Ham Soup With Black-Eyed Peas and Ramen Noodles: A Southern Fusion

There are certain smells that instantly transport me back to my grandmother’s kitchen. The earthy aroma of simmering ham hocks is definitely one of them. While she usually paired them with classic Southern sides like collard greens and mashed potatoes, I remember one particularly experimental Thanksgiving when, inspired by a shared love of ramen, we decided to throw caution to the wind and add crushed noodles to the ham broth. The result was surprisingly delightful – a harmonious blend of familiar comfort and playful innovation. This recipe takes that memory a step further, incorporating black-eyed peas for an extra layer of texture and flavor, and offering a unique twist on a beloved Southern tradition.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 2 hours 20 minutes
• Total Time: 2 hours 40 minutes
• Servings: 6
• Dietary Type: Varies (can be adapted for gluten-free)

Ingredients

• 2-3 ham hocks
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 tablespoon vegetable oil
• 2 cups collard greens, chopped, fresh or frozen
• 2 green onions, chopped, divided
• 1 garlic clove, chopped
• 2 (3 ounce) packages ramen noodles, slightly crushed, seasoning packets removed
• 1 (15 ounce) can black-eyed peas, drained and rinsed
• 2 tablespoons cilantro, chopped, garnish

Equipment Needed

• Stockpot
• Large Spoon

Instructions

1. In a stockpot, cover the ham hocks with water (about 7 cups). Bring the water to a boil, then reduce the heat and simmer for 1 1/2 to 2 hours, or until the ham hocks are tender.
2. Allow the ham hocks and broth to cool slightly, then transfer them to the refrigerator. Chill for 2 to 3 hours, or until the fat hardens on top. You can leave the hocks in the liquid during this chilling process. This makes it easier to skim the fat.
3. Once the fat has solidified, skim it off the top of the broth. Return the broth to the stockpot and bring it to a boil over medium-high heat.
4. Season the broth to taste with salt and pepper. Remove the stockpot from the heat and set aside.
5. In a separate stockpot, heat the vegetable oil over medium-high heat.
6. When the oil is hot, add the collard greens, 2/3 of the chopped green onions, and the chopped garlic clove.
7. Stir-fry the mixture for about 2 minutes. Be careful not to overcook the collard greens; they should remain bright green.
8. Pour the hot ham broth (about 6 cups) over the collard greens mixture in the second stockpot.
9. Add the slightly crushed ramen noodles and drained and rinsed black-eyed peas to the soup.
10. Bring the soup to a boil. Cook until the ramen noodles are soft, about 2 to 3 minutes.
11. Ladle the soup into bowls. Garnish with the reserved chopped green onions and cilantro.

Expert Tips & Tricks

• If you have the time, make the broth a day ahead. This allows the flavors to meld even more and makes it even easier to skim off the fat.
• For a richer flavor, consider browning the ham hocks in the pot before adding the water. This adds a deeper, more complex note to the broth.
• If you want to add some heat, a pinch of red pepper flakes during the stir-fry stage will do the trick.
• Feel free to adjust the amount of ramen noodles to your liking. One packet will give you a more brothy soup, while two packets will make it thicker.
• If you prefer a smoother soup, you can use an immersion blender to partially blend the collard greens after they are cooked.
• If desired, shred the meat from the ham hocks (if there is any after cooking) and add it back to the soup.
• The noodles expand and take on a lot of the broth, so if not serving the soup right away, wait before adding the noodles.

Serving & Storage Suggestions

This Ham Soup with Black-Eyed Peas and Ramen Noodles is best served hot, garnished with fresh cilantro and green onions. It’s a hearty and satisfying meal on its own, but also pairs well with crusty bread or a side salad.

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the soup in individual portions for up to 2 months. To reheat, thaw the soup in the refrigerator overnight, then gently heat it on the stovetop until warmed through. You may need to add a little extra water or broth, as the noodles will continue to absorb liquid during storage. Reheating in the microwave is also an option, but be sure to stir the soup occasionally to ensure even heating.

Nutritional Information

Please note that these values are estimates and can vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	222.8 kcal	N/A
Calories from Fat	69g	31%
Total Fat	7.8 g	11%
Saturated Fat	2.6 g	12%
Cholesterol	0 mg	0%
Sodium	939.7 mg	39%
Total Carbohydrate	32.1 g	10%
Dietary Fiber	4.3 g	17%
Sugars	0.4 g	1%
Protein	7.5 g	15%

Variations & Substitutions

• Gluten-Free: Use gluten-free ramen noodles or substitute with rice noodles. Double-check that your ham hocks and broth are also gluten-free.
• Vegetarian/Vegan: This recipe is difficult to adapt for vegetarian/vegan diets due to the ham hocks.
• Spicy: Add a pinch of red pepper flakes or a dash of your favorite hot sauce for an extra kick.
• Different Greens: Feel free to experiment with other greens, such as kale or turnip greens, instead of collard greens.
• Beans: Navy beans, great northern beans, or even lentils can be used in place of black-eyed peas.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of ham in this soup?
A: While ham hocks provide the most authentic flavor, you can substitute with cubed ham or a leftover ham bone. Adjust the cooking time accordingly, as cubed ham won’t need as long to simmer.

Q: Can I make this soup in a slow cooker?
A: Yes! Add all ingredients except the ramen noodles to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Add the ramen noodles during the last 30 minutes of cooking time.

Q: Do I have to use fresh collard greens?
A: No, frozen collard greens work just as well. Simply thaw them slightly before adding them to the soup.

Q: What if I don’t have green onions?
A: You can substitute with chopped yellow or white onion.

Q: Can I add other vegetables to this soup?
A: Absolutely! Diced carrots, celery, or potatoes would all be delicious additions.

Final Thoughts

This Ham Soup with Black-Eyed Peas and Ramen Noodles is more than just a recipe; it’s a culinary adventure that celebrates the fusion of Southern comfort food with Asian-inspired flavors. It’s a dish that’s both familiar and surprising, comforting and exciting. I encourage you to try this recipe and make it your own. Feel free to experiment with different variations, add your own personal touches, and share your creations with friends and family. After all, the best meals are those that are made with love and shared with joy. Don’t forget to let me know what you think and how you’ve customized it!