Ingredients
- Ramen Noodles: 6 ounces
- Shredded Chicken: 1 ½ cups cooked
- Garlic (minced): 1 tablespoon
- Green Onions: ¼ cup chopped
- Chicken Broth: 4 cups
- Soy Sauce: 2 tablespoons
- Sesame Oil: 1 tablespoon
- Salt: ½ teaspoon
- Black Pepper: ½ teaspoon
- Red Pepper Flakes: ½ teaspoon
- Eggs: 2
Instructions
- Preheat a medium pot and bring water to a boil for the eggs
- In a separate pot, combine chicken broth, soy sauce, toasted garlic, sesame oil, salt, and black pepper and simmer on low
- Gently boil eggs for 6-7 minutes, transfer to an ice bath, then peel and set aside
- Cook ramen noodles in boiling water according to package instructions, drain, and divide between bowls
- Pour hot broth over noodles, top with shredded chicken, halved soft-boiled eggs, and chopped green onions
- Sprinkle red pepper flakes and drizzle a bit more sesame oil if desired
- Serve hot and enjoy
Notes
- Boil eggs in advance to save time
- Toast garlic in sesame oil for a richer flavor
- Keep the broth simmering gently to enhance taste
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Boiling and simmering
- Cuisine: Fusion
- Diet: Low Fat
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 2g
- Sodium: 950mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 165mg
Keywords: chicken ramen, salt and pepper ramen, homemade ramen, comfort food, easy ramen recipe