By Krista McCabe
Prepare your vegetables by washing and slicing the bok choy, julienning the carrots, and slicing the mushrooms. Set aside.
In a large pot, bring the chicken broth to a simmer over medium heat.
Add the shredded chicken, bok choy, carrots, and mushrooms into the broth. Simmer for about 5-7 minutes until the vegetables are tender.
In a separate pot, bring water to a boil. Cook the ramen noodles according to the package instructions. Drain and set aside.
Add soy sauce, sesame oil, salt, and pepper to the chicken and vegetable broth mixture. Stir well to combine. Adjust seasoning as needed.
Divide the cooked noodles evenly among the serving bowls.
Pour the hot chicken and vegetable broth mixture over the noodles in each bowl.
Slice the soft-boiled eggs in half and place one and a half egg in each bowl.
Garnish each bowl with sliced green onions. Serve hot.
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This Main Course Asian Soup recipe is ready in 40 minutes and features boneless skinless chicken breasts (cooked and shredded), ramen or fresh noodles, soft-boiled eggs and other delicious ingredients. Contains 480 calories total.
Prepare your vegetables by washing and slicing the bok choy, julienning the carrots, and slicing the mushrooms. Set aside.
In a large pot, bring the chicken broth to a simmer over medium heat.
Add the shredded chicken, bok choy, carrots, and mushrooms into the broth. Simmer for about 5-7 minutes until the vegetables are tender.
In a separate pot, bring water to a boil. Cook the ramen noodles according to the package instructions. Drain and set aside.
Add soy sauce, sesame oil, salt, and pepper to the chicken and vegetable broth mixture. Stir well to combine. Adjust seasoning as needed.
Divide the cooked noodles evenly among the serving bowls.
Pour the hot chicken and vegetable broth mixture over the noodles in each bowl.
Slice the soft-boiled eggs in half and place one and a half egg in each bowl.
Garnish each bowl with sliced green onions. Serve hot.
Calories per Serving: 480
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