Ramen Noodle Soup with Sugar Snap Peas
2 Tbs. olive oil
2 shallots, chopped
4 cloves garlic, minced
6 cups (48 fl. oz./1.5 l.) vegetable or chicken broth
3 oz. (90 g.) dried ramen noodles
1 can (14 1/2 oz./455 g.) diced tomatoes
1 1/2 cups (5 oz./155 g.) sugar snap peas, trimmed and halved diagonally
4 green onions, white and tender green parts, thinly sliced
Salt and freshly ground pepper
Hot sauce, such as Sriracha, for serving
In a large, heavy pot, warm the oil over medium-high heat. Add the shallots and garlic and saute for 3 minutes. Add the broth and bring to a boil. Add the ramen noodles and tomatoes and cook, stirring occasionally, for 5 minutes. Add the sugar snap peas and green onions and cook for 2 minutes. Season with salt and pepper and serve, passing the hot sauce at the table. Serves 4-6.
source:http://blog.williams-sonoma.com/