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.
Prepare soup according to package directions. Stir in ginger and heat until simmering.
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.
Read more: How to Amp Up Canned Soup to Make It a Healthy Meal
1 medium-fat protein, 1 starch, 1 vegetable