Easy, Spicy Chicken Ramen Noodle Soup recipe

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Ingredients

4 eggs
6 cups chicken stock
2 cups diced rotisserie chicken meat
2 cups fresh spinach
2 tablespoons soy sauce
2 tablespoons sriracha sauce
1 tablespoon rice vinegar
2 cloves garlic, grated
1 (1 inch) piece ginger, grated
1 (12 ounce) package ramen noodles
1 cup finely crumbled dried seaweed, or to taste
4 green onions, chopped, or to taste
2 Thai chile peppers, stemmed and coarsely chopped, or to taste
2 tablespoons sriracha sauce, or to taste

Nutrition Info

316.5 calories
carbohydrate: 14.8 g
cholesterol: 219.5 mg
fat: 16.6 g
fiber: 1.9 g
protein: 26.5 g
saturatedFat: 4.8 g
servingSize: -
sodium: 2596.3 mg
sugar: 1.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a small pot of water to a boil. Reduce heat to low and gently lower eggs into the water. Cook for 8 minutes. Remove eggs from hot water, cool under cold running water, and peel.

  2. Combine chicken stock, chicken meat, spinach, soy sauce, sriracha sauce, rice vinegar, garlic, and ginger in a large pot. Simmer until heated through, about 10 minutes.

  3. Meanwhile, bring a saucepan of water to a boil. Cook ramen noodles for 3 minutes. Drain.

  4. Ladle noodles into bowls and cover with soup. Add 1 soft-boiled egg to each bowl. Garnish soup with seaweed, green onions, chile peppers, and sriracha sauce.

Recipe Yield

4 servings

Recipe Note

Start with chicken broth from leftover rotisserie chicken for this easy and tasty ramen soup.

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