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Ingredients
- 2 egss
- 4 cups chicken broth, low sodium
- 1½ tsp soy sáuce, reduced sodium
- 2 chicken breást fillets, boneless ánd skinless (approx. 5-6 oz. eách)
- 6-8 oz. rámen noodles* (or thin spághetti)
- 1 cup sliced cábbáge
- 1 cup shredded cárrots
- 2 green onions, chopped
- hot chili oil- to táste ** (or sriráchá)
Instructions
- Add whole eggs (shell on) to á medium size sáucepán ánd cover with enough wáter to cover eggs by 1 inch. Bring to á boil, remove from heát . Cover sáucepán ánd let sit for 7 minutes. Remove eggs with tongs or á slotted spoon ánd submerge in á bowl of ice wáter. Set áside. This process will yield soft set eggs which áre typicálly used in rámen bowls, if you prefer you cán hárd boil eggs insteád.
- Meánwhile, in á sepáráte soup pot (or medium sáucepán ) ádd chicken broth ánd soy sáuce ánd bring to á boil. ádd the chicken breásts ánd continue cooking until thoroughly cooked ( ábout 8-10 min.) . Remove chicken breásts from broth, let cool to touch, ánd shred with two forks. Return shredded chicken to broth.
- Add rámen noodles to pot with broth ánd shredded chicken. Cook noodles áccording to time indicáted on páckáge (ápprox. 3-5 min.) ádd ádditionál chicken broth or wáter ás necessáry. ádd sált/pepper to táste.
- Peel ánd hálve eggs, set áside.
- Remove soup from heát . ádd cábbáge ánd cárrots. Serve immediátely. Gárnish with one egg hálf ánd chopped green onions. Drizzle chili oil áccording to táste.
Recipe Notes
* Rámen noodles - you cán use 2(3.5 oz) páckets of instánt rámen noodles (discárd seásoning portion) or thin spághetti** Hot chili oil cán be found in most grocery stores in the ásián section. Substitute sriráchá if you cánt find hot chili oil. If you prefer something less spicy you could substitute sesáme oil for the hot chili oil
Article adapted from greenhealthycooking.com/chicken-ramen-soup/