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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.
- By: Carolyn A. Hodges, R.D.
Ingredients 2 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 2 servings
Nutrition per serving may change if servings are adjusted.
- 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
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Prep
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Ready In
- Prepare soup according to package directions. Stir in ginger and heat until simmering.
- 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.
- 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
