Easy, Spicy Chicken Ramen Noodle Soup - cooking recipe

Ingredients
    4 eggs
    6 cups chicken stock
    2 cups diced rotisserie chicken meat
    2 cups fresh spinach
    2 tablespoons soy sauce
    2 tablespoons sriracha sauce
    1 tablespoon rice vinegar
    2 cloves garlic, grated
    1 (1 inch) piece ginger, grated
    1 (12 ounce) package ramen noodles
    Toppings:
    1 cup finely crumbled dried seaweed, or to taste
    4 green onions, chopped, or to taste
    2 Thai chile peppers, stemmed and coarsely chopped, or to taste
    2 tablespoons sriracha sauce, or to taste
Preparation
    Bring a small pot of water to a boil. Reduce heat to low and gently lower eggs into the water. Cook for 8 minutes. Remove eggs from hot water, cool under cold running water, and peel.
    Combine chicken stock, chicken meat, spinach, soy sauce, sriracha sauce, rice vinegar, garlic, and ginger in a large pot. Simmer until heated through, about 10 minutes.
    Meanwhile, bring a saucepan of water to a boil. Cook ramen noodles for 3 minutes. Drain.
    Ladle noodles into bowls and cover with soup. Add 1 soft-boiled egg to each bowl. Garnish soup with seaweed, green onions, chile peppers, and sriracha sauce.

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