Name: Sriracha chicken ramen soup
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, thinly sliced; 35 g ramen noodles, dry; 2 cups reduced-sodium chicken broth; 2 3/4 tsp sriracha; 2 tsp low sodium soy sauce; 1 tsp sesame oil; 2 1/2 tsp fresh ginger, minced; 1 clove garlic, minced; 3.5 oz bok choy, stems and leaves separated and chopped; 3/4 medium carrot, shredded; 1 green onions, thinly sliced; 1 tsp lime juice

Nutrition

Per serving

471 calories

Protein: 54g; 45% of calories
Carbs: 44g; 37% of calories
Fat: 9g; 18% of calories

Instructions

Prep 15 min · Cook 5 min

In a small pot, heat the sesame oil over medium heat. Add the ginger and garlic and cook until fragrant, about 1 minute.
Add the chicken broth, sriracha, and soy sauce to the pot. Bring the liquid to a simmer over medium-high heat.
Add the chicken slices one at a time to the simmering broth to keep them from clumping. Simmer for 1 minute.
Add the ramen noodles, shredded carrot, and the chopped bok choy stems. Simmer gently for 2 to 3 minutes, stirring to loosen the noodles. Stir in the bok choy leaves for the final 30 seconds of cooking. Done when chicken is white throughout and noodles are tender, 165°F.
Remove from the heat and stir in the lime juice. Transfer the soup to a large bowl and garnish with the green onions.

Nutrition

Ingredients

Instructions

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