Recipe Image

Homemade Chicken Ramen Noodle Bowls

  • 10 m
  • 10 m
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.”

Ingredients

    • 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

Directions

  • 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.
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