Homemade Chicken Ramen Noodle Bowls

Homemade Chicken Ramen Noodle Bowls

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From: EatingWell.com, January 2019

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.

Ingredients 2 servings

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Original recipe yields 2 servings
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  • 1 (10 ounce) can condensed low-sodium chicken noodle soup
  • 1½ teaspoons grated fresh ginger
  • ½ cup fresh cilantro leaves
  • ½ cup grated carrot
  • ¼ cup thinly sliced scallions
  • 2 soft-boiled or hard-boiled eggs, halved
  • ½ to 1 teaspoon Sriracha
  • ½ teaspoon toasted sesame seeds

Preparation

  • Prep

  • Ready In

  1. Prepare soup according to package directions. Stir in ginger and heat until simmering.
  2. Divide the soup between 2 wide, shallow bowls. Top each with ¼ cup each cilantro and carrot, 2 tablespoons scallions and an egg. Finish with Sriracha to taste and sesame seeds.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 175 calories; 8 g fat(2 g sat); 3 g fiber; 13 g carbohydrates; 12 g protein; 31 mcg folate; 201 mg cholesterol; 5 g sugars; 0 g added sugars; 5,913 IU vitamin A; 6 mg vitamin C; 65 mg calcium; 2 mg iron; 188 mg sodium; 450 mg potassium
  • Nutrition Bonus: Vitamin A (118% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 1 medium-fat protein, 1 starch, 1 vegetable

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