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Homemade Chicken Ramen Noodle Bowls
Carolyn A. Hodges, R.D.
“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.”
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
1Prepare soup according to package directions. Stir in ginger and heat until simmering.
2Divide 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.