Spring may be right around the corner, but it may not always feel like it. This recipe elevates an easy weeknight soup to a seasonal favorite featuring one of the earliest spring vegetables: ramps.
Foraged or found at farmers’ markets, ramps (also known as wild leeks or onions) offer a mild onion and garlic flavor and beautiful deep green hue, showing off the first colors of the spring season. A gluten-free recipe, this meal is a great choice for those with Celiac disease. As a plant-based, lower-calorie, low fat main course, it can also support many other healthy lifestyle goals.
If ramps are not available, you may substitute baby bok choy, broccoli, or leeks.
6 cups chicken or vegetable broth
Frozen wontons (any flavor)
Rice noodles, cooked in plain water and drained
1 T. olive oil
2 inch piece of ginger root, peeled and minced (1-2 T.)
2 minced garlic cloves (optional)
1 c. frozen broccoli florets (optional)
1 small bunch of ramps, washed thoroughly and coarsely chopped, green and white parts separated (about 1 cup)
1 T. soy sauce
1 T. rice wine vinegar
Sambal oelek chili paste, or other chili paste, to taste (optional)
- In a large stock pot, sauté ginger and the white parts of the ramps in olive oil until just fragrant and softened (2-3 minutes). Add the garlic (if using) and sauté for 60 seconds until fragrant.
- Add six cups of chicken or vegetable stock to the pot and bring to a boil.
- Meanwhile, divide cooked rice noodles to individual serving bowls.
- Once boiling, add frozen wontons and broccoli and cook for 2-3 minutes or according to package directions.
- Add the green parts of the ramps and cook briefly (1-2 minutes).
- Finish with rice wine vinegar, soy sauce, and sambal oelek chili paste, adding more soy sauce and chili paste as needed, to taste.
- Ladle the finished soup into individual serving dishes, and serve immediately.