add the ramen noodles and Swiss chard, and simmer until cooked through, about 4 minutes. Season with salt and pepper, to taste.
- Divide between bowls, top with the remaining green parts of the scallions (plus more fresh scallions, if desired), and sesame seeds (white or black). Serve warm.
Feel free to swap out the Swiss chard for your favorite Winter green(s), such as spinach (reduce the cooking time by half), kale, bok choy, or broccoli rabe.
My favorite ramen noodles: Hakubaku Organic Ramen.