Easy, Spicy Chicken Ramen Noodle Soup

Start with chicken broth from leftover rotisserie chicken for this easy and tasty ramen soup.

Step: 1

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.

Step: 2

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.

Step: 3

Meanwhile, bring a saucepan of water to a boil. Cook ramen noodles for 3 minutes. Drain.

Step: 4

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.

Per Serving: 317 calories; protein 26.5g; carbohydrates 14.8g; fat 16.6g; cholesterol 219.5mg; sodium 2596.3mg.

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