EASY, SPICY CHICKEN RAMEN NOODLE SOUP
Start with chicken broth from leftover rotisserie chicken for this easy and tasty ramen soup.
Provided by KKraft
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- Bring a small pot of water to a boil. Reduce heat to low and gently lower eggs into the water. Cook for 8 minutes. Remove eggs from hot water, cool under cold running water, and peel.
- Combine chicken stock, chicken meat, spinach, soy sauce, sriracha sauce, rice vinegar, garlic, and ginger in a large pot. Simmer until heated through, about 10 minutes.
- Meanwhile, bring a saucepan of water to a boil. Cook ramen noodles for 3 minutes. Drain.
- Ladle noodles into bowls and cover with soup. Add 1 soft-boiled egg to each bowl. Garnish soup with seaweed, green onions, chile peppers, and sriracha sauce.
Nutrition Facts : Calories 316.5 calories, Carbohydrate 14.8 g, Cholesterol 219.5 mg, Fat 16.6 g, Fiber 1.9 g, Protein 26.5 g, SaturatedFat 4.8 g, Sodium 2596.3 mg, Sugar 1.9 g
RAMEN CHICKEN NOODLE SOUP
This tasteful chicken noodle soup with a zesty Asian flair features chicken broth, soy sauce, garlic, ginger and colorful vegetables, and it's ready in less than 30 minutes.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Heat the broth, soy sauce, ginger, black pepper, carrot, celery, red pepper, green onions and garlic in a 2-quart saucepan over medium-high heat to a boil.
- Stir the noodles and chicken in the saucepan. Reduce the heat to medium and cook for 10 minutes or until the noodles are done.
Nutrition Facts : Calories 111.2 calories, Carbohydrate 7.4 g, Cholesterol 30.7 mg, Fat 4 g, Fiber 1.4 g, Protein 11.6 g, SaturatedFat 1 g, Sodium 1057.2 mg, Sugar 2.6 g
EASY CHICKEN-RAMEN SOUP
A quick and easy dinner that's tasty, economical and doesn't leave you with too many dishes to wash! An Asian Style Chicken Noodle Soup. Submitted for "Dining on a Dollar Contest" using contest ingredients - November 2008. Add the red pepper flakes as an option if you like a hotter style soup, or alternately use a small red chilli finely diced and add with the chopped onion.
Provided by Jubes
Categories Asian
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl combine the 2 teaspoons of sesame oil with the minced garlic- set aside.
- Using a large stockpot or saucepan, heat the vegetable or peanut oil and then add the carrot, onion and cabbage.
- Gently stir-fry until the vegetables have softened slightly - around 3-5 minutes.
- Add the chicken stock, soy sauce, shredded chicken and green beans. Bring to the boil.
- Once the soup is to the boil, add the sesame soaked garlic and the 2 packets of ramen noodles (do not use the seasoning sachets) and boil until the noodles are cooked. Approx 5 minutes. Stirring occasionally.
- Season with salt and pepper to taste. Stir thru the cilantro (if using). Serve and enjoy!
CHEAT'S CHICKEN RAMEN
This speedy version of the classic Japanese noodle soup makes a delicious everyday dinner or warming lunch - and it's low in fat and calories too
Provided by Chelsie Collins
Categories Dinner, Lunch, Supper
Time 30m
Number Of Ingredients 9
Steps:
- Set a large saucepan over a medium heat and pour in the stock. Finely chop the coriander stalks and add to the stock with most of the chilli. Bring to the boil and add 200ml water. Once boiled, reduce the heat and simmer for 5-10 mins to infuse the coriander and chilli.
- Add the soy sauce and a grinding of black pepper, then the mushrooms, pak choi, chicken and noodles. Simmer for 2 mins until the noodles soften, before adding the bamboo shoots.
- Serve in deep bowls topped with coriander leaves and the remaining chilli slices.
Nutrition Facts : Calories 255 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 30 grams protein, Sodium 2.4 milligram of sodium
RAMEN CHICKEN SOUP
This soup is so quick and easy and great for busy days. When I don't have cooked chicken on hand, I pick up a rotisserie chicken from the store.
Provided by Hey Jude
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large saucepan, bring chicken broth, the contents of the flavor packet from the noodles, and oregano or basil to boiling.
- Break up noodles.
- Add noodles and broccoli to saucepan; return to boiling, reduce heat and simmer, uncovered, 3 minutes.
- Stir in chicken and heat through.
- Ladle into bowls; sprinkle with almonds and serve.
CHICKEN RAMEN SOUP
A great way to kick your ramen noodles up a notch.
Provided by sweaver
Categories Chicken Noodle Soup
Time 1h40m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oil in a soup pot over medium heat. Add celery and carrots and season with salt and pepper. Cook until softened, about 10 minutes. Add garlic and ginger paste and cook until fragrant, about 1 minute. Add chicken stock and bring to a boil.
- Add chicken and soy sauce and simmer for 1 hour.
- Bring a large pot of water to a boil. Add ramen and cook, stirring occasionally, until tender yet firm to the bite, 2 to 3 minutes. Drain.
- To serve, ladle ramen into soup bowls, then ladle chicken soup over top.
Nutrition Facts : Calories 236.4 calories, Carbohydrate 11.5 g, Cholesterol 65.4 mg, Fat 10.3 g, Fiber 2 g, Protein 23.9 g, SaturatedFat 2.5 g, Sodium 1555.5 mg, Sugar 3.3 g
JAPANESE RAMEN NOODLE SOUP
Use chicken, noodles, spinach, sweetcorn and eggs to make this moreish Japanese noodle soup, for when you crave something comforting yet light and wholesome.
Provided by Lina Croft
Categories Dinner, Lunch, Main course, Pasta
Time 40m
Number Of Ingredients 17
Steps:
- Mix 700ml chicken stock, 3 halved garlic cloves, 4 tbsp soy sauce, 1 tsp Worcestershire sauce, a sliced thumb-sized piece of ginger, ½ tsp Chinese five spice, pinch of chilli powder and 300ml water in a stockpot or large saucepan, bring to the boil, then reduce the heat and simmer for 5 mins.
- Taste the stock - add 1 tsp white sugar or a little more soy sauce to make it sweeter or saltier to your liking.
- Cook 375g ramen noodles following the pack instructions, then drain and set aside.
- Slice 400g cooked pork or chicken, fry in 2 tsp sesame oil until just starting to brown, then set aside.
- Divide the noodles between four bowls. Top each with a quarter of the meat, 25g spinach, 1 tbsp sweetcorn and two boiled egg halves each.
- Strain the stock into a clean pan, then bring to the boil once again.
- Divide the stock between the bowls, then sprinkle over 1 shredded nori sheet, sliced spring onions or shallots and a sprinkle of sesame seeds. Allow the spinach to wilt slightly before serving.
Nutrition Facts : Calories 629 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 51 grams protein, Sodium 4.9 milligram of sodium
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