YOUR SOLIN GENERATED RECIPE
Lean Chicken and Fresh Vegetable Spicy Sriracha Ramen Soup
A warming bowl of spicy ramen soup featuring tender lean chicken, a medley of fresh vegetables, and a kick of sriracha. This vibrant soup melds the savory flavors of chicken broth with crisp bok choy, sweet red bell pepper, and earthy mushrooms for a balanced and nourishing meal.
INGREDIENTS
6 oz Chicken Breast
0.5 oz Ramen Noodles (dried)
1 cup Low Sodium Chicken Broth
50g Bok Choy
50g Red Bell Pepper
1 medium Carrot
50g Mushrooms
1 tbsp Sriracha Sauce
1 tsp Fresh Ginger
1 clove Garlic
PREPARATION
Slice the chicken breast into thin strips and season lightly with salt and pepper if desired.
Mince the garlic and grate the fresh ginger.
Heat a non-stick pot over medium heat and lightly sauté the chicken strips until they begin to brown, about 3-4 minutes.
Add the minced garlic and ginger to the pot, stirring until fragrant.
Pour in the low sodium chicken broth and bring to a simmer.
Add the sliced carrot, bok choy, red bell pepper, and mushrooms to the broth, and cook for another 3-4 minutes until the vegetables are just tender.
Stir in the dried ramen noodles and simmer for 2 minutes, or until the noodles are soft.
Finish by stirring in the sriracha sauce, adjusting to taste for desired spice level.
Serve hot and enjoy your nourishing bowl of spicy ramen soup.