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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.

Carolyn A. Hodges, R.D.
Source: EatingWell.com, January 2019

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Recipe Summary

active:
10 mins
total:
10 mins
Servings:
2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

Nutrition Facts

175 calories; protein 12.4g; carbohydrates 13g; dietary fiber 2.5g; sugars 4.5g; fat 7.9g; saturated fat 2.4g; cholesterol 200.7mg; vitamin a iu 5913.4IU; vitamin c 5.6mg; folate 31mcg; calcium 64.5mg; iron 1.6mg; magnesium 12.9mg; potassium 450mg; sodium 187.8mg; thiamin 0.1mg.
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