Start with chicken broth from leftover rotisserie chicken for this easy and tasty ramen soup.

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Recipe Summary

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Toppings:

Directions

Instructions Checklist
  • 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.

  • 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

317 calories; protein 26.5g; carbohydrates 14.8g; fat 16.6g; cholesterol 219.5mg; sodium 2596.3mg. Full Nutrition
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Reviews

1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
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