Easy Chicken Ramen Soup

Recipe from Topfood

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2021-10-29-2f5z36-asian-ramen-soup-with-chicken-on-a-wooden-table-f-2021-09-03-09-30-45-utc

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Cook time: 30 min

Servings 1

Edit Date 29.10.2021

For this Easy Chicken Ramen recipe, we’ll be using the same dried ramen noodles you know and love, but losing that nasty sodium-filled flavor packet in exchange for a few “homemade” flavor bombs. For children, everything should be natural and the best!

Organic sesame oil

1,5 tbsp.
Garlic cloves, minced

4 pcs.
Ginger, minced

2 tbsp.
Chicken stock

6 cups
Soy sauce

3 tbsp.
Green onions, chopped

1 bunch
Shiitake mushrooms, sliced

3,2 fl. oz.
Cooked chicken, shredded or sliced

1 cups
Salt

tsp.
Ramen noodles (flavor packet discarded)

3 packs
Eggs

2 pcs.
Chili paste/ sauce

1 tbsp.
Sesame seeds

to taste

Calories

641 kcal
Protein

39 g
Fat

27 g
Carbohydrates

61 g

In a small bowl, combine the 3 ingredients for the Scallion, Chili, Sesame oil. Set aside.
Heat 1 tablespoon Organic Sesame Oil in a medium-sized soup pot. Add the garlic and ginger and sauté until fragrant.
Add the chicken stock, soy sauce, green onions, mushrooms, chicken and salt and bring to a boil. Add the 3 packages of ramen (noodles only, discard the flavor packet). Boil for 2 minutes until noodles are soft. Remove from heat.
Boil the eggs for about 6 minutes in a saucepan and drain.
Sprinkle the sesame seeds over the soup and place the soft-boiled egg in the bowl. Serve with the Scallion, chili, sesame oil.