DIY RAMEN SOUP
This favorite ramen noodle recipe, prepared and served in a canning jar, is a healthier alternative to most commercial varieties. Feel free to customize the veggies. -Michelle, Clair, Seattle, Washington
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- Cook ramen according to package directions; cool., In each of two 1-qt. wide-mouth canning jars, layer half of each ingredient in the following order: ramen noodles, chicken base, chili sauce, ginger, carrots, cabbage, radishes, mushrooms, chicken and cilantro. Place lime wedges and egg halves in 4-oz. glass jars or other airtight containers. Cover all 4 containers and refrigerate until serving. , To serve, pour 2 cups boiling water into each 1-qt. glass jar; let stand until warmed through or until chicken base has dissolved. Stir to combine seasonings. Squeeze lime juice over soup; place egg halves on top.
Nutrition Facts : Calories 380 calories, Fat 6g fat (1g saturated fat), Cholesterol 147mg cholesterol, Sodium 1386mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 3g fiber), Protein 32g protein.
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
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.
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
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
SPRING RAMEN CHICKEN SOUP
Make and share this Spring Ramen Chicken Soup recipe from Food.com.
Provided by Charlotte J
Categories Clear Soup
Time 18m
Yield 4-8 serving(s)
Number Of Ingredients 7
Steps:
- In 4-quart saucepan, heat water with seasoning packets from ramen soup mix to boiling over high heat.
- Meanwhile, remove strings from snow peas and cut each diagonally in half.
- Slice green onions and shred carrot.
- Cut chicken into 3/4-inch pieces.
- Break ramen noodle block into 2 layers.
- When water mixture boils, add snow peas, green onions, carrot, chicken, and noodles.
- Cook 3 to 5 minutes over high heat or until chicken just loses its pink color throughout.
- Remove saucepan from heat.
- Stir in sesame oil.
Nutrition Facts : Calories 352.8, Fat 10.8, SaturatedFat 3.9, Cholesterol 72.6, Sodium 1036.5, Carbohydrate 32.5, Fiber 2.8, Sugar 3.3, Protein 30.1
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