Ramen Noodle Soup with Egg & Chicken
Fuel your muscles with this quick and delicious Ramen Noodle Soup! Featuring tender chicken, a perfectly boiled egg, and fresh veggies, this high-protein, clean-eating meal is designed for muscle building. Simple to prepare, it's a comforting and nutritious bowl perfect for any day.
Preparation
1
Cook the chicken: Season chicken breast lightly with salt and pepper. You can pan-fry, grill, or boil it until cooked through (about 5-7 minutes per side if pan-frying). Once cooked, let it rest, then slice or shred into bite-sized pieces.
2
Boil the eggs: While chicken cooks, bring a small pot of water to a boil. Gently add the eggs and cook for 6-7 minutes for a soft-boiled egg, or 9-10 minutes for a hard-boiled egg. Immediately transfer to an ice bath, then peel and halve.
3
Prepare aromatics and vegetables: Mince the garlic and ginger. Slice the green onions into thin rounds, separating the white and green parts. Wash and roughly chop the fresh spinach.
4
Cook the noodles: In a separate pot, cook the dried ramen noodles according to package instructions until al dente. Drain well and set aside.
5
Assemble the broth: In a medium saucepan, heat the chicken broth over medium-high heat. Add the minced garlic, ginger, and low-sodium soy sauce. Bring to a gentle simmer and let it cook for 2-3 minutes to allow flavors to meld. If using, add the white parts of the green onions to the broth.
6
Serve: Divide the cooked noodles evenly into two large serving bowls. Pour the hot broth over the noodles. Arrange the cooked chicken pieces, halved eggs, and fresh spinach on top. Drizzle each bowl with a few drops of sesame oil and garnish with the green parts of the sliced green onions. Serve immediately.
Nutrational Values per serving
78
kcal
7g
protein
7g
carbs
2g
fat