Homemade Chicken Ramen Noodle Bowls
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. Source: EatingWell.com, January 2019
Ingredients
Directions
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Prepare soup according to package directions. Stir in ginger and heat until simmering.
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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.
Tips
Read more: How to Amp Up Canned Soup to Make It a Healthy Meal
Nutrition Facts
Serving Size: 1 cup
Per Serving:
175 calories; 7.9 g total fat; 2.4 g saturated fat; 201 mg cholesterol; 188 mg sodium. 450 mg potassium; 13 g carbohydrates; 2.5 g fiber; 5 g sugar; 12.4 g protein; 5913 IU vitamin a iu; 6 mg vitamin c; 31 mcg folate; 65 mg calcium; 2 mg iron; 13 mg magnesium;
Exchanges:
1 medium-fat protein, 1 starch, 1 vegetable