Ingredients
Scale
- 2 boneless chicken breasts, sliced
- 4 cups chicken broth
- 2 servings ramen noodles
- 2 large eggs, soft boiled
- 2 tablespoons chili oil
- 1/2 cup heavy cream
- 2 green onions, sliced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
- Sesame seeds for garnish
Instructions
- Cook ramen noodles according to package instructions; drain and set aside.
- In a large pot, combine chicken broth, soy sauce, sesame oil, and chili oil; bring to a simmer.
- Add sliced chicken to the broth and cook until tender, about 5 minutes.
- Stir in heavy cream and season with salt and pepper.
- Divide cooked noodles into bowls, ladle hot broth and chicken over the noodles.
- Top with halved soft-boiled eggs, sliced green onions, and sesame seeds. Serve immediately.
Notes
- Adjust spice level by adding more or less chili oil.
- You can use rotisserie chicken for faster prep.
- For a vegetarian version, substitute chicken with tofu and use vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Asian
- Diet: Contains dairy, gluten
Nutrition
- Serving Size: 1 bowl
- Calories: 520 Kcal
- Sugar: 4g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 135mg
