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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Recipe Summary

prep:
10 mins
cook:
27 mins
total:
37 mins
Servings:
2
Yield:
2 bowls
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

726 calories; protein 60.5g; carbohydrates 67.7g; fat 23.7g; cholesterol 321.9mg; sodium 1537.5mg. Full Nutrition
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Reviews (3)

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Most helpful positive review

Rating: 4 stars
03/22/2016
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 was plenty of meat. A full pound of meat would've been too much in my opinion. Also I would leave out the egg yolk. I don't see how that adds anything to it. It does need either a flavor packet added or some salt. I have also made it using beef stew meat instead of the chicken. I substituted mushrooms for the peas and carrots and it was great. Read More
(3)
8 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
03/22/2016
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 was plenty of meat. A full pound of meat would've been too much in my opinion. Also I would leave out the egg yolk. I don't see how that adds anything to it. It does need either a flavor packet added or some salt. I have also made it using beef stew meat instead of the chicken. I substituted mushrooms for the peas and carrots and it was great. Read More
(3)
Rating: 4 stars
02/23/2016
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 choose to use only water then I recommend adding one of the flavor packets from the ramen. It needs an extra boost of salt/flavor. Read More
(2)
Rating: 4 stars
03/21/2016
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. Read More
(1)
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