Chicken ramen soup
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Nutrition balance score
Unbalanced
Glycemic Index
55
Low
Glycemic Load
10
Moderate
Nutrition per serving
Calories138.1 kcal (7%)
Total Fat3.1 g (4%)
Carbs18.6 g (7%)
Sugars2.8 g (3%)
Protein9.5 g (19%)
Sodium1783.1 mg (89%)
Fiber1.6 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2stock cubes
or gels
750mlwater
boiling, or a bit more
4 tbspssoy sauce
½ tspgarlic granules
or 3 cloves of fresh, halved
½ tspground ginger
or a small piece of fresh ginger, diced
½ tspchinese 5 spice
1 tspworcestershire sauce
udon noodles
ready for wok 3 packs
0.33chicken breast
¼ tspchili powder
8 Tbspsweetcorn
3 handfulsbaby spinach
1carrot
shredded or cut in ribbons with peeler
spring onions
sliced
sesame seeds
Instructions
Step 1
Mix chicken stock, soy sauce, garlic, ginger, Worcs sauce, chili, 5 spice, 300 ml water in large saucepan or stockpot. Bring to the boil and then simmer for 5 mins.
Step 2
Fry chicken with lots of freshly ground pepper and slice.
Step 3
Cook ramen noodles according to instructions. Drain.
Step 4
Taste the soup and adjust the soy sauce.
Step 5
Divide the noodles between 4 bowls. Top with meat, corn and spinach. Reheat the soup and add to the bowls.
Step 6
Garnish with sesame seeds and spring onions.
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