- 1 pound boneless chicken breasts
- 4 cups water
- 2 (3 ounce) packages ramen noodles (without flavor packet)
- 1 1/2 cups frozen peas and carrots
- 2 egg yolks
- 1/4 cup chopped scallions, or to taste
- 1 tablespoon soy sauce
- 1 cup kimchi
- Bring a pot of water to a boil; cook chicken until no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain water and shred chicken using a knife and fork.
- Bring 4 cups water to a boil; add noodles and cook until tender, about 5 minutes. Add chicken, peas and carrots, and egg yolks; cook over high heat, stirring constantly, until soup is heated through, about 5 minutes. Add scallions and soy sauce; cook for 2 minutes more.
- Transfer soup to bowls and serve with kimchi on the side.
03/28/2018
recipepes.com
Quick and Easy Ramen Soup, recipe
PT15M
PT1H
5
455 calories
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