Name: Sriracha chicken ramen soup
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1 serving
Ingredients: 4 oz boneless skinless chicken breast, thinly sliced; 1 large egg; 1 oz dry ramen noodles; 1 3/4 cups reduced-sodium chicken broth; 2 oz sugar snap peas, halved; 1 1/2 tbsp fresh ginger, peeled and grated; 2 cloves garlic, minced; 2 3/4 tsp sriracha; 2 tsp low sodium soy sauce; 1 tsp sesame oil; 1 tsp lime juice; 1 green onion, thinly sliced; 3 3/4 cups water

Nutrition

Per serving

459 calories

Protein: 46g; 40% of calories
Carbs: 42g; 36% of calories
Fat: 12g; 24% of calories

Instructions

Prep 15 min · Cook 5 min

Bring water to a boil in a small pot. Have a small bowl of ice water ready. Carefully lower the egg into the boiling water and simmer for 7 minutes. Using a slotted spoon, transfer the egg to the ice water to cool, then peel and slice in half.
In a medium pot, warm half the sesame oil over medium heat. Add the ginger and garlic and cook for 1 minute until fragrant but not browned.
Pour the chicken broth, sriracha, and soy sauce into the pot with the aromatics. Bring the liquid to a simmer.
Add the chicken breast slices to the simmering broth and cook for 2 minutes. Add the ramen noodles and simmer for 2 minutes. Stir in the snap peas and cook for 1 more minute until the noodles are tender and the chicken is white throughout. Done when no pink remains, 165°F.
Remove the pot from the heat. Stir in the lime juice and the remaining sesame oil. Pour the soup into a bowl, place the egg halves on top, and garnish with green onions.

Nutrition

Ingredients

Instructions

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