Cookwith

Name: Light Thai-Inspired Ramen with Soup Wontons and Bok Choy
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 4 oz Thai wheat noodles (about 120g, dry); 8 Trader Joe's soup wontons (frozen); 2 small heads baby bok choy, halved lengthwise; 4 cups low-sodium chicken or vegetable broth; 1 tsp toasted sesame oil (optional, for flavor, not richness); 1 tbsp low-sodium soy sauce; 2 tsp rice vinegar; 1/2 tsp grated fresh ginger; 1 garlic clove, minced; 1 scallion, thinly sliced; 1 small carrot, julienned or thinly sliced; 1/2 cup bean sprouts; 1 tbsp chopped fresh cilantro (optional); 1/2 tsp chili crisp or sriracha, to taste (optional); Lime wedges, for serving

Light Thai-Inspired Ramen with Soup Wontons and Bok Choy

bretson

This vibrant ramen-inspired bowl is a light yet satisfying way to dress up pantry staples and freezer finds. Juicy soup wontons and fresh bok choy star in a quick, aromatic broth laced with ginger, garlic, and a touch of soy. Crisp vegetables and fresh herbs add crunch and color, while chili crisp and lime offer customizable zing. By skipping heavy fats and using low-sodium broth, this ramen delivers all the comfort and flavor of a noodle bowl with a refreshingly clean finish. Perfect for a sunny California evening when you crave something both cozy and bright.

Ingredients

Instructions

Bring a medium pot of water to a boil. Add Thai wheat noodles and cook according to package directions until just tender. Drain and rinse with cool water to stop cooking. Set aside.
Meanwhile, in another pot, combine broth, soy sauce, rice vinegar, ginger, and garlic. Bring to a gentle simmer over medium heat.
Add the soup wontons directly to the simmering broth and cook according to package instructions (usually 3-4 minutes for frozen wontons).
Add the bok choy halves and carrot slices to the broth in the last 2 minutes of cooking, just until tender-crisp and vibrantly green.
Taste the broth and adjust seasoning with more soy sauce or vinegar if needed. If using sesame oil, swirl it in now for aroma without adding significant fat.
To assemble, divide the cooked noodles between 2 bowls. Ladle broth, wontons, bok choy, and carrots over noodles.
Top each bowl with bean sprouts, scallion, cilantro, and a small drizzle of chili crisp or sriracha if desired. Serve with lime wedges on the side for squeezing.
Enjoy immediately, mixing the toppings into the broth as you eat for flavor and texture contrast.