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My review
Quick and Easy Ramen Soup
TealSantiago
"Quick, easy, affordable, and comforting Asian soup for two. Transfer soup to a bowl and serve with a bowl of kimchi on the side. Soup tastes great when you add kimchi according to your taste."
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Ingredients
37 m servings 726 calsOriginal recipe yields 2 servings (2 bowls)
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Directions
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Prep
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Cook
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Ready In
- Bring a pot of water to a boil; cook chicken until no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain water and shred chicken using a knife and fork.
- Bring 4 cups water to a boil; add noodles and cook until tender, about 5 minutes. Add chicken, peas and carrots, and egg yolks; cook over high heat, stirring constantly, until soup is heated through, about 5 minutes. Add scallions and soy sauce; cook for 2 minutes more.
- Transfer soup to bowls and serve with kimchi on the side.
Nutrition Facts
Per Serving: 726 calories; 23.7 g fat; 67.7 g carbohydrates; 60.5 g protein; 322 mg cholesterol; 1538 mg sodium. Full nutrition
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Reviews
Read all reviews 3Most helpful
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Newest
3/22/2016
This is pretty good. When I make it again, I will use chicken broth in place of the water. The only real alteration I made was in the amount of chicken used. I only used 1/2 pound and that wa...
2/23/2016
I really liked this a lot. The only change I made is that I used fresh carrots instead of frozen. The one suggestion I have is to replace the 4 cups of water with chicken broth. If you you choos...
3/21/2016
Tasty soup. I used chicken broth, to enhance the flavor,instead of water. I had never tried Kimchi before and it's delicious, it adds so much flavor to the soup.