High Protein Easy Ramen Noodle Soup
A warm, comforting bowl of High Protein Easy Ramen Noodle Soup filled with tender ramen noodles, delicious protein, fresh veggies, and a rich broth, perfect for chilly evenings.
Ingredients
For the Soup
- 4 cups chicken or vegetable broth Use low-sodium broth for better control of salt levels
- 2 packages ramen noodles Instant ramen noodles can be used; adjust cooking time as necessary
- 1 cup sliced cooked chicken or tofu Substitute chicken with tofu for vegetarian option
- 1 cup fresh veggies (like spinach, carrots, bell peppers) Feel free to substitute with seasonal veggies
- 2 eggs for soft-boiled finish Cook eggs for 7-8 minutes for runny yolks
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- green onions for garnish
- salt and pepper to taste
Instructions
Preparation
- In a pot, pour 4 cups of chicken or vegetable broth and bring it to a vigorous boil.
- Add 2 packages of ramen noodles and cook according to package instructions until softened.
- Stir in 1 cup of sliced cooked chicken or tofu into the broth.
- Add 1 cup of fresh veggies to the pot and cook until they brighten.
- Drizzle in 2 tablespoons of soy sauce and 1 teaspoon of sesame oil.
- In a separate pot, bring water to a boil to cook 2 eggs for a soft-boiled finish.
- Simmer the eggs gently for about 7-8 minutes, then peel and set aside.
- Season the soup with salt and pepper to taste.
Serving
- Serve the soup hot, garnished with sliced green onions and soft-boiled eggs on top.
Notes
For extra flavor, sauté veggies before adding the broth. You can experiment with different proteins and add sriracha for heat. Store leftovers in an airtight container in the fridge for up to 3 days.