How To Make Ramen Chicken Noodle Soup
When you want it fresh and light, it’s time to put the spotlight on these must-have Japanese recipes. Your culinary skills take center stage as you serve gastronomically appealing sushi, ramen, and miso soup! Japanese buffet right at your own home!
Serves:
Ingredients
- 4 cups chicken broth
- 2 cups water
- 1 lb boneless, skinless chicken breasts
- 2 packs ramen noodles (discard flavor packets)
- 1 cup sliced mushrooms
- 1 cup sliced carrots
- 1 cup sliced bok choy
- 2 green onions, sliced
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- Salt and pepper, to taste
Instructions
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In a large pot, bring chicken broth and water to a boil.
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Add chicken breasts and cook for about 15-20 minutes, or until cooked through.
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Return shredded chicken to the pot and add in mushrooms, carrots, bok choy, green onions, and garlic.
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Cook for another 5 minutes, or until vegetables are tender.
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Stir in soy sauce and sesame oil, and season with salt and pepper to taste.
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While the soup is simmering, cook the ramen noodles according to package instructions.
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Drain the noodles and divide them among serving bowls.
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Ladle the hot soup over the noodles and serve immediately.
Nutrition
- Calories : 330kcal
- Total Fat : 8g
- Saturated Fat : 2g
- Cholesterol : 88mg
- Sodium : 1022mg
- Total Carbohydrates : 32g
- Dietary Fiber : 4g
- Sugar : 4g
- Protein : 32g
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