YOUR SOLIN GENERATED RECIPE
Spicy Sriracha Chicken Ramen Soup with Fresh Vegetables
Enjoy a vibrant bowl of Spicy Sriracha Chicken Ramen Soup with Fresh Vegetables that blends tender chicken, hearty whole-grain ramen noodles, and crisp, nutrient-packed veggies in a zesty, flavorful broth. This wholesome dish offers a satisfying balance of heat and freshness, perfect for a dinner that fuels your body and delights your palate.
INGREDIENTS
4 ounces Chicken Breast
50 grams Whole-Grain Ramen Noodles (dry)
1 cup Low Sodium Chicken Broth
1 cup Bok Choy
0.5 cup Broccoli
0.5 medium Carrot
1 tablespoon Sriracha Sauce
2 cloves Garlic
1 teaspoon Fresh Ginger
PREPARATION
Thinly slice the chicken breast into bite-sized strips and set aside.
Prepare the vegetables by roughly chopping bok choy, cutting broccoli into small florets, and slicing the carrot into thin matchsticks. Mince the garlic and grate the fresh ginger.
In a medium pot, add the low sodium chicken broth and bring it to a gentle simmer. Stir in the minced garlic and grated ginger to infuse the broth with flavor.
Add the chicken strips to the simmering broth and cook for about 5-7 minutes until the chicken is just cooked through.
Toss in the bok choy, broccoli, and carrots. Let the vegetables cook for an additional 3-4 minutes until slightly tender but still crisp.
Meanwhile, cook the whole-grain ramen noodles according to the package instructions in a separate pot. Once done, drain and set aside.
Stir the Sriracha sauce into the soup, adjusting the amount based on your preferred spice level.
To serve, place the cooked ramen noodles in a bowl and ladle the hot chicken and vegetable soup over the noodles.
Enjoy your warm, spicy, and nourishing bowl of ramen soup!