Name: Ramen Noodle Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Japanese
Ingredients: 4 cups Chicken Broth (Use homemade or store-bought for convenience.); 3 tablespoons Soy Sauce (For gluten-free, substitute with gluten-free soy sauce.); 2 packs Ramen Noodles (Use instant or fresh varieties, omit seasoning packets.); 2 pieces Boneless, skinless Chicken Breasts (Frozen chicken can be used; adjust cooking time.); 2 stalks Scallions (You can use chives if scallions aren’t available.); 1 cup Bok Choy (Can swap for spinach or favorite greens.); 2 pieces Boiled Eggs (Halved for serving.); 1 tablespoon Sesame Seeds (Toasted seeds for stronger flavor.); 1 sheet Nori (Use for authentic ramen touch or skip.)

Description

A warm and comforting ramen noodle soup made with chicken and fresh veggies.

Ingredients

Scale

4 cups Chicken Broth (Use homemade or store-bought for convenience.)
3 tablespoons Soy Sauce (For gluten-free, substitute with gluten-free soy sauce.)
2 packs Ramen Noodles (Use instant or fresh varieties, omit seasoning packets.)
2 pieces Boneless, skinless Chicken Breasts (Frozen chicken can be used; adjust cooking time.)
2 stalks Scallions (You can use chives if scallions aren’t available.)
1 cup Bok Choy (Can swap for spinach or favorite greens.)
2 pieces Boiled Eggs (Halved for serving.)
1 tablespoon Sesame Seeds (Toasted seeds for stronger flavor.)
1 sheet Nori (Use for authentic ramen touch or skip.)

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Instructions

In a large pot, combine 4 cups of chicken broth with 3 tablespoons of soy sauce over medium heat. Bring to a gentle boil and simmer for about 5 minutes.
Slice 2 boneless, skinless chicken breasts into thin strips. Once the broth is boiling, gently add the chicken pieces and cook for about 6-8 minutes.
Chop scallions and bok choy. After the chicken is cooked, incorporate the vegetables into the broth and let them cook for 2-3 minutes.
In a separate pot, bring water to a boil. Add 2 packs of ramen noodles and cook according to package instructions, usually 3-4 minutes for fresh or 5 minutes for instant.
Evenly divide the cooked ramen noodles among four bowls. Ladle the hot broth, chicken, and vegetables over the noodles.
Adorn each bowl with halved boiled eggs, a sprinkle of sesame seeds, or strips of nori to finish.

Notes

This recipe is versatile; feel free to add your favorite vegetables.
For a spicier version, consider adding chili oil or red pepper flakes.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: Japanese

Nutrition

Serving Size: 1 bowl
Calories: 350
Sugar: 2g
Sodium: 800mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 25g
Cholesterol: 100mg