Black-eyed Pea and Ramen Noodle Ham Soup
Bone soup is very traditional and many Asian households keep a regular pot of bone soup simmering on the stove. At Thanksgiving, we look forward the most to getting not the breast or the leg or thigh, but the turkey bone to make soup! This soup can be made with any meat bone but ham hocks are best with the black-eyed peas! I have adapted a veggie-version of this by using miso or a vegetable bouillon base. It turns into a different dish but still tasty.
- Put enough water to cover ham hocks in a soup pot
- Boil and simmer over low heat for 1-2 hrs
- Put in fridge and skim off fat
- Bring to a boil and taste for saltiness. Add ½ tsp black pepper and salt (if needed)
- Heat oil in soup pot and stir-fry chopped collard greens, 2/3 of the green onions, garlic for 2 min (don’t over cook, still green)
- Pour hot ham broth (about 6 cups) over collards, add ramen noodles and beans, bring to a boil, cook until noodles are soft (only a minute since these are instant noodles). Garnish with green onion, fresh cilantro and serve.
1 tbs vegetable oil
2-3 ham hocks
2 cups of chopped fresh (or frozen) collard greens (“collies”) or chard
1-2 cups cooked black-eyed peas
1-2 packages instant ramen noodles
2 chopped green onions
1 clove chopped garlic
Salt and pepper
Cilantro for garnish







