Quick and Easy Ramen Soup recipe

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Ingredients

1 pound boneless chicken breasts
4 cups water
2 (3 ounce) packages ramen noodles (without flavor packet)
1 ½ cups frozen peas and carrots
2 egg yolks
¼ cup chopped scallions, or to taste
1 tablespoon soy sauce
1 cup kimchi

Nutrition Info

725.6 calories
carbohydrate: 67.7 g
cholesterol: 321.9 mg
fat: 23.7 g
fiber: 5.2 g
protein: 60.5 g
saturatedFat: 10 g
servingSize: -
sodium: 1537.5 mg
sugar: 1.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a pot of water to a boil, cook chicken until no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain water and shred chicken using a knife and fork.

  2. Bring 4 cups water to a boil, add noodles and cook until tender, about 5 minutes. Add chicken, peas and carrots, and egg yolks, cook over high heat, stirring constantly, until soup is heated through, about 5 minutes. Add scallions and soy sauce, cook for 2 minutes more.

  3. Transfer soup to bowls and serve with kimchi on the side.

Recipe Yield

2 bowls

Recipe Note

Quick, easy, affordable, and comforting Asian soup for two. Transfer soup to a bowl and serve with a bowl of kimchi on the side. Soup tastes great when you add kimchi according to your taste.

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