
Ramen Noodle Soup
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- Serves 2
- Cooks in 30 mins (10m prep + 20m cook)
- Difficulty: easy
- Tastes:
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Estimated nutrition per serving
rin
local_grocery_store Ingredients
restaurant_menu Method
- 1.In a large pot, bring the chicken broth to a simmer.
- 2.Add the cooked ramen noodles to the pot and heat for 2-3 minutes.
- 3.Divide the noodles and broth into bowls.
- 4.Top each bowl with shredded chicken, soft-boiled eggs, green onions, and nori strips.
- 5.Drizzle with soy sauce and sesame oil for extra flavor, if desired.
- 6.Add a touch of chili oil if you like it spicy.
- 7.Serve hot and enjoy!
lightbulb_outline Tips
- Feel free to add other toppings like sliced mushrooms, corn kernels, or bean sprouts.
- For a vegetarian version, use vegetable broth and substitute tofu for the chicken.
- To make the soft-boiled eggs, bring a pot of water to a boil, gently add the eggs, and cook for 6-7 minutes. Then, transfer them to an ice bath to cool before peeling.
- If you want to make your own chicken broth, simmer chicken bones, onions, carrots, and celery in water for a few hours. Strain and use the flavorful broth in this recipe.