For this quick and flavorful ramen soup, start with the chicken broth from the leftover rotisserie chicken.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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
Instructions
- 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.
- 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.
- Meanwhile, bring a saucepan of water to a boil. Cook ramen noodles for 3 minutes. Drain.
- 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.
Nutrition Facts
| Calories | 317 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 220 mg |
| Dietary Fiber | 2 g |
| Protein | 27 g |
| Saturated Fat | 5 g |
| Sodium | 2596 mg |
| Sugars | 2 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
We loved it! Our local Ramen sushi restaurant closed due to COVID. We have been craving Ramen soup for a while. So happy I found this one. The broth is fantastic. Added sliced baby bok chow and napa cabbage for some extra veggies. I eggs were very hard to peel and cut. Not sure how to correct that problem. Can’t wait to make it again.