In large saucepot, heat chicken, broth, garlic, half the onions, soy sauce, ginger and 1 cup water to a boil over high heat; reduce heat to low. Cook 5 minutes or until internal temperature of chicken reaches 165°; remove saucepot from heat. Stir in noodles, carrots and bok choy; cover and let stand 5 minutes. Makes about 10 cups.
2
Serve ramen topped with eggs, remaining onions and red pepper, if desired.
In large saucepot, heat chicken, broth, garlic, half the onions, soy sauce, ginger and 1 cup water to a boil over high heat; reduce heat to low. Cook 5 minutes or until internal temperature of chicken reaches 165°; remove saucepot from heat. Stir in noodles, carrots and bok choy; cover and let stand 5 minutes. Makes about 10 cups.
2
Serve ramen topped with eggs, remaining onions and red pepper, if desired.
