By Sasha Gordanier
Heat the vegetable oil in a large pot over medium heat. Add the shredded chicken breast and cook until it's no longer pink, about 5-7 minutes.
Add the sliced mushrooms to the pot and sauté until they are tender, about 3 minutes.
Pour in the low-sodium chicken broth and bring the mixture to a boil.
Add the ramen noodles to the boiling broth. Cook according to package instructions, usually about 3-4 minutes, stirring occasionally.
Stir in the soy sauce, spinach or bok choy, and green onions. Cook for an additional 2 minutes or until the greens are wilted.
Season the ramen with salt and pepper to taste. Adjust the seasoning as needed.
If using, add one soft-boiled egg per serving. To make a soft-boiled egg, bring water to a boil, gently add the egg, and cook for 6-7 minutes. Remove the egg, cool in ice water, peel, and slice in half before adding to the bowl.
Serve the ramen in bowls, dividing the broth, noodles, chicken, and vegetables evenly. Top with the soft-boiled egg halves if using.
How did this recipe turn out? Let others know!
to rate this recipe
This Main Course Soup Asian Cuisine recipe is ready in 30 minutes and features boneless skinless chicken breast, fresh or dried ramen noodles, low-sodium chicken broth and other delicious ingredients. Contains 450 calories total.
Heat the vegetable oil in a large pot over medium heat. Add the shredded chicken breast and cook until it's no longer pink, about 5-7 minutes.
Add the sliced mushrooms to the pot and sauté until they are tender, about 3 minutes.
Pour in the low-sodium chicken broth and bring the mixture to a boil.
Add the ramen noodles to the boiling broth. Cook according to package instructions, usually about 3-4 minutes, stirring occasionally.
Stir in the soy sauce, spinach or bok choy, and green onions. Cook for an additional 2 minutes or until the greens are wilted.
Season the ramen with salt and pepper to taste. Adjust the seasoning as needed.
If using, add one soft-boiled egg per serving. To make a soft-boiled egg, bring water to a boil, gently add the egg, and cook for 6-7 minutes. Remove the egg, cool in ice water, peel, and slice in half before adding to the bowl.
Serve the ramen in bowls, dividing the broth, noodles, chicken, and vegetables evenly. Top with the soft-boiled egg halves if using.
Calories per Serving: 450
Your Rating:
