You could use homemade chicken stock to make an even classier ramen, but I used the flavor packet and water, plus a few splashes of fish sauce. When the broth was at a boil, I added the chopped stems of the bok choy and the garlic scapes and let them cook for a couple minutes. Then I added the noodles, green onions, and bok choy leaves to finish off.
This is an easy and delicious way to eat early spring vegetables!
