Ingredients
Scale
- 200g ramen noodles
- 4 cups low-sodium chicken broth
- 2 tbsp low-sodium soy sauce
- 1 tbsp chili paste (adjust to taste)
- 2 scallions, chopped
- 2 large eggs
- 1 cup mixed vegetables (bok choy or mushrooms)
- 1 tsp sesame oil
Instructions
- In a large pot, combine chicken broth, soy sauce, and chili paste. Heat over medium until simmering.
- Add ramen noodles and mixed vegetables; cook until noodles are tender (about 4 minutes).
- In another pot, boil water and gently add eggs. Cook for 6 minutes then transfer to ice water.
- Drain excess broth if desired but leave some for slurping. Stir in sesame oil before serving.
- Serve hot, garnished with halved soft-boiled eggs and chopped scallions.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Cooking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl (400g)
- Calories: 470
- Sugar: 2g
- Sodium: 800mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 186mg