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Ingredients
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4 eggs
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6 cups chicken stock
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2 cups diced rotisserie chicken meat
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2 cups fresh spinach
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2 tablespoons soy sauce
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2 tablespoons sriracha sauce
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1 tablespoon rice vinegar
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2 cloves garlic, grated
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1 (1 inch) piece ginger, grated
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1 (12 ounce) package ramen noodles
Toppings:
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1 cup finely crumbled dried seaweed, or to taste
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4 green onions, chopped, or to taste
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2 Thai chile peppers, stemmed and coarsely chopped, or to taste
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2 tablespoons sriracha sauce, or to taste
Directions
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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.
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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.
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Meanwhile, bring a saucepan of water to a boil. Cook ramen noodles for 3 minutes. Drain.
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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 (per serving)
317 | Calories |
17g | Fat |
15g | Carbs |
27g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 317 | |
% Daily Value * | |
Total Fat 17g | 21% |
Saturated Fat 5g | 24% |
Cholesterol 220mg | 73% |
Sodium 2596mg | 113% |
Total Carbohydrate 15g | 5% |
Dietary Fiber 2g | 7% |
Total Sugars 2g | |
Protein 27g | 53% |
Vitamin C 16mg | 18% |
Calcium 89mg | 7% |
Iron 3mg | 19% |
Potassium 372mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.