A delightful and hearty chicken ramen soup with a medley of fresh vegetables and aromatic flavors.
In a small bowl, mix the sesame oil with the minced garlic and set aside.
Letting the garlic infuse in the sesame oil enhances its flavor.
Heat a large stockpot over medium heat and add a splash of oil.
Ensure the pot is hot before adding oil to prevent sticking.
Add the sliced carrots, diced onion, and shredded cabbage to the pot and sauté until softened, about 5 minutes.
Stir frequently to prevent the vegetables from burning.
Pour in the chicken stock and soy sauce, then bring to a gentle boil.
Use low-sodium chicken stock to control the saltiness of the soup.
Add the shredded chicken and green beans to the pot and simmer for 5 minutes.
Ensure the chicken is pre-cooked to save time.
Stir in the sesame oil and garlic mixture, then add the ramen noodles and cook until tender, about 5 minutes.
Break the ramen noodles into smaller pieces for easier serving.
Season with red pepper flakes and stir in the chopped cilantro.
Adjust the spice level by adding more or less red pepper flakes.
Serve the soup hot and enjoy!
Garnish with extra cilantro or a drizzle of sesame oil for added flavor.
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