Spicy Sriracha Chicken and Vegetable Ramen Noodle Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spicy Sriracha Chicken and Vegetable Ramen Noodle Soup

YOUR SOLIN GENERATED RECIPE

Spicy Sriracha Chicken and Vegetable Ramen Noodle Soup

A vibrant bowl of ramen featuring tender chicken, crisp vegetables and a kick of Sriracha for a warming, spicy twist. This soup combines a savory broth with noodles and fresh vegetables, delivering balanced flavors and satisfying textures.

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NUTRITION

427kcal
Protein
36.7g
Fat
13.7g
Carbs
40.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 package Ramen Noodles (dried)

1 cup Low-Sodium Chicken Broth

1/2 cup sliced Carrots

1 cup Bok Choy

1/2 cup sliced Mushrooms

1 tablespoon Sriracha Sauce

1 teaspoon Sesame Oil

1 clove Garlic, minced

1 teaspoon Ginger, minced

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PREPARATION

  • 1

    Heat the sesame oil in a medium saucepan over medium heat. Sauté minced garlic and ginger until fragrant, about 30 seconds.

  • 2

    Add the chicken breast, cut into bite-sized pieces, and cook until lightly browned on all sides.

  • 3

    Pour in the low-sodium chicken broth and bring to a simmer.

  • 4

    Add the sliced carrots, bok choy, and mushrooms to the broth. Let the vegetables soften for about 3-4 minutes.

  • 5

    Stir in the dried ramen noodles and simmer until the noodles are cooked, approximately 3 minutes (or follow package instructions).

  • 6

    Mix in the Sriracha sauce. Taste and adjust seasoning if needed.

  • 7

    Once noodles and chicken are fully cooked, remove from heat and serve hot.

Spicy Sriracha Chicken and Vegetable Ramen Noodle Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spicy Sriracha Chicken and Vegetable Ramen Noodle Soup

YOUR SOLIN GENERATED RECIPE

Spicy Sriracha Chicken and Vegetable Ramen Noodle Soup

A vibrant bowl of ramen featuring tender chicken, crisp vegetables and a kick of Sriracha for a warming, spicy twist. This soup combines a savory broth with noodles and fresh vegetables, delivering balanced flavors and satisfying textures.

NUTRITION

427kcal
Protein
36.7g
Fat
13.7g
Carbs
40.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 package Ramen Noodles (dried)

1 cup Low-Sodium Chicken Broth

1/2 cup sliced Carrots

1 cup Bok Choy

1/2 cup sliced Mushrooms

1 tablespoon Sriracha Sauce

1 teaspoon Sesame Oil

1 clove Garlic, minced

1 teaspoon Ginger, minced

PREPARATION

  • 1

    Heat the sesame oil in a medium saucepan over medium heat. Sauté minced garlic and ginger until fragrant, about 30 seconds.

  • 2

    Add the chicken breast, cut into bite-sized pieces, and cook until lightly browned on all sides.

  • 3

    Pour in the low-sodium chicken broth and bring to a simmer.

  • 4

    Add the sliced carrots, bok choy, and mushrooms to the broth. Let the vegetables soften for about 3-4 minutes.

  • 5

    Stir in the dried ramen noodles and simmer until the noodles are cooked, approximately 3 minutes (or follow package instructions).

  • 6

    Mix in the Sriracha sauce. Taste and adjust seasoning if needed.

  • 7

    Once noodles and chicken are fully cooked, remove from heat and serve hot.