Fuel Yourselves with this Cozy n Easy Chicken Ramen Noodle Soup! With Mushrooms, Carrots, Bok Choy, Green Onions and Soft Runny Eggs… The Perfect Comfort Bowl…!!
Calling for all the soup lovers out there…! I have something special for you today! Lemme first ask you a simple question, Are you just a lover of soup, or noodles, or even Both? If both, then you are on my team and definitely going to enjoy my dish of the day.
I’ve never had a winter pass by without giving me a cold, and I just hate myself being on that stage. During those days when I was sick and in no mood to cook, readymade soup packets were my lifesavers; they are appetizing, revitalizing, and soothes your throat and nose from all those irritations. Instant ramen noodles are one of my favorite suppers on lazy night. But at times the seasonings in them get way too hot for my husband, and that’s when I decided to start making my own noodle soups.
Homemade Asian style soup bowls are so easy to make than you would imagine, and they are perfect for cold weathers. Have a bowl of hot soup, and then curl under a blanket watching Netflix… life feels so peaceful!!!
You don’t need a long list of vegetables or proteins to make this recipe. Throw in some veggies (even frozen ones will work) and broth to a soup pot along with noodles and boil it, your soup is ready. All that in under 30 minutes! This soup tastes great with any type of greens, so if you’re unable to find bok choy, you can use spinach or any greens of your choice!
Enjoy, Happy Cooking…!
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Fuel Yourselves with this Cozy n Easy Chicken Ramen Noodle Soup! With Mushrooms, Carrots, Bok Choy, Green Onions and Soft Runny Eggs... The Perfect Comfort Bowl…!!
- 2 boneless skinless chicken breasts (cooked and sliced)
- Any neutral oil / sesame oil (as required)
- 4 garlic cloves (minced)
- 1 tbsp freshly grated ginger
- 1 tsp chilly garlic sauce
- 2 tbsp low sodium soya sauce
- 4½ cup chicken or vegetable broth
- ½ cup sliced carrots
- ½ cup shiitake mushroom
- 3 bok choy (trim off the stem ends, sliced)
- ½ cup green onion (chopped)
- 2 large eggs
- 2 packs of instant ramen noodles (seasonings discarded)
- Salt (as required)
For soft boiled eggs: Fill a pot with water (just enough to cover the eggs), pinch of salt and bring to boil. Once it starts to boil, lower the heat and gently add eggs one at a time. Allow the eggs to cook for 6 minutes for a perfect runny yolk or 9-10 minutes for a hard-boiled egg.
Fill a large bowl with ice water, transfer the eggs to the ice water to stop the cooking process. Once it is cooled, peel them and slice into half.
For the soup: Heat a little oil in a large heavy bottomed pan, add ginger and garlic. Sauté until fragrant.
Add mushrooms, saute for one minute.
Add soya sauce, chili garlic sauce, broth and bring to boil on high heat. Once it starts boiling, lower the heat and add chicken, allow it to simmer for 5 minutes uncovered. Add the dried instant ramen noodles along with shredded carrots, bok choy and half of the green onions.
Allow it to boil for 2-5 minutes or until the noodles are soft. Check for the seasonings.
Ladle soup equally into bowls, top with soft boiled eggs and remaining green onions. Serve immediately.