Chicken Ramen Noodle Soup

Soups
PREP TIME:
10 minutes

SERVES:

1

TOTAL COOKING TIME:

15 minutes
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INGREDIENTS
  • 3 oz grilled chicken breast, sliced
  • 1 sweet onion, thinly sliced
  • Scallion, chopped
  • Cilantro
  • Pinch of black pepper
  • Soy marinated eggs
  • 1 bag Ramen noodles (3 oz)
  • Fried Onion
  • Breansprouts
  • Optional: 4 oz shiitake mushrooms, sliced

DIRECTIONS

  1. 1.
    Slice prepared grilled chicken.
  2. 2.
    Cut sweet onion, thin slices. Set aside.
  3. 3.
    chop scallion, cilantro. Set aside.
  4. 4.
    Bring 2 cups of water to boil in a small pot. Empty spice package and noodles from ramen noodles bag into pot. Cook for 3 minutes until noodles are tender. Optionally add shiitake mushroom if desired. Stir occasionally with chopsticks.
  5. 5.
    Remove from heat. Transfer ramen soup into large soup bowl. Add scallion, sweet onion, bean sprouts, pinch of black pepper, grilled chicken, marinated eggs and fried onion. Ready to serve.
Soy Marinated Eggs
INGREDIENTS
  • 6 eggs
  • 1 tbsp vinegar
  • 3 tbsp soy sauce
  • 3 tbsp Mirin (Japanese White Wine)
  • ¾ cup chicken broth
  • 1 tsp dark soy sauce
  • ¼ tsp black pepper

DIRECTIONS

  1. 1.
    Bring to boil 2 cups of water in a small pot with vinegar (for ease of peeling). Cook cold eggs (straight from the fridge) for 7 minutes. Remove shelves in cold water. Set aside.
  2. 2.
    Add ingredients for soy marinade into a plastic ziplock bag. Add eggs and push out any extra air. Twist and zip the bag to allow the marinade to cover the eggs. Marinade for 1-2 hours prior to consume. Note: Marinated eggs can last up to 3 days stored in the refrigerator.