Transform canned chicken noodle soup into quick ramen bowls by adding fresh ginger, crunchy vegetables, herbs and a jammy soft-boiled egg. Look for a low-sodium soup that has 450 mg sodium or less per serving.

Carolyn A. Hodges, R.D.
Source:, January 2019


Ingredient Checklist


Instructions Checklist
  • Prepare soup according to package directions. Stir in ginger and heat until simmering.

  • Divide the soup between 2 wide, shallow bowls. Top each with 1/4 cup each cilantro and carrot, 2 tablespoons scallions and an egg. Finish with Sriracha to taste and sesame seeds.

Nutrition Facts

175.4 calories; protein 12.4g 25% DV; carbohydrates 13g 4% DV; exchange other carbs 1; dietary fiber 2.5g 10% DV; sugars 4.5g; fat 7.9g 12% DV; saturated fat 2.4g 12% DV; cholesterol 200.7mg 67% DV; vitamin a iu 5913.4IU 118% DV; vitamin c 5.6mg 9% DV; folate 31mcg 8% DV; calcium 64.5mg 7% DV; iron 1.6mg 9% DV; magnesium 12.9mg 5% DV; potassium 450mg 13% DV; sodium 187.8mg 8% DV; thiamin 0.1mg 6% DV.