Description
A comforting homemade chicken ramen soup with rich flavors and fresh vegetables.
Ingredients
Scale
- 4 cups chicken broth
- 2 cups water
- 1 cup cooked chicken, shredded
- 2 packs of instant ramen noodles (discard the spice packets)
- 1 cup mushrooms, sliced (shiitake or button)
- 1 cup baby spinach
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon miso paste (optional)
- 1 teaspoon ginger, grated
- Salt and pepper to taste
- Soft-boiled eggs (optional for garnish)
- Sesame seeds (optional for garnish)
Instructions
- Prepare the broth: In a large pot, combine the chicken broth and water. Bring to a boil over medium-high heat.
- Add chicken and noodles: Once the broth is boiling, add the shredded chicken and the ramen noodles. Let it cook for about 3-4 minutes, or until the noodles are tender.
- Incorporate vegetables: Add the sliced mushrooms, baby spinach, minced garlic, soy sauce, and ginger to the pot. Stir well to combine and let the soup simmer for another 3-5 minutes.
- Final touches: Taste the soup and add salt and pepper as needed. If you’re using miso paste, whisk it into a small bowl with a bit of hot broth until smooth, then stir it back into the pot.
- Serve: Ladle the soup into bowls. Top each bowl with green onions, a soft-boiled egg, and a sprinkle of sesame seeds if desired. Enjoy your homemade chicken ramen soup!
Notes
Try adding chili flakes or hot sauce for a spicy kick. Ensure not to overcook the noodles to avoid mushiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg